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  • ISO 712:2009

    Current The latest, up-to-date edition.

    Cereals and cereal products — Determination of moisture content — Reference method

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French, Russian

    Published date:  30-10-2009

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    ISO 712:2009 specifies a routine reference method for the determination of the moisture content of cereals and cereal products.

    ISO 712:2009 applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour.

    The method is not applicable to maize and pulses.

    General Product Information - (Show below) - (Hide below)

    Committee ISO/TC 34/SC 4
    Development Note Supersedes ISO/DIS 712. (11/2009)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
    14/30301619 DC : 0 BS EN 15948 - CEREALS - DETERMINATION OF MOISTURE AND PROTEIN - METHOD USING NEAR-INFRARED-SPECTROSCOPY IN WHOLE KERNELS
    10/30202166 DC : 0 BS ISO 6646 - RICE - DETERMINATION OF THE POTENTIAL MILLING YIELD FROM PADDY AND FROM HUSKED RICE
    BS ISO 11085 : 2008 CEREALS, CEREALS-BASED PRODUCTS AND ANIMAL FEEDING STUFFS - DETERMINATION OF CRUDE FAT AND TOTAL FAT CONTENT BY THE RANDALL EXTRACTION METHOD
    10/30196955 DC : 0 BS ISO 7970 - WHEAT (TRITICUM AESTIVUM L.) - SPECIFICATION
    BS ISO 7305:1998 Milled cereal products. Determination of fat acidity
    DIN EN ISO 5529:2010-08 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007); German version EN ISO 5529:2010
    DIN EN ISO 27971:2015-11 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)
    NF EN ISO 2171 : 2010 CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
    BS ISO 7970:2011 Wheat (Triticum aestivum L.). Specification
    BS 4317-27:1992 Methods of test for cereals and pulses Determination of rheological properties of doughs using an alveograph
    BS EN ISO 5529:2010 Wheat. Determination of the sedimentation index. Zeleny test
    NF ISO 7700-1 : 2009 FOOD PRODUCTS - CHECKING THE PERFORMANCE OF MOISTURE METERS IN USE - PART 1: MOISTURE METERS FOR CEREALS
    BS ISO 6646:2011 Rice. Determination of the potential milling yield from paddy and from husked rice
    BS ISO 2171 : 2007 CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
    UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
    DIN EN ISO 520:2011-03 Cereals and pulses - Determination of the mass of 1 000 grains (ISO 520:2010)
    I.S. 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)
    I.S. EN ISO 520:2010 CEREALS AND PULSES - DETERMINATION OF THE MASS OF 1000 GRAINS
    UNI 11301 : 2008 RICE - DETERMINATION OF KERNELS FIRMNESS AFTER COOKING
    ISO 6639-4:1987 Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
    EN ISO 12099:2017 Animal feeding stuffs, cereals and milled cereal products - Guidelines for the application of near infrared spectrometry (ISO 12099:2017)
    NF ISO 7970 : 2000 WHEAT (TITRICUM AESTIVUM L.) - SPECIFICATION
    EN ISO 11747:2012/A1:2018 Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
    OIML R 59-1 : 2016 MOISTURE METERS FOR CEREAL GRAINS AND OILSEEDS - PART 1: METROLOGICAL AND TECHNICAL REQUIREMENTS
    UNE-EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
    UNE-EN ISO 7973:2016 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
    UNI EN ISO 2171 : 2010 CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
    ISO 15793:2000 Durum wheat semolinas — Determination of the undersize fraction
    I.S. EN ISO 11747:2012 RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)
    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
    BS EN ISO 21415-1:2007 Wheat and wheat flour. Gluten content Determination of wet gluten by a manual method
    BS EN ISO 21415-4:2007 Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by a rapid drying method
    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
    DIN EN 15948:2015-06 CEREALS - DETERMINATION OF MOISTURE AND PROTEIN - METHOD USING NEAR-INFRARED-SPECTROSCOPY IN WHOLE KERNELS
    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)
    EN ISO 16634-2:2016 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 16634-2:2016)
