GOST 5902-80
ГОСТ 5902-80
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Confectionery. Determination methods of pounding degree and density of porous products
Изделия кондитерские. Методы определения степени измельчения и плотности пористых изделий
The standard applies to confectionery and semi-finished products and establishes methods for determining the degree of grinding chocolate, chocolate coating, grated cocoa, fat-based semi-finished product, fat coating, powdered chocolate, cocoa powder, coc
Стандарт распространяется на кондитерские изделия и полуфабрикаты и устанавливает методы определения степени измельчения шоколада, шоколадной глазури, какао тертого, полуфабриката на жировой основе, жировой глазури, шоколада в порошке, какао-порошка, кака
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
1/31/1980
SKU: RUSS60517
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) »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Sugar confectionery »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Confectionery products »
As a Replacement Of:
GOST 5902-58: Confectionery. Methods for determining the degree of grinding and the specific gravity of porous goods
The Document References:
GOST 1571-82: Turpentine oil
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 2874-82: Drinking water. Hygienic requirements and quality control
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 4403-91: Fabrics of silk and synthetic threads for sieves. General specifications
GOST 4-84: Carbon tetrachloride for industrial use. Specifications
GOST 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation
GOST 6613-86: Square meshed woven wire gauzes
GOST 9880-76: Coal and shale toluenes. Specifications
GOST 9949-76: Coal xylene. Specifications
GOST R 51232-98: Drinking water. General requirements for organization and quality control methods
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R 54052-2010: Confectionery. Methods for determination of fineness degree of chocolate, chocolate products, chocolate half-finished products, cacao and glaze
The Document is Referenced By:
GOST 108-2014: Cocoa-powder. Specifications
GOST 108-76: Cocoa powder
GOST 31721-2012: Chocolate. General specifications
GOST 4570-2014: Sweets. General specifications
GOST 6441-2014: Pastille type confectionery. General specifications
GOST 6441-77: Pastila' type confectionary. Specification
GOST 6441-96: Pastille confectionery
GOST 6534-89: Chocolate
GOST 7060-79: Pan works
GOST R 52821-2007: Chocolate. General specifications
GOST R 53897-2010: Glaze. General specifications
GOST R 70337-2022: Chocolate. General technical conditions
KMS 1217:2011: Confectionery glaze. Technical conditions
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
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