ISO 712:2009
Current
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
10-30-2009
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.
| Committee |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO/DIS 712. (11/2009)
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| DIN EN ISO 712:2010-04 | Identical |
| NF EN ISO 712 : 2010 | Identical |
| GOST ISO 712 : 2015 | Identical |
| NBN EN ISO 712 : 2010 | Identical |
| NEN EN ISO 712 : 2009 | Identical |
| NS EN ISO 712 : 2009 | Identical |
| I.S. EN ISO 712:2009 | Identical |
| PN EN ISO 712 : 2012 | Identical |
| SN EN ISO 712:2010 | Identical |
| UNI EN ISO 712 : 2010 | Identical |
| SS-EN ISO 712 : 2009 | Identical |
| IS 4333 : Part 2 : 2017 | Identical |
| UNE-EN ISO 712:2010 | Identical |
| BS EN ISO 712:2009 | Identical |
| EN ISO 712:2009 | Identical |
| DIN EN ISO 712 E : 2010 | Identical |
| DIN 10350:1967-09 | Corresponds |
| NFV 03 707 : 2000 | Identical |
| NF ISO 712 : 1999 | Identical |
| UNE 34068-2:1971 | Identical |
| NEN ISO 712 : 1999 | Identical |
| PN ISO 712 : 2002 | Identical |
| BS 4317-3:1987 | Identical |
| 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) |
| 11/30196958 DC : 0 | BS ISO 5530-1 - WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 1: DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH |
| BS ISO 7301:2011 | Rice. Specification |
| 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 |
| I.S. 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) |
| 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 |
| 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 |
US$111.00
Excluding Tax where applicable
USD
CAD
CHF
CNY
DKK
EUR
GBP
HKD
IDR
INR
JPY
KRW
MXN
NOK
NZD
SEK
SGD
USD
ZAR
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - Russian
PDF - Russian
PDF 3 Users - Russian
PDF 5 Users - Russian
PDF 9 Users - Russian
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - Russian
PDF - Russian
PDF 3 Users - Russian
PDF 5 Users - Russian
PDF 9 Users - Russian
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
Please Login or Create an Account so you can add users to your Multi user PDF Later.
Important note : All end users must be registered with an Account prior to user licenses being assigned.
Users cannot be edited or removed once added to your Multi user PDF.
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.