Keyword: мук

Product Matches
Name Summary SKU
GOST 12306-66 Macaroni soft glassy wheat flour RUSS16149
GOST 12307-66 Macaroni hard (durum) wheat flour RUSS16150
GOST 7169-66 Wheat pran. Specifications RUSS16210
GOST 16439-70 Second-grade flour of hard (durum) wheat RUSS16368
GOST 26987-86 White bread from wheat flour of the premium, first and second grades. RUSS16437
GOST 7045-90 Rye baking flour RUSS16517
GOST 28807-90 Rye and mixed rye-wheat bread RUSS16775
GOST 2116-82 Fodder meal from fish, marine mammals, crustaceous and invertebrates RUSS16936
GOST 22455-77 Seaweed meal and granules for animal feed RUSS16943
GOST 28808-90 Bread made from wheat flour RUSS16974
GOST 13797-84 Vitamin meal of tree verdure RUSS17107
GOST 28809-90 Rolls RUSS17187
GOST 26574-85 Wheat bakery flour RUSS18001
GOST 27842-88 Wheat bread RUSS18759
GOST 14050-93 Limestone meal (dolomite) RUSS18842
GOST R 50261-92 Limestone meal (dolomite). Specifications RUSS44092
GOST 14697-69 Dinner bread Technical specifications. RUSS44296
GOST 28797-90 Wheat flour. Determination of dry gluten RUSS46038
GOST 27559-87 Flour and bran. Method for determination of pest infestation and filth test RUSS46440
GOST 27558-87 Flour and bran. Methods for determination of colour, odour, taste and crunch RUSS46796
GOST 21094-75 Bread and bakery products. Method for determination of moisture RUSS48277
GOST 28796-90 Wheat flour. Determination of wet gluten RUSS48752
GOST 27670-88 Corn flour. Method for determination of fat RUSS48858
GOST R ISO 7088-2013 Fish-meal. Terms and definitions RUSS50401
GOST 27676-88 Cereals and cereal milled products. Method for determination of falling number RUSS50709
GOST R 51412-99 Wheat flour. Determination of wet gluten content by mechanical means RUSS51543
GOST 26971-86 Corn, grouts, flour, oatmeal for children's food. Method for determination of total acidity RUSS55175
GOST 31645-2012 Flour for baby's nutrition. Specifications RUSS55246
GOST 31795-2012 Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry RUSS55252
GOST R 50032-92 Meal from fish marine mammals, crustaceans and invertebrates. Methods for determination of mass components of carbamid and calculation of fresh protein taking into account mass components of carbamid RUSS55787
GOST 31463-2012 Macaroni durum wheat flour. Specifications RUSS56191
GOST R 51413-99 Milled cereal products. Determination of far acidity RUSS56437
GOST 16362-86 Wood flour. Test methods RUSS56638
GOST 29136-91 Fodder, meal from fish, mammals, cructacea and invertebrate animals. Toxicity determination method RUSS56935
GOST 31491-2012 Macaroni soft wheat flour. Specifications RUSS57008
GOST R 51414-99 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph RUSS57378
GOST R 52189-2003 Wheat flour. General specifications RUSS57474
GOST R 52668-2006 Macaroni durum wheat flour. Specifications RUSS57509
GOST R 52809-2007 Rye bread flour. Specifications RUSS57523
GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method RUSS57550
GOST R 53048-2008 Macaroni soft wheat flour. Specifications RUSS57553
GOST R 53495-2009 Flour for bodies nutrition. Specification RUSS57595
GOST 29139-91 Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination RUSS58188
GOST R 51404-99 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph RUSS59412
GOST R 51409-99 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph RUSS59414
GOST R 54319-2011 Feeding flour. Specifications RUSS59652
GOST 2116-2000 Meal from fish, marine mammals, crustaceous and invertebrates. Specifications RUSS60156
GOST 29140-91 Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination RUSS60511
GOST R 52421-2005 Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry RUSS60898
GOST 26361-2013 Flour. Method for determination of whiteness RUSS61439
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method RUSS62065
GOST R 51415-99 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph RUSS62895
GOST R 53494-2009 Premix vitamin and vitamin-mineral for wheat flour. Specifications RUSS63053
