At Jagdamba Laboratories, we ensure the safety and quality of bakery and confectionery products through comprehensive testing. Our chemical and microbiological analyses help manufacturers meet regulatory

Chemical Analysis Parameters

General Chemical Parameters:

• Acid Insoluble Ash
• Acidity of Extracted Fat (as Oleic Acid)
• Alcoholic Acidity (90% Alcohol)
• Calcium (as Ca)
• Carbohydrate
• Dietary Fiber
• Energy
• Fat
• Gluten
• Iron
• Moisture
• Protein
• Sodium (as Na)
• Total Ash
• Total Sugar

Heavy Metals:

• Mercury (as Hg)
• Methyl Mercury (as CH₃Hg)
• Arsenic (as As)
• Cadmium (as Cd)
• Lead (as Pb)
• Tin (as Sn)
• Copper (as Cu)

Pesticide Residues:

• Monocrotophos
• Carbendazim
• Ethion
• Malathion

Naturally Occurring Toxic Substances (NOTs):

• Agaric Acid
• Hydrocyanic Acid
• Hypericine
• Melamine
• Safrole

Aflatoxins and Mycotoxins:

• Aflatoxin B1
• Total Aflatoxins (B1 + B2 + G1 + G2)
• Ochratoxin A

Microbiological Analysis Parameters

• Total Plate Count
• Coliform Count
• Faecal Streptococci
• Staphylococcus aureus
• Bacillus cereus
• Yeast & Mould Count  etc..

Jagdamba Laboratories is committed to providing accurate and reliable results to support food manufacturers in ensuring consumer safety and regulatory compliance.