CEN/TC 338

Registration number (WIID)Project No.TitleStatus
65524EN ISO 6647-2:2020Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)Standarts spēkā
27607LVS EN ISO 7971-1:2010Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO 7971-1:2009)Standarts spēkā
61522LVS EN ISO 16624:2020Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)Standarts spēkā
79341LVS EN ISO 712-1:2024Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)Standarts spēkā
33804EN ISO 5527:2015Cereals - Vocabulary (ISO 5527:2015)Standarts spēkā
39686EN ISO 21415-2:2015Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)Standarts spēkā
25095LVS EN 15585:2009 ACereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grainsStandarts spēkā
73512EN ISO 27971:2023Cereals 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 27971:2023)Standarts spēkā
58999EN ISO 16634-2:2016Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)Standarts spēkā
29411LVS CEN/TS 15731:2008Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodologyStandarts spēkā
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