This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element id left unconsidered by the user when elaborating or drafting a bread-making test. It provides information on the contents of the clauses, such as scope and field of application, principle, ingredients, apparatus, sampling, procedure, expression of results, test report.
Status : PublishedPublication date : 1985-09
Edition : 1Number of pages : 4
Technical Committee:Cereals and pulses
Buy this standard
A standard is reviewed every 5 years
Revisions / Corrigenda