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SAGL Laboratories

Types of analyses - SAGL Laboratories

Grading & Milling Laboratory Methods

Analysis Details Analysis code

Full Maize Grading

Full maize grading is carried out in accordance with the Government Gazette Maize Grading Regulations, Latest Edition.

Sampling Mass 10 kg representative sample.  Divided representative samples to minimum 2.5 kg working sample to be submitted for analysis.

 AD037
Defective Kernels (SANAS Accredited Method) AD117
Lemon Yellow, % AD053
Analysis Details Analysis code

Full Wheat Grading without cultivar identification (2.5 kg sample)

Sampling Mass10 kg representative sample.  Divided representative samples to minimum 2.5 kg working sample to be submitted for analysis.

 AD037

Hectolitre mass (Kern 222: Minimum required mass 1.5 kg)

(SANAS Accredited Method) Hectolitre mass is carried out according to ISO 7971-3, 2009 (E).  Remaining wheat grading is carried out according to Government Gazette Wheat Grading Regulations, Latest Edition.

 AD047
Ergot, % AD025
Foreign Matter, % AD035
*Heat Damaged Kernels, % AD045
*Immature Kernels, % AD049
*Insect Damaged Kernels, % AD051
*Sprouted Kernels, % AD092
Total Damaged Kernels, % (sum of *) AD096
Heavily Frost Damaged Kernels, % AD046
Fungi (Field/Storage), % AD038
Noxious Seed (Sample Mass 1 kg), Total / 1 kg AD074
Other Grain and Unthresed Ears, % AD075
Screenings, % (1.8 mm) (SANAS Accredited Method) AD088
Undesirable Odours AD098
Analysis Details Analysis code

Grading of Soybean/Sorghum  (Government Gazette Grading Regulations, Latest Edition).

Sampling Mass 10 kg representative sample.  Divided representative samples to minimum 1 kg working sample to be submitted for analysis.

 AD037

Grading of Sunflower  (Government Gazette Sunflower Grading Regulations, Latest Edition).

Sampling Mass 5 kg representative sample.  Divided representative samples to minimum 1 kg working sample to be submitted for analysis.

 AD037
Analysis Details Min Sample Mass Method Reference Analysis code
100 Kernel Mass – Maize, g 1 kg Industry Accepted Method 001 AD001
1000 Kernel Mass – Wheat, g 1 kg Industry Accepted Method 008 AD001
Bran Content – Brown Bread Flour % (212 µm) 1 kg Government Notice R. 405 of 05 May 2017 AD009
Breakage Susceptibility – Maize g < 6.35 mm, g < 4.75 mm 500 g Industry Accepted Method 007 AD011
Granulation/Particle Size – Maize products, % (Please list the sieve sizes – maximum 5 sieves & the pan) 500 g Industry Accepted Method 003 AD043
Granulation/Particle Size – Wheat Flour, % (Please list the sieve sizes – maximum 5 sieves & the pan) 500 g Industry Accepted Method 003 AD043
Kernel Size – Maize, % (10 mm, 8 mm, 6.35 mm, 4.8 mm, 2.4 mm) 500 g Industry Accepted Method 017 AD118
Pap Cooking Test  – Maize Meal 1 kg Industry Accepted Method 005 AD076
Milling Index –Maize Infratec (NIT) 1 kg Industry Accepted Method 026 AD054
Milling Worth – Wheat (Calculation) 1,5 kg

Analyses required for calculation: Hectolitre mass, 1000 Kernel Mass, Bühler milling,

Kent Jones Colour, Moisture, Falling Number.

