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Spices & Mixed Spices

Package “S”

 

  • Declaration
  • Sensory test
  • Total content
  • Water content (Karl-Fischer)
  • Ash
  • Hydrochloric acid unsoluble minerals
  • Mycotoxin screening (Aflatoxins, Ochratoxin A)
  • Sample preparation Microbiology
  • E. coli
  • Bacillus cereus
  • Clostridium perfringens
  • Mould fungi
  • Salmonella spp. in 25g

 

For seasoning salts, an additional analysis is carried out:

  • Sodium chloride

 

For herbal spices, an additional analysis is carried out:

  • Pyrrolizidine alkaloids (28 substances)

Package “M”

 

  • Declaration
  • Sensory test
  • Total content
  • Nutritional value analysis according to LMIV (determination of dry matter, fat, protein, ash, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
  • Water content (Karl-Fischer)
  • Essential oils
  • Hydrochloric acid unsoluble minerals
  • Irradiation detection by means of thermoluminescence
  • Heavy metals (Lead, Cadmium, Mercury)
  • Mycotoxin screening (Aflatoxins, Ochratoxin A)
  • Mineral oil components
  • PAK
  • Pesticides
  • Sample preparation Microbiology
  • E. coli
  • Bacillus cereus
  • Clostridium perfringens
  • Mould fungi
  • Salmonella spp. in 25g

 

For seasoning salts, an additional analysis is carried out:

  • Sodium chloride

 

For herbal spices, an additional analysis is carried out:

  • Pyrrolizidine alkaloids (28 substances)

 

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