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Wheat 30 powder

Wheat 30 powder, Total:499 items.

In the international standard classification, Wheat 30 powder involves: Cereals, pulses and derived products, Farming and forestry, Sugar. Sugar products. Starch, Processes in the food industry, Food products in general, Terminology (principles and coordination), Animal feeding stuffs, General methods of tests and analysis for food products, Plant and equipment for the food industry, Astronomy. Geodesy. Geography, Environmental protection, Pesticides and other agrochemicals, Safety of machinery, Quality, FOOD TECHNOLOGY, Agricultural machines, implements and equipment, Sensory analysis.

VN-TCVN, Wheat 30 powder

TCVN 4359-2008 Wheat flour
TCVN 1874-1995 Wheat flour.Determination of wet gluten
TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method
TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method
TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph
TCVN 7848-1-2008 Wheat flour.Physical characteristics of doughs.Part 1: Determination of water absorption and rheological properties using a farinograph

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Wheat 30 powder

GB 1355-1986 Wheat flour
GB/T 8607-1988 High gluten wheat flour
GB/T 8608-1988 Low gluten wheat flour
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB 8607-1988 High Gluten Wheat Flour
GB/T 8883-2017 Edible wheat starch
GB/T 8883-2008 Edible wheat starch
GB/T 8883-1988 Edible wheat starch
GB/T 21122-2007 Fortified wheat flour
GB/T 24905-2010 Wheat flour bags
GB/T 14607-1993 Method for determination of dry gluten in flour
GB/T 14608-1993 Method for determination of wet gluten in flour
GB/T 15685-1995 Method for determination of sedimentation value in wheat flour
GB/T 9826-1988 Method for determination of starch damage in flour--Alpha-amylase method
GB/T 27628-2011 Inspection of grain and oils.Determination of color and bran speck in wheat flour
GB/T 10361-2008 Wheat,rye and respective flours,durum wheat and durum wheat semolina.Determination of the falling number according to Hagberg-Perten
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
GB/T 9826-2008 Inspection of grain and oils.Determination of starch damage in flour.Alpha-amylase method
GB/T 5506.1-2008 Wheat and wheat flour.Gluten content.Part 1:Determination of wet gluten by manual method
GB/T 5506.2-2008 Wheat and wheat flour.Gluten content.Part 2:Determination of wet gluten by mechanical means
GB/T 24853-2010 General pasting method for wheat or rye flour or starch-Using the rapid visco analyzer
GB/T 31577-2015 Inspection of grain and oils.Determination of damaged starch.Amperometric method
GB/T 5506.3-2008 Wheat and wheat flour.Gluten content.Part 3:Determination of dry gluten from wet gluten by an oven drying method
GB/T 5506.4-2008 Wheat and wheat flour.Gluten content.Part 4:Determination of dry gluten form wet gluten by a rapid drying method
GB/T 5504-2011 Inspection of grain and oils.Determination of processing degree of wheat flour
GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
GB/T 20188-2006 Determination of bromate in wheat flour--Ion chromatography method
GB/T 18415-2001 Methods of determination for benzoyl peroxide in wheat flour
GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph
GB/T 5504-1985 Inspection of grain and oilseeds--Methods for determination of processing degree of wheat flour
GB/T 14612-1993 Bread baking quality of wheat flour. Sponge dough method
GB/T 24872-2010 Inspection of grain and oils-Determination of ash content in wheat flour-Near-infrared method
GB/T 14611-1993 Bread baking quality of wheat flour. Straight dough method
GB 16329-1996 Tolerance limits for deoxynivalenol in wheat, wheat flour, corn and corn flour
GB/T 21126-2007 Determination of sodium formaldehyde sulfoxylate in grain products
GB/T 24871-2010 Inspection of grain and oils-Crude protein determination in wheat flour-Near-infrared method
GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
GB/T 14611-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Straight dough method
GB/T 22325-2008 Determination of benzoyl peroxide in wheat flour.High performance liquid chromatography
GB/T 14612-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Sponge-dough method
GB/T 24303-2009 Inspection of grain and oils.Method for cake-making of wheat flour.Sponge cake
GB 8608-1988 Low-gluten wheat flour (2005.10.14 the national standard was abolished, and the transition period was 1 year?)
GB/T 14615-2006 Wheat flour.Physical characteristics of doughs.Determination of rheological properties using an extensograph

