flour quality

flour quality, Total:177 items.

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

The Chinese standard classification for "flour quality" includes: Cereal crop and forage crop in general , Cereal crop and product , Grain processing and products , Grease and oil processing and products .

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

GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour
GB/T 35869-2018 Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test

Professional Standard - Machinery

JB/T 51213-1999 Feed grinder product quality classification
JB/T 51219-2000 Product quality classification of small flour processing complete sets of equipment

Professional Standard - Agriculture

水产品质量安全检验手册 5.3.2.0-2005 Chapter 5 Drug Residue Test in Aquatic Products Section 3 Determination of Nitrofuran Residues in Aquatic Products 2. Determination of Metabolites of Nitrofuran Antibiotics - Liquid Chromatography-Tandem Mass Spectrometry
水产品质量安全检验手册 8.2.1.0-2005 Chapter 8 Inspection of Other Hazardous Substances in Aquatic Products Section 2 Determination of Formaldehyde in Aquatic Products 1. Determination of Formaldehyde in Aquatic Products (NY 5172-2002)
水产品质量安全检验手册 4.1.1.5-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 1. Types of algae toxins in red tides
水产品质量安全检验手册 4.2.2.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 2 Determination of Paralytic Shellfish Toxin (PSP) in Aquatic Products 2. ELISA
水产品质量安全检验手册 8.2.2.2-2005 Chapter 8 Inspection of other harmful substances in aquatic products Section 2 Determination of formaldehyde in aquatic products 2. Determination of formaldehyde in aquatic products (NY 5073-2001) (2) Gas chromatography method
水产品质量安全检验手册 2.5.2.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products Section 5 Determination of Protein Content in Aquatic Products (GBT 5009.5-2003) 2. Method 2
水产品质量安全检验手册 1.1.4.3-2005 Chapter 1 General Introduction Section 1 Laboratory Management 4. Management of Chemicals and Dangerous Goods (3) Management of Standard Substances and Titration Solutions
水产品质量安全检验手册 4.1.1.1-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 1. Types of red tide algal toxins (1) Paralytic shellfish toxins
水产品质量安全检验手册 2.1.2.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Inspection of Aquatic Products 1st Quality Sensory Analysis Methods for Aquatic Products (GB 10220-1988) 2. Inspection Methods
水产品质量安全检验手册 2.1.3.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products 1st Quality Sensory Analysis Methods for Aquatic Products (GB 10220-1988) 3. Results Analysis
水产品质量安全检验手册 4.3.1.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 3 Determination of Diarrheal Shellfish Toxin (DSP) 1. Biological method (SCT 3024-2004)
水产品质量安全检验手册 2.1.4.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products Section 1 Sensory Analysis Methods for Quality of Aquatic Products (GB 10220-1988) 4. Statistical Terms
水产品质量安全检验手册 4.1.2.1-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 1 Overview 2. Routine techniques for detection of red tide toxins (1) Biological method
水产品质量安全检验手册 8.1.2.0-2005 Chapter 8 Testing of Other Hazardous Substances in Aquatic Products Section 1 Determination of PCBs in Aquatic Products 2. Gas Chromatography (Test Method)
水产品质量安全检验手册 5.2.5.0-2005 Chapter 5 Drug Residue Test in Aquatic Products Section 2 Determination of Chloramphenicol Residues in Aquatic Products 5. Liquid Chromatography-Tandem Mass Spectrometry (GBT 18932.19-2003)
NY 5301-2005 Pollution-free food. Wheat and flour
NY/T 1094.1-2006 Wheat experimental milling Part 1: Equipment sample preparation and tempering
水产品质量安全检验手册 4.2.3.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 2 Determination of Paralytic Shellfish Poison (PSP) in Aquatic Products 3. Liquid Chromatography
水产品质量安全检验手册 4.3.2.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 3 Determination of Diarrheal Shellfish Toxin (DSP) 2. Enzyme Immunoassay
NY/T 1512-2014 Green food―Uncooked processes food made of cereal
