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Cereals, pulses & derived products

Standards in development (92)

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Standard TitleStatus
BS EN /TC 275 N 1061 Foodstuffs - Determination of acrylamide in potato-based products, cereal based products and coffee with GC-MSAccepted
BS EN /TC 275 N 1065 Foodstuffs - Determination of benzene in soft drinks, juices and baby food with HS GC-MSAccepted
BS EN /TC 275 N 1068 Foodstuffs - Determination of melamine and cyanuric acid in foodstuffs with LC-MS/MSAccepted
BS EN /TC 275 N 1069 Foodstuffs - Determination of mineral oil in vegetable oils and foodstuffs on basis of vegetable oilsAccepted
BS EN 12331 Food processing machinery - Mincing machines - Safety and hygiene requirementsTechnical Review
BS EN 13870 Food processing machinery - Portion cutting machines - Safety and hygiene requirementsTechnical Review
Opens a new windowBS EN 14176 Foodstuffs - Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detectionPublic Comment
BS EN 14526 Foodstuffs - Determination of saxitoxin-group toxins in shellfish - HPLC method using pre-column derivatization with peroxide or periodate oxidationPublic Comment
BS EN 15587 Cereal and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)Accepted
BS EN 15987 Leather - Terminology - Key definitions for the leather tradePublication
BS EN 16187 Foodstuffs - Determination of fumonisin B1 and fumonisin B2 in processed maize containing foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection after precolumn derivatizationPublication
BS EN 16484 Leather - Guidelines for origin denomination of leatherTechnical Review
BS EN 16618 Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)Publication
BS EN 16619 Food analysis - Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by gas chromatography mass spectrometry (GC-MS)Publication
BS EN 16620 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)Publication
BS EN 1674 Food processing machinery - Dough sheeters - Safety and hygiene requirementsTechnical Review
BS EN 16743 Food processing machinery - Automatic industrial slicing machines - Safety and hygiene requirementsPublic Comment
BS EN 16852 Foodstuffs - Determination of ethyl carbamate in stone fruit spirits, fruit marc spirits and other alcoholic beverages with GC-MSPublic Comment
BS EN 16876 Food processing machinery - Soft ice cream machines - Safety and hygiene requirementsAccepted
BS EN 16878 Food processing machinery - Combined machines and batch freezers - Safety and hygiene requirementsAccepted
BS EN 16881 Food processing machinery - Pasteurizers, vats and cream cookers - Safety and hygiene requirementsAccepted
BS EN 16887 Leather - Product Category Rules (PCR) for Environmental Impact AssessmentAccepted
BS EN 16888 Food processing machinery - Cream whippers - Safety and hygiene requirementsAccepted
BS EN 16889 Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements, migration testAccepted
BS EN C 16801 WI 00275237 Foodstuffs - Determination of elements and their chemical species - Determination of methylmercury by isotope dilution GC-ICPMS in foodstuffs of marine originPublic Comment
BS EN C16802/WG10 Foodstuffs - Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICPMS following waterbath extractionPublic Comment
BS EN ISO 15701 Leather — Tests for colour fastness — Colour fastness to migration into polymeric materialPublication
BS EN ISO 5402-2 EN ISO 5402-2 Leather – Determination of flex resistance – Part 2: Vamp flex method (rev EN ISO 22288:2009)Approval
BS ENISO 10750 Footwear - Test method for slide fasteners - Attachment strength of end stopsApproval
BS ENISO 11085 animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction methodApproval
Opens a new windowBS ENISO 1421 Determination of tensile strength and elongation at breakPublic Comment
BS ENISO 16634-2 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content Part 2: Cereals, pulses and milled cereal productsPublic Comment
BS ENISO 17075-1 Leather - Chemical determination of chromium(VI) content – Part 1: Colorimetric method (EN ISO 17075:2007 rev )Public Comment
BS ENISO 17075-2 chromium(VI) content Part 2: Ion chromatographic methodPublic Comment
BS ENISO 17232 Leather - Physical and mechanical tests - Determination of heat resistance of patent leather (ISO 17232:2006) (EN ISO 17232:2006 rev)Public Comment
BS ENISO 17233 Leather - Physical and mechanical tests - Determination of cold crack temperature of surface coatings (ISO 17233:2002) (EN ISO 17233:2002 rev)Public Comment