GOST R 54498-2011 Whole meal and flour from Triticum Aestivum. Determination of water absorption and rheological properties using a mixolab RUSS63120
GOST R ISO 11050-99 Wheat flour and durum wheat semolina. Determination of impurities of animal origin RUSS63224
GOST 28795-90 Wheat flour. Physical characteristics of dough. Determination of rheological properties using an alveograph RUSS63287
GOST 27839-88 Wheat flour. Methods for determination of gluten quantity and quality RUSS63537
GOST ISO 5530-1-2013 Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf RUSS63970
GOST R 51865-2002 Macaroni products. General specifications RUSS64077
GOST R 52462-2005 Products bakery from wheat flour. General specifications RUSS64878
GOST R 55987-2014 Feeds and raw material for mixed feeds. Method for determination of digestibility of feather meal in vitro RUSS65206
GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin RUSS65442
GOST ISO 7973-2013 Cereals and cereal products. Determination of the viscosity using an amylograph RUSS65792
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten RUSS66690
GOST 31805-2012 Products bakery from wheat flour. General specifications RUSS66743
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications RUSS66744
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications RUSS67432
GOST R 52810-2007 Macaroni products. Methods of identification RUSS68318
GOST 11254-85 Rendered animal and animal feeding meal. Methods for determining antioxidants RUSS68560
GOST 26972-86 Corn, flour, grouts and oatmeal for children's food. Methods of microbiological analysis RUSS68603
GOST ISO 5530-2-2014 Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph RUSS70088
GOST EN 15850-2013 Foodstuffs. Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children. HPLC method with immunoaffinity column clean-up and fluorescence detection RUSS71056
GOST EN 14958-2013 Food processing machinery. Machinery for grinding and processing flour and semolina. Safety and hygiene requirements RUSS72835
GOST 10074-69 Milk bread RUSS74428
GOST 12267-66 Polessky bread. Specifications RUSS74517
GOST 12792-67 Byelorussian bread RUSS74529
GOST ISO 17715-2015 Flour from common wheat. Amperometric method for starch damage measurement RUSS139687
GOST R 56383-2015 Artificial dried grass fodder. Specifications RUSS140124
GOST R 56576-2015 Flour for pasta. Method for determination of yellow pigment RUSS140319
GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications RUSS140373
GOST R 56631-2015 Products bakery from wheat bakery flour. General specifications RUSS140374
GOST 31090.1-2002 Wheat flour. Physical characteristics of dough. Determination of water absorption and rheological properties using a farinograph RUSS208722
GOST 31090.2-2002 Wheat flour. Physical characteristics of dough. Determination of rheological properties using Extensograph RUSS208723
GOST 31090.3-2002 Wheat flour. Physical characteristics of dough. Determination of water absorption and rheological properties using valorigraph RUSS208724
GOST 31090.4-2002 Wheat flour. Physical characteristics of dough. Determination of rheological properties using alveograph RUSS208725
GOST 10012-62 Orlov bread RUSS222172
GOST 10013-62 Bagels with glazing RUSS222173
GOST 10072-62 Tselinny bread RUSS222285
GOST 10073-62 Orenburg bread RUSS222286
GOST 10074-62 Milk bread RUSS222288
GOST 10263-62 Oatmeal flakes RUSS222637
GOST 11270-65 Solomka RUSS224478
GOST 11316-65 Gorodskoy bread RUSS224553
GOST 11967-66 Feed fine middling. Specification RUSS225735
GOST 12115-66 Buns, diet, with lecithin. Specification RUSS226177
GOST 12116-66 Dietary bran bread with lecithin. Specification RUSS226178
GOST 12791-67 Bread. Arnaut of Kiev RUSS227060
GOST 12793-67 Bread. Paljanitsy RUSS227061
GOST 12793-77 Bread. Paljanitsy. General specifications RUSS227062
GOST 14120-69 Stolichny bread loaf RUSS229317

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