Wheat Flour

Wheat Flour, Total:305 items.

The international standard classification for "Wheat Flour" includes: food products in general , Cereals, pulses and derived products , Plants and equipment for the food industry , Starch and derived products , General methods of tests and analysis for food products .

The Chinese standard classification for "Wheat Flour" includes: Food processing and products in general , Cereal crop and product , Oil crop and product , Grain and oil/fat processing machinery , Grain processing and products , Basic standards and general methods , Cereal crop and forage crop in general , Marking, packaging, transport and storage .

Professional Standard - Agriculture

NY/T 421-2021 Green food-Wheat and wheat flour
NY/T 1094.4-2006 Wheat experimental milling Part 4: Buehler method for soft wheat straight-grade flour
NY/T 421-2000 Green food - Wheat flour
NY/T 421-2012 Green food - Wheat and wheat flour
NY/T 211-2023 Feed material-Wheat short

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

GB/T 9826-1988 Method for determination of starch damage in flour-Alpha-amylase method
GB/T 21122-2007 Fortified wheat flour
GB/T 27628-2011(英文版) Grain and oil inspection Determination of wheat flour pink and bran
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
GB/T 8883-2008 Edible wheat starch
BJS 202104 Detection of hypophosphite in wheat flour
GB/T 24905-2010 Wheat flour bags
GB/T 1355-1986(XG1-1988) "Wheat Flour" Amendment No. 1
GB/T 9826-2008 Inspection of grain and oils - Determination of starch damage in flour - Alpha-amylase method
GB/T 27628-2011 Inspection of grain and oils—Determination of color and bran speck in wheat flour
BJS 201602 Determination of thiourea in wheat flour
GB/T 15685-1995 Method for determination of sedimentation value in wheat flour
GB/T 10361-2024 Wheat, rye and their flours, durum wheat and durum wheat semolina—Determination of the falling number according to Hagberg-Perten
GB/T 31577-2015 Inspection of grain and oils―Determination of damaged starch―Amperometric method
GB/T 8883-1988 Edible wheat starch
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB/T 14607-1993 Method for determination of dry gluten in flour
GB 1355-1986 Wheat flour
GB 8607-1988 High Gluten Wheat Flour
GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
GB/T 8608-1988 Low gluten wheat flour
GB/T 8607-2024 Special wheat flour
GB/T 1355-1986 Wheat flour
GB/T 1355-2021 Wheat flour
GB/T 10361-2008 Wheat rye and respective flours durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
BJS 202003 Determination of kojic acid in wheat flour
GB/T 8607-1988 High gluten wheat flour
GB/T 14608-1993 Method for determination of wet gluten in flour
GB/T 21126-2007 Determination of sodium formaldehyde sulfoxylate in grain products
GB/T 35944-2018 Grain and oil machinery—Wheat roller mill for inspection
GB/T 8883-2017 Edible wheat starch

Group Standards of the People's Republic of China

T/HEBLX 0002-2021 Yanzhao Good Grain, Oil and Wheat Flour
T/SXAGS 0012-2020 Shanxi Good Grain, Oil and Wheat Flour
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/HNSEAA 003-2024 Selenium-enriched wheat flour and its products
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/CCOA 7-2020 Wheat flour with lower microbial load
T/SAGS 009-2021 The Grain & Oil Products of Shaanxi-Guanzhong Wheat Flour
T/ZZAS 027-2025 Special wheat flour
T/GPA 001-2020 Longshang Good Grain, Oil and Wheat Flour
T/ZZAS 027-2023 Special wheat flour
T/CGCC 37-2019 Wheat Flour Wet Products
T/JAASS 11-2020 Wheat Flour
T/CCOA 52-2023 Selenium-enriched wheat flour
T/GGI 013-2017 Wheat Flour for Rock Foot
T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/CCOA 56-2023 Special wheat flour for ramen
T/QGCML 059-2020 Wheat Flour Production Process Specification
T/SDAS 70-2019 Wheat Flour for Shandong Dumplings
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/CGFA 003-2023 Compound nutrition fortified wheat flour
T/HEBQIA 258-2024 Reconstituted wheat bran (prepared) powder
T/SJL 0102-2024 Wheat aleurone flour
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/HNSPXH 043-2025 Moderately debranched wheat flour
T/BJAGS 0001-2022 Grain & oil products of Beijing - wheat flour
T/LNSLX 011-2020 Liaoning good grain＆oil –Wheat Flour
T/CCOA 83-2024 Noodle-specific wheat flour
T/CCOA 49-2023 Special wheat flour for wet and raw flour products
T/IMQBPA 0010-2023 Guyang red wheat flour
T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
T/SDAS 71-2019 Wheat Flour for Shandong Mantou
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/SXAGS 0013-2020 Shanxi Good Grain and Oil Selenium-enriched Wheat Flour
T/QDAS 059-2020 Qingdao quality food-Wheat flour
T/NSFST 006-2023 Special wheat flour for ramen
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/AHFIA 033-2019 special wheat flour
T/XJLSXH 1101-2019 wheat flour for Nang

