Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina

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

Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains

90.60   Close of review

Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)

95.99   Withdrawal of Standard

Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

60.60   Standard published

Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2006)

95.99   Withdrawal of Standard

Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)

60.60   Standard published

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)

95.99   Withdrawal of Standard

Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)

60.60   Standard published

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)

60.60   Standard published

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2008)

95.99   Withdrawal of Standard

Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)

95.99   Withdrawal of Standard

Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2007)

95.99   Withdrawal of Standard

Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2007)

95.99   Withdrawal of Standard

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 (ISO/TS 16634-2:2009)

95.99   Withdrawal of Standard

Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument (ISO 7971-2:2009)

95.99   Withdrawal of Standard

Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2008)

95.99   Withdrawal of Standard

Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2009)

95.99   Withdrawal of Standard

Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO 7971-1:2009)

60.60   Standard published

Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009)

95.99   Withdrawal of Standard

Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:1980)

95.99   Withdrawal of Standard

Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)

60.60   Standard published

Cereals and cereal products - Sampling (ISO 24333:2009)

60.60   Standard published

Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2007)

95.99   Withdrawal of Standard

Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)

60.60   Standard published

Rice - Determination of biometric characteristics of kernels (ISO 11746:2012)

95.99   Withdrawal of Standard

Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels

95.99   Withdrawal of Standard

Cereals and cereal products — Determination of moisture content (Basic reference method)

95.99   Withdrawal of Standard

Test sieves for cereals (ISO 5223:1995, including Amendment 1:1999)

60.60   Standard published

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

95.99   Withdrawal of Standard

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

95.99   Withdrawal of Standard

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

90.60   Close of review

Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles

90.92   Standard to be revised

Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling

90.92   Standard to be revised

Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method

90.93   Standard confirmed

Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods

90.92   Standard to be revised

Rice — Determination of the potential milling yield from paddy and from husked rice

90.93   Standard confirmed

Wheat flour and rye flour — General guidance on the drafting of bread-making tests

90.93   Standard confirmed

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

95.99   Withdrawal of Standard

Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method

90.93   Standard confirmed

Milled cereal products — Determination of fat acidity

95.99   Withdrawal of Standard

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

60.60   Standard published

Wheat — Identification of varieties by electrophoresis

95.99   Withdrawal of Standard

Sorghum — Determination of tannin content

90.93   Standard confirmed

Wheat flour and durum wheat semolina — Determination of impurities of animal origin

95.99   Withdrawal of Standard

Rice — Evaluation of gelatinization time of kernels during cooking

90.93   Standard confirmed

Durum wheat semolinas — Determination of the undersize fraction

90.60   Close of review

Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping

90.93   Standard confirmed

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)

60.60   Standard published

Cereals - Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)

90.60   Close of review