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flour flour ingredients

flour flour ingredients, Total:500 items.

In the international standard classification, flour flour ingredients involves: Cereals, pulses and derived products, Agricultural machines, implements and equipment, Fruits. Vegetables, Sugar. Sugar products. Starch, Paper products, Animal feeding stuffs, Farm buildings, structures and installations, Food products in general, Products of the chemical industry, Non-ferrous metals, Meat, meat products and other animal produce, Paints and varnishes, Construction materials, Sensory analysis, Farming and forestry, Plant and equipment for the food industry, Surface treatment and coating, Particle size analysis. Sieving, Testing of metals, General methods of tests and analysis for food products, Hospital equipment, Products of non-ferrous metals, Powder metallurgy, Protection of and in buildings, Ceramics, Processes in the food industry, Linear and angular measurements, Cutting tools.


RU-GOST R, flour flour ingredients

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

Defense Logistics Agency, flour flour ingredients

Taiwan Provincial Standard of the People's Republic of China, flour flour ingredients

TH-TISI, flour flour ingredients

HU-MSZT, flour flour ingredients

Professional Standard - Machinery, flour flour ingredients

  • JB/T 8838-2014 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 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 50195-2000 Complete small-type flour processing equipment - Product reliability evaluation method (internal use)

CZ-CSN, flour flour ingredients

Indonesia Standards, flour flour ingredients

VE-FONDONORMA, flour flour ingredients

PK-PSQCA, flour flour ingredients

  • PS 190-1962 SUJI (SEMOLINA)
  • PS 384-1982 SPECIFICATION FOR MACARONI, SPAGHETTI, VERMICELLI AND NOODLES, (1st REVISION)
  • PS 384-1964 PAKISTAN STANDARD SPECIFICATION FOR MACRQNI, SPAGHETTI VERMICELLI (SEMAI OR SEVYYAN) AND NOODLES

ES-AENOR, flour flour ingredients

RO-ASRO, flour flour ingredients

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

  • GB/T 28120-2011 Paper sacks for flour
  • GB 13122-1991 Hygienic specifications of flour milling factory
  • GB/T 3173-1982 Determination of coating surface of aluminum powder on water
  • 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 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
  • 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 6372-1986 Surface active agents and detergents--Division of powder sample
  • GB 6372-1986 Surface active agents and detergents－Division of powder sample
  • GB/T 2596-1981 Tungsten powder and tungsten carbide powder--Determination of specific surface product(average graininess)--Simplified nitrogen absorption method
  • GB/T 21869-2008 Medical gloves.Determination of removable surface powder
  • 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 4108-1983 Magnesium powders and aluminum-magnesium alloy powders--Determination of particle size by dry sieving method
  • GB 16329-1996 Tolerance limits for deoxynivalenol in wheat, wheat flour, corn and corn flour
  • GB/T 4108-2004 Magnesium powder and aluminium-magnesium alloy powder determination of particle size-Dry sieving method
  • GB/T 13390-2008 Metallic powder.Determination of the specific surface area.Method of nitrogen adsorption
  • GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph
  • GB/T 13390-1992 Metallic powder--Determination of the specific surface area--Method of nitrogen adsorption
  • 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 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
  • GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
  • GB/T 43096-2023 Determination of external specific surface area by powder layer permeability test under steady flow conditions of metal powder

Lithuanian Standards Office , flour flour ingredients

  • LST 1481-2004 Rye flour
  • LST 1133-2003/1K-2004 Wheat flour. General requirements
  • LST 1133-2003 Wheat flour. General requirements
  • LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph
  • LST EN 14958-2006+A1-2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
  • LST EN 15647-2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
  • LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
  • 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 8130-11:2011 Coating powders - Part 11: Inclined-plane flow test (ISO 8130-11:1997)
  • 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 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 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)
  • LST 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 (ISO 27971:2015)

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

German Institute for Standardization, flour flour ingredients

  • DIN 10352:1967 Determination of ash of 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).
  • 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 15647:2009-04 Surface active agents - Determination of the dispersing effect of surfactants on powder; German version EN 15647:2009
  • DIN EN ISO 8130-11:2019-08 Coating powders - Part 11: Inclined-plane flow test (ISO 8130-11:2019); German version EN ISO 8130-11:2019
  • DIN EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder; English version of DIN EN 15647:2009-04
  • 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 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 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 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 21171:2006-08 Medical gloves - Determination of removable surface powder (ISO 21171:2006); German version EN ISO 21171:2006
  • 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 8130-11:2019 Coating powders - Part 11: Inclined-plane flow test (ISO 8130-11:2019)
  • 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 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

PT-IPQ, flour flour ingredients

  • 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 118-1957
  • NP 2967-1991 Cereais and cereal products Cereais, cereal flours, semolinas and alimentary pasta. Determination of acidity

