Projects

Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)

50.60 Close of voting. Proof returned by secretariat

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)

50.60 Close of voting. Proof returned by secretariat

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)

50.60 Close of voting. Proof returned by secretariat

Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO/DIS 712-2:2023)

40.20 DIS ballot initiated: 12 weeks

Rice - Specification - Amendment 1 (ISO 7301:2021/DAM 1:2023)

40.60 Close of voting

Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products

10.99 New project approved

Cereals and cereal products - Sampling studies (ISO/TR 29263:2021)

60.60 Standard published

Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat

60.60 Standard published

Cereal and cereal products - Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)

60.60 Standard published

Cereal and cereal products - Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)- Corrigendum 1

60.60 Standard published

Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy

60.60 Standard published

Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour

90.93 Standard confirmed

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology

90.93 Standard confirmed

Malting barley

90.92 Standard to be revised

Potato sarch dextrin

90.92 Standard to be revised

Maize starch dextrin

90.92 Standard to be revised

Barley malt

90.92 Standard to be revised

Barley malt - Amendments

90.92 Standard to be revised