水产品质量安全检验手册 4.5.2.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 5 Determination of Histamine in Aquatic Products 2. Method 2 Enzyme-linked Immunoassay
水产品质量安全检验手册 4.1.1.4-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 1. Types of red tide algae toxins (4) Neurotoxic shellfish toxins
水产品质量安全检验手册 2.5.1.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products Section 5 Determination of Protein Content in Aquatic Products (GBT 5009.5-2003) 1. Method 1
水产品质量安全检验手册 5.5.4.0-2005 Chapter 5 Drug Residue Test in Aquatic Products Section 5 Determination of Oxytetracycline, Tetracycline and Chlortetracycline Residues in Aquatic Products 4. Determination of Oxytetracycline, Tetracycline and Chlortetracycline Residues--Liquid Chromatogr
水产品质量安全检验手册 5.4.8.0-2005 Chapter 5 Drug Residue Test in Aquatic Products Section 4 Determination of Sulfa Residues in Aquatic Products 8. Determination of 16 Sulfa Residues--Liquid Chromatography-Tandem Mass Spectrometry (GBT 18932.17-2003)
水产品质量安全检验手册 4.3.3.0-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 3 Determination of Diarrheal Shellfish Toxin (DSP) 3. Liquid Chromatography
水产品质量安全检验手册 2.1.1.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products 1st Quality Sensory Analysis Methods for Aquatic Products (GB 10220-1988) 1. General Requirements
SB/T 10248-1995 Method for the Determination of Wet Gluten Quality in Wheat Flour. Gluten Index
水产品质量安全检验手册 8.1.1.0-2005 Chapter 8 Inspection of other harmful substances in aquatic products Section 1 Determination of polychlorinated biphenyls in aquatic products 1. Gas chromatography (GBT 5009.190-2003)
水产品质量安全检验手册 4.1.2.2-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 2. Routine techniques for detection of red tide toxins (2) Enzyme-linked immunoassay
水产品质量安全检验手册 4.1.1.2-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 1. Types of red tide algal toxins (2) Diarrheal shellfish toxins
水产品质量安全检验手册 8.2.2.1-2005 Chapter 8 Inspection of other harmful substances in aquatic products Section 2 Determination of formaldehyde in aquatic products 2. Determination of formaldehyde in aquatic products (NY 5073-2001) (1) Identification method
水产品质量安全检验手册 8.2.3.0-2005 Chapter 8 Inspection of Other Hazardous Substances in Aquatic Products Section 2 Determination of Formaldehyde in Aquatic Products 3. Determination of Residual Formaldehyde in Water-Soaked (Stained) Food
水产品质量安全检验手册 2.1.5.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products 1st Quality Sensory Analysis Methods for Aquatic Products (GB 10220-1988) V. Significance Table
NY/T 1512-2007 Green food-Uncooked processed food made of cereals
水产品质量安全检验手册 4.1.2.3-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 2. Routine techniques for detection of red tide toxins (3) Liquid chromatography
NY/T 1994-2011 Operating rules for quality and safety traceability of agricultural products-Wheat flour and noodle
水产品质量安全检验手册 4.1.1.3-2005 Chapter 4 Inspection of Toxic Substances in Aquatic Products Section 1 Overview 1. Types of red tide algal toxins (3) Amnestic shellfish toxins
水产品质量安全检验手册 4.4.0.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 4 Determination of Shellfish Amnestic Shellfish Toxin Domoic Acid (GBT 5009.198-2003)
水产品质量安全检验手册 5.2.4.0-2005 Chapter 5 Drug Residue Test in Aquatic Products Section 2 Determination of Chloramphenicol Residues in Aquatic Products 4. Gas Chromatography-Mass Spectrometry (GBT 18932.20-2003)
水产品质量安全检验手册 1.3.1.7-2005 Chapter 1 General Introduction Section 3 Sample Treatment 1. Sample pretreatment method (7) Organic matter destruction method
水产品质量安全检验手册 10.6.0.0-2005 Appendix VI Residue Limits of Toxic and Hazardous Substances in Aquatic Products (NY 5073-2001)
水产品质量安全检验手册 4.5.1.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 5 Determination of Histamine in Aquatic Products 1. Method 1 (GBT 5009.45-2003)
水产品质量安全检验手册 4.2.1.0-2005 Chapter 4 Testing of Toxic Substances in Aquatic Products Section 2 Determination of Paralytic Shellfish Poison (PSP) in Aquatic Products 1. Biological method (SCT 3023-2004)

