Flour Testing
Common wheat, also known as bread wheat, is a cultivated wheat species that makes up around 95% of wheat produced worldwide.
Flour is the most widely grown crop globally and is the cereal with the highest monetary yield, leaving it vulnerable to economically motivated adulteration.
The popularity of common wheat flour in food production has seen it displacing many of the other wheat, barley, and rye species that were once commonly used for bread making, particularly in Europe.
Bia Analytical works with trusted partners to address industry-wide concerns about adulteration in common wheat flour.
Authenticity confirmed within 3 working days.
Our non-targeted method, developed using Spectroscopy and advanced chemometrics, detects adulteration rather than contamination of wheat flours including Groups 1 to 4, and Canadian Western Red Spring (CWRS). Both white flour and wholemeal flour are included as authentic samples.
The model was built to detect common adulterants such as talc, chalk, rice flour, cornflour and other starches.