Hubei Provincial Standard of the People's Republic of China

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

Professional Standard - Grain

LS/T 3204-1993 Wheat Flour for Steamed Bread
LS/T 3208-1993 Wheat Flour for Pastry
LS/T 3205-1993 Wheat Flour for Fermentation of Biscuit
LS/T 3203-1993 Wheat Flour for Dumpling
LS/T 3207-1993 Wheat Flour for Cake
LS/T 3209-1993 Self-fermented Wheat Flour
LS/T 3248-2017 The Grain & Oil Products of China - Wheat Flour
LS/T 3703-1995 Wheat Flour Gluten Tester
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 3201-1993 Wheat Flour for Bread
LS/T 3210-1993 Wheat Germ (Germ Slice and Germ Powder)
LS/T 3206-1993 Wheat Flour for Sand Cake
LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 3202-1993 Wheat Flour for Noodle

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

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour

Professional Standard - Business

SB/T 10136-1993 wheat flour for bread
SB 131-1983 edible wheat starch
SB/T 10137-1993 wheat flour for noodles
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
SB/T 10142-1993 wheat flour for cakes
SB/T 10143-1993 pastry flour
SB/T 10144-1993 self raising wheat flour
SB/T 10139-1993 Wheat Flour for Mantou
SB/T 10138-1993 Wheat Flour for Dumplings
SB/T 10145-1993 Wheat germ (germ flakes, germ flour)
SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour
SB/T 10141-1993 Wheat flour for short biscuits

Professional Standard - Light Industry

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

GCC Standardization Organization

OS GSO 194-1:2024 Wheat Flour
GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
GSO 194-1:2024 Wheat Flour
GSO 2431:2014 ATTA WHEAT FLUOR
BH GSO ISO 11052:2024 Durum wheat flour and semolina- Determination of yellow pigment content
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
GSO ISO 16624:2022 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
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 ISO 15793:2014 Durum wheat semolinas -- Determination of the undersize fraction
GSO 194-2:2000 METHODS OF TEST FOR ENRICHED AND ENRICHED TREATED WHEAT FLOUR
GSO 1864:2008 Couscous prepared from durum wheat

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
BH GSO 2431:2015 ATTA WHEAT FLUOR
BH GSO 843:2024 SEMOLINA
BH GSO ISO 16624:2023 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
BH GSO 1866:2024 Wheat, rye and respective flour

Korean Agency for Technology and Standards (KATS)

KS H 2012-2023 Wheat flours
KS H 2012-2018 Wheat flours
KS H ISO 11050-2024 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 11050-2019 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 3093-2009(2024) 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 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten
KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
KS H ISO 6645:2004 Wheat flour－Determination of dry gluten
KS H ISO 11052-2009(2024) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content

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)

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

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

Bureau of Indian Standards

IS 12700-2017 Wheat, Rye and Their Flours, Durum Wheat and Durum Wheat Semolina —— Determination of the Falling Number According to Hadberg-Perten (Second Revision)
IS 7463-2004 Wheat Flour (Maida) for Use in bakery Industry
IS 8162-1998 Wheat flour - Method for determination of wet gluten
IS 15470-2004 Wheat Flour - Determination of Dry Gluten
IS 7464-1988 Wheat Flour (Maida) for Use in Bread Industry
IS 7464-1974 Specification for wheat flour for use in the bread industry
IS 9194-1979 Specification for wheat flour for use in the cake industry

