Buy British Standards OnlineBuy Standards Online Worldwide Delivery AvailableBuy Downloads of British StandardsSecure Online Ordering
Start of Content

BS EN ISO 5530-1:2025 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph

Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph

BS EN ISO 5530-1:2025

Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph


Buy a printed copy from us with a 10% discount, or follow the link to purchase a PDF on the BSI website.

BSI Price (PDF/Printed): £290.00
Our Price (Printed only): £261.00



ISBN: 9780539002706

Keywords:
Test equipment, Cereal flour, Rheological properties, Dough, Flour, Wheat, Food testing, PDF
Publication Date27 Jan 2025
Product SKU30374678
ISBN9780539002706
BSI CodeBS EN ISO 5530-1:2025
No. of pages46
ReplacesBS EN ISO 5530-1:2014|BS 4317-20:1999
PublisherBritish Standards Institution
Identical National Standard to:
  • EN ISO 5530-1
  • ISO 5530-1




spacer
End of Content
Standards A-Z Subject Index
© 2016 - 2025 BuyStandardsOnline.co.uk | Sitemap | Ways To Order | Delivery Charges | Contact Us | Terms and Conditions | Official BSI Distributor | Worldwide Delivery