GOST 31902-2012
ГОСТ 31902-2012
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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
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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