GOST R 54731-2011

ГОСТ Р 54731-2011

Pressed bakery yeast. Specifications

Дрожжи хлебопекарные прессованные. Технические условия

Status: Effective - Introduced for the first time. IUS 11-2012

This standard applies to baked pressed yeast of the highest and first grade, representing the biomass of technically pure culture of Saccharomyces cerevisiae. Baked pressed yeast intended for industrial bakery, home-made bakery and confectionery products and use in other sectors of the food industry

Настоящий стандарт распространяется на хлебопекарные прессованные дрожжи высшего и первого сорта, представляющие собой биомассу технически чистой культуры дрожжей Saccharomyces cerevisiae. Хлебопекарные прессованные дрожжи предназначены для промышленного хлебопечения, домашнего приготовления хлебобулочных и кондитерских изделий и использования в других отраслях пищевой промышленности

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Format: Electronic (pdf/doc)
Page Count: 16

Approved: Federal Agency for Technical Regulation and Metrology, 12/13/2011

SKU: RUSS64270

Price: $218.25




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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The Document is Referenced By:

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GOST 7702.2.0-2016: Products of poultry slaughter, semi-finished products from poultry meat and objects of the surrounding production environment. Sampling methods and preparing for microbiological examinations

GOST R 50396.0-2013: Poultry meat, edible offal and semi-prepared products from poultry meat. Sampling methods and preparing for microbiological examinations

GOST R 54845-2011: Baker’s dried yeast. Specifications

GOST R 56145-2014: Functional foods. Methods for microbiological analysis

GOST R 56630-2015: Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications

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