GOST 27560-87

ГОСТ 27560-87

Flour and bran. Method for determination of particle size

Мука и отруби. Метод определения крупности

Status: Effective - Supersedes. The limitation of the effectiveness period has been lifted: Decree of the State Standard No. 2398 of 12.29.91

This standard applies to flour and bran and establishes a method for determining the size

Настоящий стандарт распространяется на муку и отруби и устанавливает метод определения крупности

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Format: Electronic (pdf/doc)
Page Count: 4

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

SKU: RUSS47926

Price: $62.00




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 References:

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

GOST 4403-91: Fabrics of silk and synthetic threads for sieves. General specifications

GOST 9404-88: Flour and bran. Method of moisture content determination

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 14176-69: Corn flour

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

GOST 26361-2013: Flour. Method for determination of whiteness

GOST 26574-2017: Wheat flour baking. Technical conditions

GOST 26574-85: Wheat bakery flour

GOST 27839-2013: Wheat flour. Methods of determination quantity and quality of gluten

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 31749-2012: Instant (noodle) macaroni products. General 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 R 52189-2003: Wheat flour. General specifications

GOST R 52378-2005: Instant (noodle) macaroni products. 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

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

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