    ONORM EN ISO 2171 : 2010 CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
    EN ISO 2171:2010 Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2007)
    17/30334867 DC : 0 BS ISO 7305 - MILLED CEREAL PRODUCTS - DETERMINATION OF FAT ACIDITY
    UNE-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)
    DIN EN ISO 17715 E : 2015 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
    09/30178433 DC : 0 BS ISO 7301 - RICE - SPECIFICATION
    UNI EN ISO 520 : 2011 CEREALS AND PULSES - DETERMINATION OF THE MASS OF 1000 GRAINS
    BS 7274:1990 Specification for wheat
    09/30196425 DC : 0 BS EN ISO 520 - CEREALS AND PULSES - DETERMINATION OF THE MASS OF 1000 GRAINS
    07/30162524 DC : 0 BS ISO 7971-2 - 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 5687:1999 Equipment for harvesting Combine harvesters Determination and designation of grain tank capacity and unloading device performance
    BS ISO 7700-1:2008 Food products. Checking the performance of moisture meters in use Moisture meters for cereals
    12/30256275 DC : 0 BS ISO 17718 - WHOLE MEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
    DIN EN ISO 17718 E : 2015 WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE (ISO 17718:2013)
    XP CEN ISO/TS 16634-2 : 2010 XP 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
    BS 4317-21:1989 Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph
    BS EN ISO 16634-2:2016 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content Cereals, pulses and milled cereal products
    BS EN ISO 12099:2017 Animal feeding stuffs, cereals and milled cereal products. Guidelines for the application of near infrared spectrometry
    NF ISO 7301 : 2011 RICE - SPECIFICATION
    DIN EN ISO 7973 E : 2016 CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)
    99/703521 DC : DRAFT SEP 1999 BS 4317-16 - WHEAT FLOUR - DETERMINATION OF DRY GLUTEN - TRADITIONAL AND RAPID METHODS
    DIN EN ISO 5530-2:2015-03 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)
    ISO 6646:2011 Rice — Determination of the potential milling yield from paddy and from husked rice
    I.S. EN ISO 5529:2010 WHEAT - DETERMINATION OF THE SEDIMENTATION INDEX - ZELENY TEST
    I.S. EN ISO 2171:2010 CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
    ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) Physical characteristics of doughs Part 4: Determination of rheological properties using an alveograph
    ISO 7700-1:2008 Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
    ISO 7970:2011 Wheat (Triticum aestivum L.) Specification
    PREN 15587 : DRAFT 2016 CEREAL AND CEREAL PRODUCTS - DETERMINATION OF BESATZ IN WHEAT (TRITICUM AESTIVUM L.), DURUM WHEAT (TRITICUM DURUM DESF.), RYE (SECALE CEREALE L.),TRITICALE (TRITICOSECALE WITTMACK SPP) AND FEED BARLEY (HORDEUM VULGARE L.)
    UNE-EN 15948:2015 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
    PREN ISO 20483 : DRAFT 2012 CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD (ISO/DIS 20483:2012)
    ISO 14864:1998 Rice — Evaluation of gelatinization time of kernels during cooking
    DIN EN ISO 20483:2014-03 CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD (ISO 20483:2013)
    BS EN ISO 21415-3:2007 Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by an oven drying method
    ISO 11052:1994 Durum wheat flour and semolina Determination of yellow pigment content
    I.S. EN ISO 3093:2009 WHEAT, RYE AND THEIR FLOURS, DURUM WHEAT AND DURUM WHEAT SEMOLINA - DETERMINATION OF THE FALLING NUMBER ACCORDING TO HAGBERG-PERTEN
    DIN EN ISO 7971-2:2010-01 CEREALS - DETERMINATION OF BULK DENSITY, CALLED MASS PER HECTOLITRE - PART 2: METHOD OF TRACEABILITY FOR MEASURING INSTRUMENTS THROUGH REFERENCE TO THE INTERNATIONAL STANDARD INSTRUMENT
    I.S. EN ISO 20483:2013 CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD (ISO 20483:2013)
    BS 7274(2000) : 2000 WHEAT (TRITICUM AESTIVUM L.) - SPECIFICATION
    ISO 11520-1:1997 Agricultural grain driers Determination of drying performance Part 1: General
    BS 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
    BS ISO 17718 : 2013 WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
