Quality control of baked products and spreads

Determination of the shelf life of baked goods, snacks, spreads easily and fast without complicated extractions or toxic solvents with CDR FoodLab

CDR FoodLab® is the analysis system used to perform a complete quality control on baked products, snacks and spreads in a simple and rapid manner, from the raw materials to the finished product. Toxic solvents are not necessary for preparation of the sample and the tests are completed in 10 minutes.

With CDR FoodLab®, quality control on baked products, snacks and spreads can be carried out completely, quickly and easily starting from the raw materials used (oils and fats, milk, eggs) and ending with the finished product.

Quality controls on the Finished Product

The CDR laboratories have studied very simple and rapid sample preparation systems that do not involve the use of toxic solvents and are used to evaluate the oxidative stability on the finished product, thus obtaining valuable information on rancidity and shelf-life. Furthermore it is possible to determine the presence of the appropriate quantity of lactose in the case of lactose-free products or of alcohol used as a preservative and antibacterial agent.

The analysis on the finished product (baked products, snacks, and spreads…)

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How to determine the shelf life of bakery products and spread in 4 steps

With CDR FoodLab ® is possible to evaluate the rancidity and the value of TOTOX* of the finished products determining Free Fatty Acids, peroxide value and anisidine value on the extracted fatty material.

Sample processing is extremely simple and free from hazardous solvents:

  • in the case of baked products it is necessary to crush the sample and to add in appropriate proportions the adjuvant for the extraction of water-based fat EXTRAFLUID cod *300133.  In the case of spreads it is sufficient to add the adjuvant for extraction;
  • in both cases, after brief centrifugation, the fat is obtained as a supernatant.

Acidity, peroxides and p-anisidine with CDR FoodLab ® are determined by a simple photometric method identical to that applied to analysis of the fat used to package the finished product.

Determining the shelf life of snacks and bakery finished products in 4 easy steps

In this way it is possible to ascertain the rancidity and value of TOTOX* in real time, thus obtaining important information on the shelf life of baked products, snacks or spreads.

Thanks to the Multitasking acidity, peroxide (PV) and p-anisidine (AV) modes, rancidity and TOTOX can be determined in 5 minutes

*TOTOX= AV + 2PV indicates the general oxidation status of the oil/grease.

Thanks to the use of EXTRAFLUID the risks for the operator are eliminated and the environmental impact is minimised as the quality control of the products of baked products (baked products, snacks and spreads) does not require longer and complicated extraction processes, toxic solvents, expensive waste disposal or extractor hoods.

Check lactose in lactose-free baked products

CDR FoodLab ® is used to determine the lactose in baked products to verify the actual quantity of lactose present in lactose-free products.

The sample preparation is very simple: distilled water in appropriate proportions is added to the ground product to allow its solubilisation.

A clear solution is obtained through a centrifugal action which can thus be easily analysed.

In 10 minutes, with this simple method, reliable and precise results are obtained in accordance with the reference method (HPLC), which requires training, specific knowledge and a great deal of time available.

Check the alcohol content of the finished product

With CDR FoodLab ® the analysis of alcohol content can be performed both on a soaking solution and on a finished product, determining the starting alcohol concentration and the final product concentration respectively, in order to avoid exceeding the legal limit.

Also in the latter case the treatment of the sample takes place simply by adding to the crushed product a determined quantity of distilled water which solubilises the alcohol bringing it into solution.

With simple centrifugation a clear solution is obtained which is then easily analysed. The analysis consists of a simple photometric reading.

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Quality control on raw materials

CDR FoodLab is a versatile system that can be configured to analyze fats, oils, milk and dairyproducts, and tomato derivativesWith CDR FoodLab ®, in addition to the finished product, analyses can be performed on the raw materials used for its production, such as oils and fats, milk and egg products; for this purpose CDR FoodLab ® is a complete system for the quality control of baked products, snacks and spreads.


Oils and fats

  • Free Fatty Acids
  • Peroxide Value
  • p-Anisidine Value

Click here for the complete panel of analyses on oils and fats


  • Lactose
  • Lactic Acid

Click here for the complete analysis panel on milk and dairy products

Egg-based Products

  • Lactic Acid
  • Butyric Acid

Click here for the complete analysis panel on egg-based products

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What is CDR FoodLab® System to determine the shelf life of bakery products, snacks and spreads

CDR Foodlab® is a true testing laboratory: thanks to its compact size, it can be used in any environment at the company, even in the production plant. A self-contained apparatus complete with everything needed to perform quality controls of your products, in total autonomy.


