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GOST 6502-69

ГОСТ 6502-69

Khalva. Specifications

Халва. Технические условия

Status: Not effective - Superseded. IUS 5-1996


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Format: Electronic (pdf/doc)

Approved: Gosstandart of the USSR, 7/28/1969

SKU: RUSS43724




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 » 4.4.8 Sugar industry and confectionery products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National standards » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N4 Sugar, confectionery and starch products » N42 Confectionery »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Halva »


The Document is Replaced With:

GOST 6502-94: Halva

As a Replacement Of:

GOST 6502-53: Halvah sesame, nut, peanut and sunflower

The Document References:

GOST 10394-63: Flasks and funnels of glass, for laboratory use

GOST 13345-67: Tin, white, electrolytic tinned

GOST 13357-67: Boxes made of boards non-collapsible for confectionery products

GOST 1341-74: Parchment

GOST 13512-68: Boxes made of corrugated cardboard for confectionery

GOST 14147-69: Lacquer FL-559 for tin cans

GOST 1760-68: Greaseproof paper

GOST 4328-66: Sodium hydroxide

GOST 5370-58: Food flavoring products and drinks. Methods for determination of lead, copper, zinc and tin

GOST 5512-50: Food flavoring products and drinks. Methods for determination of arsenic

GOST 5897-70: Confectionery. Methods of organoleptic tests and determinations of dimensions, weights and constituents

GOST 5899-63: Confectionery. Methods for determination of fat content

GOST 5900-73: Confectionery. Methods for determination of moisture and dry substances

GOST 5901-58: Confectionery. Methods for determination of ash and ferro-impurities content

GOST 5903-77: Confectionery. Methods for determination of sugar

GOST 5904-74: Confectionery. Acceptance rules, sampling and preparation methods for laboratory tests

GOST 7148-70: Glasses for weighing

GOST 745-73: Aluminium foil for packing

GOST 7730-74: Cellulose film

GOST 9147-59: Laboratory earthenware

The Document is Referenced By:

GOST R 52790-2007: Glazed curds. General specifications

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

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