BS ENISO 17235 Determination of softnessApproval
BS ENISO 18218-1 Leather - Chemical determination of ethoxylated alkylphenols Part 1: Direct methodPublication
BS ENISO 18218-2 Leather - Chemical determination of ethoxylated alkylphenols Part 2: Indirect methodPublication
BS ENISO 18219 Leather - Chemical tests - Determination of short-chain chlorinated parafinsApproval
BS ENISO 19070 of N-methylpyrrolidone in leatherPublic Comment
BS ENISO 19071 of Cr(VI) and its reductive potential for chromium tanning agentsPublic Comment
BS ENISO 19074 Determination of water absorption by capillary action (wicking)Approval
BS ENISO 19076 - Using electronic techniquesPublic Comment
BS ENISO 20136 by micro-organismsPublic Comment
BS ENISO 20137 testing critical chemicals in leatherPublic Comment
BS ENISO 21415-2 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten by mechanical meansApproval
BS ENISO 2286-1 Determination of roll characteristics Part 1: Methods for determination of length, width and net massPublic Comment
Opens a new windowBS ENISO 2286-2 Determination of roll characteristics Part 2: Methods for determination of total mass per unit area, mass per unit area of coating and mass per unit area of substratePublic Comment
Opens a new windowBS ENISO 2286-3 Determination of roll characteristics Part 3: Method for determination of thicknessPublic Comment
BS ENISO 23910 Leather - Physical and mechanical tests - Measurement of stich tear resistancePublic Comment
BS ENISO 2417 Leather - Physical and mechanical tests - Determination of the static absorption of waterIdea
BS ENISO 2418 Leather - Chemical, physical and mechanical and fastness tests - Sampling location (ISO 2418:2002) (EN ISO 2418:2002 rev)Public Comment
BS ENISO 2420 Leather - Physical and mechanical tests - Determination of apparent density (ISO 2420:2002) (EN ISO 2420:2002 rev)Public Comment
BS ENISO 27971 wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodologyPublication
BS ENISO 3379 strength of grain - Ball burst testApproval
BS ENISO 4044 chemical test samplesPublic Comment
BS ENISO 4098 of water-soluble matter, water-soluble inorganic matter and water-soluble organic matterPublic Comment
Opens a new windowBS ENISO 4674-1 Determination of tear resistance Part 1: Constant rate of tear methodsPublic Comment
BS ENISO 5223 Test sieves for cerealsAccepted
BS ENISO 5402-1 Leather - Determination of flex resistance Part 1: Flexometer method (ISO 5402-1:2011) (EN ISO 5402-1:2011 rev)Public Comment
BS ENISO 5470-1 Determination of abrasion resistance Part 1: Taber abraderPublic Comment
BS ENISO 6647-1 Rice - Determination of amylose content Part 1: Reference methodPublication
BS ENISO 6647-2 Rice - Determination of amylose content Part 2: Routine methodsPublication
BS ENISO 7973 Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylographAccepted
BS ISO 12824 Royal jelly - SpecificationsPublic Comment
BS ISO 13484 Foodstuffs - General requirements for molecular biology analysis for detection and identification of destructive organisms in plants and derived productsAccepted
BS ISO 1420 Rubber- or plastics-coated fabrics - Determination of resistance to penetration by waterPublic Comment
BS ISO 15115 Leather - VocabularyAccepted
BS ISO 16577 Molecular biomarker analysis - Terms and definitionsApproval
BS ISO 16624 Measuring the colour of durum wheat semolina and common wheat flourAccepted
BS ISO 18787 Foodstuffs - Determination of water activityAccepted
BS ISO 19048 Molecular biomarker analysis - Multiplexed SSR analysis for varietal identification of basmati riceIdea
BS ISO 19657 Definition of criteria for a food ingredient to be considered as 'natural' - Guidelines on technical definitions and criteria for natural food ingredientsAccepted
BS ISO 19942 Maize - SpecificationAccepted
BS ISO 20147 Foodstuffs - Methods of analysis for the detection of buffalo meat in meat products - Qualitative nucleic acid based methodsIdea
BS ISO 20224 Detection of animal derived materials in foodstuffs and feedstuffs by real-time PCRIdea
BS ISO 3380 Leather - Physical and mechanical tests - Determination of shrinkage temperature up to 100 degrees CApproval
BS ISO 6571:2008/Amd 1 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1Accepted
BS ISO 7229 Rubber- or plastics-coated fabrics - Measurement of gas permeabilityPublic Comment
BS ISO 7301:2011/COR 1 Rice - SpecificationAccepted
