Each recipe we develop is subjected to stability and compatibility tests with the packaging. Stability tests in accelerated aging conditions allow us to reliably determine the expiry date and guarantee the highest quality of the purchased recipe to our Clients. However, developing a recipe is just half of the way. The product must be manufactured in accordance with the developed technology and at this point the Research and Development Department works closely with the Technologist at the stage of technology development and then transfer from the laboratory to an industrial scale. How can we be sure that the entire batch of the product meets the physicochemical and microbiological requirements of the specification, if we do not collect and test all the pieces of the product? First, we supervise the quality of each batch of raw material and product that is delivered to us as well as each loose product that is produced in the company. We verify all documentation and supervise our suppliers. We carry out a number of physicochemical analyzes, such as refractive index, viscosity, density, pH, water content, short-term stability in accelerated aging conditions, and additionally we focus on the identification of raw materials and products through infrared spectrophotometric tests. In the field of microbiological tests, we cooperate only with accredited laboratories in the field of specific test methods.