Wheat Flour

Wheat Flour, Total:266 items.

The international standard classification for "Wheat Flour" includes: Cereals, pulses and derived products , food products in general , Starch and derived products .

The Chinese standard classification for "Wheat Flour" includes: Cereal crop and product , Cereal crop and forage crop in general , Grain processing and products , Basic standards and general methods , Food processing and products in general , Oil crop and product .

Group Standards of the People's Republic of China

T/CCOA 56-2023 Special wheat flour for ramen
T/CQAGS 3204-2023 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/GTHXM 001-2021 Guantao Black Wheat Processing Technical Regulations for Grain Saving and Loss Reduction
T/CIQA 55-2023 Evaluation for risk level of hazardous substance in wheat flour processing
T/TFHT J001-2019 Technical Specifications for Wheat Processing
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/LTXH 023-2023 Technical Specification for Wheat Processing
T/NSFST 006-2023 Special wheat flour for ramen
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/CCOA 52-2023 Selenium-enriched wheat flour
T/SDAS 644-2023 Technical specification for processing lutein-rich wheat flour
T/GGI 013-2017 Wheat Flour for Rock Foot
T/SDAS 391-2022 Special stone-milled wheat flour processing technical regulations
T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/AHFIA 033-2019 special wheat flour
T/CCOA 7-2020 Wheat flour with lower microbial load
T/JAASS 11-2020 Wheat Flour
T/ZZAS 027-2023 Special wheat flour
T/CQAGS 3204-2019 The grain & oil products of Chongqing―Wheat flour for Chongqing noodles
T/HLJZX 003-2023 "Longjiang Quality" certification requirements for agricultural production and processing wheat flour
T/CCOA 49-2023 Special wheat flour for wet and raw flour 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 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation
GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour

Professional Standard - Grain

LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 15111.2-2008 Southern wheat flour processing precision standard sample special second class
LS/T 3209-1993 Self-fermented Wheat Flour
LS/T 3202-1993 Wheat Flour for Noodle
LS/T 15112.2-2008 Second-class special standard sample of northern wheat flour processing precision
LS/T 15112.1-2008 Special first-class standard sample of northern wheat flour processing precision
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 3703-1995 Wheat Flour Gluten Tester
LS/T 15111.1-2008 Special first-class standard sample of processing precision of southern wheat flour
LS/T 3201-1993 Wheat Flour for Bread

Professional Standard - Agriculture

SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour
NY/T 421-2012 Green food - Wheat and wheat flour
SB/T 10136-1993 wheat flour for bread
SB/T 10144-1993 self raising wheat flour
SB/T 10137-1993 wheat flour for noodles
NY/T 5334-2006 Pollution-free food wheat flour processing technical specifications

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

GB/T 5506.3-2008 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
GB 1355-1986 Wheat flour
GB/T 5504-1985 Inspection of grain and oilseeds; Methods for determination of processing degree of wheat flour
GB/T 8607-1988 High gluten wheat flour
GB/T 5506.4-2008 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
GB/T 5504-2011 Inspection of grain and oils—Determination of processing degree of wheat flour
GB/T 8608-1988 Low gluten wheat flour
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
GB/T 14607-1993 Method for determination of dry gluten in 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
GB/T 5506.2-2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
GB/T 5506.1-2008 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by manual method
GB/T 14608-1993 Method for determination of wet gluten in flour
GB 8607-1988 High Gluten Wheat Flour

国家粮食局

LS/T 6123-2017 Inspection of grain and oils―Dumpling dough sheet of wheat flour processing quality evaluation

Professional Standard - Machinery

JB/T 8838-2014 Small-sized Complete Set Equipment for Processing Wheat Flour

国家标准局

GB/T 1355-1986 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 1355-2021 Wheat flour

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

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour
DB15/T 2353-2021 Naked oats (naked oats) powder processing technical regulations

农业农村部

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

Shanxi Provincial Standard of the People's Republic of China

DB14/T 2115-2020 Technical Regulations for Oat Flour Processing
DB14/T 2112-2020 Buckwheat Flour Processing Technical Regulations
DB14/T 2113-2020 Tartary buckwheat flour processing technical regulations
DB14/T 2114-2020 Technical Regulations for Processing Sweet Buckwheat Flour

Hubei Provincial Standard of the People's Republic of China

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

Professional Standard - Business

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

British Standards Institution (BSI)

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 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 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 ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method

GSO

GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
OS GSO 1866:2008 Wheat, rye and respective flour
GSO 1866:2008 Wheat, rye and respective flour
OS GSO ISO 21415-1:2010 Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method
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 ISO 21415-1:2010 Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method
GSO ISO 21415-2:2021 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
BH GSO ISO 21415-2:2022 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
GSO ISO 6820:2015 Wheat flour and rye flour -- General guidance on the drafting of bread-making tests
GSO ISO 21415-3:2010 Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
OS GSO ISO 21415-3:2010 Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
GSO 2431:2014 ATTA WHEAT FLUOR
BH GSO 2431:2015 ATTA WHEAT FLUOR
OS GSO ISO 21415-4:2010 Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
OS GSO 2431:2014 ATTA WHEAT FLUOR
GSO ISO 21415-4:2010 Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method

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 34108:1981 WHEAT FLOUR. DETERMINATION OF WET GLUTEN.
UNE 34109:1981 WHEAT FLOUR. DETERMINATION OF DRY GLUTEN.
UNE 34 400 h4 Test methods for wheat flour, caloric assessment
UNE-EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)

Korean Agency for Technology and Standards (KATS)