 AD055
Screenings – Wheat (USA), % (1.6 mm) 1 kg U.S. Department of Agriculture, GIPSA, Federal Grain Inspection Handbook II, Chapter 13 – Wheat, October 2020 AD088
Sieve Test – Maize (USA), % (4.8 mm, 2.4 mm) 1 kg U.S. Department of Agriculture, GIPSA, Federal Grain Inspection Handbook II, Chapter 4 – Corn, October 2022 AD090
Speck count – Maize Meal 100 cm2 1 kg Industry Accepted Method 002 AD091
Stress Cracks – Maize, % 500 g Industry Accepted Method 006 AD094
Test Weight – Maize (lb/bu or kg/hl) 1 kg Federal Grain Inspection Services (FGIS), Grain Inspection Handbook II, Chapter 1, Section 4.11, October 2022 AD095
Bühler Extraction – Wheat 2 kg Industry Accepted Method 011 AD012
Bühler Extraction (Including Dockage & Vitreous Kernels) – Wheat
 		2 kg

Industry Accepted Method 011

Industry Accepted Method 009

 AD014
Cleaning of Wheat on the Dockage Tester 1,5 kg SOP MM06 AD016
Quadromat Milling – Durum 1 kg Industry Accepted Method 024 AD080
Quadromat Milling – Wheat 1 kg Industry Accepted Method 024 AD081
Roff 150 – Maize 1 kg Industry Accepted Method 013 AD084
Vitreous Kernels – Wheat, % 500 g Industry Accepted Method 009 AD100

Chemistry Laboratory Methods

Analysis Details Min Sample Mass Method Reference Analysis code
Additional calculations on request N/A E.g.: as is / dry basis / 12% moisture basis AD008
Air Drying and Milling of Bread   SOP MN02 AD002
Ash, % (moisture) 60 g In-house Method 011 (Method SANAS Accredited) AD005
Damaged Starch, % (moisture) (Wheat Flour) 60 g In-house Method 023 AD022

Diastatic Activity, mg/10 g (Maltose) (Wheat Flour)

 60 g In-house Method 025 AD023
Dry Solids Determination of Bread 1 loaf per variant Government Notice R. 405 of 05 May 2017 AD104
Falling Number, sec. (moisture) 300 g

ICC Std No. 107/1, Latest Edition

(SANAS Accredited)

 AD029
Analysis Details Min Sample Mass Method Reference Analysis code
Hunterlab Colour 250 g Industry Accepted Method 004 AD017

Kent Jones (KJ) (Wheat Flour)

 100 g FTP Method No. 0007/3, 7/1991 AD018

Konica Minolta CM-5

(L* (D65), a* (D65), b* (D65))

  •  Applicable to Wheat Flour
 60 g Konica Minolta Spectrophotometer CM-5 Instruction Manual AD019
Analysis Details Min Sample Mass Method Reference Analysis code
Fat Crude, % (moisture) (Petroleum Ether Extraction) (Soxhlet) 60 g In-house Method 024 (SANAS Accredited) AD031

Fat Crude – Maize, % (moisture)(Petroleum Ether Extraction) (Soxhlet) (2-3 working days)

 60 g In-house Method 024 (SANAS Accredited) ADM119

Fibre Crude, %  (moisture) (Acid-base digestion) (3 working days)

 60 g

In-house Method 031

(Crude fibre for animal consumption)

 AD032

Fibre Dietary, %  (fat) (4 working days) (g/100 g)

 60 g

In-house Method 012 (SANAS Accredited)

(Dietary fibre for human consumption)

 AD033
Analysis Details Min Sample Mass Method Reference Analysis code

Animal Feed, % (5 hour oven, 105 °C)

 60 g

AgriLASA 2.1

(SANAS Accredited)

 AD059

Barley – Milled, % (2 hour oven, 130 – 133 °C)

(Preparation of barley samples (rub, sieve and milling) will be invoiced additionally.

