Under publication
ISO 5530-1
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Reference number
ISO 5530-1
Edition 4
Under publication
ISO 5530-1
75566
Final production steps (up to seven weeks).
Will replace ISO 5530-1:2013

General information

  •  : Under development
    : International Standard under publication [60.00]
  •  : 4
  • ISO/TC 34/SC 4
    67.060 
  • RSS updates

Got a question?

Check out our Help and Support