It provides testing, inspection, inspection and certification services for all of the following Cereals, Legumes and Products standards in accordance with the testing requirements of Food Technology.
TS EN ISO 6540 (Former number: TS 3977) Corn - Determination of moisture content (in grain and ground corn)
TS EN 13585 Foods-Determination of fumonisin B1 and B2 in maize-Solid phase extraction HPLC method
Foodstuffs - Determination of the content of aflatoxin B16050 and total aflatoxin (B16050, B1, G1 and G2) in cereals, nuts and products produced by them - High performance liquid chromatography method
TS 2702 Canned Canned Chickpea Stew
TS 12299 Baby biscuits
TS EN ISO 712 Grain and cereal products - Determination of moisture content - Reference method
TS 141 / T2 Beans
TS 142 / T2 Chickpeas
TS 143 / T2 Lentils (shelled and inside)
TS EN ISO 520 Grain and legumes determination of 1000 grain mass
TS EN ISO 7971-3 Cereals - Determination of bulk density (mass / hectoliter) - Part 3: Routine method
TS EN ISO 7971-2 Cereals - Determination of bulk density (mass / hectoliter) - Part 2: Traceability method for measuring devices with reference to the international standard device
TS EN ISO 7971-1 Cereals - Determination of bulk density (mass / hectoliter) - Part 1: Reference methodTS 4201 Yellow lentils
TS EN ISO 712 Grain and cereal products-Determination of moisture content -Reference method
TS EN ISO 3093 Wheat, rye and their flour, durum wheat and durum wheat semolina - Determination of the number of drops according to Hagberg-Perten
TS 3977 / T1 (Number Modification; EN ISO 6540) Corn - Determination of moisture content (grain and ground)
TS EN ISO 2171 Cereals, legumes and by-products - Determination of ash yield by combustion
TS EN ISO 5529 Wheat - Determination of sedimentation index - Zeleny test
TS EN 15850 Foodstuffs - Determination of zearalenone for infant and child food from maize baby food, barley flour, corn meal, polenta, wheat flour and cereal origin - High performance liquid chromatography chromatography with immunoaffinity retrieval method
TS EN ISO 3093 Wheat, rye and their flour, durum wheat and durum wheat semolina - Hagberg - Determination of the number of drops according to pertene
TS EN ISO 24333 Cereals and grains - Sampling
TS EN ISO 7971-1 Cereals - Determination of bulk density (mass / hectoliter) - part 1: Reference method
TS EN ISO 7971-2 Cereals - Determination of bulk density (mass / hectoliter) - Part 2: Traceability method for measuring devices with reference to the international standard device.
TS EN ISO 7971-3 Cereals - Determination of bulk density (mass / hectoliter) - Part 3: Routine method
TS 2408 Brass
TS 141 / T3 Beans
TS EN ISO 5529 Wheat - Determination of sedimentation index - Zeleny test
TSE CWA 15793 Laboratory biorisk management
TSE K 144 Raw meatballs without meat ready for consumption
Foodstuffs - Determination of the content of aflatoxin b16050 and total aflatoxins (b1, b16050, g1 and g1) in cereals, nuts and their products - High performance liquid chromatography method - High performance liquid chromatography method
TS 12230 Puff pastry dough
TS 12980 Ravioli - Frozen
tst 200871429 Ravioli - Fresh, baked
TS 12981 Pizza - Frozen
TS 13542 Lavash
TS 5000 / T2 Bread
TS ISO 24557 Legumes - Determination of moisture content - Air circulation oven method
TS 4500 / T2 Wheat flour
TS EN ISO 5530-2 Wheat flour - Physical characteristics of dough - Part 2: Determination of rheological properties using extensograph (ISO 5530-2: 2012)
Wheat flour - Physical characteristics of the dough - Part 5530: Determination of water absorption and rheological properties using farinograph (ISO 1-1: 5530)
TS 2974 Wheat
TS 13627 Beypazarı dried up
TS 143 / T3 Lentils (shelled and inside)
TS EN ISO 5526 Cereals, legumes and other grained foods - Nomenclature
TS EN ISO 17180 Animal feed - Determination of lysine, methionine and threonine from commercial amino acid products and premixes
TS EN ISO 11747 Rice-Determination of tensile strength of internal rice after cooking
TS EN ISO 5526 Cereals, legumes and other granular foods - Nomenclature
TS 141 / T4 Beans
TS 142 / T3 Chickpeas
TSE K 198 Pastry
TS 13625 Oat flour
TS 13626 Rye flour
TSE K 144 / T1 Raw meatballs without meat ready for consumption
TS 143 / T4 Lentils (shelled and inside)
TS 3268 / T1 Dry cowpea
TSE K 198 / T1 Pastry
TSE K 199 / T1 Lahmacun
TS 4681 Corn Semolina
TS EN ISO 20483 Cereals and legumes - Determination of nitrogen content and calculation of crude protein content - Kjehldahl method
TS EN 16378 Cereals - Determination of impurities in maize (Zea mays L.) and Sorghum (Sorgum bicolor L.)