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

GB/T 20981-2021(英文版) General quality of bread
GB/T 14612-1993 Bread baking quality of wheat flour－Sponge dough method
GB/T 14612-2008 Inspection of grain and oils - Bread baking test of wheat flour - Sponge-dough method
GB/T 14611-2008 Inspection of grain and oils - Bread-baking test of wheat flour - Straight dough method
GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T 23587-2024 General rules for starch product
GB/T 14611-1993 Bread baking quality of wheat flour－Straight dough method

农业农村部

NY/T 1512-2021 Green food-Uncooked processed food made of cereal

Group Standards of the People's Republic of China

T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/CCOA 49-2023 Special wheat flour for wet and raw flour products
T/HNYJNYXH 14-2023 High quality bear bile powder (freeze-dried) product standard
T/XJZJXH NS10003.12-2023 "Xinjiang Quality" Featured product technical specification for wheat powder

Shanghai Provincial Standard of the People's Republic of China

DB31/ 108-1993 food additive flour whitener

Henan Provincial Standard of the People's Republic of China

DB41/T 1249-2016 Geographical indication product Yongcheng flour
DB41/T 1249-2023 Geographical indication product Yongcheng flour

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 4488-2022 Geographical indication product Qitai flour

Taiwan Provincial Standard of the People's Republic of China

CNS 550-2001 Wheat flour
CNS 6939-1981 Quality Standard of Rock Dust Used in Coal Mines

Professional Standard - Grain

LS/T 6102-1995 Method for the determination of wet gluten quality in wheat flour - Gluten index

国家市场监督管理总局、中国国家标准化管理委员会

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

Qinghai Provincial Food Standard of the People's Republic of China

DBS63/ 0005-2022 Food safety local standard highland barley flour

HU-MSZT

MNOSZ 17673-1953 Quality testing of dry flour products
MSZ 20628/4.lap-1965 Dessert products, taste quality evaluation, products made from flour
MSZ 6369/1-1985 Flour detection mode food testing and quality identification
MSZ 11917/3-1983 Bread white products. Creamy flour for making noodles

International Organization for Standardization (ISO)

ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph

Korean Agency for Technology and Standards (KATS)

KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis
KS H ISO 11052:2009 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 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 7304-2009(2019) Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H 2012-2012 Wheat flours
KS H 2012-1986 Wheat flours
KS H 2012-2013 Wheat flours

RO-ASRO

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
STAS 756/1-1985 FLOUR PASTE WARE Generai technical quality requirements
STAS 13005-1991 Cereal, panification products, biscuits and flour pastes. Zinc detemination
STAS 11843-1983 FLOUU PASTE WARE Determination of eggs contentX
STAS 13013-3-1994 Cereal, milled cereal and panlflcation products, biscuits and flour pastes. Raw protein determination

CU-NC

NC 95-26-1986 Perfumery and Cosmetics. Base for Facial Powders. General Quality Specification
NC 94-25-1986 Perfumery and Cosmetics Facial Powders. General Quality Specifications
NC 86-06-1984 Careals. Plours. Determination of Wet Gluten
NC 86-07-1984 Cereals Flours Determination od Dry Gluten
NC 86-05-1984 Cereals. Flours Determination of Protein
NC 26-118-1985 Drugs. Powders. General Quality Specifications
NC 26-151-1986 Drugs. Duodenum Powder Quality Specifications

