Cookies
We need your consent to use the individual data so that you can see information about your interests, among other things. Click "OK" to give your consent.
ČSN EN ISO 17718 (461506)
Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
Automatically translated name:
Wheat flour and whole wheat flour ( Triticum aestivum L.) - Determination of rheological behavior depending on the stirring and heating ( standard for direct use as CSN ).
STANDARD published on 1.9.2015
The information about the standard:
Designation standards: ČSN EN ISO 17718
Classification mark: 461506
Catalog number: 97714
Publication date standards: 1.9.2015
SKU: NS-614191
The number of pages: 52
Approximate weight : 156 g (0.34 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
The category - similar standards:
Annotation of standard text ČSN EN ISO 17718 (461506):
This International Standard specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.). NOTE: Wheat can be milled in the laboratory according to the methods described in ISO 27971[5] or in BIPEAguidance document BY.102.D.9302.[7
