GOST 27669-88
ГОСТ 27669-88
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Wheat bread flour. Method for experimental laboratory bread making
Мука пшеничная хлебопекарная. Метод пробной лабораторной выпечки хлеба
Status: Effective - Supersedes. IUS 7-1988 The limitation of effectiveness period has been lifted: Protocol No. 3-93 of the IGU dated 03.03.93 (IUS 5-6-1993)
This standard applies to wheat baking flour and establishes a method for determining its quality by conducting test laboratory baking and bread evaluation by organoleptic characteristics, as well as tin bread by volume output, hearth bread - by form stability
Настоящий стандарт распространяется на пшеничную хлебопекарную муку и устанавливает метод определения ее качества путем проведения пробной лабораторной выпечки и оценки хлеба по органолептическим признакам, а также формового хлеба по объемному выходу, подового - по формоустойчивости
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
3/29/1988
SKU: RUSS67285
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 »
4.4.6 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 »
N39 Test methods. Packaging. Marking »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Control methods (testing, analysis, measurements) »
The Document References:
GOST 13830-97: Food common salt. General specifications
GOST 171-81: Pressed bakery yeast. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 27668-88: Flour and bran. Acceptance and sampling methods
GOST 28498-90: Liquid-in-glass thermometers
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 9404-88: Flour and bran. Method of moisture content determination
GOST R 51232-98: Drinking water. General requirements for organization and quality control methods
The Document is Referenced By:
GOST 26574-2017: Wheat flour baking. Technical conditions
GOST R 52189-2003: Wheat flour. General specifications
Instruction 1100/2451-98-115: Instructions for the Prevention of Potato Bread Disease
KMS 997:2005: Baking powders (improvers). Technical specifications
PNST 279-2018: Russian system of quality. Comparative testing of wheat bakery flour of high grade
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
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