wheat flour flour

wheat flour flour, Total:381 items.

The international standard classification for "wheat flour flour" includes: Cereals, pulses and derived products , food products in general , Starch and derived products , Farming and forestry , Fruits. Vegetables .

The Chinese standard classification for "wheat flour flour" includes: Oil crop and product , Cereal crop and product , Grease and oil processing and products , Basic standards and general methods , Grain processing and products , Cereal crop and forage crop in general , Marking, packaging, transport and storage , Food processing and products in general , Plant quarantine, pest control , Other light industry machinery , Vegetable processing and products .

国家标准局

GB/T 1355-1986 Wheat flour

Group Standards of the People's Republic of China

T/CCOA 7-2020 Wheat flour with lower microbial load
T/CQAGS 3204-2019 The grain & oil products of Chongqing―Wheat flour for Chongqing noodles
T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
T/CQAGS 3204-2023 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/CI 005-2022 Index and determination method of resistant starch content in high resistant starch wheat grain
T/SDAS 70-2019 Wheat Flour for Shandong Dumplings
T/HEBQIA 258-2024 Reconstituted wheat bran (prepared) powder
T/SXAGS 0012-2020 Shanxi Good Grain, Oil and Wheat Flour
T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/SZPL 002-2020 Red Mountain Buckwheat Flour
T/CCOA 50-2023 Technical regulations for the production of low-bacteria wheat flour
T/CCOA 52-2023 Selenium-enriched wheat flour
T/SDAS 71-2019 Wheat Flour for Shandong Mantou
T/CCOA 49-2023 Special wheat flour for wet and raw flour products
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/NAIA 0177-2022 buckwheat jelly
T/IMQBPA 0010-2023 Guyang red wheat flour
T/CAB CASA0003-2018 Technical specification for the production of selenium-enriched wheat flour
T/YLNX 0014-2022 Buckwheat bran powder
T/SAGS 009-2021 The Grain & Oil Products of Shaanxi-Guanzhong Wheat Flour
T/QGCML 059-2020 Wheat Flour Production Process Specification
T/CCOA 56-2023 Special wheat flour for ramen
T/HEBLX 0002-2021 Yanzhao Good Grain, Oil and Wheat Flour
T/AHFIA 033-2019 special wheat flour
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/GGI 013-2017 Wheat Flour for Rock Foot
T/CGFA 003-2023 Compound nutrition fortified wheat flour
T/NSFST 006-2023 Special wheat flour for ramen
T/CGCC 37-2019 Wheat Flour Wet Products
T/GPA 001-2020 Longshang Good Grain, Oil and Wheat Flour
T/ZZAS 027-2023 Special wheat flour
T/CIQA 49-2023 Technical specifications for the cleaner production of wheat flour
T/HLHX 021-2022 Heilongjiang good grain and oil strong gluten wheat flour
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/JAASS 11-2020 Wheat Flour
T/HNSPGYXH 001-2022 Determination of D-erythorbic acid in wheat flour
T/LNSLX 011-2020 Liaoning good grain＆oil –Wheat Flour
T/SJZFIA 0005-2022 Selenium Enriched Whole Wheat Flour
T/XJLSXH 1101-2019 wheat flour for Nang
T/BJAGS 0001-2022 Grain & oil products of Beijing - wheat flour
T/SXAGS 0013-2020 Shanxi Good Grain and Oil Selenium-enriched Wheat Flour
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/QDAS 059-2020 Qingdao quality food-Wheat flour

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 37510-2019 Inspection of grain and oils—Swelling properties test of wheat flour
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
GB/T 1355-2021 Wheat flour