 60 g

Analytica EBC Method 3.2, Latest Edition

(SANAS Accredited)

 AD063

Bread, % (6 hour oven, 105 °C)

 60 g Government Notice R. 405 of 05 May 2017 AD060

Canola – Whole kernels, % (17 hour oven, 103 °C)

 60 g ISTA, Latest Edition AD067

Durum Semolina, % (2 hour oven, 130 °C)

 60 g

ICC Std No. 110/1, Latest Edition

(SANAS Accredited)

 AD068

Maize – Milled Products % (1 hour oven, 130 °C)

 60 g

AACCI 44-15.02, Latest Edition

(SANAS Accredited)

 AD062

Maize – Grits, % (4 hour oven, 130 °C)

 60 g

Analytica EBC 6.2.2,  Latest Edition

(SANAS Accredited)

 AD065

Maize – Whole kernels, % (72 hour oven, 103 °C)

 60 g

AACCI 44-15.02, Latest Edition

(SANAS Accredited)

 AD058

Malt – Milled, % (3 hour oven, 106 °C)

 60 g Analytica EBC Method 4.1 & 3.1, Latest Edition AD061

Rice – Milled, % (2 hour oven, 130 °C)

 60 g

ICC Std No. 110/1, Latest Edition

(SANAS Accredited)

 AD069

Sorghum – Milled, % (2 hour oven, 130 °C)

 60 g ISTA, Latest Edition AD105
Sorghum – Whole kernels, % (72 hour oven, 103 °C) 60 g

Government Gazette Sorghum Grading Regulation No. R573, Par. 1,9

(SANAS Accredited)

 AD058

Soybeans – Milled, % (17 hour oven, 103 °C)

 60 g ISTA, Latest Edition AD067

Soybeans – Whole kernels, % (72 hour oven, 103 °C)

 60 g

AACCI 44-15.02, Latest Edition

(SANAS Accredited)

 AD067

Sunflower – Whole seeds, % (3+ hour oven, 103°C)

 60 g ISO 665 – 2000 (E), Latest Edition AD057

Vegetable Seeds & Pulses – Whole or Milled, %

As determined by the methodology.  Oven duration and temperature differs between species

 60 g ISTA, Latest Edition AD062

Wheat Flour, % (90 minutes oven, 130 °C)

 60 g

ICC Std No. 110/1, Latest Edition

(SANAS Accredited)

 AD105

Wheat – Whole Kernels, % (72 hour oven, 103 °C)

 60 g

Government Gazette Wheat Grading Regulation (R64), Latest Edition

(SANAS Accredited)

 AD058

Wheat – Whole Wheat Flour, Wheat Bran, Brown Bread Flour, Pasta (Milled), % (2 hour oven, 130 °C)

 60 g

ICC Std No. 110/1, Latest Edition

(SANAS Accredited)

 AD070
Analysis Details Min Sample Mass Method Reference Analysis code
Carbohydrates (by difference), g/100g (Calculated value) SOP MC023 (SOP SANAS Accredited) (The following analyses is a factor in the calculations: Moisture, Fat, Protein, Ash and Fibre (Crude for animal consumption or Dietary for human consumption)) AD015
Energy Value (Metabolizable), kJ/100g (Calculated value) SOP MC023 (SOP SANAS Accredited) (The following analyses is a factor in the calculations: Moisture, Fat, Protein, Ash, Carbohydrates and Fibre (Crude for animal consumption or Dietary for human consumption)) AD024
Total Digestable Nutritional Value % (Calculated value) SOP MC023 (SOP SANAS Accredited) (The following analyses is a factor in the calculations: Moisture, Fat, Protein, Ash, Carbohydrates  and Fibre (Crude for animal consumption or Dietary for human consumption)) AD097
Analysis Details Min Sample Mass Method Reference Analysis code
pH 60 g AACCI 02-52.01, Latest Edition AD077
Analysis Details Min Sample Mass Method Reference Analysis code
Protein Crude, % (Dry samples) Dumas (Leco) 60 g AACCI 46-30.01, Latest Edition (SANAS Accredited) AD079
Analysis Details Min Sample Mass Method Reference Analysis code

Stirring Number Profile (moisture)

(Final viscosity (cP)), Falling Number Equivalent (s)*

  • *Stirring Number (final viscosity) converted to FN equivalent using the following formula:
  • FNE = 0.1072*SN+35.8 (SN is in cP)
  • Idle temperature: 91 °C
  • Applicable to cereal flours
 60 g AACCI 22-08.01, Latest Edition AD086

General Pasting (moisture)

