GOST R 52378-2005
ГОСТ Р 52378-2005
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Instant (noodle) macaroni products. General specifications
Изделия макаронные быстрого приготовления. Общие технические условия
Status: Not effective - Canceled. Registration information 1585-st dated 11.29.2012 (official site of Rosstandart)
This standard applies to instant pasta made from wheat flour and water using additional raw materials and dried in oil, and sets the rules for their acceptance and quality determination methods.
Настоящий стандарт распространяется на макаронные изделия быстрого приготовления, изготовленные из пшеничной муки и воды с использованием дополнительного сырья и высушенные в масле, и устанавливает правила их приемки и методы определения качества
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
9/23/2005
SKU: RUSS62972
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 »
4.4.6 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 10846-91: Grain and products of its processing. Method for determination of protein
GOST 12306-66: Macaroni soft glassy wheat flour
GOST 14192-96: Cargo marking
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 15846-2002: Production for transportation to the areas of Far North and similar regions. Packing, marking, transportation and storage
GOST 17435-72: Drawing rulers. Specifications
GOST 17527-2003: Package. Terms and definitions
GOST 21-94: Granulated sugar
GOST 22300-76: Reagents. Ethyl acetate and butyl acetate. Specifications
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
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 27493-87: Flour and bran. Method for determination of acidity by beaten-up flour and water
GOST 27560-87: Flour and bran. Method for determination of particle size
GOST 27676-88: Cereals and cereal milled products. Method for determination of falling number
GOST 27839-88: Wheat flour. Methods for determination of gluten quantity and quality
GOST 29033-91: Grain and derived products. Determination of fat content
GOST 29050-91: Black and white pepper
GOST 29053-91: Powdered red pepper
GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes
GOST 30519-97: Food products. Method for detection of Salmonella
GOST 5472-50: Plant oils. Determination of flavour, colour and transparency
GOST 7589-71: Dried red beet
GOST 7825-96: Soybean oil
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 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST R 50474-93: Food products. Methods for detection and quantity determination of coliforms
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 51413-99: Milled cereal products. Determination of far acidity
GOST R 51487-99: Vegetable oils and animal fats. Method for determination of peroxide value
GOST R 51574-2000: Food common salt. Specifications
GOST R 52000-2002: Macaroni products. Terms and definitions
GOST R 52110-2003: Vegetable oils. Methods for determination of acid value
GOST R 52189-2003: Wheat flour. General specifications
GOST R 52377-2005: Macaroni products. Acceptance rules and methods of quality determination
GOST R 52465-2005: Sunflower oil. Specifications
GOST R 52622-2006: Dried vegetables. General 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 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R 53510-2009: Soya bean oil. Specifications
GOST R ISO 5725-1-2002: Accuracy (trueness and precision) of measurement methods and results. Part 1. General principles and definitions
GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values
GOST R ISO 7540-2008: Ground powdery paprika. Specifications
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