BS ISO 7304-1 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis Part 1: Reference methodPublic Comment
PD CEN/TR 16417 Footwear - Footwear industry guideline for substances of very high concern (annex XIV of REACH)Approval
PD CEN/TR TC 338 WI 338054 Cereal and cereal products - Sampling studiesAccepted
PD CEN/TS 15634-3 Foodstuffs - Detection of food allergens by molecular biological methods Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCRAccepted
PD CEN/TS 15634-4 Foodstuffs - Detection of a specific DNA sequence from peanut (Arachis hypogaea) in chocolate by real-time PCRAccepted
PD CEN/TS 15634-5 Foodstuffs - Detection of food allergens by molecular biological methods Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCRAccepted
PD ISO/TR 17622 Molecular biomarker analysis - SSR analysis of sunflowerAccepted
PD ISO/TR 17623 Molecular biomarker analysis - SSR analysis of maizePublication
PD ISO/TR 2822-2 Raw cattle hides and calf skins Part 2: Guidelines for grading on the basis of massAccepted
PD ISO/TR 29263 Cereals and cereal products - Sampling studiesAccepted
PD ISO/TS 16393 Molecular biomarker analysis - Qualitative methods - Validation scheme for binary analytical methods for food and food productsAccepted

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Published standards (111)

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Standard referenceNameStatus
BS ISO 7304-2:2008Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine methodCurrent
DD CEN/TS 15731:2008Cereals 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 methodologyCurrent
BS EN ISO 27971:2008Cereals 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 methodologyCurrent, Work in Hand
BS EN 15587:2008+A1:2013Cereals and cereal products. Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)Current
BS EN ISO 712:2009Cereals and cereal products. Determination of moisture content. Reference methodCurrent
BS EN 15585:2008Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grainsCurrent
DD CEN/TS 15465:2008Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colourCurrent
BS EN ISO 24333:2009Cereals and cereal products. SamplingCurrent
BS EN ISO 520:2010Cereals and pulses. Determination of the mass of 1000 grainsCurrent
BS EN ISO 20483:2013Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl methodCurrent
BS EN ISO 20483:2006Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl methodWithdrawn
BS EN ISO 11085:2010Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction methodCurrent, Work in Hand
BS EN ISO 2171:2010Cereals, pulses and by-products. Determination of ash yield by incinerationCurrent
BS EN ISO 13690:2007Cereals, pulses and milled products. Sampling of static batchesWithdrawn
BS EN ISO 5526:2013Cereals, pulses and other food grains. NomenclatureCurrent
BS ISO 7971-1:2003Cereals. Determination of bulk density, called "mass per hectolitre" - Reference methodWithdrawn
BS EN ISO 7971-2:2009Cereals. Determination of bulk density, called mass per hectolitre - Method of traceability for measuring instruments through reference to the international standard instrumentCurrent
BS EN ISO 7971-1:2009Cereals. Determination of bulk density, called mass per hectolitre - Reference methodCurrent
BS EN ISO 7971-3:2009Cereals. Determination of bulk density, called mass per hectolitre - Routine method Current
BS EN 16378:2013Cereals. Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)Current
BS EN 15948:2012Cereals. Determination of moisture and protein. Method using Near-Infrared- Spectroscopy in whole kernelsWithdrawn
BS EN 15948:2015Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernelsCurrent
BS EN ISO 5527:2015Cereals. VocabularyCurrent
BS EN ISO 11052:2006Durum wheat flour and semolina. Determination of yellow pigment contentCurrent
BS EN ISO 17715:2014Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurementCurrent
BS EN ISO 6644:2007Flowing cereals and milled cereal products. Automatic sampling by mechanical meansWithdrawn
BS ISO 7700-1:2008Food products. Checking the performance of moisture meters in use - Moisture meters for cerealsCurrent
DD CEN ISO/TS 16634-2:2009Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Cereals, pulses and milled cereal productsCurrent, Work in Hand
BS EN 15851:2010Foodstuffs. Determination of aflatoxin B1 in cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detectionCurrent
BS EN 12955:1999Foodstuffs. Determination of aflatoxin B1, and the sum of aflatoxins B1, B2, G1 and G2 in cereals, shell-fruits and derived products. High performance liquid chromatographic method with post column derivatization and immunoaffinity column clean upWithdrawn