KS H 2012-2018 Wheat flours
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
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 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 6645-2007 Wheat flour－Determination of dry gluten
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 5531:2004 Wheat flour－Determination of wet gluten
KS H ISO 6645:2007 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 2012-2023 Wheat flours
KS H ISO 21415-1:2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
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
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 21415-2:2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 21415-4:2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method

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

RU-GOST R

GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST 12183-1966 Rye-wheat and wheat-rye whole meal for baking industry. Specifications
GOST 34142-2017 Flour triticale. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST EN 14958-2013 Food processing machinery. Machinery for grinding and processing flour and semolina. Safety and hygiene requirements
GOST 27842-1988 Wheat bread. Specifications
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST R 52462-2005 Products bakery from wheat flour. General specifications
GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten

CZ-CSN

CSN 56 0630-1973 Soft wheat flour
CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
CSN ON 56 0627-1963 Semolina flour 900 standard
CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard
CSN 46 1140-1984 Wheat for industry
CSN ON 56 0632-1963 Wheat flour bread T1050*5 quality standards
CSN ON 56 0629-1967 Wheat Semolina T 900 Quality Standard
CSN 56 6103-1965 Wheat-starch
CSN ON 56 0624-1967 Special Wheat Flour T 440 Quality Standard
CSN 56 0628-1973 Semi-soft wheat ílour

IN-BIS

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
IS 4782-1968 Determination method of sedimentation value of wheat (flour)
IS 8162-1976 Determination of wet gluten in wheat flour
IS 7463-1988 Wheat flour for industrial use in biscuits (MAIDA)—Specification

CN-DB 3

DB3406/T 018-2023 Special wheat flour processing technical regulations

German Institute for Standardization

DIN EN ISO 17718 E:2014-08 Whole wheat and wheat flour (draft)
DIN EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
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 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 14958:2007 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements; German version EN 14958:2006
DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
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 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 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 21415-2:2016-03 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
DIN EN ISO 17715 E:2014-08 Wheat flour (draft)
DIN EN ISO 17715 E:2022-03 Wheat flour (draft)
DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
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).

TH-TISI

TIS 373-1981 Standard for wheat flour: cake flour

SCC

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/EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
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
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
AENOR UNE 34109:1981 Wheat flours. Determination of dry gluten.
NS-EN ISO 21415-1:2007 Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
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
AENOR UNE 34108:1981 Wheat flours. Determination of wet gluten.
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 14958:2006+A1:2009 Food processing machinery — Machinery for grinding and processing flour and semolina — Safety and hygiene requirements
NS-EN 14958:2006 Food processing machinery — Machinery for grinding and processing flour and semolina — Safety and hygiene requirements
DANSK DS/EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
DANSK DS/EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
NS-EN ISO 21415-2:2008 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)

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 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
DS/EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
DS/EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
DS/EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

Association Francaise de Normalisation

NF U65-080:2006 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements.
NF U65-080/IN1*NF EN 14958/IN1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
NF U65-051/IN1:2010 Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements.
NF V03-730-1*NF EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method
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 ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 21415-1:2007 Wheat and wheat flours - Gluten content - Part 1: determination of wet gluten by a manual method
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 V03-730-2:2008 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means.
NF EN ISO 21415-2:2015 Wheat and wheat flours - Gluten content - Part 2: determination of wet gluten and index gluten by mechanical means
NF V03-716:2002 Common wheat flows (Tricticum aestivum L.) - French bread making test.
NF V03-730-4*NF EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4 : determination of dry gluten content from wet gluten by a rapid drying method.
NF EN ISO 21415-4:2007 Wheat and wheat flours - Gluten content - Part 4: determination of dry gluten from wet gluten by a rapid drying method
NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
NF V03-730-2*NF EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten and gluten index by mechanical means
NF EN ISO 21415-3:2007 Wheat and wheat flours - Gluten content - Part 3: determination of dry gluten from wet gluten by an oven drying method
NF V03-730-3*NF EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3 : determination of dry gluten from wet gluten by an oven drying method.
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.

IX-FAO

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour

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 1947-2004 Wheat meal

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs

GOSTR

GOST 12183-2018 Rye-wheat and wheat-rye whole bakery flour. Specifications
GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST ISO 21415-2-2019 Wheat and wheat flour. Determination of gluten content. Part 2. Determination of wet gluten and gluten index by mechanical means

PT-IPQ

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 2100-1986 Cereals and derivatives. Test methods for wheat and rye flour

European Committee for Standardization (CEN)

EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
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 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

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

PL-PKN

PN A74022-1991 Cereal products. Wheat flour
PN BN 9131-15-1966 cereals. wheat for making flour
PN A74020-1993 Cereal products. Macaroni common wheat flour
PN A74036-1988 Cereal products Wheat grits
PN A74021-1992 Cereal products. Wheat flour for alimentary pasta

SG-SPRING SG

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

International Organization for Standardization (ISO)

ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
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 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content

VN-TCVN

TCVN 1874-1995 Wheat flour.Determination of wet gluten
TCVN 4359-2008 Wheat flour
TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method

YU-JUS

JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten

Canadian General Standards Board （CGSB)

CGSB 32.5M-1988 Wheat Flour

KR-KS

KS H ISO 6645-2004 Wheat flour－Determination of dry gluten
KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 21415-1-2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
KS H ISO 21415-2-2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

HU-MSZT

MSZ 6222-1971 Wheat flour. For family life
MNOSZ 6335-1955 Rye flour. For baking industry

CL-INN

INDITECNOR 23-21ch-1956 Wheat flour used for making bread

GOST

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

TR-TSE

TS 2283-1976 SEMOLINA

SA-SASO

SASO SSA 373-1983 BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR

BELST

STB 639-95 Bread, from rye, mixtures of rye and wheat flour. General specifications