TS EN 15587 + A1 Cereals and grains - Determination of besatz in wheat (triticum aestivum L.), durum wheat (Triticum durum Desf), rye (Secale cereale L.) and fodder barley (Hordeum vulgare L.)
TSE K 215 Fried Noodles in Oil
TS 4500 / T3 Wheat flour
TS 2284 / T2 Bulgur
TS 3415 / T1 Egypt
TS 5915 Agricultural products-Food and products-Sensory analysis-Methodology-Triple experiment
TS EN 16378 Cereals - Determination of impurity content of maize (Zea mays L.) and Sorghum (Sorgum bicolor L.)
TS 2974 / T1 Wheat
TSE K 199 / T2 Lahmacun
TS 13542 / T1 Lavash
TS EN ISO 5530-1 Wheat flour - Physical characteristics of dough part 1: Determination of water absorption and rheological properties using farinograph
TSE K 289 Baked pie
TS 1620 Pasta
tst 4500 Wheat flour
TS 7474 Wafer
TS EN ISO 5530-2 Wheat flour- Physical characteristics of dough Part 2: Determination of rheological properties using extensograph
tst 12980 Ravioli - Frozen
TS 13389 / T2 Ready to cook ashura mixture
Wheat (Triticum aestivum L.) bran and flour - Determination of rheological behavior as a function of mixing and temperature rise
Wheat flour (Triticum aestivum L.) - Amperometric method for measuring starch damage
TS 13645 / T1 Turkish baklava
TS EN 15587 + A1 Cereals and grains - Determination of besatz in wheat (triticum aestivum L.), durum wheat (Triticum durum Desf), rye (Secale cereale L.) and fodder barley (Hordeum vulgare L.)
tst 7282 Workplaces - Bakery and similar bakery products - General rules 060
TS 7097 Workplaces - Rules for bagel and bread oven ovens
TS EN ISO 5527 Cereals - Terms and recipes
tst EN ISO 5527 Cereals- Terms and recipes
tst 2015102701 Raw meatballs ready for consumption
TS 2974 / T2 Wheat
TS 10344 / T3 Wire kadayif
TS 10443 / T2 Dough Pastry
TS 10445 / T1 Bread kadayif
TS 10444 / T2 Flat plate
TS 13645 / T2 Turkish baklava
TS 12299 / T1 Baby biscuits
TS 13542 / T2 Lavash
TS EN ISO 27971 Cereals and cereals - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough made from commercial flours or test sample flour by constant water treatment and methodology of grinding test
TS EN ISO 16634-2 Foodstuffs - Determination of total nitrogen content by combustion according to Dumas principle and calculation of crude protein content - Part 2: Cereals, legumes and ground grain products
TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in foods by tandem mass spectrometry (LC-ESI-MS / MS)
TS 9778 Boza
tst 2639 Rice flour
tst 5000 Bread
TS 9052 / tst T1 Rusks - Used as soldier food
TS 9779 / tstT1 Soybean meal - Edible
TS 13412 / tst T1 Wheat flour enriched with iron
TS 13413 / tst T1 Sunflower seed meal - Edible
TS 2702 / T1 Canned-meat chickpea stew
TS 2701 / T1 Canned - Chickpea with meat - Ready meal
TS EN ISO 6647-1 Brass - Determination of amylose content - Part 1: Reference method
TS EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
TS 2699 / tst T1 Canned beans with meat - Ready to eat
TS 4201 / tst T1 Yellow lentils
TS 12102 Kemalpaşa dessert (cheese dessert)
TS EN ISO 11085 Cereals, grain-based products and animal feeds - Determination of crude and total fat by Randall extraction
TSE CEN / TR 16875 Cereals and grains - Technical report of inter-laboratory studies for the determination of impurity content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
TS EN ISO 21415-2 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical method
TS EN ISO 7973 Cereals and milled cereal products - Determination of flour viscosity - By amylography
TS 1620 / T1 Pasta
tst 10443 Dough Pastry
tst 2016109964 Donut
TS 2383 Biscuits
TS 13542 / T3 Lavash
TS EN 16802 Foodstuffs - Determination of elements and chemical species - Determination of inorganic arsenic by anion exchange HPLC-ICP-MS in foodstuffs of marine and plant origin
TS 10932 / T2 Corn - Frozen
TS 4681 / T1 Corn Semolina
tst 2017116211 Flour and Bakery - Determination of Cystine-Cysteine and Glutamic Acid by LCMSMS
TS 2702 / tst T2 Canned meat with chickpea stew
TS 2701 / tst T2 Canned Chickpea
TS 13494 Pouring wheat
200559149 Additive Breads Additive Breads
TS 141 Beans
TS 141 / T1 Beans
TS 142 Chickpeas
TS 142 / T1 Chickpeas
TS 143 Lentils (shelled and inside)
TS 143 / T1 Lentils (shelled and inside)
TS 2640 Lentil flour
