Main menu
Use the form below to find particular standards or projects. Enter your criteria for searching (single or in combination) in the fields below and press the button “Search”. You can also search using the Advance Search facility.
Cereals, pulses and by-products — Determination of ash yield by incineration
60.60 Standard published
Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
60.60 Standard published
Pulses — Determination of moisture content — Air-oven method
90.92 Standard to be revised
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
60.60 Standard published
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten
90.93 Standard confirmed
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
90.92 Standard to be revised
Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain
90.20 Standard under periodical review
Cereals and pulses — Determination of the mass of 1 000 grains
90.93 Standard confirmed
Wheat — Determination of the sedimentation index — Zeleny test
90.93 Standard confirmed
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
60.00 Standard under publication
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
90.92 Standard to be revised
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
60.00 Standard under publication
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
90.92 Standard to be revised
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
90.60 Close of review
Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods
90.92 Standard to be revised