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GOST 27558-87

ГОСТ 27558-87

Flour and bran. Methods for determination of colour, odour, taste and crunch

Мука и отруби. Методы определения цвета, запаха, вкуса и хруста

Status: Effective - Supersedes. The limitation of the effectiveness period has been lifted: Protocol No. 3-93 of the IGU dated 03.03.93 (IUS 5-6-1993)

This standard applies to flour and bran and establishes methods for determining color, smell, taste and crunch

Настоящий стандарт распространяется на муку и отруби и устанавливает методы определения цвета, запаха, вкуса и хруста

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 12/24/1987

SKU: RUSS46796

Price: $101.00



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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 027/2012 TR CU. On safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition » Regulations and standards (for ТР ТС 027/2012) »

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 » N39 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


The Document is Replaced With:

GOST 27558-2022: Flour and bran. Methods for determining color, odor, taste and crunch

The Document References:

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 27668-88: Flour and bran. Acceptance and sampling methods

GOST 28498-90: Liquid-in-glass thermometers

The Document is Referenced By:

GOST 12183-2018: Rye-wheat and wheat-rye whole bakery flour. Specifications

GOST 12183-66: Rye-wheat and wheat-rye whole meal for baking industry

GOST 12306-66: Macaroni soft glassy wheat flour

GOST 12307-66: Macaroni hard (durum) wheat flour

GOST 14176-2022: Corn flour. Technical conditions

GOST 14176-69: Corn flour

GOST 16439-70: Second-grade flour of hard (durum) wheat

GOST 18271-72: Ground wheat grist

GOST 26574-2017: Wheat flour baking. Technical conditions

GOST 26574-85: Wheat bakery flour

GOST 27558-2022: Flour and bran. Methods for determining color, odor, taste and crunch

GOST 28402-89: Bread crumbs

GOST 2929-75: Oat flour

GOST 31463-2012: Macaroni durum wheat flour. Specifications

GOST 31491-2012: Macaroni soft wheat flour. Specifications

GOST 31645-2012: Flour for baby's nutrition. Specifications

GOST 34142-2017: Flour triticale. Specifications

GOST 3898-56: Deodorized soya flour. Specifications

GOST 7045-2017: Flour rye bakery. Technical conditions

GOST 7045-90: Rye baking flour

GOST 7169-2017: Wheat bran. Technical conditions

GOST 7169-66: Wheat pran. Specifications

GOST 7170-2017: Bran rye. Technical conditions

GOST 7170-66: Rye bran

GOST R 52189-2003: Wheat flour. General specifications

GOST R 52668-2006: Macaroni durum wheat flour. Specifications

GOST R 52809-2007: Rye bread flour. Specifications

GOST R 53048-2008: Macaroni soft wheat flour. Specifications

GOST R 53495-2009: Flour for bodies nutrition. Specification

GOST R 53496-2009: Whеat and rye dietetic bran. Specification

Letter 10142/07-AS: On the application of standards

Order 8-14/674: Rules of the organization and maintenance of technological process in cereal enterprises. Part 2

PNST 279-2018: Russian system of quality. Comparative testing of wheat bakery flour of high grade

Resolution 21: Rules for the certification of food products and food raw materials

Resolution 2425: On approval of the single list of products subject to mandatory certification and the single list of products subject to declaration of conformity, amending the decree of the Government of the Russian Federation of December 31, 2020 N 2467 and repealing certain acts of the Government of the Russian Federation

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