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

GB/T 31577-2015 Inspection of grain and oils―Determination of damaged starch―Amperometric method
GB/T 24905-2010 Wheat flour bags
GB/T 27628-2011 Inspection of grain and oils—Determination of color and bran speck in wheat flour
GB 1355-1986 Wheat flour
GB 8607-1988 High Gluten Wheat Flour
GB/T 8883-1988 Edible wheat starch
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB/T 8883-2008 Edible wheat starch
GB/T 8607-1988 High gluten wheat flour
GB/T 14608-1993 Method for determination of wet gluten in flour
GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
GB/T 15685-1995 Method for determination of sedimentation value in wheat flour
GB/T 35028-2018 Buckwheat flour
GB/T 14607-1993 Method for determination of dry gluten in flour
GB/T 13360-2008 Hulles oats flour
GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T 5504-2011 Inspection of grain and oils—Determination of processing degree of wheat flour
GB/T 8883-2017 Edible wheat starch
GB/T 8608-1988 Low gluten wheat flour
GB/T 21122-2007 Fortified wheat flour
GB/T 9826-2008 Inspection of grain and oils - Determination of starch damage in flour - Alpha-amylase method
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 9826-1988 Method for determination of starch damage in flour-Alpha-amylase method

Hubei Provincial Standard of the People's Republic of China

DB42/T 229-2002 Refined flour
DB42/T 015-2002 wheat gluten

Professional Standard - Agriculture

SB/T 10136-1993 wheat flour for bread
SB 131-1983 edible wheat starch
SB/T 10141-1993 Wheat flour for short biscuits
400药典四部-2020 Pharmaceutical excipients Sanhua wheat starch
NY/T 1094.4-2006 Wheat experimental milling Part 4: Buehler method for soft wheat straight-grade flour
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
SB/T 10137-1993 wheat flour for noodles
SB/T 10144-1993 self raising wheat flour
NY/T 613-2002 Rules for the investigation and forecast of wheat powdery mildew
SB/T 10139-1993 Wheat Flour for Mantou
NY/T 211-2023 Feed material-Wheat short
GB/T 13360-2024 Hulless oat flour
GB 13360-1992 oat flour
SB/T 10138-1993 Wheat Flour for Dumplings
371药典四部-2015 Pharmaceutical excipients Sanhua wheat starch
SB/T 10145-1993 Wheat germ (germ flakes, germ flour)
SB/T 10142-1993 wheat flour for cakes
NY/T 421-2012 Green food - Wheat and wheat flour
GB/T 1355-1986(XG1-1988) "Wheat Flour" Amendment No. 1
SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour
NY/T 421-2000 Green food - Wheat flour
QB/T 5909-2023 Wheat green pigment powder (barley seedling extract powder)
SB/T 10143-1993 pastry flour

Professional Standard - Grain

LS/T 3210-1993 Wheat Germ (Germ Slice and Germ Powder)
LS/T 3201-1993 Wheat Flour for Bread
LS/T 3244-2015 Whole wheat flour
LS/T 3202-1993 Wheat Flour for Noodle
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 3203-1993 Wheat Flour for Dumpling
LS/T 3204-1993 Wheat Flour for Steamed Bread
LS/T 3207-1993 Wheat Flour for Cake
LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 3208-1993 Wheat Flour for Pastry
LS/T 3209-1993 Self-fermented Wheat Flour
LS/T 3205-1993 Wheat Flour for Fermentation of Biscuit
LS/T 3206-1993 Wheat Flour for Sand Cake
LS/T 3703-1995 Wheat Flour Gluten Tester

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 2294-2021 Naked oats (naked oats) powder
DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour

农业农村部

NY/T 421-2021 Green food-Wheat and wheat flour

工业和信息化部

QB/T 5586-2021 Barley grass powder
QB/T 5298-2018 Oligopeptides powder of wheat

Hainan Provincial Standard of the People's Republic of China

DB46/ 16-2000 Identification of stale stale wheat flour

国家粮食局

LS/T 3248-2017 The Grain & Oil Products of China - Wheat Flour

其他未分类

BJS 202002 Determination of benzohydroxamic acid in wheat flour and its flour treatment agent
BJS 202104 Detection of hypophosphite in wheat flour
BJS 201602 Determination of thiourea in wheat flour
BJS 202003 Determination of kojic acid in wheat flour

