Belarus standards PDF

Cereals. Vocabulary. Original standard BS EN ISO 5527-2015 (2022) in PDF full version. Additional info + preview on request

Document status: Active

Wheat. Determination of the sedimentation index. Zeleny test. Original standard BS EN ISO 5529-2010 in PDF full version. Additional info + preview on request

Document status: Active

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph. Original standard BS EN ISO 5530-1-2025 in PDF full version. Additional info + preview on request

Document status: Replaced by STB BS EN ISO 5530-1-2026

Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph. Original standard BS EN ISO 5530-2-2025 in PDF full version. Additional info + preview on request

Document status: Active

Cheese and processed cheese. Determination of the total solids content (Reference method). Original standard BS EN ISO 5534-2004 in PDF full version. Additional info + preview on request

Document status: Active

Milk fat products. Determination of water content. Karl Fischer method. Original standard BS EN ISO 5536-2013 in PDF full version. Additional info + preview on request

Document status: Active