| BS ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis - Routine method | Current |
| 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 | Current |
| BS 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 | Current |
| BS EN 15587:2008 | Cereals 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, Work in Hand |
| BS EN ISO 712:2009 | Cereals and cereal products. Determination of moisture content. Reference method | Current |
| BS EN 15585:2008 | Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains | Current |
| DD CEN/TS 15465:2008 | Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour | Current |
| BS EN ISO 24333:2009 | Cereals and cereal products. Sampling | Current |
| BS EN ISO 520:2010 | Cereals and pulses. Determination of the mass of 1000 grains | Current |
| BS EN ISO 20483:2006 | Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl method | Current, Work in Hand |
| BS EN ISO 11085:2010 | Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method | Current |
| BS EN ISO 2171:2010 | Cereals, pulses and by-products. Determination of ash yield by incineration | Current |
| BS EN ISO 13690:2007 | Cereals, pulses and milled products. Sampling of static batches | Withdrawn |
| BS EN ISO 5526:2013 | Cereals, pulses and other food grains. Nomenclature | Current |
| BS ISO 7971-1:2003 | Cereals. Determination of bulk density, called "mass per hectolitre" - Reference method | Withdrawn |
| BS EN ISO 7971-2:2009 | Cereals. Determination of bulk density, called mass per hectolitre - Method of traceability for measuring instruments through reference to the international standard instrument | Current |
| BS EN ISO 7971-1:2009 | Cereals. Determination of bulk density, called mass per hectolitre - Reference method | Current |
| BS EN ISO 7971-3:2009 | Cereals. Determination of bulk density, called mass per hectolitre - Routine method | Current |
| BS EN 15948:2012 | Cereals. Determination of moisture and protein. Method using Near-Infrared- Spectroscopy in whole kernels | Current |
| BS EN ISO 11052:2006 | Durum wheat flour and semolina. Determination of yellow pigment content | Current |
| BS ISO 17715:2013 | Flour from wheat (Tritticum aestivum L.). Amperometric method for starch damage measurement | Current |
| BS EN ISO 6644:2007 | Flowing cereals and milled cereal products. Automatic sampling by mechanical means | Withdrawn |
| BS ISO 7700-1:2008 | Food products. Checking the performance of moisture meters in use - Moisture meters for cereals | Current |
| DD CEN ISO/TS 16634-2:2009 | Food 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 products | Current |
| BS EN 15851:2010 | Foodstuffs. Determination of aflatoxin B1 in cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection | Current |
| BS EN 12955:1999 | Foodstuffs. 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 up | Withdrawn |
| BS EN ISO 16050:2011 | Foodstuffs. 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 method | Current |
| BS EN 15891:2010 | Foodstuffs. Determination of deoxynivalenol in cereals, cereal products and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and UV detection | Current |
| BS EN 14352:2004 | Foodstuffs. Determination of fumonisin B1 and B2 in maize based foods. HPLC method with immunoaffinity column clean up | Current |
| BS EN 13585:2002 | Foodstuffs. Determination of fumonisins B1 and B2 in maize. HPLC method with solid phase extraction clean-up | Current |
| BS EN ISO 15141-1:1998 | Foodstuffs. Determination of ochratoxin A in cereals and cereal products - High performance liquid chromatographic method with silica gel clean up | Current |
| BS EN ISO 15141-2:1998 | Foodstuffs. Determination of ochratoxin A in cereals and cereal products - High performance liquid chromatographic method with bicarbonate clean up | Current |
| BS EN 15850:2010 | Foodstuffs. 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 detection | Current |
| BS EN ISO 21572:2004 | Foodstuffs. Methods for the detection of genetically modified organisms and derived products. Protein based methods | Withdrawn |