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)
AENOR UNE 34109:1981 Wheat flours. 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 34109:1981 WHEAT FLOUR. DETERMINATION OF DRY GLUTEN.
AENOR UNE 34108:1981 Wheat flours. Determination of wet gluten.
UNE 34400-2:1967 TEST METHODS OF WHEAT FLOUR. SAMPLING

Czech Standards Institute (UNMZ)

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

National Standardisation Body (ASRO)

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

Türk Standardları Enstitüsü

TS 2283-1976 SEMOLINA

Thai Industrial Standards Institute (TISI)

TIS 373-1981 Standard for wheat flour: cake flour

Gosstandart of Russia

GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST 31463-2012 Macaroni durum wheat flour. Specifications
GOST 34142-2017 Flour triticale. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 34816-2021 Wheat flour pancake. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons
GOST R ISO 6820-2021 Wheat flour and rye flour. General guidance on the drafting of bread-making tests
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST R 53501-2009 Wheat starch.General specifications
GOST 31935-2012 Wheat starch. Specifications
GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST R 53048-2008 Macaroni soft wheat flour. Specifications
GOST R 71909-2024 Wheat flour for export. Specifications
GOST ISO 17715-2015 Flour from common wheat. Amperometric method for starch damage measurement
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications

Fondo para la Normalización y Certificación de la Calidad Venezuela, République bolivarienne du

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

Ente Nazionale Italiano di Unificazione

UNI 10400:1995 Soft wheat flour. Determination of damaged starch.
UNI 10873:2000 Durum wheat semola and semolina - Determination of the granulometry
UNI 11391:2010 Common wheat flour - Definitions
UNI 10387:1994 Semolina, soft and durum wheat flour, pasta. Determination of the total fibre content.
UNI 10712:1998 Semolina, durum wheat flour and pasta. Qualitative and quantitative determination of wheat flour with ionic focalization.
UNI EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
EC 1-2009 UNI EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
UNI EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry
UNI 10276:1993 Semolina, durum weather flour and pasta. Determination of yellow pigment content.
UNI 10278:1994 Wheat flour. Determinatiion of granulometry. Method of reference.

Food and Agriculture Organization of the United Nations (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

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 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 17718 E:2014-08 Whole wheat and wheat flour (draft)
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 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 16624:2020-06 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 3093:2007-05 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
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 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 16624:2020 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 3093 E:2009-10 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 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).

The Directorate General of Specifications and Metrology (DGSM)

OS GSO 2431:2014 ATTA WHEAT FLUOR
OS GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
OS GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
OS GSO 1866:2008 Wheat, rye and respective flour
OS GSO 1864:2008 Couscous prepared from durum wheat
OS GSO 327:1994 Methods Of Test For Wheat Grins.

Portuguese Institute of Quality

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

Association Francaise de Normalisation

NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of the yellow pigment content
NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
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*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 V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF EN ISO 17715:2025 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
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

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 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
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 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 6645:1981 Wheat flour; Determination of dry gluten
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 17715:2025 Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase

Danish Standards Foundation

DANSK DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
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
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
DANSK DS/ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of the colour by reflectance diffused colorimetry
DANSK DS/EN ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DANSK DS/ISO 17715:2025 Flour from wheat (Triticum aestivum L.) – Amperometric method for starch damage measurement
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

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 3093:2007 Wheat@ rye and respective flours@ durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
EN ISO 17715:2025 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025)

Standards Norway

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)
NS-EN ISO 11052:2006 Durum wheat flour and semolina — Determination of yellow pigment content (ISO 11052:1994)
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)
NS-EN ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)

British Standards Institution (BSI)

BS ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
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
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 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
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 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS ISO 17715:2013 Flour from wheat ($iTriticum $iaestivum L.). Amperometric method for starch damage measurement
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs
SNI 7992:2024 Feedstuff – By-products of wheat milling (wheat pollard and wheat bran)
SNI 7868-2013 Wheat flour as raw material for fish feed

Polski Komitet Normalizacyjny (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

Swedish Institute for Standards

SS-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)
SS-EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)