Instant (noodle) macaroni products. General specifications
Изделия макаронные быстрого приготовления. Общие технические условия
Status: Effective - Introduced for the first time. IUS 5-2013
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
Format: Electronic (pdf/doc)
Page Count: 19
Approved: Federal Agency for Technical Regulation and Metrology,
The Product is Contained in the Following Classifiers:
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 1129-93: Sunflower oil
GOST 13830-97: Food common salt. General specifications
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 16729-71: Dried garlic. Specifications
GOST 16730-71: Dried green peas
GOST 16732-71: Dried greens of parsley, celery and fennel. Specifications
GOST 17299-78: Technical ethyl alcohol. Specifications
GOST 17435-72: Drawing rulers. Specifications
GOST 17527-2003: Package. Terms and definitions
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
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 26574-85: Wheat bakery flour
GOST 26593-85: Vegetable oils. Method for determination of peroxide value
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 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 29228-91: Laboratory glassware. Graduated pipettes. Part 2. Pipettes for which no waiting time is specified
GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements
GOST 29252-91: Laboratory glassware. Burettes. Part 2. Burettes for which no waiting time is specified
GOST 31491-2012: Macaroni soft wheat flour. Specifications
GOST 31647-2012: Refined deodorized palm oil for food industry. General specifications
GOST 31659-2012: Food products. Methods for the detection of Salmonella spp
GOST 31747-2012: Food products. Methods for detection and quantity determination of coliformes
GOST 31760-2012: Soya-bean oil. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 5472-50: Plant oils. Determination of flavour, colour and transparency
GOST 6613-86: Square meshed woven wire gauzes
GOST 6709-72: Distilled water. Specifications
GOST 7587-71: Dried onion
GOST 7588-71: Dried carrots
GOST 7589-71: Dried red beet
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 ISO 5725-1-2003: Accuracy (trueness and precision) of measurement methods and results. Part 1. Basic terms and definitions
GOST ISO 5725-6-2003: Accuracy (trueness and precision) of measurement methods and results. Part 6. Using the values of precision in practice
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
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
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