Comprehensive Overview

Bakery and confectionery products require strict laboratory analysis to verify shelf-life stability, nutritional accuracy, moisture balance, and freedom from toxic adulterants or mycotoxins. Our NABL-aligned laboratory tests raw flour, fat quality, dough conditioners, artificial colors, and microbial safety in compliance with FSSAI Food Safety and Standards Regulations 2011.

Applicable Regulatory Standards & Testing Protocols

✓ FSSAI Food Safety Regulations 2011 ✓ IS 1011 (Biscuits Specification) ✓ IS 1483 (Bread Specification) ✓ ISO/IEC 17025 Accredited Test Standards

Analyzed Parameters & Test Methods

Moisture & Volatile Matter (%)

Total Ash & Acid Insoluble Ash (%)

Crude Fat & Trans Fatty Acid Content (%)

Protein & Dietary Fiber Estimation

Reducing & Total Sugars Content

Synthetic Food Colors & Permitted Preservatives

Aflatoxins (B1, B2, G1, G2) Screening

Yeast & Mould Count (CFU/g)

Pathogen Screening (Salmonella & E. Coli)

Heavy Metals (Lead, Arsenic, Cadmium, Mercury)

Sample Intake & Turnaround Protocol

500g in sealed retail or original air-tight packaging | Turnaround Time: 3 - 5 Working Days

Key Scope & Execution Deliverables

Full FSSAI legal compliance certificate for commercial distribution

Nutritional panel label generation (Calories, Sugars, Trans Fat, Sodium)

Accelerated shelf-life evaluation under controlled temperature/humidity

Rancidity testing for baked biscuits and fat-containing wafers

Key Business & Regulatory Benefits

Guarantees regulatory approval from state FSSAI food safety inspectors

Prevents rancidity and spoilage during retail transport and shelf storage

Required Document Checklist

Product Spec Sheet / Ingredient List
FSSAI Manufacturing License Copy