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Farinograph
Farinograph, Total:18 items.
In the international standard classification, Farinograph involves: Plant and equipment for the food industry, Cereals, pulses and derived products, Food products in general.
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, Farinograph
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Farinograph
- GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
- GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
国家市场监督管理总局、中国国家标准化管理委员会, Farinograph
- GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
British Standards Institution (BSI), Farinograph
- BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
- 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
Lithuanian Standards Office , Farinograph
- LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph
International Organization for Standardization (ISO), Farinograph
- ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
German Institute for Standardization, Farinograph
- 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 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 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
Association Francaise de Normalisation, Farinograph
- 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
Danish Standards Foundation, Farinograph
- DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
VN-TCVN, Farinograph
- TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph
AENOR, Farinograph
- UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
European Committee for Standardization (CEN), Farinograph
- EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
- FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)