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flour

flour, Total:332 items.

In the international standard classification, flour involves: Cereals, pulses and derived products, Fruits. Vegetables, Sugar. Sugar products. Starch, Paper products, Animal feeding stuffs, Food products in general, Meat, meat products and other animal produce, Agricultural machines, implements and equipment, Farming and forestry, Plant and equipment for the food industry, Products of the chemical industry, Construction materials, Farm buildings, structures and installations, Hospital equipment, Processes in the food industry, Environmental protection, Safety of machinery, General methods of tests and analysis for food products, Quality, Sensory analysis, Microbiology.

Korean Agency for Technology and Standards (KATS), flour

KS H 2012-2012 Wheat flours
KS H 2012-2013 Wheat flours
KS H 2012-1986 Wheat flours
KS H 2012-2018 Wheat flours
KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
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 7973-2009(2019) Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
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 21415-4:2020 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
KS H ISO 7973:2009 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
KS F 3217-2021 Standard specification for starch adhesives for wall paper and wall coverings

HU-MSZT, flour

Indonesia Standards, flour

SNI 01-3726-1995 Hunkwee flour
SNI 01-2997-1996 Cassava flour
SNI 3729-2008 Sago flour
SNI 01-6057-1999 Garut (Maranta arundinaceae, L) flour
SNI 3751-2009 Wheat flour as foodstuffs
SNI 02-1191-1989 Dough mixer machines, vertical action diffuse type, Performance test

VE-FONDONORMA, flour

PK-PSQCA, flour

PS 190-1962 SUJI (SEMOLINA)

ES-AENOR, flour

RO-ASRO, flour

SR 877-1996 Wheat flaour
SR 1225-1996 Wheat semolina
STAS 90-1988 WHEAT FLOUR Analysis methods
STAS 756/2-1985 FLOUR PASTES Shapes, dimensions and defects
STAS 11843-1983 FLOUU PASTE WARE Determination of eggs contentX
STAS 756-1975 FLOUR PASTE WARE General technical requirements for quality
STAS 11844-1983 FLOUR PASTE PRODUCTS Determination of peroxide value
STAS 12835-1990 Agricultural products. Flour. Radioactive cesium content determination
STAS 756/1-1985 FLOUR PASTE WARE Generai technical quality requirements
STAS 756/1/A1-1997 Flour paste ware - General technical quality requirements
STAS 756/1/A2-1999 Flour paste ware - General technical quality requirements
STAS 13005-1991 Cereal, panification products, biscuits and flour pastes. Zinc detemination
STAS 12311-1985 Agroalimentary products FLOUR Determination of potassium 40 content
STAS 12379-1985 Agroalimentary products. Flour Determination of 226 radium content
STAS 10976-1977 MAIZE AND INDIAN FLOUR Determination of athrazine residues
STAS 13137-1993 Cereal, bakery, flour and biscuit products. Determination of organophosphoric pesticide residues
STAS 13013-3-1994 Cereal, milled cereal and panlflcation products, biscuits and flour pastes. Raw protein determination

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

GB/T 28120-2011 Paper sacks for flour
GB 13122-1991 Hygienic specifications of flour milling factory
GB 24788-2009(英文版) Limit for the removable surface powder and water extractable protein of medical gloves
GB 16329-1996 Tolerance limits for deoxynivalenol in wheat, wheat flour, corn and corn 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

Lithuanian Standards Office , flour

LST 1481-2004 Rye flour
LST 1133-2003/1K-2004 Wheat flour. General requirements
LST 1133-2003 Wheat flour. General requirements
LST EN 14958-2006+A1-2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
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 EN ISO 21171:2006 Medical gloves - Determination of removable surface powder (ISO 21171:2006)
LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph
LST 1479-2006 Packaging, labelling, storage and transport of flour, groats and other cereal products
LST 1479-2021 Packaging, labelling, storage and transport of flour, groats and other cereal products

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

T/YCLX 001-2020 Yuncheng flour
T/YCLX 003-2020 Yuncheng Flour Processing Technology
T/SDAS 391-2022 Special stone-milled wheat flour processing technical regulations
T/CI 037-2021 The Concentration of Vitamin C in Enhanced VC Wheat Flour and the Method of Determination
T/ZZLIA 131201-2023 Greenhouse gas emission accounting methods and report requirements for flour milling enterprises