Lithuanian Standards Office , Wheat 30 powder

LST 1947-2004 Wheat meal
LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)
LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)
LST EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
LST EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
LST EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)

国家标准局, Wheat 30 powder

GB/T 1355-1986 Wheat flour

Group Standards of the People's Republic of China, Wheat 30 powder

T/JAASS 11-2020 Wheat Flour
T/CCOA 7-2020 Low Bacteria Wheat Flour
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/AHFIA 033-2019 special wheat flour
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/ZZAS 027-2023 Special wheat flour
T/CGCC 37-2019 Wheat Flour Wet Products
T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/QDAS 059-2020 Qingdao quality food-Wheat flour
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/GGI 013-2017 Wheat Flour for Rock Foot
T/XJLSXH 1101-2019 wheat flour for Nang
T/IMQBPA 0010-2023 Guyang red wheat flour
T/NSFST 006-2023
T/BJAGS 0001-2022 Grain & oil products of Beijing - wheat flour
T/LNSLX 011-2020 Liaoning good grain＆oil –Wheat Flour
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/SDAS 71-2019 Wheat Flour for Shandong Mantou
T/SXAGS 0012-2020 Shanxi Good Grain, Oil and Wheat Flour
T/GPA 001-2020 Longshang Good Grain, Oil and Wheat Flour
T/HEBLX 0002-2021 Yanzhao Good Grain, Oil and Wheat Flour
T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
T/SDAS 70-2019 Wheat Flour for Shandong Dumplings
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/QGCML 059-2020 Wheat Flour Production Process Specification
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/CGFA 003-2023 Compound nutrition fortified wheat flour
T/SAGS 009-2021 The Grain & Oil Products of Shaanxi-Guanzhong Wheat Flour
T/SXAGS 0013-2020 Shanxi Good Grain and Oil Selenium-enriched Wheat Flour
T/CIQA 49-2023 Technical specifications for the cleaner production of wheat flour
T/CAB CASA0003-2018 Technical specification for the production of selenium-enriched wheat flour
T/HLHX 021-2022 Heilongjiang good grain and oil strong gluten wheat flour
T/CQAGS 3204-2023 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/CQAGS 3204-2019 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/HNSPGYXH 001-2022 Determination of D-erythorbic acid in wheat flour
T/CIQA 55-2023 Evaluation for risk level of hazardous substance in wheat flour processing
T/SDAS 644-2023 Technical specification for processing lutein-rich wheat flour
T/SDAS 391-2022 Special stone-milled wheat flour processing technical regulations
T/ZZLIA 131202-2023 Technical rules for carbon footprint assessment of wheat milling process
T/NMSP .MZB01.5-2019 "Mongolian character label" agricultural product certification requirements Hetao wheat flour
T/XJZJXH NS10003.12-2023 "Xinjiang Quality" Featured product technical specification for wheat powder
T/CCPIA 114-2021 Application limit of triadimefon emulsifiable concentrate to control wheat powdery mildew
T/NTRPTA 0041-2020 Cultivation Technical Regulations of Rice Straw Crushed and Returned to the Field in Full Quantity
T/NTRPTA 0040-2020 Technical regulations for fertilization of rice straw crushed and returned to the field in full amount
T/CI 005-2022 Index and determination method of resistant starch content in high resistant starch wheat grain
T/HLJZX 003-2023 "Longjiang Quality" certification requirements for agricultural production and processing wheat flour

国家市场监督管理总局、中国国家标准化管理委员会, Wheat 30 powder

GB/T 1355-2021 Wheat flour
GB/T 37510-2019 Inspection of grain and oils—Swelling properties test of wheat flour
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
GB/T 37511-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Mixolab test

