Registration number (WIID)Project No.TitleStatus
41738EN ISO 5530-2:2014Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)Atcelts
33801EN ISO 11085:2010Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2008)Atcelts
40619EN ISO 27971:2015Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2015)Atcelts
41732EN ISO 5530-1:2014Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)Atcelts
41734EN 15948:2015Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernelsAtcelts
25094EN ISO 3093:2007Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)Atcelts
25057EN ISO 20483:2006Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2006)Atcelts
27609EN ISO 7971-3:2009Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO/FDIS 7971-3:2009)Atcelts
32089EN 15587:2008/AC:2009Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)Atcelts
25093EN 15587:2008Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)Atcelts
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