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Test Description

The common nutritional and proximate components are moisture, total fat and nitrogen. This proficiency test includes analytes specific to chocolate, butyric acid, lactose and sucrose.

Your testing ability is challenged to highlight variation in quality of products within your customers' supply chains. This in turn highlights any areas from which low quality produce originates, allowing your customers to take action and safeguard the high quality products within their global supply chains.

Chocolate is, by definition, a processed food. By taking a range of different ingredients, often from various locations around the globe, designed flavours and appearance of many well-known chocolate brands are created. Chocolate therefore requires effective testing capabilities to identify if the product is produced as designed and therefore of high enough quality to offer to consumers.

Quality control materials provide effective tools to build ongoing detail on quality improvement efforts by building on the snapshot of proficiency testing activities. A long term picture of your laboratory's testing ability can be developed, to impress both accreditors and customers with your testing credibility.

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