Analyses for pulses, cereals and hops
The quality of the harvest is crucial to your success.
In addition, we determine the baking and dough properties of flours using methods relevant to processing, such as the farinogram, extensogram, alveogram or amylogram.
Should you also have questions at laboratory scale, we offer the production of test flours as well as the conduct of practical baking trials. This provides you with reliable data for processing and product development.
For hop growers and breweries, we analyse the α- and β-acids in hops to enable an optimal assessment of the aroma and bitterness profile.
Ansprechperson
Mag.a Johanna Keßner
- futtermittel@ages.at
- +43 50 555 33216
-
Spargelfeldstraße 191
1220 Wien
Last updated: 15.06.2026
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