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RST RSFSR 539-86

РСТ РСФСР 539-86

Gourmet bun. Technical conditions

Булочка-лакомка. Технические условия

Status: Effective

This standard applies to the gourmet bun made from high-grade wheat flour and other raw materials.

Настоящий стандарт распространяется на булочку-лакомку, вырабатываемую из пшеничной муки высшего сорта и другого сырья

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Format: Electronic (pdf/doc)

Approved: Gosplan of the RSFSR, 12/26/1986

SKU: RUSS167110


English keywords: gourmet bun; technical requirements;


Price: imgalt
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The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.6 Flour and cereal products, baking industry, starch and starch products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National standards » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N3 Flour and cereal products and bakery products » N32 Baking Products »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Bakery products »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Butter bakery products »


The Document References:

GOST 21094-75: Bread and bakery products. Method for determination of moisture

GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass

GOST 5668-68: Bread and bakery products. Methods for determination of fat content

GOST 5670-51: Backery goods, methods for determination of acidity

GOST 5672-68: Bread and bakery products. Methods for determination of sugar content

GOST 8227-56: Bread and bakery products. Stowage, storage and transportation

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