Testing SOP's for a bakery

Hi,

What parameters would you like to test exactly?

For example water test..are you testing for Chlorine, pH or E. coli?

What are you doing ATP Test on? Employee hands ?

What type of fat do you want to test..and what for, moisture content?

Without specific details one cannot decide which test method should be adopted.

thanks for reply 

for water 

1- ph 

2-tds

3-chlorin

and atp for entrapment  only 

and fat for Pies and croissant  

thanks 

Hi basim,

thanks for reply 

for water 

1- ph  - use a pH meter for accuracy. Approx. Portable result by pH test strips.

2-tds - standard text book on water analysis, Probably need a lab.

3-chlorine - use  DPD tablets/Lovibond meter. Portable possible.

 

and atp for entrapment  only - what does entrapment mean ?

 

and fat for Pies and croissant  - standard food analysis textbook, use Soxhlet extraction procedure. Need a lab.

 

thanks 

Thanks
For ph and microbiology section okay I found sop

And did I need chlorine and hardness test for water or not requirement -  do you mean to check safety/quality ? if using metropolitan water supply and reliable safety/quality, maybe not. (unless a baked product  is sensitive which seems unlikely)

ATP for mixer and filing tanks - ATP procedure is swab surface  + meter, eg google Hygiena ATP  test kit

Thanks

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Thanks
For ph and microbiology section okay I found sop

And did I need chlorine and hardness test for water or not requirement -  do you mean to check safety/quality ? if using metropolitan water supply and reliable safety/quality, maybe not. (unless a baked product  is sensitive which seems unlikely)

ATP for mixer and filing tanks - ATP procedure is swab surface  + meter, eg google Hygiena ATP  test kit

Thanks

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It is true