Foreword
1 Scope and object
1.1 Scope
1.2 Aspects excluded from the scope
2 Normative references
3 Definitions
4 List of measurements
5 General conditions for measurements
5.1 General
5.2 Electrical supply
5.3 Ambient temperature
5.4 Movement of hand-held machines
5.5 Type of bowl
5.6 Ingredients
5.7 Preliminary tests
5.8 Baking temperature
6 Whisking
6.1 Ingredients
6.2 Procedure
6.3 Specific volume
6.4 Result
7 Whipping cream
7.1 Ingredients
7.2 Procedure
7.3 Measurement of specific volume
7.4 Result
8 Beating
8.1 Ingredients
8.2 Procedure
8.3 Result
9 Heavy mixing
9.1 Ingredients
9.2 Procedure
9.3 Result
10 Mixing
10.1 Ingredients
10.2 Procedure
10.3 Result
11 Kneading
11.1 Ingredients
11.2 Procedure
11.3 Result
12 Blending/Pureeing
12.1 Ingredients
12.2 Procedure
12.3 Result
13 Emulsifying
13.1 Ingredients
13.2 Procedure
13.3 Result
14 Chopping
14.1 Chopping of meat
14.2 Chopping of onions
14.3 Chopping of almonds
15 Slicing
15.1 Slicing of carrots
15.2 Slicing of cucumber
15.3 Slicing of leeks
16 Shredding
16.1 Shredding of carrots
16.2 Shredding of cheese
17 French fries chipping
17.1 Ingredients
17.2 Procedure
17.3 Result
18 Juice separation
19 Citrus juice extraction
20 Coffee milling and grinding
21 Splashing and spillage
22 Cleaning efficiency and cleaning time
Annex A (normative) Ingredients used for the
purpose of this standard
Annex B (informative) Information to be provided to
the point of sale
National annex NA (informative) Committees responsible