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Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
60.60 Standard published
Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021)
60.60 Standard published
Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020)
60.60 Standard published
Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)
60.60 Standard published
Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009)
60.60 Standard published
Rice - Specification - Amendment 1 (ISO 7301:2021/DAM 1:2023)
45.99 Dispatch of FV draft to CCMC
Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO 7971-1:2009)
60.60 Standard published
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/FDIS 7971-2:2018)
60.60 Standard published
Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)
60.60 Standard published
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
60.60 Standard published
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)
60.55 Ratification completed (DOR)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
60.55 Ratification completed (DOR)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)
60.55 Ratification completed (DOR)
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
10.99 New project approved
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 — Determination of moisture content — Part 1: Reference method
10.99 New project approved
Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO/DIS 712-2:2023)
40.60 Close of voting