IN-BIS, flour flour ingredients

BELST, flour flour ingredients

  • 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

Professional Standard - Grain, flour flour ingredients

Professional Standard - Agriculture, flour flour ingredients

International Organization for Standardization (ISO), flour flour ingredients

  • 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 5531:1978 Wheat flour; Determination of wet gluten
  • ISO 6645:1981 Wheat flour; Determination of dry gluten
  • ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
  • ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
  • ISO 8130-11:2019 Coating powders — Part 11: Inclined-plane flow test
  • ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
  • 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 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
  • ISO 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph
  • ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
  • ISO 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
  • ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
  • ISO 5530-4:1991 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph
  • 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
  • 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

European Committee for Standardization (CEN), flour flour ingredients

  • EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
  • EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
  • 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 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
  • 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 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
  • EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
  • 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 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

British Standards Institution (BSI), flour flour ingredients

  • 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 EN ISO 21415-2:2015 Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means
  • 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 EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on 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 ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
  • 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
  • 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 15774:2010 Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements
  • BS EN ISO 8130-11:2019 Tracked Changes. Coating powders. Inclined-plane flow test
  • BS 3900-J11:1997 Methods of test for paints - Testing of coating powders - Determination of flow of coating powders (inclined-plane method)
  • BS 4317-20:1999 Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs 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 4359-2:1982 Determination of the specific surface area of powders - Recommended air permeability methods
  • 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 EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

PL-PKN, flour flour ingredients

CL-INN, flour flour ingredients

Association Francaise de Normalisation, flour flour ingredients

  • NF ISO 10376:2011 Pâtes - Détermination de la fraction massique des fines
  • 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 V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
  • NF P98-256-1:1991 Tests relating to pavements. Tests on constituants of bituminous mixtures. Part 1 : determination of fines particules absorbing capacity.
  • NF T73-428*NF EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
  • NF EN ISO 17715:2015 Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon
  • NF EN 15647:2009 Agents de surface - Détermination des forces de dispersion des surfactants sur la poudre
  • NF T30-499-11*NF EN ISO 8130-11:2019 Coating powders - Part 11 : inclined-plane flow test
  • NF EN ISO 8130-11:2019 Poudres pour revêtement - Partie 11 : essai d'écoulement sur plan incliné
  • NF U65-080*NF EN 14958+A1:2009 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
  • NF EN ISO 7973:2016 Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe
  • NF T30-499-11:2011 Coating powders - Part 11 : inclined-plane flow test.
  • 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 A91-460:1977 SURFACE TREATMENTS. SHERARDIZED COATINGS ON IRON AND STEEL (SHERARDIZATION).
  • 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 V03-730-1*NF EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method
  • NF ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
  • 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 V03-716:2002 Common wheat flows (Tricticum aestivum L.) - French bread making test.
  • NF EN ISO 21171:2006 Gants à usage médical - Détermination de la poudre résiduelle en surface
  • 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 V03-724*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 V03-764:2013 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 V03-730-3*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 V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
  • 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
  • NF V03-730-2:2008 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means.
  • 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 V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
  • 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

CU-NC, flour flour ingredients

  • 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 86-12-1984 Cereals Flours Determination of Water Absorption and Farinographic Characteristics
  • NC 95-26-1986 Perfumery and Cosmetics. Base for Facial Powders. General Quality Specification
  • NC 86-09-1984 Cersals Flours Determination of Acidity in Fat
  • NC 27-19-1987 Surface-Active Agents. Determination of Detersive Power. Testing Methods
  • NC 86-11-1984 Cereals. Flours. Determination of Extensographic Characteristics

SG-SPRING SG, flour flour ingredients

US-FCR, flour flour ingredients

GM Europe, flour flour ingredients

  • GME 00202-2007 Powder Coat Finish (English/German; This specification may be applied only for current projects incl. Global Epsilon e (37##). It is Superceded for all future projects; Replaced By GMW14664)

AENOR, flour flour ingredients

  • UNE-ISO 7542:2010 Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.
  • 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-EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
  • UNE-ISO 5562:2010 Turmeric, whole or ground (powdered). Specification.
  • UNE-ISO 2254:2010 Cloves, whole and ground (powdered). Specification.
  • UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
  • 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 2255:2010 Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
  • UNE-EN ISO 8130-11:2011 Coating powders. Part 11: Inclined-plane flow test (ISO 8130-11:1997)
  • 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)

VN-TCVN, flour flour ingredients

  • TCVN 1874-1995 Wheat flour.Determination of wet gluten
  • TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph

General Motors Corporation (GM), flour flour ingredients

Canadian General Standards Board （CGSB), flour flour ingredients

KR-KS, flour flour ingredients

  • 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 21415-2-2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
  • 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 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 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical 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