RU-GOST R, flour

GOST R 52189-2003 Wheat flour. General specifications
GOST R 54319-2011 Feeding flour. Specifications
GOST 34142-2017 Flour triticale. Specifications
GOST 26361-1984 Flour. Method for determination of whiteness
GOST 27560-1987 Flour and bran. Method for determination of particle size
GOST 26361-2013 Flour. Method for determination of whiteness
GOST 30057-1993 Eastern flour sweets. Specifications
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 17681-1982 Flour of animal origin. Test methods
GOST 27670-1988 Corn flour. Method for determination of fat
GOST R 53495-2009 Flour for badys nutrition. Specification
GOST 18271-1972 Ground wheat grist. Specifications
GOST 9404-1988 Flour and bran. Method of moisture content determination
GOST 27494-1987 Flour and bran. Methods for determination of ash content
GOST 27495-1987 Flour. Method for determination of autolytic activity
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
GOST 27168-1986 Flour for baby's nutrition. Specifications
GOST R 52462-2005 Products bakery from wheat flour. General specifications
GOST 27668-1988 Flour and bran. Acceptance and sampling methods
GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST 27493-1987 Flour and bran. Method for determination of acidity by beaten-up flour and water
GOST 28795-1990 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an alveograph
GOST R 51412-1999 Wheat flour. Determination of wet gluten content by mechanical means
GOST 27494-2016 Flour and bran. Methods for determination of ash content
GOST 27962-1988 Flour-grinding equipment. General specifications
GOST R 50228-1992 Eastern flour sweets. Specifications
GOST R 51414-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph
GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph
GOST R 51409-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
GOST R 51404-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
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 27558-1987 Flour and bran. Methods for determination of colour, odour, taste and crunch
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST R 52809-2007 Rye bread flour. Sptcifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 7045-2017 Rye bread flour. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST 7045-1990 Rye bread flour. Specifications
GOST 27669-1988 Wheat bread flour. Method for experimental laboratory breadmaking
GOST R 59296-2021 Feeding flour of animal origin for non-productive animals. Specifications
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST R 57937-2017 Bakery product made from wheat flour butter. Bun for tea. Specifications
GOST 26791-1989 Milled cereal products. Packing, marking, transportation and storage
GOST 26971-1986 Corn, groats, flour, oatmeal for children's food. Method for determination of total acidity
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 26972-1986 Corn, flour, groats and oatmeal for children's food. Methods of microbiological analysis
GOST EN 14958-2013 Food processing machinery. Machinery for grinding and processing flour and semolina. Safety and hygiene requirements
GOST R 56576-2015 Flour for pasta. Method for determination of yellow pigment
GOST 27559-1987 Flour and bran. Method for determination of pest infestation and filth test

IN-BIS, flour

IS 3984-1967
IS 3838-1966
IS 3966-1967
IS 8574-1977
IS 4782-1968
IS 9374-1979
IS 12833-1989
IS 7297-1974
IS 1485-1976
IS 12100-1987
IS 13863-1993 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

BELST, flour

STB 1666-2006 Wheat flour. General specifications
STB 927-2008 Flour Sweets. General specifications
STB 954-94 Food concentrates. Floured convenience foods. General specifications
STB 2265-2014 Products flour confectionery dietary and enriched. General specifications

International Organization for Standardization (ISO), flour

ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 21171:2006 Medical gloves - Determination of removable surface powder
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
ISO 5530-4:1991 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph
ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
ISO 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph
ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
ISO 5530-4:1991/Cor 1:1992 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph; technical corrigendum 1
ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method

European Committee for Standardization (CEN), flour

EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
PD CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
EN ISO 21171:2006 Medical gloves - Determination of removable surface powder (ISO 21171:2006)
EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
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)

British Standards Institution (BSI), flour

BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
BS EN ISO 21415-2:2008 Wheat and wheat flour. Gluten content. Determination of wet gluten 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 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 ISO 21415-2:2015 Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means
BS EN ISO 21171:2006 Medical gloves - Determination of removable surface powder
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 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
BS DD CEN/TS 15731:2009 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
20/30374680 DC BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs - Part 2. Determination of rheological properties using an extensograph
22/30434939 DC BS EN ISO 17715. Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
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
20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs - Part 1. Determination of water absorption and rheological properties using a farinograph
BS ISO 7304-2:2009 Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
BS ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Routine method
BS ISO 11050:2020 Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
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 4317-28:1993 Methods of test for cereals and pulses - Determination of viscosity of flour using an amylograph
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS 4317-22:1989 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph

