Flour and Flour Products

Flour and Flour Products, Total:110 items.

The international standard classification for "Flour and Flour Products" includes: Cereals, pulses and derived products , Starch and derived products , Chemical analysis of metals , Paper products .

The Chinese standard classification for "Flour and Flour Products" includes: Grain processing and products , Powder metallurgy material and product , Paper products .

Professional Standard - Agriculture

NY/T 1512-2014 Green food―Uncooked processes food made of cereal
NY/T 1039-2006 Green food Starch and starch products
NY/T 1512-2007 Green food-Uncooked processed food made of cereals
NY/T 1039-2014 Green food - Starch and starch product
NY 5301-2005 Pollution-free food. Wheat and flour

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/YCLX 001-2020 Yuncheng flour

农业农村部

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

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

GB/T 12767-1991 Powder metallurgy products－Surface roughness－Parameters and their values
GB/T 28120-2011 Paper sacks for flour

Taiwan Provincial Standard of the People's Republic of China

CNS 550-2001 Wheat flour

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

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 4488-2022 Geographical indication product Qitai flour

其他未分类

BJS 202002 Determination of benzohydroxamic acid in wheat flour and its flour treatment agent

RU-GOST R

GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
GOST 31749-2012 Instant (noodle) macaroni products. General specifications
GOST 29140-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination
GOST R 50228-1992 Eastern flour sweets. Specifications
GOST 29139-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST 29138-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (tiamin) determination
GOST 31805-2012 Products bakery from wheat flour. General specifications
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 27668-1988 Flour and bran. Acceptance and sampling methods
GOST 27669-1988 Wheat bread flour. Method for experimental laboratory breadmaking

US-FCR

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

HU-MSZT

MSZ 11917/3-1983 Bread white products. Creamy flour for making noodles
MSZ 18295-1979 stone flour
MNOSZ 6335-1955 Rye flour. For baking industry
MSZ 6369/1-1985 Flour detection mode food testing and quality identification
MNOSZ 17673-1953 Quality testing of dry flour products
MSZ 20628/4.lap-1965 Dessert products, taste quality evaluation, products made from flour

RO-ASRO

STAS 13005-1991 Cereal, panification products, biscuits and flour pastes. Zinc detemination
STAS 11843-1983 FLOUU PASTE WARE Determination of eggs contentX
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
SR 877-1996 Wheat flaour

GSO

GSO ISO 7973:2015 Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
GSO 194-1:2021 Wheat Flour
BH GSO 194-1:2022 Wheat Flour
GSO 1866:2008 Wheat, rye and respective flour
OS GSO ISO 7973:2015 Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
OS GSO 163:2012 MACARONI, SPAGHETTI AND VERMICELLI
BH GSO 163:2012 MACARONI, SPAGHETTI AND VERMICELLI
GSO 2617:2021 Flour treatment agent

GOST

GOST 2077-2023 Bread made from rye baking flour and a mixture of rye and wheat baking flour. Specifications

SCC

AENOR UNE 55505:1973 SURFACE AGENTS. PREPARATION OF A REDUCED SAMPLE OF A POWDER SURFACE AGENT
UNE 34400:1952 WHEAT FLOUR
AENOR UNE 34400:1952 Wheat flour.

Association Francaise de Normalisation

NF V03-710*NF EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
NF V04-344:1992 Dried milk and dried milk products. Determination of bulk density.
NF EN 14958+A1:2009 Machines for food products - Machines for grinding and processing flour and semolina - Safety and hygiene requirements
NF EN 14958/IN1:2009 Machines for food products - Machines for grinding and processing flour and semolina - Safety and hygiene requirements

Korean Agency for Technology and Standards (KATS)

KS H 2012-2013 Wheat flours
KS H 2012-2012 Wheat flours
KS H 2012-1986 Wheat flours
KS H ISO 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis
KS H ISO 7973:2009 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
KS H 2012-2018 Wheat flours
KS H ISO 7973-2009(2019) Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
KS H ISO 7973-2019 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs
SNI 3729-2008 Sago flour
SNI 01-3726-1995 Hunkwee flour
SNI 01-2997-1996 Cassava flour
SNI 01-6057-1999 Garut (Maranta arundinaceae, L) flour

Defense Logistics Agency

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

PL-PKN

PN A74020-1993 Cereal products. Macaroni common wheat flour
PN A74032-1986 Cereal producte Rye flour
PN A74022-1991 Cereal products. Wheat flour
PN BN 6145-06-1964 cosmetic. Perfume products. face powder
PN BN 9131-15-1966 cereals. wheat for making flour
PN A74036-1988 Cereal products Wheat grits
PN A74021-1992 Cereal products. Wheat flour for alimentary pasta

CL-INN

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

ES-UNE

UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.

CZ-CSN

CSN 68 1512-1978 Cosmetic products. Face and body powders. Common provisions
CSN 56 1021-1975 First-class flour bread
CSN 56 0630-1973 Soft wheat flour

TH-TISI

TIS 400-2006 Rice vermicelli
TIS 373-1981 Standard for wheat flour: cake flour

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 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph

GOSTR

GOST 24583-1981 Starch and starchproducts. Terms and definitions
GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 31805-2018 Bakery products from wheat baking flour. General specifications

Lithuanian Standards Office

LST 1481-2004 Rye flour

ES-AENOR

UNE 34 400 Wheat flour

VE-FONDONORMA

NORVEN 13-23-1965 Wheat flour
NORVEN 13-25-1965 White bread made from wheat flour

PK-PSQCA

PS 190-1962 SUJI (SEMOLINA)

PT-IPQ

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

British Standards Institution (BSI)

BS ISO 8967:2005 Dried milk and dried milk products. Determination of bulk density
BS ISO 8967:2006 Dried milk and dried milk products - Determination of bulk density
BS DD CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
BS DD CEN/TS 15731:2009 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
BS ISO 8156:2005 Dried milk and dried milk products. Determination of insolubility index

Malaysia Standards

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

European Committee for Standardization (CEN)

EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
PD CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

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