Nutritional Components in Biscuit (Cookie) Quality Control

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FCNC1-PRO2QC | Biscuit (Cookie) | Nutritional Components

Product Specification

QC/RM information
Product Code Material Matrix Approx. Size
FCNC1-PRO2QC

T24117QC

Biscuit (Cookie)

150g

Analytes

Moisture at 105 °C, Ash at 550°C, Total Fat, Nitrogen, Dietary Fibre by AOAC 985.29, Moisture at 130 °C

Validity Date

17/09/2026

Test Description

As nutritional legislation increases, the proficiency of laboratories to provide accurate results to food manufacturers for labelling is a key quality criterion, to help consumers make informed choices about the food they eat. Fapas offers the widest range of analyte/matrix proficiency test combinations for the food sector.

Many consumers are health focussed, and accurate analysis is required so that labelling reflects the true levels of key ingredients such as sugars and fats so they are able to make an informed choice about the foods they purchase. Testing against Fapas quality control materials can help you maintain these effective testing practices.

Fapas quality control materials can be used to validate whether a testing instrument or process is operating within pre-defined specifications.This validation process makes sure your test results are as close to the true value as possible, and therefore your testing process is a credible as it can be.

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