Name Planned shipping method Start Date  
Flour
Parameters (quantitative): moisture content [g/100 g], crude protein (N x 5,7) [g/100 g], ash [g/100 g], starch [g/100 g], wet gluten [g/100 g], falling number [s], titratable acid 1 [g/100 g]
Article Number: 2010427
Category: chemical-physical testing food and feed cereals, cereal products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature September 2026 Add to cart
Fluoride content in animal feed
Parameters (quantitative): fluoride [mg/kg]
Article Number: 2010315
Category: chemical-physical testing food and feed animal feed
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Is currently underway. Can still be booked.
Refrigerated shipping November 2024 Add to cart
Fluoride content in animal feed
Article Number: 2010315
November 2025 Add to cart
Fluoride content in animal feed
Article Number: 2010315
November 2026 Add to cart
Fresh cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], total lactic acid [mg/100g]
Article Number: 2010029
Description: The matrixes fresh cheese and semi-hard cheese are different in sample preparation. So that dairy plants, veterinary and customs inspection service as well as for all food testing laboratories can demonstrate they are proficient in preparing different matrixes, we offer another proficiency testing in the cheese sector.
Category: chemical-physical testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Refrigerated shipping April 2025 Add to cart
Fresh cheese
Article Number: 2010029
April 2026 Add to cart
fruit juice (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010025
Category: sensory testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the DAkkS accreditation.
Refrigerated shipping March 2025 Add to cart
Fruit juice (threshold value examination, flavour taint)
Parameters (qualitative): threshold value
Article Number: 3010055
Category: sensory testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Refrigerated shipping December 2025 Add to cart
Fruit juice (threshold value examination, flavour taint)
Parameters (qualitative): threshold value
Article Number: 3010055
December 2026 Add to cart
Fruit juice (triangle test, flavour taint)
Parameters (qualitative): organoleptic testing - triangle test flavour
Article Number: 3010032
Description: The sensory triangle test is one of the most important sensory difference tests and an established quality assurance measure. The comparability of the organoleptic testing is the necessary prerequisite. With our proficiency testing schemes you can ensure the comparability of your organoleptic testing and demonstrate this in external representation. Possible methods for participation, e.g.: ISO 4120
Category: sensory testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Refrigerated shipping September 2025 Add to cart
Fruit juice (triangle test, flavour taint)
Parameters (qualitative): organoleptic testing - triangle test flavour
Article Number: 3010032
September 2026 Add to cart
Fruit juice concentrate 1
Parameters (quantitative): brix value [°brix], pH value [-], titratable acidity (pH 8.1) [mmol H+/kg], citric acid (anhydrous) [g/kg], total D-isocitric acid [mg/kg], L-malic acid [g/kg], L-ascorbic acid [mg/100 g], total lactic acid [g/kg], citric acid/total D-isocitric acid ratio [-], hesperidin [mg/kg]
Article Number: 2010600
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping July 2025 Add to cart
Fruit juice concentrate 1
Article Number: 2010600
July 2026 Add to cart
Fruit juice concentrate 2
Parameters (quantitative): brix value [°brix], titratable acidity (pH 8.1) [mmol H+/kg], glucose (anhydrous) [g/kg], fructose (anhydrous) [g/kg], sucrose (anhydrous) [g/kg], total sugar (anhydrous) [g/kg], sugar-free extract [g/kg], glucose/fructose ratio [-], % sucrose of sugar [%]
Article Number: 2010602
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping June 2025 Add to cart
Fruit juice concentrate 2
Article Number: 2010602
June 2026 Add to cart
fruit juice concentrate 3
Parameters (quantitative): brix value [°brix], pH value [-], titratable acidity (pH 8.1) [mmol H+/kg], ash [g/kg], potassium (K) [mg/kg], calcium (Ca) [mg/kg], magnesium (Mg) [mg/kg], phosphorus (P) [mg/kg], sodium (Na) [mg/kg], nitrate [mg/kg], copper (Cu) [mg/kg], iron (Fe) [mg/kg]
Article Number: 2010610
Category: chemical-physical testing food and feed non-alcoholic beverages
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Is currently underway. Can still be booked.
Frozen shipping October 2024 Add to cart
Fruit juice concentrate 3
Article Number: 2010610
November 2025 Add to cart
Fruit juice concentrate 3
Article Number: 2010610
November 2026 Add to cart
Fruit preparation
Parameters (quantitative): brix value [°brix], pH value [-], total acid (pH 8.1) calculated as citric acid (anhydrous) [g/kg], L-malic acid [g/kg], ash [g/kg], phosphorus (P) [g/kg], potassium (K) [mg/100 g]
Article Number: 2010053
Category: chemical-physical testing food and feed fruit & vegetables products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping September 2025 Add to cart
Fruit preparation
Article Number: 2010053
September 2026 Add to cart
1 Parameter mit dieser Kennzeichnung sind abhangig von der Teilnehmerzahl und/oder der Materialauswahl.
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.