Wheaten Foods Testing Service
Wheaten foods refer to staple foods mainly made from grains such as wheat flour and multi-grain flours. They are produced through processes like dough mixing, rolling, and cooking, and come in various forms including noodles, steamed buns, and dumplings. As a core component of food cultures worldwide, they are particularly essential in East Asia and Europe.
Wheaten foods testing is a core link in safeguarding food safety and regulating industry development. As a professional third-party testing company, Baier Testing can provide multi-dimensional testing covering raw materials, semi-finished products and finished products, ensuring they comply with national regulations, industry standards and market demands.
Raw Material Quality Assurance
Baier can conduct quality testing on wheaten food raw materials such as wheat flour and multi-grain flours (corn flour, buckwheat flour, etc.) This ensures the quality at the source and preventing issues such as contaminant exceedances and raw material adulteration.
Semi-Finished Product Monitoring
Baier conducts testing on fresh dough and undried wet noodles, focusing on microbiological contamination, moisture content, and gluten condition. This helps prevent initial contamination, avoid mold growth, and provides technical support for the texture and quality of the final product.
Finished Product Quality Assurance
Baier can conduct comprehensive verification of safety, quality, and compliance indicators for finished wheaten products, including dried noodles, instant noodles, fresh cut noodles, and frozen wheat-based products (dumpling wrappers, wonton wrappers). This provides enterprises with data support and offers consumers tangible assurance.
The regularly tested product categories and parameters of our company include:
Wheat Flour
| Serial No. | Testing Item | Testing Standard |
| 1 | Processing Precision | GB/T 5504 or GB/T 27628 |
| 2 | Ash Content (on dry basis) | GB 5009.4 |
| 3 | Fatty Acid Value (on wet basis, calculated as KOH) | GB/T 15684 |
| 4 | Moisture Content | GB 5009.3 |
| 5 | Sand Content | GB/T 5508 |
| 6 | Magnetic Metals | GB/T 5509 |
| 7 | Color and Odor | GB/T 5492 |
| 8 | Appearance and Form | GB/T 1355 |
| 9 | Wet Gluten Content | GB/T 5506.1 or GB/T 5506.2 |
| 10 | Aflatoxin B1 | GB 5009.22 |
| 11 | Benzoyl Peroxide | GB/T 22325 |
| 12 | Fineness | GB/T 5507 |
| 13 | Lead (calculated as Pb) | GB 5009.12 |
| 14 | Cadmium (calculated as Cd) | GB 5009.15 |
| 15 | Total Mercury (calculated as Hg) | GB 5009.17 |
| 16 | Total Arsenic (calculated as As) | GB 5009.11 |
| 17 | Chromium (calculated as Cr) | GB 5009.123 |
| 18 | Benzo[α]pyrene | GB 5009.27 |
| 19 | Deoxynivalenol | GB 5009.111 |
| 20 | Zearalenone | GB 5009.209 |
| 21 | Ochratoxin A | GB 5009.96 |
| 22 | Azodicarbonamide | GB 5009.283 |
| 23 | Hexachlorocyclohexane (HCH) | GB/T 5009.19 |
| 24 | Dichlorodiphenyltrichloroethane (DDT) | GB/T 5009.19 |
| 25 | …… | …… |
Wet Fresh Wheat-Based Products
| Serial No. | Item | Implementation Standard |
| 1 | Moisture Content | GB 5009.3 |
| 2 | Acidity | GB 5009.239 |
| 3 | Total Aerobic Plate Count | GB 4789.2 |
| 4 | Coliforms | GB 4789.3 |
| 5 | Salmonella | GB 4789.4 |
| 6 | Lead (calculated as Pb) | GB 5009.12 |
| 7 | Benzoic Acid and Its Sodium Salt (calculated as Benzoic Acid) | GB 5009.28 |
| 8 | Sorbic Acid and Its Potassium Salt (calculated as Sorbic Acid) | GB 5009.28 |
| 9 | Dehydroacetic Acid and Its Sodium Salt (calculated as Dehydroacetic Acid) | GB 5009.121 |
| 10 | Sulfur Dioxide Residue | GB 5009.34 |
| 11 | Synthetic Colorants (Tartrazine) | GB 5009.35 |