RU-GOST R, Wheat 30 powder

GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 34142-2017 Flour triticale. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST 31463-2012 Macaroni durum wheat flour. Specifications
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST R 53501-2009 Wheat starch.General specifications
GOST 31935-2012 Wheat starch. Specifications
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST R 53048-2008 Macaroni soft wheat flour. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST 12183-1966 Rye-wheat and wheat-rye whole meal for baking industry. Specifications
GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST 27842-1988 Wheat bread. Specifications
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST R 52462-2005 Products bakery from wheat flour. General specifications
GOST ISO 17715-2015 Flour from common wheat. Amperometric method for starch damage measurement
GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
GOST R 54498-2011 Whole meal and flour from Triticum Aestivum. Determination of water absorption and rheological properties using a mixolab
GOST 31805-2012 Products bakery from wheat flour. General specifications
GOST R 56631-2015 Products bakery from wheat bakery flour. General specifications
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
GOST R 57937-2017 Bakery product made from wheat flour butter. Bun for tea. Specifications
GOST 26987-1986 White bread from wheat flour of high, first and second grades. Specifications
GOST ISO 17718-2015 Wholemeal and flour from common wheat. Determination of rheological behavior as a function of mixing and temperature increase
PNST 279-2018 Russian system of quality. Comparative testing of wheat bakery flour of high grade
GOST R 57935-2017 Bakery product made from wheat flour butter. "High-caloric bun". Specifications
GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST 27669-1988 Wheat bread flour. Method for experimental laboratory breadmaking
GOST R 53494-2009 Premix witamin and witamin-mineral for wheat flour. Specifications
GOST ISO 5530-1-2013 Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf

Professional Standard - Agriculture, Wheat 30 powder

NY/T 421-2012 Green food.Wheat and wheat flour
SB/T 10144-1993 self raising wheat flour
SB 131-1983 edible wheat starch
SB/T 10137-1993 wheat flour for noodles
SB/T 10143-1993 pastry flour
SB/T 10136-1993 wheat flour for bread
SB/T 10142-1993 wheat flour for cakes
SB/T 10138-1993 Wheat Flour for Dumplings
SB/T 10139-1993 Wheat Flour for Mantou
NY/T 421-2000 Green food.Wheat flour
SB/T 10145-1993 Wheat germ (germ flakes, germ flour)
NY/T 211-2023 Feed Raw Wheat Flour
SB/T 10249-1995 Wheat Flour Gluten Tester
SB/T 10141-1993 Wheat flour for short biscuits
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
GB/T 1355-1986(XG1-1988) "Wheat Flour" Amendment No. 1
NY/T 1094.4-2006 Wheat experimental milling Part 4:Buhler method for soft wheat straight-grade flour
NY/T 613-2002 Standards for investigation and reporting of wheat powdery mildew
371药典四部-2015 Pharmaceutical excipients Sanhua wheat starch
400药典四部-2020 Pharmaceutical excipients Sanhua wheat starch
NY/T 1094.2-2006 Wheat experimental milling Part 2:Buhler method for hard wheat
NY/T 1094.1-2006 Wheat experimental milling Part 1:Equipment,sample preparation,and tempering
NY/T 5334-2006 Technical specification for processing wheat flour of pollution-free food
507兽药典一部-2015 Varieties of the text part two three-drawing wheat starch
NY/T 1094.3-2006 Wheat experimental milling Part 3:Buhler method for soft wheat short-extraction Flour
SB/T 10248-1995 Method for Determination of Wet Gluten Quality of Wheat Flour - Gluten Index Method
NY/T 1094.5-2006 Wheat experimental milling Part 5:Brabender Quadrumat Jr.(Quadruplex) method
NY/T 1994-2011 Operating rules for quality and safety traceability of agricultural products.Wheat flour and noodle
SN/T 5522.8-2023 Method for identification of plant-derived components of edible starch by real-time fluorescent PCR method Part 8: Wheat starch
NY/T 2738.2-2015 Technical specification on remote sensing monitoring for crop diseases.Part 2:Wheat powder mildew

Inner Mongolia Provincial Standard of the People's Republic of China, Wheat 30 powder

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour
DB15/T 992-2016 Commodity Barcode Wheat Flour Traceability Code Coding and Barcode Representation
DB15/T 1808-2020 Technical Regulations for Wheat Straw Crushing, Overlapping and Returning to Field in Hetao Irrigation Area

