Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025:2005
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1 Deutsche Akkreditierungsstelle GmbH Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025:2005 Period of validity: to Holder of certificate: Coffein Compagnie Dr. Erich Scheele GmbH & Co. KG Chemisches Laboratorium Sebaldsbrücker Heerstr. 191A, Bremen Tests in the fields: sampling of coffee, coffee products and tea; physical, physico-chemical and chemical analysis of coffee, coffee products, tea, tea products and cocoa; sensoric and visual analysis of green coffee Abbreviations used: see last page The testing laboratory is permitted, without being required to inform and obtain prior approval from DAkkS, to use standard testing methods listed here with different issue dates. This document is a translation. The definitive version is the original German annex to the accreditation certificate. 1/7
2 1 Analysis of coffee, coffee products, tea, tea products and cocoa 1.1 Sampling and sample preparation of coffee, coffee products and tea ISO DIN (ASU L ) DIN (ASU L ) DIN (ASU L ) ASU L / ASU L / Green coffee in bags; Sampling preparation of ground sample of defined dry matter content preparation of liquor for use in sensory tests Analysis of coffee and coffee products - Preparation of coffee beverage for analytical purposes Examination of foods - Sample preparation for providing of official sample, duplicate and referee sample for determination of mycotoxin content in food - Part 1: Method for wet homogenisation (Modification: matrix green coffee) Examination of foods - Sample preparation for providing of official sample, duplicate and referee sample for determination of mycotoxin content in food - Part 2: Method for disintegration and homogenization without water addition (Modification: matrix green coffee) 1.2 Physical analysis of coffee ISO CL Green and roasted coffee - Determination of free-flow bulk density of whole beans (Routine method) Determination of the average flow rate of green coffee beans Period of validity: to Translation - 2/7
3 1.3 Physico-chemical and chemical analysis of coffee, cocoa and tea DIN (ASU L ) DIN (ASU L ) DIN ISO (ASU L ) DIN ISO (ASU L ) DIN (ASU L ) DIN (ASU L ) ISO DIN DIN (ASU L ) ISO CL determination of watersoluble extract; method for green coffee determination of watersoluble extract; method for roasted coffee Tea; Determination of water extract (ISO 9768:1994) Green coffee; Determination of loss in mass at 105 C (ISO 6673:2003) Roasted ground coffee; Determination of loss in mass at 103 C (Routine method for the determination of moisture content) Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (Routine method) Cocoa beans; Determination of moisture content (Routine method) Roasted ground coffee; Determination of loss in mass at 103 C (Routine method for the determination of moisture content) (Modification: matrix cocoa) determination of loss in mass of unground tea at 103 C Instant tea in solid form; determination of moisture content (loss in mass at 103 C) Capacitive determination of the moisture of green coffee (Sinar TM moisture analyzer) Period of validity: to Translation - 3/7
4 CL CL DIN (ASU L ) DIN (ASU L ) DIN DIN DIN (ASU L ) DIN (ASU L ) DIN (ASU L ) DIN ISO (ASU L ) Microwave Resonance Spectroscopic moisture determination in green coffee (TEWS TM moisture analyzer) NIR spectroscopic determination of moisture of green coffee Part 1: Reference method for roasted coffee Part 2: Reference method for soluble coffee Part 1 (Modification: matrix green coffee) Part 1 (Modification: matrix cocoa) determination of ph and acid content - Part 1: method for roasted coffee Determination of ph and acid content - Part 2: method for soluble coffee determination of chlorogenic acids content; HPLC method Coffee and coffee products; Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method (ISO 20481:2008) Period of validity: to Translation - 4/7
5 DIN ISO (ASU L ) DIN ISO (ASU L ) CL DIN ; (ASU L / ) DIN ASU L / ASU L ASU L DIN (ASU L ) DIN (ASU L ) Swiss book of foodstuffs 35 A/ Swiss book of foodstuffs 35 A/ Coffee and coffee products; Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method (ISO 20481:2008) (Modification: ultrasound-assisted extraction, MgO omitted, 2- point calibration) Tea and instant tea in solid form; Determination of caffeine content - Method using highperformance liquid chromatography (ISO 10727:2002) NIR spectroscopic determination of caffeine in untreated green coffee Analysis of tea and tea products; Determination of theobromine and caffeine content of fluid tea drinks; Part 1: HPLC-Routine method Analysis of tea and tea products; Determination of theobromine and caffeine content of fluid tea drinks - Part 2: HPLC-reference method (for low theobromine contents also) (Modification: without SPE-pre-cleaning) Examination of foods; Determination of theobromine and caffeine in cocoa Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography (Modification: determination of ethyl acetate) Determination of coffee fat (coffee oil) content in green and roasted coffee Determination of coffee fat (coffee oil) content in green and roasted coffee (Modification: matrix cocoa) Period of validity: to Translation - 5/7
6 DIN EN ISO (ASU L ) DIN EN ISO (ASU L ) DIN EN ISO (ASU L ) DIN (ASU L ) DIN DIN DIN ISO (ASU L ) DIN (ASU L ) ISO Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up Foodstuffs - Determination of ochratoxin A in barley and roasted coffee; HPLC method with immunoaffinity column clean-up (Modification: matrices roasted coffee extract, cocoa, replacement of SPE (extract) purification step by defatting step) Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up (Modification: matrix green coffee, without SPE (extract) purification step) determination of total ash determination of total ash (Modification: matrix coffee) determination of total ash (Modification: matrix cocoa) Tea; determination of water-soluble ash and water-insoluble ash; (identical with ISO 1576:1988) determination of acid insoluble ash Tea; Determination of alkalinity of water-soluble ash 1.4 Sensoric and visual analysis of green coffee ISO Green coffee - Olfactory and visual examination and determination of foreign matter and defects Period of validity: to Translation - 6/7
7 ISO Green coffee; Determination of proportion of insect-damaged beans Abbreviations used: DIN German Institute for Standardization EN European Standard IEC International Electrotechnical Commission ISO International Organization for Standardization Period of validity: to Translation - 7/7
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