GOST 31807-2018
ГОСТ 31807-2018
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Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
Изделия хлебобулочные из ржаной хлебопекарной и смеси ржаной и пшеничной хлебопекарной муки. Общие технические условия
Status: The document is enacted from 01.09.2019. Registration information 733-st dated 10/09/2018 (Rosstandart official website) 09/01/2019
This standard applies to bakery products from rye bakery and a mixture of rye and wheat bakery flour, intended for direct consumption, as well as raw materials for the production of breadcrumbs, crackers, toasts, dry bread kvass, etc.
Настоящий стандарт распространяется на хлебобулочные изделия из ржаной хлебопекарной и смеси ржаной и пшеничной хлебопекарной муки, предназначенные для непосредственного употребления в пищу, а также как сырье для производства панировочных сухарей, сухарей, гренок, сухого хлебного кваса и др
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
10/9/2018
SKU: RUSS353553
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 »
As a Replacement Of:
GOST 31807-2012: Bakery products from rye flour and rye-and- wheat flour. General specifications
The Document References:
GOST 10354-82: Polyethylene film Specifications
GOST 10444.12-2013: Microbiology of food and animal feeding stuffs. Methods for the detection and colony count of yeasts and moulds
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 108-2014: Cocoa-powder. Specifications
GOST 1129-2013: Sunflower oil. Specifications
GOST 12094-76: Oil poppy. Industrial raw material. Specifications
GOST 12183-66: Rye-wheat and wheat-rye whole meal for baking industry
GOST 1349-85: Dry cream
GOST 13511-2006: Boxes of corrugated board for food-stuffs, matches, tobacco and detergents. Specifications
GOST 13830-97: Food common salt. General specifications
GOST 14176-69: Corn flour
GOST 14192-96: Cargo marking
GOST 15846-2002: Production for transportation to the areas of Far North and similar regions. Packing, marking, transportation and storage
GOST 16599-71: Vanillin. Specifications
GOST 16833-2014: Walnut kernels. Specifications
GOST 16835-81: Filbert nut kernels
GOST 171-2015: Baking yeast pressed. Technical conditions
GOST 18251-87: Gummed tape on paper substrate. Specifications
GOST 18271-72: Ground wheat grist
GOST 1923-78: Sterilized condensed canned milk
GOST 19792-2017: Honeynatural. Specifications
GOST 20477-86: Polyethylene tape with adhesive layer. Specifications
GOST 21094-75: Bread and bakery products. Method for determination of moisture
GOST 21149-93: Oat flakes
GOST 24557-89: Rich bakery products
GOST 25951-83: Thermoshrinking polyethylene film. Specifications
GOST 26574-2017: Wheat flour baking. Technical conditions
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic
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 28414-89: Cookery, confectionery and bakery fats
GOST 28483-90: Bakery dried yeast. Specifications
GOST 28560-90: Food products. Method for detection of bacteria of Proteus, Morganella, Providencia genera
GOST 29048-91: Nutmeg
GOST 29049-91: Cinnamon
GOST 29050-91: Black and white pepper
GOST 29052-91: Cardamom
GOST 29053-91: Powdered red pepper
GOST 29055-91: Coriander
GOST 29056-91: Caraway seeds
GOST 29272-92: Rye dried malt. Specification
GOST 29294-2014: Brewing malt. General specifications
GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements
GOST 30363-2013: Products egg dry and liquid food. Specification
GOST 30538-97: Food-stuffs. Analysis of toxic elements by atomic-emission method
GOST 30711-2001: Food-stuffs. Methods for detection and determination of aflatoxins B1 and M1 content
GOST 31450-2013: Drinking milk. Specifications
GOST 31452-2012: Soured cream. Specifications
GOST 31647-2012: Refined deodorized palm oil for food industry. General specifications
GOST 31648-2012: Milk fat replacer. General specifications
GOST 31654-2012: Food chicken eggs. Specifications
GOST 31659-2012: Food products. Methods for the detection of Salmonella spp
GOST 31688-2012: Canned milk. Milk and sweetened condensed cream. Specifications
GOST 31746-2012: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus
GOST 31747-2012: Food products. Methods for detection and quantity determination of coliformes
GOST 31752-2012: Products bakery in wrapping. Specifications
GOST 31760-2012: Soya-bean oil. Specifications
GOST 31784-2012: Peanuts. Specifications
GOST 31852-2012: Decorticated stone pine nuts. Specifications
GOST 31855-2012: Cashen kernels. Specifications
GOST 31904-2012: Food products. Methods of sampling for microbiological analyses
GOST 32065-2013: Dried vegetables. General specifications
GOST 32099-2013: Powidlo. General specifications
GOST 32159-2013: Maize starch. General specifications
GOST 32161-2013: Foodstuffs. Method for cesium Сs-137 content determination
GOST 32163-2013: Foodstuffs. Method for strontium Sr-90 content determination
GOST 32164-2013: Foodstuffs. Sampling methods for stroncium Sr-90 and cesium Cs-137 determination
GOST 32188-2013: Margarines. General specifications
GOST 32261-2013: Butter. Specifications
GOST 32677-2014: Bakery products. Terms and definitions
GOST 32857-2014: Sweet almond kernels. Specifications
GOST 32896-2014: Dried fruits. General specifications
GOST 33222-2015: White sugar. Specifications
GOST 33629-2015: Canned milk. Dry milk. Specifications
GOST 33917-2016: Starch syrup. General specifications
GOST 33922-2016: Canned milk. Dry cream. Specifications
GOST 33958-2016: Canned milk. Whey powders. Specifications
GOST 34033-2016: Pасkаgе оf рареrboard and composite materials for food-stuffs. Speсifiсаtiоns
GOST 34254-2017: Canned milk Condensed sterilized milk. Technical conditions
GOST 37-91: Butter
GOST 3898-56: Deodorized soya flour. Specifications
GOST 5550-74: Buckwheat groats
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 6882-88: Dried grapes
GOST 7045-2017: Flour rye bakery. Technical conditions
GOST 7699-78: Potato starch
GOST 8.579-2002: State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing
GOST 8227-56: Bread and bakery products. Stowage, storage and transportation
GOST 8807-94: Mustard oil
GOST 8808-2000: Maize oil. Specifications
GOST R 51574-2000: Food common salt. Specifications
GOST R 51574-2018: Food grade salt. Specifications
GOST R 52061-2003: Rye dried malt. Specifications
GOST R 52533-2006: Food poppy. Specifications
GOST R 53876-2010: Potato starch. Specifications
GOST R 54731-2011: Pressed bakery yeast. Specifications
GOST R 54845-2011: Baker’s dried yeast. Specifications
The Document is Referenced By:
MR 2.4.0179-20: Recommendations on the catering of students of educational institutions
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