Phone: 816-891-7337 Fax: 816-891-7450
|
|
9503 North Congress, Kansas City, MO 64153 Phone: 816-891-7337 Fax: 816-891-7450 |
|
|
|
|
|
CII Laboratory Services is the leading laboratory in the U.S. for the baking, milling and grain industries because of its extensive testing capabilities. Rapid turn around times for proximate analyses, dough rheology and bake testing (including bread, cake and cookie) and product evaluation have made it the lab to turn to for solving production issues, research questions and customer concerns. The lab also performs testing for the food industry in other areas as well including nutritional analysis, HPLC testing for mycotoxins and vitamins, mineral analysis by Atomic Absorption, pesticides, microbiology, environmental monitoring and sanitation for meat processors, food manufacturing, restaurants and warehouses. Consultation on control systems and sanitation is available. This ISO 17025 Certified Lab follows standard AACC, AOAC, AOCS, USDA and FDA-BAM methods. CII Lab is the Preferred Supplier of analytical services for the American Institute of Baking (AIB) and supports their Bakers Quality Seal and Gold Standard programs with the analytical services needed to comply with these programs. CII Lab is also the Preferred Supplier of analytical services for the Long Company member bakeries. CII Lab is the only private laboratory in the country providing wheat and flour crop quality information through its annual Crop Quality Survey. Available by subscription, the survey provides users with a timely look at the new crop wheat and flour qualities that can be expected from four wheat classes, Hard Red Winter, Soft Red Winter, Hard Red Spring and Hard White Wheat.
|
|
|
|
