DIN EN ISO 5530-1:2015-03
Superseded
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
Available format(s)
Hardcopy , PDF
Language(s)
German, English
Published date
01-03-2015
Superseded date
01-09-2025
Superseded by
£122.77
Excluding VAT
| DevelopmentNote |
THE 2020 DRAFT VERSION HAS RELEASED FOR THE STANDARD DIN EN ISO 5530-1
|
| DocumentType |
Standard
|
| Pages |
31
|
| PublisherName |
German Institute for Standardisation (Deutsches Institut für Normung)
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| ISO 5530-1:2013 | Identical |
| EN ISO 5530-1:2014 | Identical |
| UNE-EN ISO 5530-1:2015 | Equivalent |
| 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 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| 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 24333:2009 | Cereals and cereal products — Sampling |
Summarise
£122.77
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