full list:
EN ISO 520:2010 Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)
EN ISO 712:2009 Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009)
EN ISO 2171:2010 Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2007)
EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
EN ISO 5223:2015 Test sieves for cereals (ISO 5223:1995, including Amendment 1:1999)
EN ISO 5526:2013 Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013)
EN ISO 5527:2015 Cereals - Vocabulary (ISO 5527:2015)
EN ISO 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)
EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
EN ISO 6540:2010 Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:1980)
EN ISO 6647-1:2015 Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)
EN ISO 6647-2:2015 Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)
EN ISO 7971-1:2009 Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO 7971-1:2009)
EN ISO 7971-2:2009 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)
EN ISO 7971-3:2009 Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2009)
EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
EN ISO 11085:2015 Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2015)
EN ISO 11746:2012 Rice - Determination of biometric characteristics of kernels (ISO 11746:2012)
EN ISO 11747:2012 Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
EN 15585:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
EN 15587:2008+A1:2013 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.)
CEN/TS 15731:2008 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
EN 15948:2015 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
CEN/TR 16324:2012 Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
EN 16378:2013 Cereals - Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
CEN ISO/TS 16634-2:2009 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)
CEN/TR 16875:2015 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.)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
EN ISO 20483:2013 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013)
EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
EN ISO 24333:2009 Cereals and cereal products - Sampling (ISO 24333:2009)
EN ISO 24333:2009/AC:2010 Cereals and cereal products - Sampling (ISO 24333:2009)
EN ISO 27971:2015 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 27971:2015)
missing:
EN ISO 5223:2015 Test sieves for cereals (ISO 5223:1995, including Amendment 1:1999)
EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
CEN/TS 15731:2008 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
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