(Category of plant products)
• Flours • raw materials for baking (decorations, fillings, glazes) • raw marzipan and icing compounds • powder-based desserts, creams, fillings • glazes, coatings • baking mixtures
To the next DLG Quality Test
Qualitative position fixing in an international competitive environment
High appreciation level among consumers and the trade
Identification of product faults to optimize quality
Complements your in-house quality assurance
Extensive marketing and communication services
The marketable primary and raw materials for baking are drawn from the ongoing production process and subjected to extensive quality checks. All the products are rendered anonymous for the sensory analysis tests. This means that the DLG experts assess the product quality without knowing the name of the producer. This guarantees objective test results with a high informative value.
Our experts draw up expert opinions for each product under standardized conditions. These expert opinions contain notes on optimizing quality. They are based on the internationally recognized, product-specific DLG 5-Point Scheme®, which we are continuously developing further. These tests are accredited under the standard DIN EN ISO 17065.
The inspections of packaging and labelling are conducted in rooms separate from the sensory analysis and laboratory tests. This ensures that the neutrality of our test results is maintained. Experts specialized in packaging conduct these tests. The mandatory labelling elements are examined.
Depending on the product and the scope of the tests, scientific partner institutions and organizations conduct product-specific, microbiological, chemical and physical laboratory tests on behalf of DLG and in accordance with recognized official examination procedures.