农业农村部, Wheat 30 powder

NY/T 421-2021 Green food wheat and wheat flour

CZ-CSN, Wheat 30 powder

CSN 56 6103-1965 Wheat-starch
CSN 56 0628-1973 Semi-soft wheat ílour
CSN 56 0630-1973 Soft wheat flour
CSN ON 56 0627-1963
CSN ON 56 0634-1963
CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
CSN ON 56 0629-1967
CSN ON 56 0624-1967
CSN ON 56 0632-1963
CSN ON 56 0631-1963
CSN 46 1085-1-1998 Wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) - Determination of varietal trueness and purity - Part 1: Protein starch gel electrophoresis (SGE)

VE-FONDONORMA, Wheat 30 powder

TR-TSE, Wheat 30 powder

TS 2283-1976 SEMOLINA

ES-AENOR, Wheat 30 powder

RO-ASRO, Wheat 30 powder

SR 877-1996 Wheat flaour
SR 1225-1996 Wheat semolina
STAS 90-1988 WHEAT FLOUR Analysis methods

Korean Agency for Technology and Standards (KATS), Wheat 30 powder

KS H 2012-2018 Wheat flours
KS H ISO 3093:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina-Determination of Falling Number according to Hagberg-Perten
KS H ISO 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
KS H ISO 6645:2007 Wheat flour－Determination of dry gluten
KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
KS H ISO 6645:2004 Wheat flour－Determination of dry gluten
KS H ISO 21415-1:2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 7495:2007 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 7495:2004 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
KS H ISO 21415-2:2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
KS H ISO 21415-3:2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
KS H ISO 21415-4:2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis

Hubei Provincial Standard of the People's Republic of China, Wheat 30 powder

DB42/T 229-2002 Refined flour
DB42/T 015-2002 wheat gluten

Professional Standard - Grain, Wheat 30 powder

LS/T 3209-1993 self raising wheat flour
LS/T 3207-1993 wheat flour for cakes
LS/T 3208-1993 pastry flour
LS/T 3204-1993 Wheat Flour for Mantou
LS/T 3203-1993 Wheat Flour for Dumplings
LS/T 3201-1993 wheat flour for bread
LS/T 3202-1993 wheat flour for noodles
LS/T 3210-1993 Wheat germ (germ flakes, germ flour)
LS/T 3205-1993 Wheat Flour for Yeasted Biscuits
LS/T 3206-1993 Wheat flour for short biscuits
LS/T 3703-1995 Wheat Flour Gluten Tester
LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method
LS/T 15111.1-2008 Special first-class standard sample of processing precision of southern wheat flour
LS/T 15111.2-2008 Southern wheat flour processing precision standard sample special second class
LS/T 15112.1-2008 Special first-class standard sample of northern wheat flour processing precision
LS/T 15112.2-2008 Second-class special standard sample of northern wheat flour processing precision

Gansu Provincial Standard of the People's Republic of China, Wheat 30 powder

DB62/T 4011-2019 Wheat Variety Longchun 30
DB62/T 4589-2022 Technical Regulations for Whole Wheat Straw Crushing and Returning to the Field

IX-FAO, Wheat 30 powder

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 178-1991(En) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 152-1995 Codex standard for wheat flour
CODEX STAN 152-1985,Rev.1-1995(Ch) Codex Alimentarius Standard Wheat Flour
CODEX STAN 152-1985(En) Codex Alimentarius Standard Wheat Flour

German Institute for Standardization, Wheat 30 powder

DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007
DIN EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 11052:2006-11 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 16624:2020-06 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020); German version EN ISO 16624:2020
DIN EN ISO 3093 Berichtigung 1:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007, Corrigendum to DIN EN ISO 3093:2007-05; German version EN ISO 3093:2
DIN EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
DIN EN ISO 17715:2015-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014 / Note: To be replaced by DIN EN ISO 17715 (2022-03).
DIN EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006); English version of DIN EN ISO 21415-2:2008-04
DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
DIN EN ISO 21415-2:2016-03 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
DIN EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
DIN EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 17715:2022-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/DIS 17715:2022); German and English version prEN ISO 17715:2022 / Note: Date of issue 2022-02-18*Intended as replacement for DIN EN ISO 17715 (2015-03).
DIN CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour; German version CEN/TS 15465:2008
DIN EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014
DIN EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).
DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
DIN EN ISO 21415-2:2016 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).

