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Flour is the most widely grown of all crops and 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.

Working with a trusted network of international partners

Bia Analytical have worked with numerous trusted partners to address industry wide concerns by developing an authenticity test for common wheat flour. The method has been developed on FTIR to detect adulteration rather than contamination of wheat flours to include Groups 1 to 4, and Canadian Western Red Spring (CWRS) with both white flour and wholemeal flour used as authentic samples. The test has been validated to detect many common adulterants such as talc, chalk, rice flour, cornflour and other starches.

Enquire about our flour testing

Typically, we require a minimum of 10g of sample for analysis but recommend supplying up to 30g to provide a representative sample.

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