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flour products

flour products, Total:20 items.

In the international standard classification, flour products involves: Cereals, pulses and derived products, Sensory analysis, General methods of tests and analysis for food products, Sugar. Sugar products. Starch, Microbiology.

Professional Standard - Agriculture, flour products

• NY/T 1512-2014 Green food.Uncooked processed food made of cereal
• NY/T 1512-2007 Green food.Uncooked processed food made of cereals

农业农村部, flour products

• NY/T 1512-2021 Green food raw pasta and rice flour products

RO-ASRO, flour products

• STAS 11843-1983 FLOUU PASTE WARE Determination of eggs contentX
• STAS 756-1975 FLOUR PASTE WARE General technical requirements for quality
• STAS 756/1/A1-1997 Flour paste ware - General technical quality requirements
• STAS 756/1/A2-1999 Flour paste ware - General technical quality requirements

US-FCR, flour products

• FCR 21 CFR PART 139-2015 MACARONI AND NOODLE PRODUCTS
• FCR 21 CFR PART 139-2014 MACARONI AND NOODLE PRODUCTS
• FCR 21 CFR PART 139-2013 MACARONI AND NOODLE PRODUCTS

RU-GOST R, flour products

• GOST 31749-2012 Instant (noodle) macaroni products. General specifications
• GOST 26971-1986 Corn, groats, flour, oatmeal for children's food. Method for determination of total acidity
• GOST 26972-1986 Corn, flour, groats and oatmeal for children's food. Methods of microbiological analysis

Association Francaise de Normalisation, flour products

• NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.

HU-MSZT, flour products

• MSZ 11917/3-1983
• MSZ 20628/4.lap-1965

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

• T/LFSA 005-2021 Wheat Flour for Flavored Pasta

International Organization for Standardization (ISO), flour products

• ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition

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

• KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis

ES-UNE, flour products

• UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.

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