GOST 5900-73
ГОСТ 5900-73
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Confectionery. Methods for determination of moisture and dry substances
Изделия кондитерские. Методы определения влаги и сухих веществ
Status: Not effective - Superseded. Registration information 144-st dated 03/19/2015 (the official website of Rosstandart); (IUS 12-2015)
The standard applies to confectionery and semi-finished products and establishes methods for determining the mass fraction of moisture and dry substances.
Стандарт распространяется на кондитерские изделия и полуфабрикаты и устанавливает методы определения массовой доли влаги и сухих веществ.
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Format: Electronic (pdf/doc)
Approved: State Committee of Standards of the Council of Ministers of the USSR,
10/13/1973
SKU: RUSS57129
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) »
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 »
N49 Test methods. Packaging. Marking »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document is Replaced With:
GOST 5900-2014: Confectionery. Methods for determination of moisture and solids
As a Replacement Of:
GOST 5900-63: Confectionery. Methods for determining the moisture content and solids content
The Document References:
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24104-88: General purpose and reference laboratory balances
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 28498-90: Liquid-in-glass thermometers
GOST 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 5556-81: Medical absorbent cotton
GOST 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation
GOST 6709-72: Distilled water. Specifications
GOST 9412-93: Medical gauze
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
The Document is Referenced By:
GOST 108-2014: Cocoa-powder. Specifications
GOST 108-76: Cocoa powder
GOST 14031-2014: Wafers. General specifications
GOST 14031-68: Wafers
GOST 14032-68: Hardtacks
GOST 14033-68: Cracker. General specifications
GOST 14033-96: Crackers (dry biscuits)
GOST 14621-78: Biscuit rolls
GOST 15052-2014: Cakes. General specifications
GOST 15052-69: Cakes
GOST 15052-96: Cakes
GOST 15810-2014: Confectionery. Gingerbread confectionery. General specifications
GOST 15810-80: Confectionary. Cakes. Specifications
GOST 15810-96: Gingerbread confectionery
GOST 24901-2014: Cookies. General specifications
GOST 24901-89: Cookies
GOST 30058-95: Eastern sweeties of soft sweetmeat type. Specifications
GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
GOST 31721-2012: Chocolate. General specifications
GOST 31902-2012: Confectionery. Methods of determination of fat weight fraction
GOST 4570-2014: Sweets. General specifications
GOST 4570-93: Sweets
GOST 6441-2014: Pastille type confectionery. General specifications
GOST 6441-77: Pastila' type confectionary. Specification
GOST 6441-96: Pastille confectionery
GOST 6442-2014: Marmalade. General specifications
GOST 6442-89: Marmalade.
GOST 6477-88: Hard candies
GOST 6478-2014: Toffee. General specifications
GOST 6478-89: Toffee
GOST 6502-2014: Halva. General specifications
GOST 6502-69: Khalva. Specifications
GOST 6502-94: Halva
GOST 7060-79: Pan works
GOST R 50228-92: Eastern flour sweets. Specifications
GOST R 50230-92: Eastern sweeties of soft sweetmeat type. Specifications
GOST R 50763-2007: Public catering. Products of public catering. General specifications
GOST R 52821-2007: Chocolate. General specifications
GOST R 53897-2010: Glaze. General specifications
GOST R 54053-2010: Confectionery. Methods for determination of fat weight fraction
GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests
GOST R 8.626-2006: State system for ensuring the uniformity of measurements. Saccharine confectionery. Infrared thermogravimetric method of moisture content determination
KMS 1018:2006: Peanut sandwich paste. Technical conditions
KMS 1217:2011: Confectionery glaze. Technical conditions
KMS 738:2007: Cakes and pastries. General technical conditions
KMS 916:2003: Sweets national flour. General technical conditions
Letter 19950/05-AA: About the application of the standards
Order 19950/05-AL: About the application of standards
OST 10-060-95: Cakes and pastries. Technical conditions.
RST RSFSR 577-77: Milk cakes
STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions
STB 1203-2000: Prefabricated chocolate production. Cocoa mass. Technical specifications
STB 1205-2000: Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical specifications
STB 1206-2000: Semi-finished products of chocolate production. Powdered cocoa shell. Specifications
STB 1207-2000: Fat glaze. General specifications
STB 927-2008: Baking sweets. General specifications
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