GOST 27560-87
ГОСТ 27560-87
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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)
Approved: USSR State Committee for Standards,
12/24/1987
SKU: RUSS47926
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 14176-2022: Corn flour. Technical conditions
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
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
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