farinograph iso
farinograph iso, Total:25 items.
The international standard classification for "farinograph iso" includes: Plants and equipment for the food industry , Cereals, pulses and derived products , food products in general .
The Chinese standard classification for "farinograph iso" includes: Grain and oil/fat processing machinery , Grain processing and products , Cereal crop and forage crop in general , 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 35943-2018 Grain and oil machinery—Farinograph
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
- GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
工业和信息化部/国家能源局
- JB/T 12964-2016 Fast analyzer for the protein in milk and powder milk
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
Jilin Provincial Standard of the People's Republic of China
- DB22/T 2002-2014 Protein Rapid Detector in Milk and Milk Powder
European Committee for Standardization (CEN)
- EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
- FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
SCC
- 11/30196958 DC BS ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph
- NS-EN ISO 5530-1:2014 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
- 09/30196200 DC BS ISO 10376. Pulps. Determination of mass fraction of fines
- DIN EN ISO 5530-1 E:2020 Draft Document - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
British Standards Institution (BSI)
- 20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs - Part 1. Determination of water absorption and rheological properties using a farinograph
- 17/30358406 DC BS ISO 7202. Fire protection. Fire extinguishing media. Powder
- BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
German Institute for Standardization
- DIN EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
- DIN EN ISO 5530-1:2020 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
- DIN EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
AENOR
- UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
- UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
ES-AENOR
- UNE 34-846-1987 Milk powder detector
Korean Agency for Technology and Standards (KATS)
- KS E 4087-2004(2009) Dust sampler
Lithuanian Standards Office
- LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
Association Francaise de Normalisation
- NF EN ISO 5530-1:2015 Soft wheat flours - Physical characteristics of doughs - Part 1: determination of water absorption and rheological characteristics using the farinograph
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