Bakery, pastry cook's shop and cookies:

The sector of the bakery, pastry cook's shop and galletería is a sector in constant development and the variety of products that they find on the market proceeding from this sector grows constant. In addition, in the last years, the products of the sector have entered on the market of the functional food with products enriched with vitamins, fats w3 and w6, minerals, fibers, polyphenols, etc.

As experts in quality and food safety and in products of bakery, pastry cook's shop and galletería, Silliker offers his support to assure that his product expires with the wished levels of quality and with the in force legislation.

Thinking about the different products of this sector we have developed a specializing service composed by a packaging of analysis and services specially indicated for this type of products:

• Sampling
• Plans of control
• Nutritional analyses:
• Protein, fat, dampness, ashes, sodium
• Fiber (food total fiber AOAC 985.29, b-fructosanos (inulina), b-glucanos)
• Fat
• Oily profile (oily acids cis-trans, oily acids w3, profile of esteroles, cholesterol)
• Carbohydrates: azúcares, starch
• Analysis of vitamins (To, And, D, K, betacaroteno, C, B1, B2 B3, B5, B6, folic acid, biotina)
• Analysis of minerals (calcium, phosphorus, iron, magnesium, zinc, molybdenum, chrome, selenium …)
• Microbiological control: warning, pathogenic microorganisms
• Analysis of pollutants:
• Micotoxinas: Aflatoxinas, Ocratoxina To, Deoxynivalenol, Zearalenona, Fumonisinas, Micotoxina T2
• Acrilamida
• Metals: arsenic, lead, copper, mercury, etc.
• Residues of pesticides
• Dioxinas, furanos and PCB's coplanares
• Control of Allergens:
• Analysis of gluten
• B-lactoglobulina's detection, lactose, casein
• Detection of peanut, hazelnut, almond
• Detection of egg (ovoalbúmina)
• Detection of sesame, soybean, etc.
• Detection of organisms modified genetically
• Analysis of additives:
• Preserving (acid benzoico, sórbico, acid propiónico, sulphurous anhydride)
• Sweeteners (polyalcohols, saccharin, acesulfame, aspartame, etc.)
• Antioxidant (BHA, BHT, galatos, acid ascórbico, etc.)
• Qualit parameters of final product and raw materials:
• Acidity of the fat
• Index of peroxides
• Hexanal
• Stability Rancimat
• Resolution of problems of food pollution
• Studies of commercial life and Challenge Test
• Training courses specialized for Technical personnel, Persons in charge and Executives
• Validations of processes and processes of cleanliness
• Sensory studies
• Legal consultancy applied to the food industry and to your products
• System implantation APPCC or of management of the food safety (IFS, BRC and ISO22000)