Determining the shelf life of bakery products, snack and spreads with the CDR FoodLab allinclusiveanalysis system

  • An analyzer based on photometric technology, available in the standard or Junior version, equipped with state-of-the-art LED emitters, reading cells and 37°C thermostated incubation cells
  • A kit of low toxicity, disposable reagents. Reagents are pre-vialed, in package of 10 tests, 1 year shelf life, developed and produced by the research laboratories of CDR.
  • Pipettes allow for the collection of the correct volume of sample.
  • The Help function will lead you through the process “Step by Step”.
  • A graphic printer will immediately print the test results.

Test type Number of tests Code Measuring Range
Free Fatty Acids 10 e 100 Info on codes
and measuring range
0,01 – 24% ac. oleic acid
Peroxides 20 *300159 0,01 – 50 mEqO2/Kg
100 *300150
p-Anisidine Value 10 *300503 0,5 – 100 AnV
100 *300500
Lactose 10 *300010 0,01 – 5,5 % lactose
100 *300015
Alcohol by Volume 10 *300603 0,1 – 17 % vol
100 *300600
Lactic Acid Milk 20 *300076 2 – 250 ppm
100 *300075
Lactic Acid Egg Products 20 *300388 5 – 1030 ppm | 5 – 2100 ppm
100 *300385
D-3-hydroxybutyric acid 10 *300426 0,5 – 15 ppm
100 *300420

How does the analysis take place? Take a look

Save your time

To assess the oxidation status of a fat contained in spreads or bakery products, CDR FoodLab®® relies on analytical procedures and dedicated reagents specifically developed by the research laboratories of CDR that allow:

  • a sample preparation that is quick and easy, when needed at all;
  • making analytical procedures extremely fast and easy;
  • removing all needs for complex calibration procedures.

Moreover, CDR FoodLab® allows accelerating analytical procedures. Its thermostated incubation cells and the multitasking mode allow performing in an simple and fast way:

  • several analyses at the same time on the same sample
  • sixteen different assays for the same parameter on a batch of different samples.

CDR FoodLab® Analyzers for Snacks, Bakery Products and Spreads

  CDR FoodLab – chemical analyses on fats and oils to determine the shelf lifeof bakery products and spreads CDR FOODLAB®  CDR FoodLab Junior - chemical analyses on fats and oils to determine the shelf life ofbakery products and spreads CDR FOODLAB® JUNIOR
Tests Shelf-life of bakery products:

Anisidine Value (AnV)
Alcohol by Volume
L-Lactic acid
D-3-hydroxybutyric acid
Lactic Acid
Free Fatty Acids
Peroxide Value
Configurable analysis panel
Simultaneous analyses 16 3
Possibility of running several tests on the same sample si
Incubation module 37˚C thermostatic block with 16 slots 37˚C thermostated reading block with incubation function
Internal memory to store analysis results si si
Touch Screen Display si si
Printer si
USB host port to connect USB memories si
USB port to connect to a PC si si
Ethernet (LAN) port si
Wireless link for external printer si
Dimensions and weight 32 X 29,5 X 13 cm (L x P x  H) – 2,8 Kg 15 x 22 x 8,3 cm (L x P x H) – 0,80 Kg
Lithium ion battery si

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With the CDR system, you can perform your tests in total autonomy

Neither skilled staff nor a dedicated external laboratory is needed to use our systems. CDR FoodLab® optimizes traditional testing methods, making them faster and easier, while guaranteeing accuracy standards in line with the reference methods.

Analytical kit

CDR FoodLab® Analysis Systems use disposable pre-vialed reagents specifically developed by the research laboratories of CDR. The use of pre-vialed reagents and the analytical procedures allow:

  • a sample preparation that is quick and easy, when needed at all;
  • making analytical procedures extremely fast and easy;
  • removing all needs for complex calibration procedures.

Reagents come in aluminum packages containing 10 test tubes each to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).

Just a few steps and results are yielded right away

Just a few steps will suffice to carry out your analysis in a rapid way in total autonomy. The system is composed of both the analyzer based on photometric technology and a kit of low toxicity, pre-vialed reagents, developed by CDR.

CDR FoodLab® is cost-effective because it does not require the use of expensive equipment and does not entail maintenance, assistance or calibration costs.
Find out how it works