Accreditation

Can we convince you with speed and precision?

We are committed to delivering reliable results quickly and efficiently.

Founded in 1952, vg was instrumental in driving the growth of the grain processing industry in Austria. Through continuous innovation, we offer a head start for your order in terms of expertise, speed and flexibility. Especially in the high season, we process samples the same day we receive them so you get your results on time. We are the only independent institute in Austria to offer this advantage. High-tech solutions, such as our laboratory information management system and high-end laboratory equipment, ensure that you have high-quality data at hand quickly and inexpensively. In this way, we give even small and medium-sized enterprises access to the full range of professional research and development services.

Trust is good, accreditation provides certainty. The vg Institute for Cereal Processing is accredited as a test lab according to ÖVE/ÖNORM EN ISO/IEC 17025.

The vg Institute for Cereal Processing has been accredited initially with date of application on 31.03.2003 and later on 16.10.2018 with reference number BMDW-92.221/0561-I/12/2018 according to EN ISO/IEC 17025T as testing laboratory with the identification number 0217 by the Federal Ministry of Digital and Economic Affairs of Austria (Akkreditierung Austria/Bundesministerium für Digitalisierung und Wirtschaftsstandort) for the areas defined as follows and published at www.bmdw.gv.at/akkreditierung:

  • ICC 104/1 Determination of Ash in Cereals and Cereal Products (limited to cereals and cereal products)
  • ICC 105/2 Determination of Crude Protein in Cereals and Cereal Products for Food and Feed (feed: only single feed)
  • ICC 107/1 Determination of the “Falling Number” according to Hagberg-Perten as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour
  • ICC 110/1 Determination of Moisture Content of Cereals and Cereal Products (Practical Method)
  • ICC 114/1 Method for using the Brabender Extensograph
  • ICC 115/1 Method for using the Brabender Farinograph
  • ICC 116/1 Determination of Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality
  • ICC 121 Method for using the Chopin-Alveograph
  • ICC 123/1 Determination of Starch Content by Hydrochloric Acid Dissolution
  • ICC 126/1 Method for using the Brabender Amylograph
  • ICC 137/1 Mechanical Determination of the Wet Gluten Content of Wheat Flour (Glutomatic)
  • ICC 145 Determination of Acidity (according to Schulerud) for Cereals and Cereal Products
  • OENORM EN 15587 Getreide und Getreideerzeugnisse – Determination of Besatz of Wheat (Triticum aestivum L.), Durum Wheat (Triticum durum Desf.), Rye (Secale cereale L.) and Feed Barley (Hordeum vulgare L.)
  • Standardmethoden für Getreide, Mehl und Brot [Standard Methods for Cereals, Flour and Bread], 7th Edition, 1994 Maltose (Method Berliner; only maltose determination method Berliner)
  • Commission Regulation (EU) No 1272/2009 laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention (only part VIII: Determination of the rate of loss of vitreous aspect)
  • Commission Regulation (EU) No 742/2010 amending Regulation (EU) No 1272/2009 laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention (only Annex Part V: Reference method for determining matter other than basic cereals of unimpaired quality in the case of maize and sorghum)

 

Accreditation VG

 

The benefits of our accreditation for you: Compliance with all relevant national and international standards ensures the international comparability of measurement results and absolute accuracy.

Our research thus guarantees scientifically-proven quality from the field to the finished loaf, supports the value chain and acts as a catalyst for your productivity and competitive advantages.