GOST R 54845-2011
ГОСТ Р 54845-2011
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Baker’s dried yeast. Specifications
Дрожжи хлебопекарные сушеные. Технические условия
Status: Effective - Introduced for the first time. IUS 3-2013
This standard applies to baking dried yeast, which is the biomass of the technically pure Saccharomyces cerevisiae culture. Dried premium and first-class yeast are intended for use in the industrial production of bakery and confectionery products, as well as for their home cooking
Настоящий стандарт распространяется на хлебопекарные сушеные дрожжи, представляющие собой биомассу технически чистой культуры дрожжей Saccharomyces cerevisiae. Сушеные дрожжи высшего и первого сорта предназначены для использования в промышленном производстве хлебобулочных и кондитерских изделий, а также для их домашнего приготовления
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
12/13/2011
SKU: RUSS63142
The Product is Contained in the Following Classifiers:
ISO classifier »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National standards »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N3 Flour and cereal products and bakery products »
N31 Flour. Yeast »
The Document References:
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GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection
GOST R 51074-2003: Food products. Information for consumer. General requirements
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 51696-2000: Goods of household chemistry. General technical requirements
GOST R 51766-2001: Raw material and food-stuffs. Atomic absorption method for determination of arsenic
GOST R 51962-2002: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic concentration determination
GOST R 52189-2003: Wheat flour. General specifications
GOST R 52465-2005: Sunflower oil. Specifications
GOST R 52814-2007: Food products. Method for the detection of Salmonella
GOST R 52815-2007: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus
GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes
GOST R 52903-2007: Packs made of polymeric films and composite materials. General specifications
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
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GOST R 54463-2011: Pасkages from рареrboard and composite materials for food-stuffs. Speсifiсаtiоns
GOST R 54731-2011: Pressed bakery yeast. Specifications
The Document is Referenced By:
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
GOST 31660-2012: Foods. Anodic stripping voltammetric method of iodine mass concentration determination
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GOST 31807-2018: Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 34835-2022: Specialized food products. Gluten-free bakery products. General specifications
GOST 34836-2022: Specialized food products. Bakery products for baby food on the basis of wheat flour. Technical conditions
GOST R 56630-2015: Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
GOST R 56631-2015: Products bakery from wheat bakery flour. General specifications
GOST R 56632-2015: Products bakery of low humidity. Solomka. General specifications
GOST R 57166-2016: Water. Determination of toxicity by survival rate of freshwater infusoria Paramecium caudatum Ehrenberg
GOST R 57594-2017: Mead. General specifications
GOST R 57607-2017: Wheat bakery products. Rich bread in wrapping. Specifications
GOST R 57609-2017: Rye-wheaten bun. Cake "Rye". Specifications
GOST R 57610-2017: Wheaten-rye bakery product. Bread "Karelian". Specifications
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PND F T 14.1:2:3:4.12-06: Toxicological control methods. The method of measuring the amount of Daphnia Magna Straus to determine the toxicity of drinking, fresh natural and wastewater, water extracts from soils, soil, sewage sludge, production waste and consumption by direct calcu
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