Published
Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.
PUBLISHED
SRPS ISO 5530-3:2013
90.60
Close of review
Dec 2, 2023