GSO

BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
GSO ISO 7304:2015 Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
GSO 194-1:2021 Wheat Flour
BH GSO 194-1:2022 Wheat Flour
OS GSO EN 14958:2011 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
GSO EN 14958:2011 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

CZ-CSN

CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard
CSN ON 56 0632-1963 Wheat flour bread T1050*5 quality standards
CSN ON 56 0635-1963 Whole wheat flour T1800 quality standard
CSN ON 56 0651-1963 Rye flour T 930) quality standards
CSN ON 56 0652-1963 Rye flour T 1300 quality standard
CSN ON 56 0653-1963 Rye flour T 1700 quality standards
CSN 68 1512-1978 Cosmetic products. Face and body powders. Common provisions
CSN ON 56 0629-1967 Wheat Semolina T 900 Quality Standard
CSN ON 56 0650-1963 Rye flour T 500 quality standard
CSN ON 56 0624-1967 Special Wheat Flour T 440 Quality Standard

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

European Committee for Standardization (CEN)

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

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs

British Standards Institution (BSI)

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 ISO 11050:2020 Wheat flour and durum wheat semolina. Determination of impurities of animal origin

Association Francaise de Normalisation

NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF ISO 10376:2011 Pasta - Determination of the mass fraction of fines
NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
NF V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.
NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
NF EN 14958+A1:2009 Machines for food products - Machines 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
NF EN 14958/IN1:2009 Machines for food products - Machines for grinding and processing flour and semolina - Safety and hygiene requirements
NF V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.

PL-PKN

PN BN 6145-06-1964 cosmetic. Perfume products. face powder
PN A74020-1993 Cereal products. Macaroni common wheat flour
PN A74022-1991 Cereal products. Wheat flour
PN A74032-1986 Cereal producte Rye flour
PN A74036-1988 Cereal products Wheat grits
PN A78515-1974 Mushroom products Mushroom edible flour
PN A74021-1992 Cereal products. Wheat flour for alimentary pasta

GOSTR

GOST ISO 7304-1994 Durum wheat semolinas and alimentary paste. Estimation of cooking quality of spaghetti by sensory analysis

US-FCR

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

SAE - SAE International

SAE AMS4998A-1989 POWDER 6Al - 4V Permium Quality

RU-GOST R

GOST 32196-2013 Gluten-free macaroni products. Enzyme immunoassay method for determination of gluten
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST 27168-1986 Flour for baby's nutrition. Specifications
GOST R 51414-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph
GOST R 52462-2005 Products bakery from wheat flour. General specifications
GOST R 51404-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
GOST 32908-2014 Gluten-free macaroni products. General specifications

SCC

AENOR UNE 41026:1955 CHALKET FOR COVERS. QUALITY STANDARD
AENOR UNE 55505:1973 SURFACE AGENTS. PREPARATION OF A REDUCED SAMPLE OF A POWDER SURFACE AGENT
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)
AENOR UNE 34400:1952 Wheat flour.

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/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

PT-IPQ

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

Lithuanian Standards Office

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 EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph

Spanish Association for Standardization (UNE)

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 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
UNE 34400:1952 WHEAT FLOUR
UNE-EN 14958:2006 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

Malaysia Standards

MS 587-1979 Recommended nomenclature for flour, starch derivatives and by-products

German Institute for Standardization

DIN EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
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

AR-IRAM

IRAM 1048-P-1947 Surface preparation of stone materials before painting

TR-TSE

TS 3496-1980 DETERMINATION OF SPECIFIC SURFACE AREA OF POWDERED ORE SAMPLES

Defense Logistics Agency

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

Others: quality,flour,quality sample,tobacco quality,Potato Quality,gas quality,quality evaluation,quality experiment,high quality,quality api,flour flour ingredients,Flour and Flour Products,flour flour,flour quality,Flour Quality Meter,Flour Quality Meter,flour quality,How is the quality of wheat flour,wheat flour quality