| BS 5939:1995 | Glossary of terms for cereals and cereal products | Current |
| BS 5939:1980 | Glossary of terms for cereals and cereal products | Withdrawn |
| BS EN ISO 6540:2010 | Maize. Determination of moisture content (on milled grains and on whole grains) | Current |
| BS 6298:1982 | Methods for automatic sampling of cereals and milled cereal products by mechanical means | Withdrawn |
| BS 4510:1980 | Methods for sampling cereals (as grain) | Withdrawn |
| BS 5333:1981 | Methods for sampling cereals and pulses (as milled products) | Withdrawn |
| BS 4511:1980 | Methods for sampling pulses (in bags) | Withdrawn |
| BS 4317-1:1980 | Methods of test for cereals and pulses - Determination of the mass of 1000 grains | Withdrawn |
| BS 4317-9:1982 | Methods of test for cereals and pulses - Determination of falling number of cereals | Withdrawn |
| BS 4317-11:1976 | Methods of test for cereals and pulses - Determination of glycosidic hydrocyanic acid in pulses | Current |
| BS 4317-12:1980 | Methods of test for cereals and pulses - Determination of wet gluten in wheat flour | Withdrawn |
| BS 4317-14:1980 | Methods of test for cereals and pulses - Determination of alpha-amylase activity in cereals and cereal products (colorimetric method) | Withdrawn |
| BS 4317-15:1981 | Methods of test for cereals and pulses - Determination of moisture content of maize (milled and whole) | Withdrawn |
| BS 4317-16:1981 | Methods of test for cereals and pulses - Determination of dry gluten in wheat flour | Withdrawn |
| BS 4317-17:1987 | Methods of test for cereals and pulses - Determination of fat acidity | Withdrawn |
| BS 4317-2:1987 | Methods of test for cereals and pulses - Determination of moisture content of cereals and cereal products (reference method) | Current |
| BS 4317-3:1987 | Methods of test for cereals and pulses - Determination of moisture content of cereals and cereal products (routine method) | Withdrawn |
| BS 4317-18:1988 | Methods of test for cereals and pulses - Determination of hidden insect infestation | Current |
| BS 4317-21:1989 | Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph | Withdrawn |
| BS 4317-22:1989 | Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a valorigraph | Current, Work in Hand |
| BS 4317-20:1989 | Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph | Withdrawn |
| BS 4317-24:1990 | Methods of test for cereals and pulses - Method of checking the calibration of moisture meters for cereals | Withdrawn |
| BS 4317-32:1996 | Methods of test for cereals and pulses - Determination of bulk density of cereals, called 'mass per hectolitre' (routine method) | Withdrawn |
| BS 4317-23:1990 | Methods of test for cereals and pulses - Determination of bulk density of cereals, called 'mass per hectolitre' (reference method) | Withdrawn |
| BS 4317-21:1999 | Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph | Current |
| BS 4317-20:1999 | Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph | Current |
| BS 4317-25:1990 | Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical means | Withdrawn |
| BS 4317-26:1991 | Methods of test for cereals and pulses - Measurement of temperature of grain during bulk storage | Current |
| BS 4317-4:1991 | Methods of test for cereals and pulses - Determination of impurities, size, foreign odours, insects, and species and variety in pulses | Current |
| BS 4317-27:1992 | Methods of test for cereals and pulses - Determination of rheological properties of doughs using an alveograph | Withdrawn |
| BS 4317-13:1993 | Methods of test for cereals and pulses - Determination of sedimentation index for wheat (Zeleny test) | Withdrawn |
| BS 4317-28:1993 | Methods of test for cereals and pulses - Determination of viscosity of flour using an amylograph | Current |
| BS 4317-10:1993 | Methods of test for cereals and pulses - Determination of ash of cereals and milled cereal products | Withdrawn |
| BS 4317-29:1993 | Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolina | Current |