    16/30329601 DC : 0 BS EN ISO 12099 - ANIMAL FEEDING STUFFS, CEREALS AND MILLED CEREAL PRODUCTS - GUIDELINES FOR THE APPLICATION OF NEAR INFRARED SPECTROMETRY
    17/30344629 DC : 0 BS EN ISO 7971-2 - CEREALS - DETERMINATION OF BULK DENSITY, CALLED MASS PER HECTOLITRE - PART 2: METHOD OF TRACEABILITY FOR MEASURING INSTRUMENTS THROUGH REFERENCE TO THE INTERNATIONAL STANDARD INSTRUMENT
    UNE-EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
    14/30288021 DC : 0 BS EN ISO 11085 - CEREALS, CEREALS-BASED PRODUCTS AND ANIMAL FEEDING STUFFS - DETERMINATION OF CRUDE FAT AND TOTAL FAT CONTENT BY THE RANDALL EXTRACTION METHOD
    DIN EN ISO 7973:2016-03 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
    BS ISO 17715 : 2013 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT
    06/30136455 DC : 0 ISO 7302 - CEREALS AND CEREAL PRODUCTS - DETERMINATION OF TOTAL FAT CONTENT
    BS 4317-14:1980 Methods of test for cereals and pulses Determination of alpha-amylase activity in cereals and cereal products (colorimetric method)
    BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
    12/30257568 DC : 0 BS ISO 17715 - FLOUR FROM WHEAT (TRICUM AESTIVUM) - METHOD FOR THE MEASUREMENT OF DAMAGE TO STARCH USING AN AMPEROMETRIC METHOD
    UNE-EN ISO 520:2011 Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)
    S.R. 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 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
    I.S. 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 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)
    ISO 12099:2017 Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry
    DIN EN ISO 20483 E : 2014 CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD (ISO 20483:2013)
    ISO 5530-2:2012 Wheat flour Physical characteristics of doughs Part 2: Determination of rheological properties using an extensograph
    ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) Determination of rheological behaviour as a function of mixing and temperature increase
    ISO 21415-4:2006 Wheat and wheat flour Gluten content Part 4: Determination of dry gluten from wet gluten by a rapid drying method
    ISO 21415-1:2006 Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
    EN 15948:2015 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
    EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
    UNI EN ISO 3093 : 2010 WHEAT, RYE AND THEIR FLOURS, DURUM WHEAT AND DURUM WHEAT SEMOLINA - DETERMINATION OF THE FALLING NUMBER ACCORDING TO HAGBERG-PERTEN
    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)
    UNI EN ISO 20483 : 2014 CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD
    UNE-EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
    BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
    S.R. 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
    I.S. EN 15948:2015 CEREALS - DETERMINATION OF MOISTURE AND PROTEIN - METHOD USING NEAR-INFRARED-SPECTROSCOPY IN WHOLE KERNELS
    DIN EN ISO 2171:2010-08 Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2007)
    12/30251275 DC : 0 BS EN ISO 20483 - CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD
    BS EN ISO 2171:2010 Cereals, pulses and by-products. Determination of ash yield by incineration
    UNI EN ISO 5529 : 2010 WHEAT - DETERMINATION OF THE SEDIMENTATION INDEX - ZELENY TEST
    06/30155725 DC : DRAFT SEP 2006 EN ISO 27971 - CEREALS AND CEREAL PRODUCTS - COMMON WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF ALVEOGRAPHIC PROPERTIES OF DOUGH AT CONSTANT HYDRATION FROM COMMERCIAL OR TEST FLOURS AND TEST MILLING METHODOLOGY
    BS ISO 3093 : 2004 AMD 17028 WHEAT, RYE AND RESPECTIVE FLOURS, DURUM WHEAT AND DURUM WHEAT SEMOLINA - DETERMINATION OF THE FALLING NUMBER ACCORDING TO HAGBERG-PERTEN
    14/30311290 DC : 0 BS EN ISO 16634-2 - 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
    DD 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 Cereals, pulses and milled cereal products
    DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
