Currently the CSS offers 20 series and 5 standard reference materials. The table below describes the tests associated with each CSS series and indicates the appropriate AACC Intl Approved Method(s). The column referencing the AACC International Approved Methods may not be exhaustive.
Check Sample Series |
Methods Tested |
AACC International Approved Method(s)
|
Analytical Series |
A – Hard wheat flour (monthly) |
Ash
FN
Gassing power
Moisture
Protein |
Ash (08-01.01, 08-02.01, 08-03.01)
FN (56-81.03)
Gassing Power (22-11.01, 22-14.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)
|
B – Hard wheat flour (bimonthly) |
Ash
Diastatic power
FN
Gassing power
Moisture
Protein |
Ash (08-01, 08-02, 08-03)
FN (56-81.03)
Gassing power (22-11.01, 22-14.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)
|
C – Soft wheat flour |
Ash
FN
Moisture
pH
Protein |
Ash (08-01, 08-02, 08-03)
FN (56-81.03)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
pH (02-52.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-3.01)
|
D – Feed Analysis |
Ash
Calcium
Crude fat
Crude fibre
Moisture
Phosphorus
Protein |
Ash (08-01.01, 08-02.01, 08-03.01)
Calcium (40-21.01, 40-26.01, 40-70.01)
Crude fat (30-10.01, 30-14.01, 30-20.01, 30-25.01)
Crude fibre (32-10.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
Phosphorus (40-58.01, 40-70.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)
|
K – Bakery mixes or cereal – based product
|
Moisture
Total/crude fat
Fatty acids (SFA, MUFA and PUFA)
Total fat (as triglycerides)
Fatty acid profile
Cholesterol |
Moisture (44-15.02, 44-19.01, 44-40.01)
Crude fat (30-10.01, 30-14.01, 30-20.01, 30-25.01)
Fatty acids (58-17.01, 58-18.01) |
SEM – Semolina analysis |
Ash
Granulation
Minolta colour
Mixograph
Moisture
Protein
Speck count |
Ash (08-01.01, 08-02.01, 08-12.01)
Granulation (66-20.01)
Mixograph (54-40.02)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)
|
DF – Dietary fibre & β - glucan analysis
|
Dietary fibre (total, insoluble, soluble dietary)
β - glucan
Moisture |
Dietary fibre (32-05.01, 32-06.01, 32-07.01, 32-20.01, 32-21.01)
β - glucan (32-22.01, 32-23.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
VMP – Vitamin/mineral analysis |
A
B1/Thiamin
B2/Riboflavin
Niacin
B6
B12
C
E
Biotin
Folic acid
Pantothenic acid
Calcium
Iron
Sodium
Potassium
Zinc
Magnesium
Manganese
Copper
Phosphorus
Chromium
Selenium
Moisture
Crude fat
Protein
Ash |
A (86-02.01, 86-03.01, 86-05.01)
B1/Thiamin (86-80.01)
B2/Riboflavin (86-70.01, 86-72.01, 86-73.01)
Niacin (86-50.02, 86-51.01, 86-52.01)
B6 (86-31.01)
B12 (86-40.01)
C (86-10.01)
Calcium (40-20.01, 40-70.01)
Iron (40-41.01, 40-70.01)
Sodium (40-70.01, 40-71.01)
Zinc (40-70.01)
Magnesium (40-70.01)
Manganese (40-45.01, 40-70.01)
Copper (40-70.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
Crude fat (30-10.01, 30-14.01, 30-20.01, 30-25.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-13.01, 46-30.01)
Ash (08-01, 08-02, 08-10) |
SA – Sugar analysis by HPLC |
Glucose, fructose, sucrose, maltose, lactose
Moisture |
Glucose, fructose, sucrose, maltose, lactose (80-04.01)
Moisture (44-15.02, 44-19.01, 44-40.01)
|
Physical Testing Series |
ALV – Alveograph |
Alveograph analysis of hard and soft wheat flours
Moisture |
Alveograph (54-30.02)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
HS – Farinograph (small bowl) |
Farinograph analysis
Moisture |
Farinograph (54-21.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
HL – Farinograph (large (bowl) |
Farinograph analysis
Moisture |
Farinograph (54-21.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
I – Amylograph |
Amylograph analysis
Moisture |
Amylograph (22-10.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
J – Mixograph |
Mixograph analysis
Moisture |
Mixograph (54-40.02)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
RF – RVA Analysis |
Stirring number
Pasting properties
Moisture |
Stirring number (22-08)
Pasting properties (76-21.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|
Food Safety Series |
MBA – Microbiological analysis (quarterly)
|
Salmonellae
Coagulase positive Staphylococci
Yeasts and molds
Coliforms and E. coli
APC |
Salmonellae (45-25.01)
Coagulase positive Staphylococci (42-30.02)
Yeasts and molds (42-50.01)
Coliforms and E. coli (42-15.01)
|
MBB – Microbiological analysis (bimonthly)
|
Yeasts and molds
Coliforms and E. coli
APC |
Yeasts and molds (42-50.01)
Coliforms and E. coli (42-15.01)
|
E – Extraneous material in flour (quarterly)
|
Flour analysis with individual review by a leading authority
|
|
G – Extraneous material in spices (quarterly)
|
Spice analysis with individual review by a leading authority
|
|
L – Mycotoxins in ground whole grain or other food/feed (quarterly)
|
Aflatoxin
DON
Fumonisins
Zeralenone |
Aflatoxin (45-01.01, 45-16.01)
DON (45-41.01)
Zeralenone (45-20.01, 45-21.01) |
| |
|
|
Standard Reference Samples |
CFW – Certified wheat brans (red and white)
|
|
|
CFO – Certified oat bran |
|
|
VMA – Vitamin/mineral standard |
Results for 8 vitamins & 8 minerals |
Possibly similar methods as for VMP series
A (86-02.01, 86-03.01, 86-05.01)
B1/Thiamin (86-80.01)
B2/Riboflavin (86-70.01, 86-72.01, 86-73.01)
Niacin (86-50.02, 86-51.01, 86-52.01)
B6 (86-31.01)
B12 (86-40.01)
C (86-10.01)
Calcium (40-20.01, 40-70.01)
Iron (40-41.01, 40-70.01)
Sodium (40-70.01, 40-71.01)
Zinc (40-70.01)
Magnesium (40-70.01)
Manganese (40-45.01, 40-70.01)
Copper (40-70.01) |
HFW – Hard wheat flour |
Results for ash, protein, moisture and FN
|
Possibly similar methods as for A and B series
Ash (08-01.01, 08-02.01, 08-03.01)
FN (56-81.03)
Gassing power
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
Protein (46-10.01, 46-11.02, 46-12.01, 46-30.01)
|
TDF – Reference for total, insoluble and soluble dietary fibre
|
Results for total, insoluble and soluble dietary fibre
|
Possibly similar methods as for DF series
Dietary fibre (32-05.01, 32-06.01, 32-07.01, 32-20.01, 32-21.01)
β - glucan (32-22.01, 32-23.01)
Moisture (44-15.02, 44-16.01, 44-19.01, 44-40.01)
|