Keyword: legumes

Product Matches
Name Summary SKU
GOST 26982-86 Bread liubitelskii RUSS15992
GOST 7170-66 Rye bran RUSS16012
GOST 9511-80 Puff bakery products RUSS16016
GOST 572-60 Polished millet groats RUSS16207
GOST 28402-89 Bread crumbs RUSS16970
GOST 2077-84 Rye bread, mixed rye-wheat bread and mixed wheat-rye bread RUSS17141
GOST 21831-76 Food concentrates, baby and dietary dry food intended for export RUSS17143
GOST 28620-90 Bread buns. General specifications RUSS17182
GOST 28809-90 Rolls RUSS17187
GOST 3034-75 Oat groats RUSS17192
GOST 5550-74 Buckwheat groats RUSS17206
GOST 9846-88 Cracker-type bread RUSS17232
GOST 16990-88 Rye RUSS17967
GOST 18488-73 Sweet dishes RUSS17971
GOST 26574-85 Wheat bakery flour RUSS18001
GOST 28673-90 Oats RUSS18011
GOST 30317-95 Rusk bakery products RUSS18014
GOST 11225-76 Grain. Method of determination of grain yield by shelling corn-cobs RUSS47711
GOST 26312.3-84 Groats. Method for determination of pest infestation RUSS47809
GOST 28796-90 Wheat flour. Determination of wet gluten RUSS48752
GOST 29138-91 Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (thiamine) determination RUSS48756
GOST 3040-55 Grain. Methods for determination of quality RUSS48776
GOST 5060-86 Barley for brewing. Specifications RUSS48796
GOST 27670-88 Corn flour. Method for determination of fat RUSS48858
GOST 29143-91 Cereals and cereal products. Determination of moisture content (routine reference method) RUSS51800
GOST 26312.4-84 Groats. Methods for determination of grain size, admixture content and sound kernels RUSS52649
GOST 10847-74 Grain. Methods of determination of ash content RUSS55655
GOST 31491-2012 Macaroni soft wheat flour. Specifications RUSS57008
GOST 31808-2012 Fresh pasta products. General specifications RUSS57039
GOST 29140-91 Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination RUSS60511
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method RUSS62065
GOST 14849-89 Macaroni foods. Acceptance rules and methods of quality determination RUSS62365
GOST 31748-2012 Foodstuffs. Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products. High-performance liquid chromatographic method RUSS63805
GOST 24508-80 Food concentrates. Packing, marking, transportation and storage RUSS65315
GOST 29305-92 Maise. Determination of moisture content (on milled grains and whole grains) RUSS65353
GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin RUSS65442
GOST 31749-2012 Instant (noodle) macaroni products. General specifications RUSS65998
GOST 31805-2012 Products bakery from wheat flour. General specifications RUSS66743
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications RUSS66744
GOST 32124-2013 Ring-shaped rolls. General specifications RUSS66754
GOST 27669-88 Wheat bread flour. Method for experimental laboratory bread making RUSS67285
GOST 31751-2012 Fried bread products. General specifications RUSS68190
GOST 31750-2012 Macaroni products. Methods of identification RUSS68642
GOST 31752-2012 Products bakery in wrapping. Specifications RUSS69919
GOST ISO 6646-2013 Rice. Determination of the potential milling yield from paddy and from husked rice RUSS63446
GOST 10846-91 Grain and products of its processing. Method for determination of protein RUSS63390
GOST ISO 520-2014 Cereals and pulses. Determination of the mass of 1000 grains RUSS61260
GOST 13586.5-93 Grain. Method of moisture content determination RUSS60187
GOST 171-81 Pressed bakery yeast. Specifications RUSS56662
GOST 31463-2012 Macaroni durum wheat flour. Specifications RUSS56191
GOST 27494-87 Flour and bran. Methods for determination of ash content RUSS53590
GOST 26312.1-84 Groats. Acceptance rules and methods of sampling RUSS51228

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