Cocoa testing, roasted coffee testing

The main quality and safety issues that are prone to occur in cocoa and roasted coffee products are the decrease in quality indicators caused by unreasonable time and temperature settings during the cocoa or coffee roasting process, as well as issues with flavor and quality caused by improper storage and packaging of the products

Detection scope (including but not limited to):

Roasted coffee: refers to food made from coffee beans through processes such as cleaning, mixing, roasting, cooling, and grinding. Including: roasted coffee beans, coffee powder, excluding instant coffee

Cocoa products: refer to food made from cocoa beans through processes such as cleaning, roasting, crushing, separating shells and kernels, grinding, pressing, crushing fine powder, cooling and crystallization. Including: cocoa liquid block, cocoa powder, cocoa butter

Testing items (including but not limited to):

Roasted coffee: caffeine a, lead (calculated in Pb), ochratoxin A

Cocoa products: lead (calculated in Pb), Salmonella a a

The above article is a partial list. For more testing needs and details, please consult the online consultant of the organization for free: 15201733840 (phone and WeChat), and conduct testing on hundreds of websites. Issuing authoritative testing reports has legal effect

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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