GOST 5900-73

ГОСТ 5900-73

Confectionery. Methods for determination of moisture and dry substances

Изделия кондитерские. Методы определения влаги и сухих веществ

Status: Not effective - Superseded. Registration information 144-st dated 03/19/2015 (the official website of Rosstandart); (IUS 12-2015)

The standard applies to confectionery and semi-finished products and establishes methods for determining the mass fraction of moisture and dry substances.

Стандарт распространяется на кондитерские изделия и полуфабрикаты и устанавливает методы определения массовой доли влаги и сухих веществ.

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Format: Electronic (pdf/doc)
Page Count: 12

Approved: State Committee of Standards of the Council of Ministers of the USSR, 10/13/1973

SKU: RUSS57129

Price: $153.26




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.8 Sugar industry and confectionery products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National standards » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N4 Sugar, confectionery and starch products » N49 Test methods. Packaging. Marking »


The Document is Replaced With:

GOST 5900-2014: Confectionery. Methods for determination of moisture and solids

As a Replacement Of:

GOST 5900-63: Confectionery. Methods for determining the moisture content and solids content

The Document References:

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 24104-88: General purpose and reference laboratory balances

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 28498-90: Liquid-in-glass thermometers

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 5556-81: Medical absorbent cotton

GOST 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation

GOST 6709-72: Distilled water. Specifications

GOST 9412-93: Medical gauze

The Document is Referenced By:

GOST 108-2014: Cocoa-powder. Specifications

GOST 108-76: Cocoa powder

GOST 14031-2014: Wafers. General specifications

GOST 14031-68: Wafers

GOST 14032-68: Hardtacks

GOST 14033-68: Cracker. General specifications

GOST 14033-96: Crackers (dry biscuits)

GOST 14621-78: Biscuit rolls

GOST 15052-2014: Cakes. General specifications

GOST 15052-69: Cakes

GOST 15052-96: Cakes

GOST 15810-2014: Confectionery. Gingerbread confectionery. General specifications

GOST 15810-80: Confectionary. Cakes. Specifications

GOST 15810-96: Gingerbread confectionery

GOST 24901-2014: Cookies. General specifications

GOST 24901-89: Cookies

GOST 30058-95: Eastern sweeties of soft sweetmeat type. Specifications

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 31721-2012: Chocolate. General specifications

GOST 31902-2012: Confectionery. Methods of determination of fat weight fraction

GOST 4570-2014: Sweets. General specifications

GOST 4570-93: Sweets

GOST 6441-2014: Pastille type confectionery. General specifications

GOST 6441-77: Pastila' type confectionary. Specification

GOST 6441-96: Pastille confectionery

GOST 6442-2014: Marmalade. General specifications

GOST 6442-89: Marmalade.

GOST 6477-88: Hard candies

GOST 6478-2014: Toffee. General specifications

GOST 6478-89: Toffee

GOST 6502-2014: Halva. General specifications

GOST 6502-94: Halva

GOST 7060-79: Pan works

GOST R 50228-92: Eastern flour sweets. Specifications

GOST R 50230-92: Eastern sweeties of soft sweetmeat type. Specifications

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 52821-2007: Chocolate. General specifications

GOST R 53897-2010: Glaze. General specifications

GOST R 54053-2010: Confectionery. Methods for determination of fat weight fraction

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

GOST R 8.626-2006: State system for ensuring the uniformity of measurements. Saccharine confectionery. Infrared thermogravimetric method of moisture content determination

OST 10-060-95: Cakes and pastries. Technical conditions.

STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions

STB 1206-2000: Semi-finished products of chocolate production. Powdered cocoa shell. Specifications

STB 927-2008: Baking sweets. General specifications

Order 19950/05-AL: About the application of standards

STB 1203-2000: Prefabricated chocolate production. Cocoa mass. Technical specifications

STB 1205-2000: Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical specifications

STB 1207-2000: Fat glaze. General specifications

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