American Society for Testing and Materials (ASTM), flour flour ingredients

  • ASTM D3462-04 Standard Specification for Asphalt Shingles Made from Glass Felt and Surfaced with Mineral Granules
  • ASTM D3462-03a Standard Specification for Asphalt Shingles Made from Glass Felt and Surfaced with Mineral Granules
  • ASTM D3462-03 Standard Specification for Asphalt Shingles Made from Glass Felt and Surfaced with Mineral Granules
  • ASTM D3462-01e1 Standard Specification for Asphalt Shingles Made from Glass Felt and Surfaced with Mineral Granules
  • ASTM D3462-02 Standard Specification for Asphalt Shingles Made from Glass Felt and Surfaced with Mineral Granules
  • ASTM D3462-01 Standard Specification for Asphalt Shingles Made from Glass Felt and Surfaced with Mineral Granules
  • ASTM C932-98a Standard Specification for Surface-Applied Bonding Agents for Exterior Plastering
  • ASTM C1790-14 Standard Specification for Fly Ash Facing Brick
  • 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 D3909-97b Standard Specification for Asphalt Roll Roofing (Glass Felt) Surfaced With Mineral Granules
  • ASTM D3909-97b(2004)e1 Standard Specification for Asphalt Roll Roofing (Glass Felt) Surfaced With Mineral Granules
  • ASTM D3909/D3909M-97b(2012)e1 Standard Specification for Asphalt Roll Roofing (Glass Felt) Surfaced With Mineral Granules
  • ASTM D3909/D3909M-14 Standard Specification for Asphalt Roll Roofing 40;Glass Felt41; Surfaced With Mineral Granules
  • ASTM D390-92(1999) Standard specifications for asphalt roofing membranes (glass felt) with mineral powder on the surface

Danish Standards Foundation, flour flour ingredients

  • DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
  • DS/EN 14958+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
  • DS/EN 15647:2009 Surface active agents - Determination of the dispersing effect of surfactants on powder
  • DS/EN ISO 8130-11:2011 Coating powders - Part 11: Inclined-plane flow test
  • 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 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
  • 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/EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
  • DS/EN ISO 21171:2006 Medical gloves - Determination of removable surface powder
  • DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

IX-FAO, flour flour ingredients

Malaysia Standards, flour flour ingredients

GOSTR, flour flour ingredients

  • 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 31807-2018 Bakery products from rye baking flour and rye-and-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 31805-2018 Bakery products from wheat baking flour. General specifications

TR-TSE, flour flour ingredients

  • TS 27-1959 STANDARD OP TRASS — L?ME POWDER
  • TS 3496-1980 DETERMINATION OF SPECIFIC SURFACE AREA OF POWDERED ORE SAMPLES

GM North America, flour flour ingredients

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

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

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

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

ES-UNE, flour flour ingredients

  • UNE-EN ISO 8130-11:2020 Coating powders - Part 11: Inclined-plane flow test (ISO 8130-11:2019)
  • UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.
  • 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-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

其他未分类, flour flour ingredients

U.S. Military Regulations and Norms, flour flour ingredients

Professional Standard - Commodity Inspection, flour flour ingredients

  • SN/T 2478-2010 Rules for the quarantine of import and export wheat flour

Standard Association of Australia （SAA）, flour flour ingredients

Shandong Provincial Standard of the People's Republic of China, flour flour ingredients

农业农村部, flour flour ingredients

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

  • GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test

Japanese Industrial Standards Committee (JISC), flour flour ingredients

  • JIS Z 8830:2001 Determination of the specific surface area of powders (solids) by gas adsorption method
  • JIS Z 8830:1990 Determination of the specific surface area of powders by gas adsorption methods

SA-SASO, flour flour ingredients

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

Professional Standard - Building Materials, flour flour ingredients

  • JC/T 2219-2014 Modified inorganic powder composite building decoration material
  • JC/T 995-2006 Zirconia powder with low specific surface area and better sinter ability

YU-JUS, flour flour ingredients

  • 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
  • JUS D.E8.222-1980 Furniture. Determination ofsurface resistance ofthe abrasion point coating

Professional Standard - Chemical Industry, flour flour ingredients

Jilin Provincial Standard of the People's Republic of China, flour flour ingredients

  • DB22/T 73-2011 Determination of Buckwheat Flour Content in Buckwheat Noodles

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

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

Professional Standard - Non-ferrous Metal, flour flour ingredients

  • YS/T 617.10-2007 Determination of chemical compositions and physical properties of aluminum powder, magnesium powder and AI-Mg alloy powder.Part 10: Determination of coating surface of aluminum powder

AR-IRAM, flour flour ingredients

工业和信息化部, flour flour ingredients

  • JB/T 14126-2021 Biscuit processing machinery flour quantitative dosing device
  • YS/T 1557-2022 Spherical silver powder for solar cell front side paste

Professional Standard - Recommended Standards for Engineering Construction, flour flour ingredients

  • CECS 47-1993 TECHNIQUE REGULATIONS FOR ROOF WATERPROOF PROJECTS WITH WATERPROOF POWDER FOR BUILDING

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, flour flour ingredients

  • GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour

NL-NEN, flour flour ingredients

  • NEN 6803-1992 Dried miik - Separation of fatty constituents from a sample

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