GOST R 55295-2012
ГОСТ Р 55295-2012
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Macaroni products instant. General specifications
Изделия макаронные инстантные. Общие технические условия
Status: Effective - Introduced for the first time. IUS 5-2014
This standard applies to instant pasta made from the products of grain and water processing, including the use of additional raw materials.
Настоящий стандарт распространяется на макаронные изделия инстантные, изготовленные из продуктов переработки зерна и воды, в том числе с использованием дополнительного сырья
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
11/29/2012
SKU: RUSS57729
The Product is Contained in the Following Classifiers:
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 »
N35 Pasta »
The Document References:
GOST 10444.12-88: Food products. Method for determination of yeast and mould
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 12183-66: Rye-wheat and wheat-rye whole meal for baking industry
GOST 14176-69: Corn flour
GOST 14192-96: Cargo marking
GOST 15846-2002: Production for transportation to the areas of Far North and similar regions. Packing, marking, transportation and storage
GOST 17527-2003: Package. Terms and definitions
GOST 21149-93: Oat flakes
GOST 21-94: Granulated sugar
GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers
GOST 26574-2017: Wheat flour baking. Technical conditions
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic
GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead
GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium
GOST 27186-86: Grain for supplies and delivery. Terms and definitions
GOST 28432-90: Dried potatoes. Specifications
GOST 28501-90: Dried stone fruits
GOST 29050-91: Black and white pepper
GOST 30711-2001: Food-stuffs. Methods for detection and determination of aflatoxins B1 and M1 content
GOST 31463-2012: Macaroni durum wheat flour. Specifications
GOST 31491-2012: Macaroni soft wheat flour. Specifications
GOST 31628-2012: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic mass concentration determination
GOST 31659-2012: Food products. Methods for the detection of Salmonella spp
GOST 31707-2012: Foodstuffs. Determination of trace elements. Determination of total arsenic and selenium by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion
GOST 31747-2012: Food products. Methods for detection and quantity determination of coliformes
GOST 31935-2012: Wheat starch. Specifications
GOST 31964-2012: Macaroni products. Acceptance rules and methods of quality determination
GOST 32065-2013: Dried vegetables. General specifications
GOST 32159-2013: Maize starch. General specifications
GOST 32161-2013: Foodstuffs. Method for cesium Сs-137 content determination
GOST 32163-2013: Foodstuffs. Method for strontium Sr-90 content determination
GOST 32164-2013: Foodstuffs. Sampling methods for stroncium Sr-90 and cesium Cs-137 determination
GOST 32896-2014: Dried fruits. General specifications
GOST 33222-2015: White sugar. Specifications
GOST 33824-2016: Food-stuffs and food raw materials. The inversion-voltammetry method for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST 3898-56: Deodorized soya flour. Specifications
GOST 7045-2017: Flour rye bakery. Technical conditions
GOST 8.579-2002: State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing
GOST R 50779.10-2000: Statistical methods. Probability and general statistical terms. Terms and definitions
GOST R 50779.11-2000: Statistical methods. Statistical quality control. Terms and definitions
GOST R 51074-2003: Food products. Information for consumer. General requirements
GOST R 51116-97: Compound feeds, grain and grain by-products. Method for the determination of desoxinivalenol (vomitoxin)
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 51574-2000: Food common salt. Specifications
GOST R 51962-2002: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic concentration determination
GOST R 51985-2002: Maize starch. General specifications
GOST R 52000-2010: Macaroni products. Terms and definitions
GOST R 52189-2003: Wheat flour. General specifications
GOST R 52377-2005: Macaroni products. Acceptance rules and methods of quality determination
GOST R 52622-2006: Dried vegetables. General specifications
GOST R 52668-2006: Macaroni durum wheat flour. Specifications
GOST R 52809-2007: Rye bread flour. Specifications
GOST R 52814-2007: Food products. Method for the detection of Salmonella
GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes
GOST R 53048-2008: Macaroni soft wheat flour. Specifications
GOST R 53182-2008: Foodstuffs. Determination of trace elements. Determination of total arsenic and selenium by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion
GOST R 53183-2008: Foodstuffs. Determination of trace elements. Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion
GOST R 53501-2009: Wheat starch. General specifications
GOST R 53876-2010: Potato starch. Specifications
GOST R 54015-2010: Food. Sampling methods for strontium Sr-90 and caesium Cs-137 determination
GOST R 54016-2010: Foodstuffs. Method for caesium Сs-137 content determination
GOST R 54017-2010: Foodstuffs. Method for strontium Sr-90 content determination
MUK 2.6.1.1194-03: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
OK 005-93: All-Russia Classification of Products (Part 1)
OK 005-93: All-Russia Product Classification (OKP) (Part 13)
OK 005-93: All-Russia Classification of Products (OKP)
OK 005-93: All-Russia Classification of Products (Part 17)
OK 005-93: All-Russia Product Classification (OKP) (Part 3)
OK 005-93: All-Russia Classification of Products (OKP) (Part 4)
OK 005-93: All-Russia Classification of Products (Part 5)
OK 005-93: All-Russia Classification of Products (Part 6)
OK 005-93: All-Russia Product Classification (OKP) (Part 7)
OK 005-93: All-Russia Classification of Products (OKP) (Part 8)
OK 005-93: All-Russia Classification of Products (part 9)
OK 005-93: All-Russia Classification of Products (OKP) (Part 10)
OK 005-93: All-Russia Classification of Products (Part 11)
OK 005-93: All-Russia Classification of Products (part 12)
OK 005-93: All-Russia Classification of Products (OKP) (Part 14)
OK 005-93: All-Russia Classification of Products (part 15)
OK 005-93: All-Russia Classification of Products (Part 16)
OK 005-93: All-Russia Classification of Products (Part 17)
OK 005-93: All-Russia Classification of Products (Part 18)
OK 005-93: All-Russia Classification of Products (Part 19)
OK 005-93: All-Russia Classification of Products (Part 18)
OK 005-93: All-Russia Classification of Products (Part 21)
OK 005-93: All-Russia Classification of Products (OKP) (Part 22)
SanPiN 2.1.4.1074-01: Drinking water. Hygienic regulations of the water quality of centralized drinking water supply system. Quality control
SanPiN 2.3.2.1293-03: Hygienic requirements to application of nutritional additives
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