TH-TISI, flour

TIS 373-1981 Standard for wheat flour: cake flour
TIS 400-2006 Rice vermicelli

Professional Standard - Agriculture, flour

GB 8665-1988 Grain Packaging Flour Bag
NY 5301-2005 Pollution-free food wheat and flour
卫法监发〔2001〕159号 Notice on Printing and Distributing Test Methods for Determination of Benzoyl Peroxide in Flour and Oil

German Institute for Standardization, flour

DIN 10352:1967 Determination of ash of flour
DIN EN 14958:2010-10 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements; German version EN 14958:2006+A1:2009
DIN EN ISO 21171:2006-08 Medical gloves - Determination of removable surface powder (ISO 21171:2006); German version EN ISO 21171:2006
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 21171:2006 Medical gloves - Determination of removable surface powder (ISO 21171:2006) English version of DIN EN ISO 21171:2006-08
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 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 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 7973:2016-03 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
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 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

Professional Standard - Grain, flour

LS/T 3802-1988 Grain Packaging Flour Bag

CU-NC, flour

NC 86-04-1984 Cereals. Flours. Determination of Humidity Content
NC 86-13-1984 Cereala. Wheat Flour. Determination of the Falling Value
NC 86-06-1984 Careals. Plours. Determination of Wet Gluten
NC 86-07-1984 Cereals Flours Determination od Dry Gluten
NC 86-05-1984 Cereals. Flours Determination of Protein
NC 86-14-1984 Cereals. Wheat Flour. Determination of Potassium Bromate
NC 86-09-1984 Cersals Flours Determination of Acidity in Fat
NC 86-11-1984 Cereals. Flours. Determination of Extensographic Characteristics
NC 94-25-1986 Perfumery and Cosmetics Facial Powders. General Quality Specifications
NC 86-12-1984 Cereals Flours Determination of Water Absorption and Farinographic Characteristics
NC 95-26-1986 Perfumery and Cosmetics. Base for Facial Powders. General Quality Specification

SG-SPRING SG, flour

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

PL-PKN, flour

PN A74032-1986 Cereal producte Rye flour
PN A74022-1991 Cereal products. Wheat flour
PN BN 9131-15-1966
PN A74036-1988 Cereal products Wheat grits
PN BN 6145-06-1964
PN A78515-1974 Mushroom products Mushroom edible flour
PN A74020-1993 Cereal products. Macaroni common wheat flour
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

Association Francaise de Normalisation, flour

NF V03-710*NF EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
NF EN 14958/IN1:2009 Machines pour les produits alimentaires - Machines pour la mouture et la transformation de farines et de semoule - Prescriptions relatives à la sécurité et à l'hygiène
NF EN 14958+A1:2009 Machines pour les produits alimentaires - Machines pour la mouture et la transformation de farines et de semoules - Prescriptions relatives à la sécurité et à l'hygiène
NF U65-080*NF EN 14958+A1:2009 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
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 V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
NF S97-004*NF EN ISO 21171:2006 Medical gloves - Determination of removable surface powder
NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
NF ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
NF EN ISO 7973:2016 Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe
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 V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
NF ISO 7304-1:2016 Semoule de blé dur et pâtes alimentaires - Appréciation de la qualité culinaire des pâtes par analyse sensorielle - Partie 1 : méthode de référence
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.

Canadian General Standards Board （CGSB), flour

CGSB 32.5M-1988 Wheat Flour
CGSB 32.6M-1987 Flours, Specialty
CGSB 32.1M-1987 Bread, White Enriched White and Whole Wheat

AENOR, flour

UNE 49106-1:1973 JUTE BAGS FOR 80 KG OF FLOUR
UNE-EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
UNE-ISO 5562:2010 Turmeric, whole or ground (powdered). Specification.
UNE-ISO 2254:2010 Cloves, whole and ground (powdered). Specification.
UNE-ISO 6575:2011 Fenugreek, whole or ground (powdered). Specification.
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-ISO 7542:2010 Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.
UNE-ISO 2255:2010 Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
UNE-EN ISO 21171:2007 Medical gloves - Determination of removable surface powder (ISO 21171:2006)
UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

