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ISO 3093 CD AMD 1
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1
EN ISO 3093/prA1
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1
DIN EN ISO 3093/A1
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1
ISO/DIS 21415-2
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
prEN ISO 21415-2
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)
DIN EN ISO 21415-2
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025); German and English version prEN ISO 21415-2:2025
ISO/FDIS 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
prEN ISO 5530-1 rev
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DIN EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DIN EN ISO 25273
Cereals 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 methodology
