Name Planned shipping method Start Date  
Hard cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g]
Article Number: 2010031
Description: To address the differences between the matrixes of hard cheese and semi-hard cheese we offer this proficiency testing.
Category: chemical-physical testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping April 2026 Add to cart
Hardened concrete - Density and Compressive strength EN 12390-7 und -3
Parameters (quantitative): Density [kg/m³], Compressive strength [MPa]
Article Number: 2010288
Category: physical mechanical testing material testing Hardened concrete
Accreditation: This proficiency test is within the scope of the A2LA accreditation.
completed testing items 150 x 150 x 150 mm
Unfortunately, no further booking is possible this year.
Shipping at room temperature December 2024
Hardened concrete - Density and Compressive strength EN 12390-7 und -3
Article Number: 2010288
December 2025 Add to cart
Hardened concrete - Density and Compressive strength EN 12390-7 und -3
Article Number: 2010288
December 2026 Add to cart
Hardness IRHD, M ISO 48-2
Parameters (quantitative): Hardness IRHD, M [°]
Article Number: 2010748
Category: physical mechanical testing material testing rubber & TPE
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature May 2025 Add to cart
Hardness IRHD, M ISO 48-2
Article Number: 2010748
May 2026 Add to cart
Hardness IRHD, N ISO 48-2
Parameters (quantitative): Hardness IRHD, N [°]
Article Number: 2010899
Category: physical mechanical testing material testing rubber & TPE
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature May 2025 Add to cart
Hardness IRHD, N ISO 48-2
Article Number: 2010899
May 2026 Add to cart
Hardness Shore D ISO 48-4
Parameters (quantitative): Shore-D-Hardness [Shore D]
Article Number: 2010267
Category: physical mechanical testing material testing rubber & TPE
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature May 2025 Add to cart
Hardness Shore D ISO 48-4
Article Number: 2010267
May 2026 Add to cart
Heat transmission on exposure to flame ISO 9151
Article Number: 2011230
Category: chemical-physical testing material testing protective clothing
Accreditation: This proficiency test is not included in the scope of the accreditation.
New proficiency testing
Shipping at room temperature May 2025 Add to cart
Heat transmission on exposure to flame ISO 9151
Article Number: 2011230
May 2026 Add to cart
Hexamethylenediamine in food simulants (CEN TS 13130-21)
Parameters (quantitative): hexamethylene diamine (ethanol 10%) [mg/kg], hexamethylene diamine (dist. water) [mg/kg], hexamethylene diamine (acetic acid 3%) [mg/kg]
Article Number: 2011102
Description: Possible testing e.g. by CEN/TS 13130-21
Category: chemical-physical testing consumer goods and packaging plastics, plastic film
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Refrigerated shipping October 2025 Add to cart
Hexamethylenediamine in food simulants (CEN TS 13130-21)
Article Number: 2011102
October 2026 Add to cart
Honey 1
Parameters (quantitative): diastase number acc. to Schade [-], proline [mg/kg], hydroxymethylfurfural (CAS 67-47-0) [mg/kg], electrical conductivity [mS/cm], moisture [g/100 g], glycerin [mg/kg], ethanol (CAS 64-17-5) [mg/kg], pH value [-]
Article Number: 2010455
Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The diastase activity serves to evaluate the grade of heating treatment. The amount of proline provides information about the ripeness and the natural purity. Hydroxymethylfurfural (HMF) develops during sugar degradation during prolonged storage and through high storage temperatures. The conductivity helps to evaluate the purity of sort honey, the pH-value and the water content are general quality markers, while increased glycerin and ethanol amounts indicate alcoholic fermentation.
Category: chemical-physical testing food and feed honey and beeswax
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping August 2025 Add to cart
Honey 1
Article Number: 2010455
August 2026 Add to cart
Honey 2
Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], maltose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], turanose (anhydrous) [g/100 g], saccharase activity acc. to Siegenthaler [U/kg], saccharase activity acc. to Hadorn [-], free acidity [mmol/kg], ash [g/100 g]
Article Number: 2010708
Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The composition and the amount of sugars helps to evaluate the honey quality and the source of honey yield. The saccharase number is a measure for the saccharase activity and serves to evaluate the grade of heating treatment.
Category: chemical-physical testing food and feed honey and beeswax
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Honey 2
Article Number: 2010708
December 2026 Add to cart
Hot sauce
Parameters (quantitative): capsaicin [ppm], dihydrocapsaicin [ppm], nordihydrocapsaicin [ppm], total capsaicinoids [ppm]
Article Number: 2010704
Category: chemical-physical testing food and feed fruit & vegetables products
Accreditation: This proficiency test is not included in the scope of the accreditation.
Frozen shipping June 2025 Add to cart
Hot sauce
Article Number: 2010704
June 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.