ISO-6820 › Wheat flour and rye flour -- General guidance on the drafting of bread-making tests

ISO-6820 - 1ST EDITION - CURRENT


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The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element id left unconsidered by the user when elaborating or drafting a bread-making test. It provides information on the contents of the clauses, such as scope and field of application, principle, ingredients, apparatus, sampling, procedure, expression of results, test report.

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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

ISO 6820:1985

Revision Level

1ST EDITION

Status

Current

Publication Date

Sept. 15, 1985

Committee Number

ISO TC 34/SC 4