(Peak time (min), Peak viscosity (cP), Trough (cP), Final viscosity (cP))

  • Reported on 14% moisture bass
  • Applicable to cereal flours and pure starches
 60 g AACCI 76-21.01, Latest Edition AD087

Maize Meal Profile (13 min) (moisture)

(Peak time (min), Peak viscosity (cP), Trough (cP), Final viscosity (cP))

  • Reported on 12.5% moisture bass
  • Applicable to maize products
  60 g  SOP MC031  ADM088
Analysis Details Min Sample Mass Method Reference Analysis code

Starch content, % (z) (Polarimeter)

 60 g In-house Method 019 AD093
Analysis Details Min Sample Mass Method Reference Analysis code
87:13 Sifted (300 μm) (Maize Meal) 500 g Industry Accepted method 004 AD101
Unsifted (Maize Meal) 500 g Industry Accepted method 004 AD102
Unsifted & Sifted (Maize Meal) 500 g Industry Accepted method 004 AD103

Nutrients & Contaminants Laboratory Methods

*Sliding scale prices can be implemented on projects / large number of samples.

Analysis Details Min Sample Mass Method Reference Analysis code
Determining the Multi-Mycotoxins using UPLC-MS/MS Includes:
  • Aflatoxin: B1, B2, G1 & G2
  • Fumonisin: B1, B2 & B3
  • Deoxynivalenol and 15-ADON
  • HT-2
  • Ochratoxin A
  • T2-Toxin
  • Zearalenone
Reporting of results: ppb = μg/kg 		500 g In-House Method 026 (UPLC-MS/MS) (SANAS Accredited) VI008
Analysis Details Min Sample Mass Method Reference Analysis code
Cysteine and/or Methionine Depending on the matrix/ product In-house Method 015 (HPLC) VI002
Total Amino Acids profile (excluding Tryptophan, Cysteine & Methionine) In-house Method 028 (HPLC) VI012
Tryptophan In-house Method 007 (HPLC) VI015
Analysis Details Min Sample Mass Method Reference Analysis code
Melamine HPLC Determination – (Samples will be subcontracted to verify positive results using mass spectrometry) Depending on the matrix/ product In-house Method 022 (HPLC) VI007
Analysis Details Min Sample Mass Method Reference Analysis code
Iron (Fe) – Qualitative Method (Yes/No)

Depending on the matrix/product

 AACCI 40-40.01, Latest Edition VI005
Iron (Fe) (Total) (moisture)

Depending on the matrix/product

 In-house Method 010 (AA) (SANAS Accredited) VI006
Sodium (Na) (Total)

Depending on the matrix/product

In-house Method 010 (AA)

(SANAS Accredited)

 VI009
Zinc (Zn) (Total) (moisture)

Depending on the matrix/product

 In-house Method 010 (AA) (SANAS Accredited) VI014
Analysis Details Min Sample Mass Method Reference Analysis code

Folic Acid 

(Vitamin B9) (moisture)

 Depending on the matrix/product In-house Method 003 (HPLC) (SANAS Accredited) VI003

Retinol Saphonication

(Vitamin A ) (moisture)

 Depending on the matrix/product In-house Method 001 (HPLC) (SANAS Accredited) VI011
Vitamin D2 Depending on the matrix/product In-house Method 029 (HPLC) VI016

Water Soluble Vitamins (moisture)

Vit. B1 – Thiamine Mononitrate,

Vit. B2 – Riboflavin,

Vit. B3 – Nicotinamide &

Vit. B6 – Pyridoxine HCl

 Depending on the matrix/product In-house Method 002 (HPLC) (SANAS Accredited) VI013
Vitamin B12  Premix In-house Method 002 (HPLC) (SANAS Accredited)   VI017

Regulations relating to the fortification of certain foodstuffs, 7 April 2003.  Government Gazette No. 24715.

