NS EN ISO 3093 : 2009
Current
The latest, up-to-date edition.
WHEAT, RYE AND THEIR FLOURS, DURUM WHEAT AND DURUM WHEAT SEMOLINA - DETERMINATION OF THE FALLING NUMBER ACCORDING TO HAGBERG-PERTEN
12-01-2013
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 Whole grain
8.2 Flour and semolina samples
9 Procedure
9.1 Determination of the moisture content
9.2 Test portion
9.3 Determination of Falling Number
9.4 Calculation
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (normative) Formulae for altitude correction of
Falling Number values
Annex B (informative) Results of interlaboratory tests
Bibliography
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