| 12 | ...... | ...... |
Dried Noodles
| Serial No. | Testing Item | Testing Standard |
| 1 | Sensory Properties | GB/T 40636 |
| 2 | Moisture Content | GB 5009.3 |
| 3 | Acidity | GB 5009.239 |
| 4 | Natural Breaking Rate | GB/T 40636 |
| 5 | Cooking Breaking Rate | GB/T 40636 |
| 6 | Cooking Loss Rate | GB/T 40636 |
| 7 | Benzoyl Peroxide | GB/T 22325 |
| 8 | Potassium Bromate | GB/T 20188 |
| 9 | Aluminum | GB 5009.182 |
| 10 | Lead (calculated as Pb) | GB 5009.12 |
| 11 | Deoxynivalenol | GB 5009.111 |
| 12 | Tartrazine | GB 5009.35 |
| 13 | Sunset Yellow | GB 5009.35 |
| 14 | Benzoic Acid | GB 5009.28 |
| 15 | Sorbic Acid | GB 5009.28 |
| 16 | ...... | ...... |
To meet the needs of modern people for healthy and green food, green wheat flour has occupied a significant position in people's daily lives. Our company also has the qualification and capability for green wheat flour testing, and the regularly tested varieties and parameters are as follows:
NY/T 421-2021 Green Food - Wheat and Wheat Flour
| Serial No. | Analysis Item | Testing Basis |
| 1 | Sensory Properties | NY/T 421 |
| 2 | Sand Content | GB/T 5508 |
| 3 | Ash Content (on dry basis) | GB 5009.4 |
| 4 | Total Arsenic | GB 5009.11 |
| 5 | Wet Gluten Content | GB/T 5506.1 |
| 6 | Fatty Acid Value (on wet basis, calculated as KOH) | GB/T 5510 |
| 7 | Moisture Content | GB 5009.3 |
| 8 | Processing Precision | GB/T 5504-2011 |
| 9 | Magnetic Metals | GB/T 5509-2008 |
| 10 | Total Arsenic | GB 5009.11 |
| 11 | Deltamethrin | GB/T 5009.110 |
| 12 | Fenvalerate | GB/T 5009.110 |
| 13 | Phosphides | GB/T 25222 |
| 14 | Chlorpyrifos | GB/T 5009.145 |
| 15 | Lead (calculated as Pb) | GB 5009.12 |
| 16 | Cadmium (calculated as Cd) | GB 5009.15 |
| 17 | Total Mercury | GB 5009.17 |
| 18 | Chromium (calculated as Cr) | GB 5009.123 |
| 19 | Zearalenone | GB 5009.209 |
| 20 | Aflatoxin B₁ | GB 5009.22 |
| 21 | Deoxynivalenol | GB 5009.111 |
| 22 | Ochratoxin A | GB 5009.96 |
| 23 | Net Content | JJF 1070 |
Baier's wheaten foods testing service is expanding from compliance-based basic testing to quality improvement and value creation. Baier will always keep in mind its mission and responsibility, maintain the corporate image of "fairness and impartiality", strive for excellence, and endeavor to be a reassuring guarantee for consumers. It will also act as a key link connecting enterprise quality control, government supervision, and market order, safeguarding the "food safety on the tip of the tongue" for the people.
In addition, Baier can provide wheaten food-related enterprises with system certification and consulting services, including ISO 22000 Food Safety Management System, Hazard Analysis and Critical Control Points (HACCP), FSSC 22000 Food Safety System Certification, ISO 9001 Quality Management System, ISO 14001 Environmental Management System, and ISO 45001 Occupational Health and Safety Management System. We support businesses in product and process upgrading - welcome to inquire!
About Baier Testing
Baier Testing, located in Shandong Province, a major agri-food production region of China, is a third-party testing and certification body with strong expertise in agri-food and environmental sectors. Covering 34 major food categories, Baier provides testing services for agri-food and food-related products, and system certification services against key international standards including ISO9001, ISO14001, ISO45001, HACCP and ISO22000. The solutions span all stages from production and distribution to catering. With efficient, comprehensive, and precise service, Baier is committed to safeguarding food safety from farm to table.