TH-TISI, Wheat 30 powder

TIS 373-1981 Standard for wheat flour: cake flour

CEN - European Committee for Standardization, Wheat 30 powder

EN ISO 3093:2007 Wheat@ rye and respective flours@ durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

European Committee for Standardization (CEN), Wheat 30 powder

EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
FprEN ISO 17715 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)
EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
PD CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
EN ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

Association Francaise de Normalisation, Wheat 30 powder

NF EN ISO 16624:2020 Farine de blé tendre et semoule de blé dur - Détermination de la couleur par colorimétrie par réflectance diffuse
NF EN ISO 3093:2010 Blés tendres, seigles et leurs farines, blés durs et leurs semoules - Détermination de l'indice de chute selon Hagberg-Perten
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 11052:2006 Farines et semoules de blé dur - Détermination de la teneur en pigments jaunes
NF V03-703*NF EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
NF V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF EN ISO 21415-1:2007 Blé et farines de blé - Teneur en gluten - Partie 1 : détermination du gluten humide par une méthode manuelle
NF V03-730-1*NF EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method
NF V03-721*NF ISO 15793:2001 Durum wheat semolinas - Determination of the undersize fraction
NF V03-716:2002 Common wheat flows (Tricticum aestivum L.) - French bread making test.
NF V03-730-2:2008 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means.
NF EN ISO 17715:2015 Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon
NF V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.
NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
NF EN ISO 21415-2:2015 Blé et farines de blé - Teneur en gluten - Partie 2 : détermination du gluten humide et du gluten index par des moyens mécaniques
NF V03-715:1981 Common wheat and {durum} wheat. Splitting of gliadin-type proteins by starch-gel electrophoresis for varietal identification.
NF V03-730-4*NF EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4 : determination of dry gluten content from wet gluten by a rapid drying method.
NF EN ISO 21415-4:2007 Blé et farines de blé - Teneur en gluten - Partie 4 : détermination du gluten sec à partir du gluten humide par une méthode de séchage rapide
NF V03-716:2008 Flours of common wheat (Triticum aestivum L.) - French bread making test.
NF V03-730-3*NF EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3 : determination of dry gluten from wet gluten by an oven drying method.
NF V03-730-2*NF EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten and gluten index by mechanical means
NF EN ISO 21415-3:2007 Blé et farines de blé - Teneur en gluten - Partie 3 : détermination du gluten sec à partir du gluten humide par une méthode de séchage en étuve
XP CEN/TS 15465:2008 Céréales et produits céréaliers - Blé dur (T. durum Desf.) - Lignes directrices pour la mesure de la couleur des semoules par des méthodes instrumentales
NF V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.
NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
NF EN 15850:2010 Produits alimentaires - Dosage de la zéaralénone dans les aliments à base de maïs pour bébés, dans la farine d'orge, dans la farine de maïs, dans la polenta, dans la farine de blé et dans les aliments à base de céréales pour nourrissons et ...
NF U65-080:2006 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements.
NF U65-080/IN1*NF EN 14958/IN1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
NF U65-051/IN1:2010 Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements.
NF V03-716:2015 Flours of common wheat (Triticum aestivum L.) - French bread (pain courant fran？ais) baking test
NF EN ISO 5530-1:2015 Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1 : détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe

Danish Standards Foundation, Wheat 30 powder

DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
DS/ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
DS/EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
DS/EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
DS/EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
DS/EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
DS/ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DS/EN 15850:2010 Foodstuffs - Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection

PT-IPQ, Wheat 30 powder

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 2100-1986
NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid
NP 4403-2001 Cereal products Durum wheat semolinas Determination of the undersize fraction
NP 3181-1986

工业和信息化部, Wheat 30 powder

QB/T 5298-2018 Wheat oligopeptide powder

International Organization for Standardization (ISO), Wheat 30 powder

ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 6645:1981 Wheat flour; Determination of dry gluten
ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 15793:2000 Durum wheat semolinas - Determination of the undersize fraction
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
ISO 17715:1980 Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
ISO 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 5530-4:1983 Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

AENOR, Wheat 30 powder

UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
UNE-EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
UNE-EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
UNE-EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
UNE-EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
UNE-EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Hainan Provincial Standard of the People's Republic of China, Wheat 30 powder

