WESSLING offers you all of your required services from a single source: from advice in advance, sample collection and laboratory testing to interpretation of the findings, including recommendations for action. Our experienced experts are authorised to examine official counter-samples according to Section 43 of the German Food Ordinance.
Laboranalytik für Lebensmittelsicherheit, Fachbeitrag in "Der Lebensmittelbrief: Ernährung aktuell" (in German)
The consumption of bread covers large parts of the daily requirement for carbohydrates, protein and B vitamins in industrialised countries. The most important cereals are wheat, rye, rice, maize, barley, millet and oats. Pseudo-cereals, which are used as cereals but are not botanically classified as cereals, include buckwheat, amaranth and quinoa.
As the degree of fineness increases, a distinction is made between meal, semolina, haze and flour. In addition, as fineness increases, more shell components enter the flour, making it darker and richer in vitamins and minerals.
These include bread, biscuits and fine baked goods. Baked goods with a low water content are called long-life baked goods.
They are made from wheat flour products, with and without the addition of egg, in numerous forms. Durum wheat is preferred for production because its higher gluten content (protein content) results in better processing properties and favourable sensory characteristics, such as texture and bite.
Cereal flakes, muesli, cornflakes and similar products are available in numerous varieties. They are usually eaten with milk, yoghurt or fruit juices.
Starch is obtained from cereals or other starch-containing raw materials, such as potatoes, manioc or tapioca. It is used as native or modified starch in numerous applications.