    14/30288436 DC : 0 BS EN ISO 27971 - CEREALS AND CEREAL PRODUCTS - COMMON WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF ALVEOGRAPHIC PROPERTIES OF DOUGH AT CONSTANT HYDRATION FROM COMMERCIAL OR TEST FLOURS AND TEST MILLING METHODOLOGY
    BS 4317-9:1982 Methods of test for cereals and pulses Determination of falling number of cereals
    BS ISO 5687:1999 Equipment for harvesting. Combine harvesters. Determination and designation of grain tank capacity and unloading device performance
    I.S. 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
    11/30196921 DC : 0 BS EN ISO 11747 - RICE - DETERMINATION OF RICE KERNEL HARDNESS AFTER COOKING - EXTRUSION METHOD
    BS 4317-17:1987 Methods of test for cereals and pulses Determination of fat acidity
    05/30137551 DC : DRAFT AUG 2005 ISO 21415-2 - WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 2: DETERMINATION OF WET GLUTEN BY MECHANICAL MEANS
    BS EN 15948:2015 Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels
    06/30145276 DC : DRAFT JAN 2006 ISO 2171 - CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
    BS 6279-1:1982 Storage of cereals and pulses Guide to particular problems encountered in the storage of cereals and pulses
    BS ISO 5530-4:2002 Wheat flour (Triticum aestivum L.). Physical characteristics of doughs Determination of rheological properties using an alveograph
    DIN EN ISO 11747:2012-12 RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)
    16/30316986 DC : 0 BS EN 15587 - CEREAL AND CEREAL PRODUCTS - DETERMINATION OF BESATZ IN WHEAT (TRITICUM AESTIVUM L.), DURUM WHEAT (TRITICUM DURUM DESF.), RYE (SECALE CEREALE L.), TRITICALE (TRITICOSECALE WITTMACK SPP) AND FEED BARLEY (HORDEUM VULGARE L.)
    BS 5766-8:1983 Methods for analysis of animal feeding stuffs Determination of moisture
    BS 4317-20:1989 Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph
    NF EN ISO 520 : 2011 CEREALS AND PULSES - DETERMINATION OF THE MASS OF 1000 GRAINS
    UNI 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
    UNI ISO 7301 : 2013 RICE - SPECIFICATION
    02/712195 DC : DRAFT DEC 2002 ISO 21415-4 - WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 4: DETERMINATION OF DRY GLUTEN FROM WET GLUTEN BY A RAPID DRYING METHOD
    DIN EN ISO 5530-2 E : 2015 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)
    ISO 11747:2012 Rice — Determination of rice kernel resistance to extrusion after cooking
    UNI CEN/TS 15731 : 2009 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
    NF ISO 6646 : 2011 RICE - DETERMINATION OF THE POTENTIAL MILLING YIELD FROM PADDY AND FROM HUSKED RICE
    BS EN ISO 7971-2:2009 Cereals. Determination of bulk density, called mass per hectolitre Method of traceability for measuring instruments through reference to the international standard instrument
    ISO 7301:2011 Rice Specification
    NF 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
    UNE-EN ISO 16634-2:2016 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 16634-2:2016)
    ISO 7305:1998 Milled cereal products Determination of fat acidity
    ONORM EN ISO 11747 : 2012 RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)
    DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
    ISO 520:2010 Cereals and pulses — Determination of the mass of 1 000 grains
    UNE-EN ISO 20483:2014 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013)
    BS EN ISO 20483:2013 Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl method
    ISO 5530-1:2013 Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph
    ISO 17715:2013 Flour from wheat (Triticum aestivum L.) Amperometric method for starch damage measurement
    ISO 5529:2007 Wheat — Determination of the sedimentation index — Zeleny test
    ISO 21415-3:2006 Wheat and wheat flour Gluten content Part 3: Determination of dry gluten from wet gluten by an oven drying method
    ISO 7973:1992 Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
    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 16634-2:2016 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 20483:2013 Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
    UNE-EN ISO 7971-2:2010 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)
