GOST 5667-65
ГОСТ 5667-65
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Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
Хлеб и хлебобулочные изделия. Правила приемки, методы отбора образцов, методы определения органолептических показателей и массы изделий
Status: Effective - Supersedes. The limitation of the effectiveness period has been lifted: Decree of the State Standard No. 1811 of 11/27/91 (IUS 3-1992)
The standard applies to bread, bakery, pastry and diet products and sets the rules for product acceptance, sampling methods for controlling organoleptic and physico-chemical indicators and methods for determining organoleptic indicators and weight.
Стандарт распространяется на хлеб, булочные, сдобные и диетические изделия и устанавливает правила приемки продукции, методы отбора образцов для контроля органолептических и физико-химических показателей и методы определения органолептических показателей и массы.
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Format: Electronic (pdf/doc)
Page Count: 8
Approved: USSR State Committee of Standards, Measures and Measuring Instruments,
5/28/1965
SKU: RUSS49937
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 »
67.050 General methods for food inspection and analysis »
National standards »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
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 »
As a Replacement Of:
GOST 5667-51: Bakery products. General rules of sampling
The Document References:
GOST 18321-73: Statistical quality control. Item random sampling methods
GOST 29329-92: Balance for static weightings
GOST 7328-2001: Weights. General specifications
The Document is Referenced By:
GOST 11270-88: Bakery products. Solomka
GOST 12582-67: Plain rye and mixed wheat-rye bread with long shelf-life preserved in alcohol
GOST 12583-67: Plain rye bread with long shelf-life preserved with application of heat stage sterilization
GOST 12584-67: Nareznye long loaves preserved in alcohol for a long shelf life
GOST 13657-68: Rye bread and mixed wheat-rye bread preserved in spirit for short-term storage
GOST 14121-69: Tea rolls
GOST 2077-84: Rye bread, mixed rye-wheat bread and mixed wheat-rye bread
GOST 21094-75: Bread and bakery products. Method for determination of moisture
GOST 24298-80: Bakery products. Rolls
GOST 24557-89: Rich bakery products
GOST 25832-89: Dietic bakery products
GOST 26982-86: Bread liubitelskii
GOST 26983-2015: Darnitsky bread. Specifications
GOST 26983-86: Darnitskii bread
GOST 26984-86: Stolichny bread
GOST 26985-86: Bread rossiiskii
GOST 26986-86: Bread delicates
GOST 26987-86: White bread from wheat flour of the premium, first and second grades.
GOST 27842-88: Wheat bread
GOST 27844-88: Bakery products
GOST 28620-90: Bread buns. General specifications
GOST 28807-90: Rye and mixed rye-wheat bread
GOST 28808-90: Bread made from wheat flour
GOST 28809-90: Rolls
GOST 29138-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (thiamine) determination
GOST 29139-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination
GOST 29140-91: Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination
GOST 30317-95: Rusk bakery products
GOST 30354-96: Ring-shaped bakery products
GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
GOST 31660-2012: Foods. Anodic stripping voltammetric method of iodine mass concentration determination
GOST 31751-2012: Fried bread products. General specifications
GOST 31752-2012: Products bakery in wrapping. Specifications
GOST 31805-2012: Products bakery from wheat flour. General specifications
GOST 31805-2018: Bakery products from wheat baking flour. General specifications
GOST 31806-2012: Frozen and cooled prepared baking mixes. General specifications
GOST 31807-2012: Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST 31807-2018: Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 32124-2013: Ring-shaped rolls. General specifications
GOST 5311-50: Karelan bread
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 5698-51: Bread and bakers products. Methods for determination of salt mass fraction
GOST 686-83: Instrumentation for measuring radionuclide volumetric activity in a fluid
GOST 7128-91: Ring-shaped bakery products
GOST 8494-96: Rich wheat rusks
GOST 9511-80: Puff bakery products
GOST 9712-61: High-caloric buns
GOST 9713-95: Fancy bakery products
GOST 9831-61: Packed rich tea-bread
GOST 9846-88: Cracker-type bread
GOST 9903-61: Rye flat cake
GOST 9906-61: Khlyebyets (bread) (No Suggestions)
GOST R 50763-2007: Public catering. Products of public catering. General specifications
GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)
GOST R 52462-2005: Products bakery from wheat flour. General specifications
GOST R 52689-2006: Foods. Anodic stripping voltammetric method of iodine mass concentration determination
GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications
GOST R 52811-2007: Fried bread products. General specifications
GOST R 52961-2008: Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST R 53072-2008: Products bakery in wrapping. Specifications
GOST R 53882-2010: Ring-shaped. General specifications
GOST R 54607.1-2011: Public catering services. Methods of laboratory quality control of catering products. Part 1. Sampling and preparation for physical and chemical tests
GOST R 56630-2015: Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
GOST R 56631-2015: Products bakery from wheat bakery flour. General specifications
GOST R 56931-2016: Foodstuffs and food raw materials. Voltammetric method of mercury determination
GOST R 57108-2016: Specialized food products. Order to control the content of nanomaterials in food
GOST R 57607-2017: Wheat bakery products. Rich bread in wrapping. Specifications
GOST R 57609-2017: Rye-wheaten bun. Cake "Rye". Specifications
GOST R 57610-2017: Wheaten-rye bakery product. Bread "Karelian". Specifications
GOST R 57935-2017: Bakery product made from wheat flour butter. «High-caloric bun». Ѕpecifications
GOST R 57936-2017: Bakery product made from wheat flour butter. Leningrad small loaf. Ѕpecifications
GOST R 57937-2017: Bakery product made from wheat flour butter. Bun for tea. Specifications
GOST R 58161-2018: Bakery products for children supply. General specifications
GOST R 58233-2018: Wheat bread. Ѕpecifications
MR 1.2.0023-11: Control of nanomaterials in the food industry
MU 08-47/204: Flour, groats, flour-and-cereals, bread and bakery products with additives of vitamin-mineral mixtures. Voltammetric method for measuring the mass concentration of vitamin B1
MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
MUK 4.1.033-95: Determination of selenium in food
MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)
PNST 286-2018: Russian system of quality. Comparative testing of ring-shaped rolls
PR 50.3.004-96: Rules for the certification of food products and food raw materials
RST RSFSR 496-82: Bread. National grades. Specifications
RST RSFSR 747-88: Baking and bakery products. General technical conditions
ST RK 2350-2013: Food products, food raw materials, animal feed. Determination of cadmium, lead, arsenic, mercury, chromium by atomic absorption method with electrothermal atomization
ST RK GOST R 51301-2005: Food products and food staples. Inversion voltampermetric methods of determination of toxic components (cadmium, lead, copper and zinc) -
MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies
MU 08-47/112: Methods for measuring the mass concentration of iodine in iodized products (soft drinks, drinking and mineral waters, bread, table salt)
MU 08-47/136: Food products and food raw materials. Inversion voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
MU 08-47/138: Flour, cereals, bread, bakery and flour and cereal products. Voltammetric method for measuring the mass concentration of mercury
MU 08-47/206: Food products and food raw materials. Voltammetric method for measuring the mass concentration of iodine
MU 08-47/228: Flour, bread and bakery products with the addition of vitamin-mineral mixtures. Voltammetric method for measuring the mass concentration of vitamin B2
Resolution 21: Rules for the certification of food products and food raw materials
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