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GOST 31902-2012

ГОСТ 31902-2012

Confectionery. Methods of determination of fat weight fraction

Изделия кондитерские. Методы определения массовой доли жира

Status: Effective - Introduced for the first time. IUS 2-2014

This standard applies to confectionery and semi-finished products and establishes extraction-weight and refractometric methods for determining the mass fraction of fat

Настоящий стандарт распространяется на кондитерские изделия и полуфабрикаты и устанавливает экстракционно-весовые и рефрактометрические методы определения массовой доли жира

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 6/27/2013

SKU: RUSS66746

Price: $381.00



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The Product is Contained in the Following Classifiers:

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 » 67.190 Chocolate »

National standards » 67 PRODUCTION OF FOOD » 67.190 Chocolate »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N4 Sugar, confectionery and starch products » N42 Confectionery »


The Document References:

GOST 1.0-92: State System for Standardization of Russian Federation. Basic principles

GOST 1.2-2009: Interstate system for standardization. Interstate standards, rules and recommendations on interstate standardization. Rules for development, taking over, application, renovation and cancellation

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12026-76: Filter paper for laboratory application

GOST 1277-75: Reagents. Silver nitrate. Specifications

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 17299-78: Technical ethyl alcohol. Specifications

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 20015-88: Chloroform. Specifications

GOST 20288-74: Reagents. Carbon tetrachloride. Specifications

GOST 22524-77: Glass density bottles. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 28498-90: Liquid-in-glass thermometers

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 3760-79: Reagents. Ammonia water. Specifications.

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions

GOST 5556-81: Medical absorbent cotton

GOST 5900-73: Confectionery. Methods for determination of moisture and dry substances

GOST 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 83-79: Reagents. Sodium carbonate. Specifications

GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications

GOST OIML R 76-1-2011: State system for ensuring the uniformity of measurements. Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection

GOST R 55878-2013: Rectified hydrolytic technical ethyl alcohol. Specifications

The Document is Referenced By:

GOST 108-2014: Cocoa-powder. Specifications

GOST 14032-2017: The galety. General technical conditions

GOST 14033-2015: Cracker. General specifications

GOST 15052-2014: Cakes. General specifications

GOST 15810-2014: Confectionery. Gingerbread confectionery. General specifications

GOST 24901-2014: Cookies. General specifications

GOST 31721-2012: Chocolate. General specifications

GOST 31722-2012: Confectionery. Methods of determination the contain of milk fat in chocolate products

GOST 4570-2014: Sweets. General specifications

GOST 6478-2014: Toffee. General specifications

GOST 6502-2014: Halva. General specifications

GOST R 53897-2010: Glaze. General specifications

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

GOST R 70337-2022: Chocolate. General technical conditions

MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies

STB 927-2008: Baking sweets. General specifications

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