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flour wheat

flour wheat, Total:215 items.

In the international standard classification, flour wheat involves: Cereals, pulses and derived products, Farming and forestry, Processes in the food industry, Food products in general, Terminology (principles and coordination), Sugar. Sugar products. Starch, Animal feeding stuffs, Plant and equipment for the food industry.

International Organization for Standardization (ISO), flour wheat

ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
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 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 5531:1978 Wheat flour; Determination of wet gluten
ISO 6645:1981 Wheat flour; Determination of dry gluten

Association Francaise de Normalisation, flour wheat

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 EN ISO 11052:2006 Farines et semoules de blé dur - Détermination de la teneur en pigments jaunes
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 16624:2020 Farine de blé tendre et semoule de blé dur - Détermination de la couleur par colorimétrie par réflectance diffuse
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 ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
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 V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
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 V03-703*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 V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
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 V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.

Group Standards of the People's Republic of China, flour wheat

T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/CI 005-2022 Index and determination method of resistant starch content in high resistant starch wheat grain
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/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

RU-GOST R, flour wheat

GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 12307-1966 Macoroni durum wheat 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 31463-2012 Macaroni durum wheat flour. Specifications
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons
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 34142-2017 Flour triticale. Specifications
GOST R 53501-2009 Wheat starch.General specifications
GOST 31935-2012 Wheat starch. Specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
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 26574-2017 Wheat bakery flour. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications

German Institute for Standardization, flour wheat

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 3093:2007 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 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 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 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (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

PT-IPQ, flour wheat

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

IX-FAO, flour wheat

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

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

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 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
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 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

PL-PKN, flour wheat

PN BN 9131-15-1966
PN A74020-1993 Cereal products. Macaroni common wheat flour
PN A74013-1964 Grain milling products Organoleptic studies of flours and groats
PN A74022-1991 Cereal products. Wheat flour

British Standards Institution (BSI), flour wheat

BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
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 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 ISO 11050:2020 Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
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
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 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method

European Committee for Standardization (CEN), flour wheat

EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
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

VN-TCVN, flour wheat

TCVN 4359-2008 Wheat flour
TCVN 1874-1995 Wheat flour.Determination of wet gluten

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, flour wheat

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 21122-2007 Fortified wheat flour
GB/T 24905-2010 Wheat flour bags
GB/T 8883-2017 Edible wheat starch
GB/T 8883-2008 Edible wheat starch
GB/T 8883-1988 Edible wheat starch
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 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

Lithuanian Standards Office , flour wheat

LST 1947-2004 Wheat meal
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 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)

国家标准局, flour wheat

GB/T 1355-1986 Wheat flour

国家市场监督管理总局、中国国家标准化管理委员会, flour wheat

GB/T 1355-2021 Wheat flour

CEN - European Committee for Standardization, flour wheat

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

TR-TSE, flour wheat

TS 2283-1976 SEMOLINA

Professional Standard - Agriculture, flour wheat

NY/T 421-2012 Green food.Wheat and wheat flour
SB/T 10144-1993 self raising wheat flour
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 10249-1995 Wheat Flour Gluten Tester
SB/T 10141-1993 Wheat flour for short biscuits
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
SB 131-1983 edible wheat starch
GB/T 1355-1986(XG1-1988) "Wheat Flour" Amendment No. 1
NY/T 211-2023 Feed Raw Wheat Flour

农业农村部, flour wheat

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

ES-UNE, flour wheat

UNE-EN ISO 16624:2021 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)

Inner Mongolia Provincial Standard of the People's Republic of China, flour wheat

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour

Danish Standards Foundation, flour wheat

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

CZ-CSN, flour wheat

CSN 56 0628-1973 Semi-soft wheat ílour
CSN 56 6103-1965 Wheat-starch
CSN 56 0630-1973 Soft wheat flour
CSN ON 56 0627-1963

Hubei Provincial Standard of the People's Republic of China, flour wheat

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

Professional Standard - Grain, flour wheat

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 3205-1993 Wheat Flour for Yeasted Biscuits
LS/T 3206-1993 Wheat flour for short biscuits
LS/T 3703-1995 Wheat Flour Gluten Tester

AENOR, flour wheat

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)

VE-FONDONORMA, flour wheat

ES-AENOR, flour wheat

UNE 34 400

RO-ASRO, flour wheat

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

GOSTR, flour wheat

GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications

Hainan Provincial Standard of the People's Republic of China, flour wheat

DB46/ 16-2000 Identification of stale stale wheat flour

TH-TISI, flour wheat

TIS 373-1981 Standard for wheat flour: cake flour

国家粮食局, flour wheat

LS/T 3248-2017 China Good Cereals, Oils and Wheat Flour

YU-JUS, flour wheat

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.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.B8.030-1978 Specification ofwheatfor milling industrv. Sedimentation test (according to Zeleny)

其他未分类, flour wheat

Indonesia Standards, flour wheat

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

KR-KS, flour wheat

KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten

KE-KEBS, flour wheat

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

IN-BIS, flour wheat

SG-SPRING SG, flour wheat

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

HU-MSZT, flour wheat

MSZ 6222-1971

Canadian General Standards Board （CGSB), flour wheat

CGSB 32.5M-1988 Wheat Flour

工业和信息化部, flour wheat

QB/T 5298-2018 Wheat oligopeptide powder

SA-SASO, flour wheat

SASO SSA 373-1983 BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR