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ISO 2171:2007

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Cereals, pulses and by-products — Determination of ash yield by incineration
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

21-02-2023

Language(s)

English, French

Published date

22-10-2007

Publisher

International Organization for Standardization

ISO 2171:2007 specifies a method for determining the ash yielded by cereals, pulses and their milled products intended for human consumption. The source materials covered are: a) grains of cereals; b) flours and semolinas; c) milled products (bran and high bran content products, sharps); d) mixed cereal flours (mixes); e) cereal by-products other than milled products; and f) pulses and their by-products.

ISO 2171:2007 is not applicable to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984), or to seeds.

DevelopmentNote
Supersedes ISO/DIS 2171. (10/2007)
DocumentType
Standard
Pages
11
PublisherName
International Organization for Standardization
Status
Superseded
SupersededBy
Supersedes

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)
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)
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
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
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
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 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)

ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 3593:1981 Starch — Determination of ash
ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
ISO 6644:2002 Flowing cereals and milled cereal products Automatic sampling by mechanical means
ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
ISO 13690:1999 Cereals, pulses and milled products Sampling of static batches
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 5984:2002 Animal feeding stuffs Determination of crude ash

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF 1 User - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF 1 User - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
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