Wheat Flour Dough Stretcher

Wheat Flour Dough Stretcher, Total:37 items.

The international standard classification for "Wheat Flour Dough Stretcher" includes: food products in general , Cereals, pulses and derived products , Plants and equipment for the food industry .

The Chinese standard classification for "Wheat Flour Dough Stretcher" includes: Grease and oil processing and products , Grain processing and products , Cereal crop and forage crop in general , Grain and oil/fat processing machinery .

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国家市场监督管理总局、中国国家标准化管理委员会

• GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
• GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test

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 14615-1993 Method for determination of rheological properties of doughs using an extensograph
• GB/T 14614.4-2005 of rheological properties of dough using alveograph
• GB/T 14615-2006 flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph

未注明发布机构

• DIN EN ISO 5530-2 E:2014-08 Physical properties of wheat flour dough Part 2: Determination of rheological properties using an extensometer (draft)

Group Standards of the People's Republic of China

• T/NSFST 006-2023 Special wheat flour for ramen
• T/CCOA 56-2023 Special wheat flour for ramen

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 35994-2018 Grain and oil machinery -Extensograph

Professional Standard - Agriculture

• SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour

Professional Standard - Grain

• LS/T 3703-1995 Wheat Flour Gluten Tester

GSO

• GSO ISO 5530-2:2015 Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph

SCC

• SPC GB/T 14615-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Extensograph test (TEXT OF DOCUMENT IS IN CHINESE)
• DANSK DS/EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
• NS-EN ISO 5530-2:2014 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
• 11/30217032 DC BS ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph

International Organization for Standardization (ISO)

• ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
• ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
• ISO 5530-2:1997 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
• ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
• ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
• ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph

German Institute for Standardization

• DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
• DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).
• DIN EN ISO 5530-2:2020 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020

VN-TCVN

• TCVN 7848-2-2015 Wheat flour - Physical characteristics of doughs .Part 2:Determination of rheological properties using an extensograph

Danish Standards Foundation

• DS/ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

Association Francaise de Normalisation

• NF V03-717-2*NF EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a extensograph
• NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.

AENOR

• UNE-EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

British Standards Institution (BSI)

• BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph

European Committee for Standardization (CEN)

• EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
• FprEN ISO 5530-2 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)

Lithuanian Standards Office

• LST ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012, identical)

IN-BIS

• IS 12516 Pt.2-1988 Method for determination of physical properties of dough made from wheat flour using an extensometer Part 2 Rheological properties

RU-GOST R

• GOST ISO 5530-2-2014 Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph

Others: Dough stretcher,Wheat Flour Dough Stretcher,Dough stretcher,Electronic dough stretcher,Wheat Flour Extensometer,extensometer dough