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flour flour

flour flour, Total:36 items.

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

International Organization for Standardization (ISO), flour 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 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 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 V03-710*NF EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph

British Standards Institution (BSI), flour 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 ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
• 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 15774:2010 Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements

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

• KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
• KS H 2012-2012 Wheat flours
• KS H 2012-2013 Wheat flours
• KS H 2012-1986 Wheat flours

European Committee for Standardization (CEN), flour flour

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

German Institute for Standardization, flour 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

Danish Standards Foundation, flour 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

Lithuanian Standards Office , flour flour

• 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)

AENOR, flour flour

• UNE-EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
• 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)

PK-PSQCA, flour flour

• PS 384-1982 SPECIFICATION FOR MACARONI, SPAGHETTI, VERMICELLI AND NOODLES, (1st REVISION)

RU-GOST R, flour flour

• GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
• GOST R 51414-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph
• GOST R 51404-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
• GOST EN 15774-2013 Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements

Defense Logistics Agency, flour flour

• DLA A-A-20126 E-2004 FLOUR
• DLA A-A-20126 F-2008 FLOUR

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

• CNS 550-2001 Wheat flour

TH-TISI, flour flour

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

HU-MSZT, flour flour

• MSZ 18295-1979

CZ-CSN, flour flour

• CSN 56 1021-1975 First-class flour bread

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