GOST 27669-88

ГОСТ 27669-88

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

Price: $158.00




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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