Standard

NS-EN ISO 27971:2015

Sept 2015 Withdrawn

Note: This standard has a new edition: NS-EN ISO 27971:2023

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Abstract

ISO 27971:2015 specifies a method of determining, using an alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.

Document information

Standard from SN
Published: 1 September 2015
Withdrawn: 13 July 2023
Edition: 2015-06
Version: 1
Document type: NAT
ISBN:

ICS 67.060
National Committee CEN/TC 338

Product Relations

Replaced by: NS-EN ISO 27971:2023
Replaces: NS-EN ISO 27971:2008
Adopted from: EN ISO 27971:2015 , 0

Product life cycle

Previous product

Withdrawn

NS-EN ISO 27971:2008
Current product

Withdrawn

NS-EN ISO 27971:2015
Replaced by

Draft

prNS-EN ISO 27971:2022

Published

NS-EN ISO 27971:2023

NS-EN ISO 27971:2015

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NS-EN ISO 27971:2023