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flour wheat flour

flour wheat flour, Total:23 items.

In the international standard classification, flour wheat flour involves: Cereals, pulses and derived products, Plant and equipment for the food industry.

PT-IPQ, flour wheat flour

• NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

RU-GOST R, flour wheat flour

• GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
• GOST 31491-2012 Macaroni soft wheat flour. Specifications
• GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications

IX-FAO, flour wheat flour

• CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour

International Organization for Standardization (ISO), flour wheat flour

• ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
• ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content

Association Francaise de Normalisation, flour wheat flour

• 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 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

British Standards Institution (BSI), flour wheat flour

• BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
• 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 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 4317-29:1993 Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolina
• BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

CZ-CSN, flour wheat flour

• CSN ON 56 0634-1963

TH-TISI, flour wheat flour

• TIS 373-1981 Standard for wheat flour: cake flour

PL-PKN, flour wheat flour

• PN A74020-1993 Cereal products. Macaroni common wheat flour

German Institute for Standardization, flour wheat flour

• 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).

Korean Agency for Technology and Standards (KATS), flour wheat flour

• KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content

European Committee for Standardization (CEN), flour wheat flour

• EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

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