(Wheat flour:  14 % moisture basis  / Maize meal: 12.5 % moisture basis / Wheat bread:  39 % moisture basis)

  • Please protect samples from light and heat.
  • Please forward any available vitamin and mineral specs with the sample consignment to assist SAGL with sample dilutions during the preparation of samples for vitamin analyses.
  • Please note that an additional fee is applicable for the drying of bread prior to testing.

Rheology & Baking Laboratory Methods

Analysis Details Min Sample Mass Method Reference Analysis code
Alveogram – Wheat Flour (moisture) 500 g ICC Std No. 121, Latest Edition (SANAS Accredited) AD003
Alveogram Extended Method – Wheat Flour (moisture) 1,5 kg Alveolink NG Consistograph Instruction Manual, 07/2008, p.12 AD004
Analysis Details Min Sample Mass Method Reference Analysis code
100 g Baking Test – Wheat Flour  (moisture) (protein) (mixogram) 500 g Industry Accepted Method 022 AD006
Baking Test (Commercial) with or without drop test  – Brown Bread Flour & Wheat Flour (the drop test will be included, unless otherwise requested) 2,4 kg Industry Accepted Method 018 AD007
Baking Worth – Wheat Flour 2,2 kg Analyses required for calculation:  Moisture, Protein, Farinogram, Alveogram, Mixogram, 100g baking test AD008
Analysis Details Min Sample Mass Method Reference Analysis code
Bread Volume   SOP MR05 (Volscan profiler) AD010
Consistogram – Wheat Flour (moisture) 1 kg AACCI 54-50.01, Latest Edition AD020
Analysis Details Min Sample Mass Method Reference Analysis code
Extensigram 45 minutes – Wheat flour (moisture) 2 kg ICC Std No. 114/1, Latest Edition AD027
Extensigram 90 minutes & 135 minutes – Wheat Flour (Additional to 45 minutes) (moisture) 2 kg ICC Std No. 114/1, Latest Edition AD028
Analysis Details Min Sample Mass Method Reference Analysis code
Farinogram – Brown Bread Flour & Wheat Flour  (moisture) 1,2 kg AACCI 54-21.02, Latest Edition – Constant Flour Weight Procedure (SANAS Accredited) AD030
Analysis Details Min Sample Mass Method Reference Analysis code
Gluten (wet and/or dry) – Whole Wheat Flour & Wheat Flour (z) 40 g AACCI 38-12.02, Latest Edition AD039
Gluten Index – Wheat Flour (z & Vitreous Kernels) 40 g AACCI 38-12.02, Latest Edition AD040
Analysis Details Min Sample Mass Method Reference Analysis code
Mixogram – Whole Wheat Flour & Wheat Flour (moisture) (protein) 80 g

Industry Accepted Method 020 (SANAS Accredited)

 AD056

Important Information

  1. Please include the expected time-line for the forwarding of the samples to SAGL, as well as the expected lead-time required for the testing of samples to enable SAGL to provide you with an efficient,  reliable and accurate service.
  2. Sample masses must be determined according to the list of tests requested.  Please ensure that the sub-samples submitted are representative of the entire consignment.
  3. Each sample consignment must be accompanied by a completed  analyses request form (contact information, order number, sample reference(s), list of analyses, different components for product mixtures (if applicable to your samples) and Regulatory information (where  applicable).
  4. Sample consignments received without an analyses request form will be placed on hold until customer/sample traceability has been established.
  5. Each sample should be clearly marked with the specific product information when submitted to the SAGL for testing, this information will determine if products fall within the scope for each methodology.  This is critical information required during the registration process.
  6. Delivery costs pertaining to postage, rail freight, airfreight, courier and  inter media banking charges, will be for the account of the consignor, unless otherwise agreed with the Management of the SAGL.  SAGL will take responsibility for the sample consignment once received at the SAGL’s laboratory.
  1. All samples must be packaged in such a way as to minimise the risk of damage during transit.
  2. Moisture samples for dispute or calibration purposes should always be forwarded in air/moisture tight screw cap containers as environmental conditions can influence the samples’ moisture content.  Sample containers should always be filled to the top.
  3. To prevent loss of vitamin content, samples should be protected from light/heat and be packaged in dark packaging.

