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Basic Details/ मूल ब्यौरा

IS Number/आईएस संख्या : IS 12516 (Part 3) : 1988
ISO 5530-3
Reviewed In : 2022

IS Title/आईएस शीर्षक : Method for determination of physical characteristics of doughs made from wheat flour: Part 3 water absorption and rheolog properties using a valorigraph

Superseding IS/सुपरसीडिंग आईएस : None

Degree of Equivalence/समतुल्यता स्तर : Identical under dual numbering

Number of Revisions/पुनरीक्षणों की संख्या : New Standard

Number of Amendments/संशोधनों की संख्या : No amendment issued

Aspect/पक्ष : Methods of tests

Language/भाषा : English

Reaffirmation Year/पुनर्पुष्टि वर्ष : June, 2022

Technical Department/तकनीकी विभाग : FAD (Food and Agriculture Department)

Technical Committee/तकनीकी समिति : FAD 24 (Ready-to-eat foods and specialized products Sectional Committee)

Member Secretary/सदस्य सचिव : Ms. LAVIKA SINGH (SCIENTIST-C)

Other Details

Indian Standard

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Amendment : 0

Gazette Document : 0

License : 0

Product Manual & SIT : 0

Laboratory : 0

Classification Details

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Cross Reference Details

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Composition

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Corrigendum : 0

Cross Reference Details

Indian Standards Referred In IS IS 12516 (Part 3) : 1988
ISO 5530-3
Reviewed In : 2022 :

1	IS 2 : 2022	Rules for Rounding off Numerical Values	MSD 3
2	IS 1070 : 2023	Reagent grade water - Specification (Third Revision)	CHD 13
3	IS 4333 (Part 2) : 2017 ISO 712 : 2009 Reviewed In : 2022	Methods of analysis for foodgrains: Part 2 determination of moisture content (Second Revision)	FAD 16

International Standards Referred In IS 12516 (Part 3) : 1988
ISO 5530-3
Reviewed In : 2022

Standard contains no Cross Referenced International Standard.

IS 12516 (Part 3) : 1988
ISO 5530-3
Reviewed In : 2022 is Referred in following Indian Standards :

1	IS 12516 : Part 1 : 2017	Methods for determination of physical characteristics of doughs made from wheat flour: Part 1 water absorption and rheological properties using a farinograph (Second Revision)	FAD 24
2	IS 12516 : Part 2 : 2017	Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision)	FAD 24
3	IS 7463 : 2004	Wheat flour for use in bakery industry - Specification (Second Revision)	FAD 16

Classification Details

Group	:	Food, Food Products and food processing equipments
Sub Group	:	Ready to eat foods
Sub Sub Group	:	Ready-to-eat Foods
Aspect	:	Methods of tests
Certification	:	None
Relevant Ministries	:
Sustainable development Goals :
Short Commom Man's Title	:	Method for Determination of Physical Characteristics of Doughs Made from Wheat Flour: Part 3 Water A
ITC-HS Code	:	N/A
Degree of Equivalence	:	Identical under dual numbering
Identical/Equivalent International Standard(s)	:	ISO 5530-3
Harmonized with	:	ISO

ID	Mailing list	Download
1	Committee members email list	Download
3	Additional mailing list	Download

List of Licenses under IS : IS 12516 : Part 3 : 1988

ID	Licence No.	Firm Name & Address	District	State	Validity Date	Status	Variety	Brand Name	Scale

ID	Licence No.	Firm Name & Address	District	State	Validity Date	Status	Variety	Brand Name	Scale

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Basic Details/ मूल ब्यौरा

Other Details

Indian Standard

Amendment : 0

Gazette Document : 0

License : 0

Product Manual & SIT : 0

Laboratory : 0

Classification Details

Cross Reference Details

Composition

Corrigendum : 0

Cross Reference Details

Classification Details

Email Ids

List of Licenses under IS : IS 12516 : Part 3 : 1988

List of Expired or Cancelled Licenses under IS : IS 12516 : Part 3 : 1988

List of laboratories for : IS 12516 : Part 3 : 1988

List of Amendement(s) for : IS 12516 : Part 3 : 1988

List of Gazette Document(s) for : IS 12516 : Part 3 : 1988

List of Corigenda Document(s) for : IS 12516 : Part 3 : 1988

List of Product Manuals & SIT