TS 2640 / T1 Lentil flour
TS 2640 / T2 Lentil flour
TS 2699 Canned Canned Beans - Ready Meal
TS 2701 Canned - Meaty chickpeas - Ready meal
TS 3023 Legumes-Determination of glycosidic hydrocyanic acid
TS 3200 Oats
TS 3267 Rye
TS 3268 Dry cowpea
TS 3415 Egypt
TS 3851 Phosphine residue determination in aluminum phosphide treated grain (spectrophotometric method)
TS 4294 ISO 6322-2 Storage of cereals and legumes - Part 2: Application recommendations
TS 4308 ISO 6322-3 Storage of cereals and legumes - Part 3: Pest control
TS 4353 ISO 6322-1 Storage of cereals and legumes - Part 1: General rules for the storage of cereals
TS 4369 Beer malt
TS 4500 Wheat flour
TS 4500 / T1 Wheat flour
TS 5000 Bread
TS 5000 / T1 Bread
TS ISO 5530-3 Wheat flour-Physical characteristics of dough-Part 3: Determination of water absorption and rheological properties using valorigraph
TS 5721 Cargo brass
TS 5918 Burçak
TS 6179 ISO 7305 Ground grain products - Determination of fatty acidity
tst ISO 6646 Rice - Determination of mill yield of rice and shelled rice
TS ISO 6646 Rice - Determination of mill yield of paddy and shelled rice
TS 7129 Grain and legumes-Determination of hidden insect contamination-General rules
TS 7130 Grain and legumes - Determination of hidden insect contamination - Sampling
TS 7131 Cereals and legumes-Determination of hidden insect contamination reference method
TS 7132 Grain and legumes-Determination of hidden insect contamination-Rapid methods
TS 7282 Workplaces - Ovens for the production of bread and similar bakery products - General rules
TS 8158 Cereals-Calibration control of moisture meters
TS ISO 8981 Wheat - Determination of subtypes by electrophoresis
TS 9052 Rusks - Used as soldier food
TS ISO 9648 Sorgun- Determination of tannin content
TS 9739 Plumber
TS 9740 Acıbakla-Ak
TS 9779 Soybean meal - Edible
TS 9862 Sorghum
TS 9973 Durum wheat semolina and pasta-Sensory analysis method of cooking quality estimation of bar pasta
TS 10344 Wire kadayif
TS 10344 / T1 Wire kadayif modified 1
TS 10344 / T2 Wire kadayif
TS 10443 Dough Pastry
TS 10443 / T1 Pastry
TS 10444 Flat Kadayif
TS 10444 / T1 Flat plate
TS 10445 Bread kadayif
TS 10626 Bagels
TS 10932 Corn - Frozen
TS 10932 / T1 Corn - Frozen
TS ISO 11050 Wheat flour and durum wheat semolina - Determination of animal origin impurities
TS EN ISO 11052 (Formerly: TS ISO 11052) Condition wheat flour and semolina - Determination of yellow pigment content
TS ISO 11052 / T1 (Number modification: TS EN ISO 11052) Condition wheat flour and semolina- Yellow pigment content
TS 11469 Seeds - Dry bean seed
tst 12000 Bread-300 grams
TS 12117 Galeta
TS 13138 Triticale
TS 13143 Foods - Gluten-reduced and gluten-free
TS 13152 Organic farming - Plant breeding rules - Egypt
TS 13153 Organic farming - Plant breeding rules - Chickpea
TS 13194 Chickpeas
TS 13375 Cakes - simple, seasoned and filled
TS 13375 / T1 Cakes - simple, seasoned and filled
TS 13375 / T1 Cakes - simple, seasoned and filled
TS 13375 / T2 Cakes - simple, seasoned and filled
TS 13377 Mung beans
TS 13389 Ready to cook ashura mixture
TS 13389 / T1 Ready to cook ashura mixture
TS 13412 Iron-fortified wheat flour
TS 13413 Sunflower seed meal - Edible
TS EN 14185-1 Fat-free food - Determination of N-Methylcarbamate residue - Part 1: HPLC method with Kfö cleaning
TS ISO 15793 Durum wheat semolina - Determination of sieve
TS EN 15835 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereals based foods for infants and young children - High performance liquid chromatography method with fluorescence detection and mmunoaffinite column cleaning
TS EN 15851 Foodstuffs - Determination of aflatoxin b1 for cereal-derived infants and children's food - High-performance liquid chromatography chromatography with immunoaffinity retrieval method
TS EN 15891 Foodstuffs - Determination of deoxynivalenol in cereals and cereal products for infants and children - Reconversion hplc method with column retrieval by immunoaffinity
TS EN ISO 21415-1 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by hand washing method
TS EN ISO 21415-3 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by oven drying
TS EN ISO 21415-4 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by fast drying method