General Information

  1. Lead-times will be determined according to the number of samples received, the list of analyses requested and the workflow  in the SAGL’s laboratories.
  2. Where moisture content (z), protein content (p), mixogram (l) and fat content (u) is a factor in certain analyses, an additional fee for a single analysis (moisture, protein, mixogram or fat) is applicable.  Additional costs apply for the (v) preparation of barley samples (rub, sieve and milling) and the drying of bread prior to testing.
  3. Should a specific matrix not be included in the method’s scope and/or field of application, the following note will appear on the test report: Product does not form part of the method’s scope. Please refer to SAGL’s schedule of accreditation.
  4. Granulation (Particle size): Five sieves and the pan is included in the cost for a single sieve test. Customers are requested to list the sieve sizes on the analyses request according to their product specification.  List of SAGL sieves
  5. Preparation costs for samples or analyses outside our normal scope of testing can only be determined once the samples were received and assessed.
  6. Vitamin and mineral testing:
    1. Regulations relating to the fortification of certain foodstuffs, Government Gazette No. 24715, 7 April 2003, specifies the following: – Wheat flour: 14% moisture basis – Maize meal: 12.5% moisture basis – Wheat bread: 39% moisture basis.  Micronutrient Composition of Fortified Foodstuffs
    2. Please provide any available vitamin and mineral specifications with the sample consignment to assist SAGL with standard dilutions during the preparation of samples for vitamin analyses. Important: SAGL’s methodologies are optimised for specific products of which the compositions are known. Since different product compositions may require deviations to the method, this information should be provided.  SAGL will advise the customer should any method deviations be applicable prior to commencement of the analysis since additional costs may be involved.
  7. The test results of calibration/verification samples can only be guaranteed when homogeneity testing was done.
  8. Calibration/verification samples should be submitted and stored in air tight screw cap containers, filled to the top, to prevent changes to the moisture content as a result of environmental conditions.
  9. The test results documented in reports relates only to samples tested and does not apply to any similar untested samples, therefore the intended use of a report relates only to this specific sample consignment.
  10. Uncertainty of measurement values for specific analytical methods are available on request. Uncertainties are calculated on a 95% confidence level, coverage factor 1.96.
  11. Where applicable the samples received are thoroughly mixed before analysis.
  12. If available, sealed arbitration samples are retained for one month by the SAGL for future reference.
  13. Reports may not be reproduced, except in full.  When only certain pages or sections of a full report are reproduced, written permission must be provided by the SAGL’s General Manager.
  14. The SAGL, or its members, shall in no way be liable for any error made when carrying out a test or erroneous statement, whether in fact or in opinion.

Financial Information

  1. SAGL’s prices can be revised without prior notice.
  2. Please note that all prices quoted are excluding VAT.
  3. Results will be placed on hold until the order number/proof of payment has been received.
  4. Terms are strictly 30 days and must be paid on the receipt of statement. Results will be placed on hold if account is 90 days+ overdue.
  5. When no samples were submitted to the SAGL for more than twelve consecutive months, customers will be required to complete new documentation and new customer policy will apply.
  6. Sliding scale prices can apply for large numbers of samples submitted simultaneously for HPLC, Multi-Mycotoxins and AA analysis.
  1. Quotation/Pro-Forma Invoice will be forwarded to new customers for approval. SAGL will only proceed with registration of sample(s) once a signed Quotation/Pro-Forma Invoice and proof of payment was received.
  2. Upfront payment will apply to the first three sets of consignments received over a period of three consecutive months.
  3. Please forward a copy of the deposit slip via fax/e-mail to SAGL.
  4. Account can only be approved after three months subject to the receival of the required company information. Thereafter the terms are strictly 30 days. 
  1. Quotation/Pro-Forma Invoice will be forwarded to customer for approval.
  2. SAGL will only proceed with registration of sample(s) once signed Quotation/Pro-Forma Invoice and proof of payment was received.
  3. Results will be released once confirmation of payment was received from the SAGL’s bank.