Hebei Provincial Standard of the People's Republic of China

DB13/T 219-1994 buckwheat flour

Shanxi Provincial Standard of the People's Republic of China

DB1410/T 133-2023 Wheat Artificial Pollination Breeding Technical Regulations
DB14/T 887-2014 Technical Regulations on Wheat Powdery Mildew Control

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 4819-2024 Technical regulations for the prevention and control of wheat powdery mildew

Professional Standard - Business

SBJ 06-1993 Specifications for engineering design of wheat flour mills

Shaanxi Provincial Standard of the People's Republic of China

DB61/T 1013-2016 Technical Regulations for Prevention and Control of Wheat Powdery Mildew

Henan Provincial Standard of the People's Republic of China

DB41/T 1250-2016 Technical Regulations for Wheat Straw Crushing and Returning to the Field

Professional Standard - Light Industry

QB/T 3687-1999 Malt Crusher

中华全国供销合作总社

GH/T 1384-2022 Barley green juice powder

Shandong Provincial Standard of the People's Republic of China

DB3715/T 55-2024 Technical regulations for comprehensive control of wheat smut

Professional Standard - Commodity Inspection

SN/T 0260-1993 Rules for the inspection of vital wheat gluten meal for export

GSO

GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
BH GSO 2431:2015 ATTA WHEAT FLUOR
GSO 2431:2014 ATTA WHEAT FLUOR
OS GSO 2431:2014 ATTA WHEAT FLUOR
GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
OS GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
OS GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
BH GSO ISO 16624:2023 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
GSO ISO 16624:2022 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
OS GSO 1866:2008 Wheat, rye and respective flour
GSO 194-2:2000 METHODS OF TEST FOR ENRICHED AND ENRICHED TREATED WHEAT FLOUR
GSO ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
GSO 1866:2008 Wheat, rye and respective flour
GSO 1864:2008 Couscous prepared from durum wheat
OS GSO 327:1994 Methods Of Test For Wheat Grins.
OS GSO 1864:2008 Couscous prepared from durum wheat
GSO ISO 15793:2014 Durum wheat semolinas -- Determination of the undersize fraction
BH GSO 2546:2022 Barley flour
GSO 1877:2008 Pearl millet flour
GSO 2546:2021 Barley flour
BH GSO ISO 17718:2017 Wholemeal and flour from wheat (Triticum aestivum L.) -- Determination of rheological behaviour as a function of mixing and temperature increase

Lithuanian Standards Office

LST 1947-2004 Wheat meal
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 1946-2004 Rye meal
LST 1481-2004 Rye flour
LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)

Korean Agency for Technology and Standards (KATS)

KS H 2012-2023 Wheat flours
KS H 2012-2018 Wheat flours
KS H ISO 11050-2019 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11052-2019 Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 3093:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina-Determination of Falling Number according to Hagberg-Perten
KS H ISO 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 3093-2019 Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 6645-2007 Wheat flour－Determination of dry gluten
KS H ISO 6645:2007 Wheat flour－Determination of dry gluten
KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 6645:2004 Wheat flour－Determination of dry gluten
KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
KS H ISO 7495-2007 Wheat flour－Determination of wet glutencontent by mechenical means

VN-TCVN

TCVN 4359-2008 Wheat flour
TCVN 1874-1995 Wheat flour.Determination of wet gluten

TH-TISI

TIS 373-1981 Standard for wheat flour: cake flour

Spanish Association for Standardization (UNE)

UNE 34 400 Wheat flour
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-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)
UNE 34109:1981 WHEAT FLOUR. DETERMINATION OF DRY GLUTEN.
UNE 34108:1981 WHEAT FLOUR. DETERMINATION OF WET GLUTEN.
UNE-EN ISO 16624:2021 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
UNE 34400-2:1967 TEST METHODS OF WHEAT FLOUR. SAMPLING
UNE-EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
UNE 34400-4:1971 TEST METHODS OF WHEAT FLOUR. COLOUR ESTIMATION
UNE 34400-5:1967 TEST METHODS OF WHEAT FLOUR. HUMIDITY DETERMINATION
UNE 34 400 h4 Test methods for wheat flour, caloric assessment
UNE 34400-8:1967 TEST METHODS OF WHEAT FLOUR. ASH DETERMINATION
UNE 34400-6:1967 TEST METHODS OF WHEAT FLOUR. GLUTEN DETERMINATION