CL-INN, flour

INDITECNOR 23-21ch-1956

Professional Standard - Machinery, flour

JB/T 8838-2014 Small-sized complete set equipment for processing wheat flour
JB/T 8838.1-2000 Specification for small-sized complete set equipment for processing wheat flour
JB/T 8838.2-2000 the method for small-sized complete set equipment for processing wheat flour
JB/T 51219-2000 Product quality classification of small flour processing complete sets of equipment
JB/T 50195-2000 Complete small-type flour processing equipment - Product reliability evaluation method (internal use)

Henan Provincial Standard of the People's Republic of China, flour

DB41/T 1249-2016 Geographical indication product Yongcheng flour
DB41/T 1249-2023 Geographical indication product Yongcheng flour

Shanghai Provincial Standard of the People's Republic of China, flour

DB31/ 108-1993 food additive flour whitener

Hunan Provincial Standard of the People's Republic of China, flour

DB43/ 160.8-2009 Hunan flavor cooked food extruded flour cooked food

Xinjiang Provincial Standard of the People's Republic of China, flour

DB65/T 4488-2022 Geographical indication product Qitai flour

Danish Standards Foundation, flour

DS/EN 14958+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
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/EN ISO 21171:2006 Medical gloves - Determination of removable surface powder
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

Professional Standard - Commodity Inspection, flour

SN/T 2478-2010 Rules for the quarantine of import and export wheat flour
SN/T 2360.14-2009 Rules for the inspection of food additives for import and export.Part 14:Flour treatment agents

Qinghai Provincial Food Standard of the People's Republic of China, flour

DBS63/ 0005-2022 Food safety local standard highland barley flour

YU-JUS, flour

JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten
JUS E.B8.032-1978 Specification ofwheatfor milling indmtry. Determination oftest weight

American Society for Testing and Materials (ASTM), flour

ASTM C843-99(2012) Standard Specification for Application of Gypsum Veneer Plaster
ASTM C843-99(2006) Standard Specification for Application of Gypsum Veneer Plaster
ASTM C843-99 Standard Specification for Application of Gypsum Veneer Plaster
ASTM C843-99e1 Standard Specification for Application of Gypsum Veneer Plaster
ASTM C844-04 Standard Specification for Application of Gypsum Base to Receive Gypsum Veneer Plaster
ASTM C844-15(2021) Standard Specification for Application of Gypsum Base to Receive Gypsum Veneer Plaster
ASTM C844-99 Standard Specification for Application of Gypsum Base to Receive Gypsum Veneer Plaster

National Metrological Verification Regulations of the People's Republic of China, flour

JJG(粮食) 2-1990 Verification rules for automatic scales for quantitative packaging of flour

工业和信息化部, flour

JB/T 14126-2021 Biscuit processing machinery flour quantitative dosing device

IX-FAO, flour

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

Malaysia Standards, flour

MS 587-1979

PT-IPQ, flour

NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid
NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 2967-1991 Cereais and cereal products Cereais, cereal flours, semolinas and alimentary pasta. Determination of acidity
NP 2100-1986

GOSTR, flour

GOST 12183-2018 Rye-wheat and wheat-rye whole bakery flour. Specifications
GOST 26791-2018 Milled cereal products. Packing, marking, transportation and storage
GOST R 57936-2017 Bakery product made from wheat flour butter. Leningrad small loaf. ？pecifications
GOST ISO 7304-1994 Durum wheat semolinas and alimentary paste. Estimation of cooking quality of spaghetti by sensory analysis

Hebei Provincial Standard of the People's Republic of China, flour

DB13/ 174-1993 food additive benzoyl peroxide flour whitener

其他未分类, flour

BJS 202002

Japanese Industrial Standards Committee (JISC), flour

JIS B 9655:1990 Design rules for safety and sanitation of processing machinery used in flouring mill
JIS B 9655:2014 Requirements for safety and hygiene of processing machinery used in flouring mill
JIS B 9655:2004 Design rules for safety and sanitation of processing machinery used in flouring mill

KR-KS, flour

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 21415-4-2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method

ES-UNE, flour

UNE-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

UY-UNIT, flour

UNIT 609-1981

CEN - European Committee for Standardization, flour

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