| BS 4317-3:1999 | Methods of test for cereals and pulses - Determination of moisture content of cereals and cereal products (routine reference method) | Withdrawn |
| BS 4317-31:1995 | Methods of test for cereals and pulses - Determination of yellow pigment content in durum wheat flour and semolina | Withdrawn |
| BS 4317-30:1994 | Methods of test for cereals and pulses. - Identification of wheat varieties by electrophoresis | Current |
| BS 4317-19:1990 | Methods of test for cereals and pulses. - Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test | Current |
| BS ISO 7305:1998 | Milled cereal products. Determination of fat acidity | Current |
| BS 6860:1987 | Nomenclature for cereals, pulses and other food grains | Withdrawn |
| BS EN 15054:2006 | Non fatty foods. Determination of chlormequat and mepiquat. LC-MS method | Current |
| BS EN 15055:2006 | Non fatty foods. Determination of chlormequat and mepiquat. LC-MS/MS method | Current |
| BS EN 14185-2:2006 | Non fatty foods. Determination of N-methylcarbamate residues - HPLC method with clean-up on a diatomaceous earth column | Current |
| BS EN 14185-1:2003 | Non-fatty food. Determination of N-methylcarbamate residues - HPLC-method with SPE clean-up | Current |
| BS ISO 24557:2009 | Pulses. Determination of moisture content. Air-oven method | Current |
| BS EN ISO 6647-1:2007 | Rice. Determination of amylose content - Reference method | Current, Work in Hand |
| BS EN ISO 6647-2:2007 | Rice. Determination of amylose content - Routine methods | Current, Work in Hand |
| BS EN ISO 11746:2012 | Rice. Determination of biometric characteristics of kernels | Current |
| BS EN ISO 11747:2012 | Rice. Determination of rice kernel resistance to extrusion after cooking | Current |
| BS ISO 6646:2011 | Rice. Determination of the potential milling yield from paddy and from husked rice | Current |
| BS ISO 6646:2000 | Rice. Determination of the potential milling yield from paddy and husked rice | Withdrawn |
| BS ISO 7301:2011 | Rice. Specification | Current |
| BS 7274:1990 | Specification for wheat | Withdrawn |
| BS 6279-1:1982 | Storage of cereals and pulses - Guide to particular problems encountered in the storage of cereals and pulses | Withdrawn |
| BS 6279-2:1982 | Storage of cereals and pulses - Code of practice for the storage of cereals and pulses | Withdrawn |
| BS 6279-2:2001 | Storage of cereals and pulses - Practical recommendations | Current |
| BS 6279-3:1990 | Storage of cereals and pulses. - Guide to control of attack by pests | Current |
| BS ISO 16002:2004 | Stored cereal grains and pulses. Guidance on the detection of infestation by live invertebrates by trapping | Current |
| PD CEN/TR 16324:2012 | Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat | Current |
| BS ISO 7970:2011 | Wheat (Triticum aestivum L.). Specification | Current |
| BS ISO 7970:2000 | Wheat (Triticum aestivum L.). Specification | Withdrawn |
| BS EN ISO 21415-2:2008 | Wheat and wheat flour. Gluten content - Determination of wet gluten by mechanical means | Current |
| BS EN ISO 21415-1:2007 | Wheat and wheat flour. Gluten content - Determination of wet gluten by a manual method | Current |
| BS EN ISO 21415-3:2007 | Wheat and wheat flour. Gluten content - Determination of dry gluten from wet gluten by an oven drying method | Current |
| BS EN ISO 21415-4:2007 | Wheat and wheat flour. Gluten content - Determination of dry gluten from wet gluten by a rapid drying method | Current |
| BS ISO 5530-4:2002 | Wheat flour (Triticum aestivum L.). Physical characteristics of doughs - Determination of rheological properties using an alveograph | Withdrawn |
| 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 | Withdrawn |
| BS EN ISO 3093:2009 | Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten | Current |
| BS EN ISO 5529:2010 | Wheat. Determination of the sedimentation index. Zeleny test | Current |
| BS ISO 17718:2013 | Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase | Current |
