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Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals
90.93 Standard confirmed
Storage of cereals and pulses — Part 2: Practical recommendations
90.93 Standard confirmed
Storage of cereals and pulses — Part 3: Control of attack by pests
90.93 Standard confirmed
Maize — Determination of moisture content (on milled grains and on whole grains)
60.60 Standard published
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
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
60.60 Standard published
Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
60.60 Standard published
Wheat flour and rye flour — General guidance on the drafting of bread-making tests
90.93 Standard confirmed
Cereals and cereal products — Determination of moisture content — Reference method
90.92 Standard to be revised
Rice — Specification — Amendment 1
50.20 Proof sent to secretariat or FDIS ballot initiated: 8 weeks
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
90.92 Standard to be revised
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
90.20 Standard under periodical review