CZ-CSN

CSN 56 6103-1965 Wheat-starch
CSN 56 0628-1973 Semi-soft wheat ílour
CSN 56 0630-1973 Soft wheat flour
CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard
CSN ON 56 0627-1963 Semolina flour 900 standard
CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
CSN ON 56 0629-1967 Wheat Semolina T 900 Quality Standard
CSN ON 56 0624-1967 Special Wheat Flour T 440 Quality Standard
CSN ON 56 0632-1963 Wheat flour bread T1050*5 quality standards

VE-FONDONORMA

NORVEN 13-23-1965 Wheat flour
NORVEN 13-25-1965 White bread made from wheat flour
NORVEN 13-24-1965 Wheat flour analysis and test methods

RO-ASRO

SR 877-1996 Wheat flaour
SR 1225-1996 Wheat semolina
STAS 90-1988 WHEAT FLOUR Analysis methods

TR-TSE

TS 2283-1976 SEMOLINA

Association Francaise de Normalisation

NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of the yellow pigment content
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF V03-703*NF EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
NF EN ISO 3093:2010 Soft wheats, ryes and their flours, durum wheats and their semolinas - Determination of the falling number according to Hagberg-Perten
NF V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
NF EN ISO 17715:2015 Soft wheat flour (Triticum aestivum L.) - Amperometric method for measuring starch damage
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 V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-721*NF ISO 15793:2001 Durum wheat semolinas - Determination of the undersize fraction
NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
NF V03-716:2002 Common wheat flows (Tricticum aestivum L.) - French bread making test.
NF V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.

RU-GOST R

GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST 31463-2012 Macaroni durum wheat flour. Specifications
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons
GOST 34142-2017 Flour triticale. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST R 53501-2009 Wheat starch.General specifications
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST 31935-2012 Wheat starch. Specifications
GOST R 53048-2008 Macaroni soft wheat flour. Specifications
GOST ISO 17715-2015 Flour from common wheat. Amperometric method for starch damage measurement
GOST 27842-1988 Wheat bread. Specifications
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST 26791-1989 Milled cereal products. Packing, marking, transportation and storage
GOST R 52462-2005 Products bakery from wheat flour. General specifications
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 2929-1975 Oat flour. Specifications
GOST 7697-1982 Mais starch. Specifications
GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications

IX-FAO

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 178-1991(En) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 152-1995 Codex standard for wheat flour
CODEX STAN 152-1985,Rev.1-1995(Ch) Codex Alimentarius Standard Wheat Flour
CODEX STAN 152-1985(En) Codex Alimentarius Standard Wheat Flour

German Institute for Standardization

DIN EN ISO 17715 E:2014-08 Wheat flour (draft)
DIN EN ISO 17715 E:2022-03 Wheat flour (draft)
DIN EN ISO 11052:2006-11 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 17718 E:2014-08 Whole wheat and wheat flour (draft)
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 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 16624:2020-06 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020); German version EN ISO 16624:2020
DIN EN ISO 3093:2010-05 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 16624 E:2019-03 Determination of color of wheat flour and durum wheat semolina by diffuse reflectance colorimetry (draft)
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 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 3093 Berichtigung 1:2009 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, Corrigendum to DIN EN ISO 3093:2007-05; German version EN ISO 3093:2
DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
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).

