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GOST 5902-80

ГОСТ 5902-80

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




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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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