BS EN ISO 16050:2011Foodstuffs. Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products. High-performance liquid chromatographic methodCurrent
BS EN 15891:2010Foodstuffs. Determination of deoxynivalenol in cereals, cereal products and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and UV detectionCurrent
BS EN 14352:2004Foodstuffs. Determination of fumonisin B1 and B2 in maize based foods. HPLC method with immunoaffinity column clean upCurrent
BS EN 13585:2002Foodstuffs. Determination of fumonisins B1 and B2 in maize. HPLC method with solid phase extraction clean-upCurrent
PD CEN/TS 16731:2014Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extractionCurrent
BS EN ISO 15141-1:1998Foodstuffs. Determination of ochratoxin A in cereals and cereal products - High performance liquid chromatographic method with silica gel clean upCurrent
BS EN ISO 15141-2:1998Foodstuffs. Determination of ochratoxin A in cereals and cereal products - High performance liquid chromatographic method with bicarbonate clean upCurrent
BS EN 15850:2010Foodstuffs. Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detectionCurrent
BS EN ISO 21572:2004Foodstuffs. Methods for the detection of genetically modified organisms and derived products. Protein based methodsWithdrawn
BS 5939:1995Glossary of terms for cereals and cereal productsCurrent
BS 5939:1980Glossary of terms for cereals and cereal productsWithdrawn
BS EN ISO 6540:2010Maize. Determination of moisture content (on milled grains and on whole grains)Current
BS 6298:1982Methods for automatic sampling of cereals and milled cereal products by mechanical meansWithdrawn
BS 4510:1980Methods for sampling cereals (as grain)Withdrawn
BS 5333:1981Methods for sampling cereals and pulses (as milled products)Withdrawn
BS 4511:1980Methods for sampling pulses (in bags)Withdrawn
BS 4317-17:1987Methods of test for cereals and pulses - Determination of fat acidityWithdrawn
BS 4317-2:1987Methods of test for cereals and pulses - Determination of moisture content of cereals and cereal products (reference method)Current
BS 4317-3:1987Methods of test for cereals and pulses - Determination of moisture content of cereals and cereal products (routine method)Withdrawn
BS 4317-18:1988Methods of test for cereals and pulses - Determination of hidden insect infestationCurrent
BS 4317-21:1989Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensographWithdrawn
BS 4317-22:1989Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a valorigraphCurrent, Work in Hand
BS 4317-24:1990Methods of test for cereals and pulses - Method of checking the calibration of moisture meters for cerealsWithdrawn
BS 4317-20:1989Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinographWithdrawn
BS 4317-1:1980Methods of test for cereals and pulses - Determination of the mass of 1000 grainsWithdrawn
BS 4317-9:1982Methods of test for cereals and pulses - Determination of falling number of cerealsWithdrawn
BS 4317-11:1976Methods of test for cereals and pulses - Determination of glycosidic hydrocyanic acid in pulsesCurrent
BS 4317-12:1980Methods of test for cereals and pulses - Determination of wet gluten in wheat flourWithdrawn
BS 4317-14:1980Methods of test for cereals and pulses - Determination of alpha-amylase activity in cereals and cereal products (colorimetric method)Withdrawn
BS 4317-15:1981Methods of test for cereals and pulses - Determination of moisture content of maize (milled and whole)Withdrawn
BS 4317-16:1981Methods of test for cereals and pulses - Determination of dry gluten in wheat flourWithdrawn
BS 4317-32:1996Methods of test for cereals and pulses - Determination of bulk density of cereals, called 'mass per hectolitre' (routine method)Withdrawn
BS 4317-23:1990Methods of test for cereals and pulses - Determination of bulk density of cereals, called 'mass per hectolitre' (reference method)Withdrawn
BS 4317-3:1999Methods of test for cereals and pulses - Determination of moisture content of cereals and cereal products (routine reference method)Withdrawn
BS 4317-21:1999Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensographCurrent
BS 4317-20:1999Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinographCurrent
BS 4317-19:1990Methods of test for cereals and pulses - Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) testCurrent
BS 4317-25:1990Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical meansWithdrawn