PT-IPQ

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

International Organization for Standardization (ISO)

ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 6645:1981 Wheat flour; Determination of dry gluten
ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 17715:1980 Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 15793:2000 Durum wheat semolinas - Determination of the undersize fraction

SCC

DANSK DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
DANSK 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
NS-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)
BS ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
NS-EN ISO 11052:2006 Durum wheat flour and semolina — Determination of yellow pigment content (ISO 11052:1994)
BS EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
DANSK DS/ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of the colour by reflectance diffused colorimetry
AENOR UNE 34109:1981 Wheat flours. Determination of dry gluten.
DANSK DS/EN ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
NS-EN ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
NS-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)
AENOR UNE 34108:1981 Wheat flours. Determination of wet gluten.
DANSK DS/EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
DIN EN ISO 3093 E:2009 Draft Document - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO/FDIS 3093:2009); German version FprEN ISO 3093:2009
DIN EN ISO 16624 E:2019 Draft Document - Wheat flour and durum wheat semolina - Determination of the colour by reflectance diffused colorimetry (ISO/DIS 16624:2019); German and English version prEN ISO 16624:2019
SPC GB/T 14614-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Farinograph test (TEXT OF DOCUMENT IS IN CHINESE)
BS 4317-31:1994 Methods of test for cereals and pulses. Determination of yellow pigment content in durum wheat flour and semolina
AENOR UNE 34400-2:1967 Test methods for wheat flour. Obtaining samples.
12/30257568 DC BS ISO 17715. Flour from wheat (Tricum aestivum). Method for the measurement of damage to starch using an amperometric method
MIL MIL-C-44173-1985 CEREAL, WHEAT, FARINA, POWDER (FOR ORAL LIQUID FEEDING) (NO S/S DOCUMENT)
DIN EN ISO 17715 E:2014 Draft Document - Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version FprEN ISO 17715:2014
NS-EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement (ISO 17715:2013)
AENOR UNE 34400-4:1971 Test methods for wheat flour. Color appreciation.
12/30256275 DC BS ISO 17718. Whole meal and flour from wheat (Triticum aestivum). Determination of rheological behaviour as a function of mixing and temperature increase
AENOR UNE 34400-5:1967 Test methods for wheat flour. Determination of humidity.
SPC GB/T 37510-2019 Inspection of grain and oils -- Swelling properties test of wheat flour (TEXT OF DOCUMENT IS IN CHINESE)
DANSK DS/EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
AENOR UNE 34400-8:1967 Test methods for wheat flour. Determination of ashes.
AENOR UNE 34400-6:1967 Test methods for wheat flour. Determination of gluten.

PL-PKN

PN A74020-1993 Cereal products. Macaroni common wheat flour
PN A74022-1991 Cereal products. Wheat flour
PN BN 9131-15-1966 cereals. wheat for making flour
PN A74036-1988 Cereal products Wheat grits
PN A74013-1964 Grain milling products Organoleptic studies of flours and groats

European Committee for Standardization (CEN)

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)
EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
FprEN ISO 17715 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs
SNI 7868-2013 Wheat flour as raw material for fish feed

CEN - European Committee for Standardization

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

British Standards Institution (BSI)

BS ISO 11050:2020 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
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 EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
BS ISO 17715:2013 Flour from wheat ($iTriticum $iaestivum L.). Amperometric method for starch damage measurement
BS EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
BS EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
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 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 EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase

GOST

GOST 34816-2021 Wheat flour pancake. Specifications
GOST 2077-2023 Bread made from rye baking flour and a mixture of rye and wheat baking flour. Specifications
GOST 34817-2021 Wheat flour with the addition of cereals for pancakes. Specifications

Danish Standards Foundation

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/ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

SG-SPRING SG

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

GOSTR

GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 26791-2018 Milled cereal products. Packing, marking, transportation and storage
GOST 12183-2018 Rye-wheat and wheat-rye whole bakery flour. Specifications

Canadian General Standards Board （CGSB)

CGSB 32.5M-1988 Wheat Flour

KR-KS

KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten

HU-MSZT

MSZ 6222-1971 Wheat flour. For family life

YU-JUS

JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten
JUS E.B8.029-1978 Specification ofwheatfor milling industry. Determination ofbesatz