DB46/ 16-2000 Identification of stale stale wheat flour

Indonesia Standards, Wheat 30 powder

SNI 3751-2009 Wheat flour as foodstuffs
SNI 7868-2013

British Standards Institution (BSI), Wheat 30 powder

BS EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
BS EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 16624:2020 Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry
BS ISO 11050:2020 Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
BS ISO 17715:2013 Flour from wheat ($iTriticum $iaestivum L.). Amperometric method for starch damage measurement
BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
BS EN 14958:2006 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
BS EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
BS DD CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
22/30434939 DC BS EN ISO 17715. Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
DD CEN/TS 15465:2008 Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
BS EN ISO 21415-2:2008 Wheat and wheat flour. Gluten content. Determination of wet gluten by mechanical means
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
BS EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
BS EN ISO 27971:2015 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
BS 4317-12:1980 Methods of test for cereals and pulses - Determination of wet gluten in wheat flour
BS 4317-31:1995 Methods of test for cereals and pulses - Determination of yellow pigment content in durum wheat flour and semolina
BS EN ISO 21415-2:2015 Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means
BS 4317-29:1993 Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolina
BS 4317-16:1981 Methods of test for cereals and pulses - Determination of dry gluten in wheat flour
BS 4317-25:1990 Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical means

SG-SPRING SG, Wheat 30 powder

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

PL-PKN, Wheat 30 powder

PN A74022-1991 Cereal products. Wheat flour
PN BN 9131-15-1966
PN A74020-1993 Cereal products. Macaroni common wheat flour
PN A74036-1988 Cereal products Wheat grits
PN A74013-1964 Grain milling products Organoleptic studies of flours and groats
PN A74021-1992 Cereal products. Wheat flour for alimentary pasta
PN A74042-03-1993 Cereals and cereal products Determination of wet gluten by mechanical means Wheat flour

国家粮食局, Wheat 30 powder

LS/T 3248-2017 China Good Cereals, Oils and Wheat Flour
LS/T 6123-2017 Grain and oil inspection, wheat flour dumpling wrapper processing quality evaluation
LS/T 6124-2017 Grain and Oil Testing Spectrophotometric Method for Determination of Polyphenol Oxidase Activity of Wheat Flour

YU-JUS, Wheat 30 powder

JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten
JUS E.B8.029-1978 Specification ofwheatfor milling industry. Determination ofbesatz
JUS E.B8.028-1978 Specification ofwheatfor milling industry. Determination oj'moisture content
JUS E.B8.032-1978 Specification ofwheatfor milling indmtry. Determination oftest weight
JUS E.B1.201-1987 Durum wheat for milling industrl. General quality reguirements
JUS E.B8.033-1978 Specification ofwheat for milling industry. Sampling for analysis ofquality
JUS E.B8.031-1978 Specification ofwheatfor milling industry. Determination ofraw protein content
JUS E.B1.200-1978 Quality specification of cerealgrain (wheat) for milling industry. General requirements
JUS E.B8.030-1978 Specification ofwheatfor milling industrv. Sedimentation test (according to Zeleny)
JUS E.B8.045-1987 Durum wheat—for milling industry. Determination wholly witreous grain
JUS E.B8.035-1987 Durum wheat for milling industry, Estimation of yellowpigment. Spectrophotometric method
JUS E.B8.034-1978 Specification of wheat for milling industry. Determination of raw protein content macro-micro method according to Kjeldahl

GOSTR, Wheat 30 powder

GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 12183-2018 Rye-wheat and wheat-rye whole bakery flour. Specifications
GOST 31805-2018 Bakery products from wheat baking flour. General specifications
GOST ISO 21415-2-2019 Wheat and wheat flour. Determination of gluten content. Part 2. Determination of wet gluten and gluten index by mechanical means
GOST R 57936-2017 Bakery product made from wheat flour butter. Leningrad small loaf. ？pecifications

HU-MSZT, Wheat 30 powder

Canadian General Standards Board （CGSB), Wheat 30 powder

CGSB 32.5M-1988 Wheat Flour

其他未分类, Wheat 30 powder

KR-KS, Wheat 30 powder

KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten
KS H ISO 21415-1-2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
KS H ISO 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 21415-2-2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
KS H ISO 21415-3-2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
KS H ISO 21415-4-2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method

ES-UNE, Wheat 30 powder

UNE-EN ISO 16624:2021 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
UNE-EN ISO 21415-2:2016 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.