    BS 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 2171:2007 Cereals, pulses and by-products — Determination of ash yield by incineration
    ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina Determination of the falling number according to Hagberg-Perten
    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 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)
    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 5529:2010 Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)
    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 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 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 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 520 : 2010 Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)
    EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
    EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
    BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
    BS ISO 5529 : 2007 WHEAT - DETERMINATION OF THE SEDIMENTATION INDEX - ZELENY TEST
    DIN EN ISO 17715:2015-03 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
    BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
    DIN EN ISO 5530-1 E : 2015 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 1: DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH (ISO 5530-1:2013)
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    DD CEN/TS 15731 : DRAFT 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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    17/30348173 DC : 0 BS ISO 5687 - EQUIPMENT FOR HARVESTING - COMBINE HARVESTERS - DETERMINATION AND DESIGNATION OF GRAIN TANK CAPACITY AND UNLOADING DEVICE PERFORMANCE
    DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
    11/30217032 DC : 0 BS ISO 5530-2 - WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH
    BS EN ISO 520:2010 Cereals and pulses. Determination of the mass of 1000 grains
    I.S. EN ISO 17715:2014 FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - AMPEROMETRIC METHOD FOR STARCH DAMAGE MEASUREMENT (ISO 17715:2013)
    BS 4317-10:1981 Methods of test for cereals and pulses Determination of ash in cereals, pulses and their derived products
    BS 6621:1985 Method for determination of combine harvester capacity and unloading rate
    02/712194 DC : DRAFT DEC 2002 ISO 21415-3 - WHEAT AND WHEAT FLOUR - GLUTEN CONTENT - PART 3: DETERMINATION OF DRY GLUTEN FROM WET GLUTEN BY AN OVEN DRYING METHOD
    BS 4317-28(1993) : 1993 METHODS OF TEST FOR CEREALS AND PULSES - PART 28: DETERMINATION OF VISCOSITY OF FLOUR USING AN AMYLOGRAPH
    I.S. EN ISO 5530-2:2014 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)
    UNI EN ISO 12099 : 2010 ANIMAL FEEDING STUFFS, CEREALS AND MILLED CEREAL PRODUCTS - GUIDELINES FOR THE APPLICATION OF NEAR INFRARED SPECTROMETRY
    UNI 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
    BS EN ISO 11747 : 2012 RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)
    ONORM 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
    I.S. 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)
    I.S. EN ISO 12099:2017 ANIMAL FEEDING STUFFS, CEREALS AND MILLED CEREAL PRODUCTS - GUIDELINES FOR THE APPLICATION OF NEAR INFRARED SPECTROMETRY (ISO 12099:2017)
    DIN EN ISO 11052:2006-11 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
    BS EN ISO 11052:2006 Durum wheat flour and semolina. Determination of yellow pigment content
    DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
    DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
    DIN EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
    IS 8440 : 2023 Paddy Cleaners - Test Code

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
    ISO 3310-1:2016 Test sieves Technical requirements and testing Part 1: Test sieves of metal wire cloth
    ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
    ISO 6540:1980 Maize Determination of moisture content (on milled grains and on whole grains)
    ISO 24333:2009 Cereals and cereal products — Sampling
    ISO 24557:2009 Pulses Determination of moisture content Air-oven method
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