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GOST 5899-85

ГОСТ 5899-85

Confectionary. Methods for determination of fat fraction of total mass

Изделия кондитерские. Методы определения массовой доли жира

Status: Not effective - Canceled in the Russian Federation

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

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

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 8/30/1985

SKU: RUSS66774

Price: $276.21



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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

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 » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National standards » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N4 Sugar, confectionery and starch products » N49 Test methods. Packaging. Marking »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Control methods (testing, analysis, measurements) »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Sugar confectionery »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Confectionery products »


As a Replacement Of:

GOST 5899-63: Confectionery. Methods for determination of fat content

The Document References:

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GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 5556-81: Medical absorbent cotton

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The Document is Referenced By:

GOST 108-76: Cocoa powder

GOST 14031-68: Wafers

GOST 14032-68: Hardtacks

GOST 14033-68: Cracker. General specifications

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GOST 15810-96: Gingerbread confectionery

GOST 24901-89: Cookies

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 30390-95: Public catering. Products of catering. General specifications

GOST 31721-2012: Chocolate. General specifications

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

GOST 4570-93: Sweets

GOST 6478-89: Toffee

GOST 6502-94: Halva

GOST R 50228-92: Eastern flour sweets. Specifications

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 50763-95: Public catering. Products of catering. General specifications

GOST R 52821-2007: Chocolate. General specifications

GOST R 53122-2008: Confectionery. Methods for determination of milk fat content in chocolate products

GOST R 53897-2010: Glaze. General specifications

KMS 1018:2006: Peanut sandwich paste. Technical conditions

KMS 1207:2017: Confectionery products. Hazelnut paste and cream. General specifications

KMS 1217:2011: Confectionery glaze. Technical conditions

KMS 738:2007: Cakes and pastries. General technical conditions

KMS 916:2003: Sweets national flour. General technical conditions

OST 10-060-95: Cakes and pastries. Technical conditions.

RST RSFSR 577-77: Milk cakes

STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions

STB 1205-2000: Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical specifications

STB 1207-2000: Fat glaze. General specifications

STB 927-2008: Baking sweets. General specifications

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