Registration number (WIID)Project No.TitleStatus
58999LVS EN 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
59476LVS EN ISO 7971-2:2019Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument (ISO 7971-2:2019)Standarts spēkā
73512LVS EN 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
67757LVS EN ISO 2171:2023Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2023)Standarts spēkā
64792LVS EN 15948:2021Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernelsStandarts spēkā
82264EN ISO 5530-1:2026Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)Standarts spēkā
68053CEN/TR 17474:2020Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopyStandarts spēkā
76268LVS EN ISO 712-2:2024Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024)Standarts spēkā
60206LVS CEN/TR 16875:2016Cereal and cereal products - Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)Standarts spēkā
60208LVS EN ISO 7973:2016Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)Standarts spēkā
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