BS 4317-26:1991Methods of test for cereals and pulses - Measurement of temperature of grain during bulk storageCurrent
BS 4317-4:1991Methods of test for cereals and pulses - Determination of impurities, size, foreign odours, insects, and species and variety in pulsesCurrent
BS 4317-27:1992Methods of test for cereals and pulses - Determination of rheological properties of doughs using an alveographWithdrawn
BS 4317-13:1993Methods of test for cereals and pulses - Determination of sedimentation index for wheat (Zeleny test)Withdrawn
BS 4317-28:1993Methods of test for cereals and pulses - Determination of viscosity of flour using an amylographCurrent
BS 4317-10:1993Methods of test for cereals and pulses - Determination of ash of cereals and milled cereal productsWithdrawn
BS 4317-29:1993Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolinaCurrent
BS 4317-30:1994Methods of test for cereals and pulses - Identification of wheat varieties by electrophoresisCurrent
BS 4317-31:1995Methods of test for cereals and pulses - Determination of yellow pigment content in durum wheat flour and semolinaWithdrawn
BS ISO 7305:1998Milled cereal products. Determination of fat acidityCurrent
BS 6860:1987Nomenclature for cereals, pulses and other food grainsWithdrawn
BS EN 15054:2006Non fatty foods. Determination of chlormequat and mepiquat. LC-MS methodCurrent
BS EN 15055:2006Non fatty foods. Determination of chlormequat and mepiquat. LC-MS/MS methodCurrent
BS EN 14185-2:2006Non fatty foods. Determination of N-methylcarbamate residues - HPLC method with clean-up on a diatomaceous earth columnCurrent
BS EN 14185-1:2003Non-fatty food. Determination of N-methylcarbamate residues - HPLC-method with SPE clean-upCurrent
BS ISO 24557:2009Pulses. Determination of moisture content. Air-oven methodCurrent
BS EN ISO 6647-2:2007Rice. Determination of amylose content - Routine methodsCurrent, Work in Hand
BS EN ISO 6647-1:2007Rice. Determination of amylose content - Reference methodCurrent, Work in Hand
BS EN ISO 11746:2012Rice. Determination of biometric characteristics of kernelsCurrent
BS EN ISO 11747:2012Rice. Determination of rice kernel resistance to extrusion after cookingCurrent
BS ISO 6646:2011Rice. Determination of the potential milling yield from paddy and from husked riceCurrent
BS ISO 6646:2000Rice. Determination of the potential milling yield from paddy and husked riceWithdrawn
BS ISO 7301:2011Rice. SpecificationCurrent
BS 7274:1990Specification for wheatWithdrawn
BS 6279-3:1990Storage of cereals and pulses - Guide to control of attack by pestsCurrent
BS 6279-1:1982Storage of cereals and pulses - Guide to particular problems encountered in the storage of cereals and pulsesWithdrawn
BS 6279-2:1982Storage of cereals and pulses - Code of practice for the storage of cereals and pulsesWithdrawn
BS 6279-2:2001Storage of cereals and pulses - Practical recommendationsCurrent
BS ISO 16002:2004Stored cereal grains and pulses. Guidance on the detection of infestation by live invertebrates by trappingCurrent
PD CEN/TR 16324:2012Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheatCurrent
BS ISO 7970:2011Wheat (Triticum aestivum L.). SpecificationCurrent
BS ISO 7970:2000Wheat (Triticum aestivum L.). SpecificationWithdrawn
BS EN ISO 21415-3:2007Wheat and wheat flour. Gluten content - Determination of dry gluten from wet gluten by an oven drying methodCurrent
BS EN ISO 21415-4:2007Wheat and wheat flour. Gluten content - Determination of dry gluten from wet gluten by a rapid drying methodCurrent
BS EN ISO 21415-1:2007Wheat and wheat flour. Gluten content - Determination of wet gluten by a manual methodCurrent
BS EN ISO 21415-2:2008Wheat and wheat flour. Gluten content - Determination of wet gluten by mechanical meansCurrent, Work in Hand
BS ISO 5530-4:2002Wheat flour (Triticum aestivum L.). Physical characteristics of doughs - Determination of rheological properties using an alveographWithdrawn
BS EN ISO 5530-1:2014Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinographCurrent
BS EN ISO 5530-2:2015Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensographCurrent
BS EN ISO 3093:2007Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-PertenWithdrawn
BS EN ISO 3093:2009Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-PertenCurrent
BS EN ISO 5529:2010Wheat. Determination of the sedimentation index. Zeleny testCurrent
BS EN ISO 17718:2014Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increaseCurrent

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