KE-KEBS, Wheat 30 powder

KS 05-169-1979 KENYA STANDARD SPECIFICATION FOR WHEAT FLOUR

IN-BIS, Wheat 30 powder

CL-INN, Wheat 30 powder

INDITECNOR 23-21ch-1956

CU-NC, Wheat 30 powder

NC 86-02-1988 Farinaceous Products. Grains and Wheatings. Sampling

Shaanxi Provincial Standard of the People's Republic of China, Wheat 30 powder

DB61/T 1013-2016 Technical Regulations for Prevention and Control of Wheat Powdery Mildew
DB61/T 1014-2016 Technical specification for identification of resistance to powdery mildew in wheat varieties
DB61/T 1040-2016 Regulations for Remote Sensing Monitoring of Wheat Stripe Rust and Powdery Mildew

Professional Standard - Business, Wheat 30 powder

SBJ 06-1993 Specifications for engineering design of wheat flour mills

Shanxi Provincial Standard of the People's Republic of China, Wheat 30 powder

DB14/T 887-2014 Technical Regulations on Wheat Powdery Mildew Control
DB1410/T 133-2023 Wheat Artificial Pollination Breeding Technical Regulations

BELST, Wheat 30 powder

STB 639-95 Bread, from rye, mixtures of rye and wheat flour. General specifications

PK-PSQCA, Wheat 30 powder

PS 154-1962 MAIZE, RICE, WHEAT AND POTATO STARCHES

SA-SASO, Wheat 30 powder

SASO SSA 373-1983 BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR
SASO SSA 372-1983 METHODS OF TEST FOR BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR

Henan Provincial Standard of the People's Republic of China, Wheat 30 powder

DB41/T 1250-2016 Technical Regulations for Wheat Straw Crushing and Returning to the Field
DB41/T 1557-2018 Cultivation Technical Regulations for Ridge Cultivation of Wheat and Corn Flour

Professional Standard - Commodity Inspection, Wheat 30 powder

SN/T 0260-1993 Rules for the inspection of vital wheat gluten meal for export

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, Wheat 30 powder

GB/T 35944-2018 Grain and oil machinery—Wheat roller mill for inspection
GB/T 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation
GB/T 35866-2018 Inspection of grain and oils－Determination of solvent retention capacity of wheat flour
GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour
GB/T 35869-2018 Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test

Anhui Provincial Standard of the People's Republic of China, Wheat 30 powder

DB34/T 2490-2015 Technical specification for identification of resistance to powdery mildew in wheat varieties
DB34/T 1541-2011 Determination of Azodicarbonamide in wheat flour High performance liquid chromatography method

Jiangsu Provincial Standard of the People's Republic of China, Wheat 30 powder

DB32/T 1022-2007 Early operation quality of wheat straw crushing and returning machine
DB32/T 1022-2017 Technical specification for dry land operation quality evaluation of wheat straw crushing and returning machine

Japanese Industrial Standards Committee (JISC), Wheat 30 powder

JIS B 9658:2015 Requirements for safety and hygiene of rice and wheat milling machinery

Sichuan Provincial Standard of the People's Republic of China, Wheat 30 powder

DB51/T 1034-2010 Technical Regulations for Field Identification of Wheat Varieties Resistance to Powdery Mildew

ZA-SANS, Wheat 30 powder

SANS 5299:1977 Pesticides: Rearing and handling of the Mediterranean flour moth (Ephestia kuehniella Zeller)

National Metrological Technical Specifications of the People's Republic of China, Wheat 30 powder

JJF 1070.2-2011 Rules of Metrological Testing for Net Quantity of Wheat Flour Products in Prepackages with Fixed Content

Guizhou Provincial Standard of the People's Republic of China, Wheat 30 powder

DB52/T 1501.5-2020 Technical Specifications for Identification of Crop Disease Resistance Part 5: Wheat Resistance to Powdery Mildew

Shandong Provincial Standard of the People's Republic of China, Wheat 30 powder

DB37/T 3345-2018 Guidelines for the Implementation of Safety Production Risk Hierarchical Control System for Enterprises in Wheat Flour Processing Industry

海关总署, Wheat 30 powder

SN/T 5143-2019 Determination of semicarbazide in exported wheat flour and its products by liquid chromatography-mass spectrometry/mass spectrometry