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GOST 28807-90

ГОСТ 28807-90

Rye and mixed rye-wheat bread

Хлеб из ржаной и смеси ржаной и пшеничной муки. Общие технические условия

Status: Not effective - Canceled in the Russian Federation

The standard applies to newly developed types of bread of the following groups: rye bread flour; rye flour; rye seed bread; bread from a mixture of rye and wheat flour.

Стандарт распространяется на вновь разрабатываемые виды хлеба следующих групп: хлеб из ржаной обойной муки; хлеб из ржаной обдирной муки; хлеб из ржаной сеяной муки; хлеб из смеси ржаной и пшеничной муки.

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Product Quality and Standards Management, 12/26/1990

SKU: RUSS16775

Price: $118.00



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The Product is Contained in the Following Classifiers:

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 »


The Document References:

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

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc

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 5669-96: Bakery products. Method for determination of porosity

GOST 5670-96: Bread, rolls and buns. 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

The Document is Referenced By:

Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from

MR 2.3.2.2571-10: Methodical recommendations for the enrichment of the mass varieties of bakery products with vitamin-mineral complexes produced according to national standards

PR 50.3.004-96: Rules for the certification of food products and food raw materials

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