Know Your Standard Standards under Mandatory Certification Group Wise Classification Ministry/Department Wise Classification
( Sub Sub Group : Ready-to-eat Foods )
Total Standards : 50
Revised Standards
New Standards
| S.No | IS Number | IS Title | Amendment | Reaffirmation Year | Document | Action |
|---|---|---|---|---|---|---|
| 1 | IS 1007 : 1984 (2 Revision) |
Specification for custard powder (Second Revision) | 1 | Mar, 2022 | Download | |
| 2 | IS 1008 : 2004 (2 Revision) |
Sugar boiled confectionery - Specification (Second Revision) | 1 | Apr, 2019 | Download | |
| 3 | IS 1011 : 2002 (4 Revision) |
Biscuits - Specification (Fourth Revision) | 1 | Apr, 2019 | Download | |
| 4 | IS 1011 : 2002 (4 Revision) |
Biscuits (bi-lingual) | 1 | Download | ||
| 5 | IS 10619 : 1983 |
Specification for seasoned, spiced and sweetened cashewnuts | 0 | Dec, 2020 | Download | |
| 6 | IS 10621 : 1983 |
Specification for jelebi mix | 0 | Dec, 2020 | Download | |
| 7 | IS 11231 : 1985 |
Specification for milk bread | 1 | Dec, 2020 | Download | |
| 8 | IS 1158 : 1973 (1 Revision) |
Specification for corn flakes (First Revision) | 3 | Dec, 2020 | Download | |
| 9 | IS 12220 : 1987 |
Specification for ready gulab jamun mix | 0 | Dec, 2020 | Download | |
| 10 | IS H12220 : 1987 |
Ready Gulab Jamun Mix (HINDI) | 0 | Mar, 2015 | Download | |
| 11 | IS 12230 : 1987 |
Specification for sandwich bread moulds | 1 | Dec, 2020 | Download | |
| 12 | IS 12516 : Part 3 : 1988/ISO 5530-3 |
Method for determination of physical characteristics of doughs made from wheat flour: Part 3 water absorption and rheolog properties using a valorigraph | 0 | Jun, 2022 | Buy | |
| 13 | IS 12516 : Part 4 : 1996/ISO 27971:2008 (1 Revision) |
Method for determination of physical characteristics of doughs made from wheat flour: Part 4 rheological properties using an alveograph (First Revision) | 0 | Apr, 2019 | Buy | |
| 14 | IS 12564 : 1989 |
Fried jack fruit chips - Specification | 1 | Dec, 2020 | Download | |
| 15 | IS 12566 : 1989 |
Ready-to-eat extruded snacks - Specification | 1 | Dec, 2020 | Download | |
| 16 | IS 12569 : 1989 |
Potato french fries - Specification | 1 | Dec, 2020 | Download | |
| 17 | IS 12574 : 1989 |
Fried banana chips - Specification | 1 | Dec, 2020 | Download | |
| 18 | IS 12575 : 2010 |
Fried potato chips - Specification (First Revision) | 1 | Dec, 2020 | Download | |
| 19 | IS 12711 : 1989 |
Bakery products - Methods of analysis | 1 | Dec, 2020 | Download | |
| 20 | IS 12741 : 1989 |
Bakery products - Methods of sampling | 0 | Dec, 2020 | Download | |
| 21 | IS 13264 : 1991 |
Ready khichdi mix - Specification | 1 | May, 2022 | Download | |
| 22 | IS 13265 : 1991 |
Ready vegetable pulav mix specification | 1 | May, 2022 | Download | |
| 23 | IS 13266 : 1991 |
Instant curried dal mix - Specification | 0 | May, 2022 | Download | |
| 24 | IS 13267 : 1991 |
Ready suji - Halwa mix - Specification | 0 | May, 2022 | Download | |
| 25 | IS 13354 : 1992 |
Ready upma mix - Specification | 0 | Apr, 2019 | Download | |
| 26 | IS 1483 : 1988 (3 Revision) |
Specification for white bread (Third Revision) | 2 | Dec, 2020 | Download | |
| 27 | IS 1484 : 1974 (1 Revision) |
Specification for rolled oats (Quick - Cooking Type) (First Revision) | 0 | Dec, 2020 | Download | |
| 28 | IS 15271 : 2003 |
Namkeen - Specification | 2 | Apr, 2019 | Download | |
| 29 | IS 15286 : 2003/ISO 5497:1982 |
Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible | 0 | Aug, 2023 | Buy | |
| 30 | IS 15315 : 2003/ISO 6564:1985 |
Sensory analysis - Methodology - Flavour profile methods | 0 | Jan, 2019 | Buy | |
| 31 | IS 15317 : 2017/ISO 8586 : 2012 |
Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors | 0 | Apr, 2022 | Buy | |
| 32 | IS 16489 : 2018 |
Soymilk (Non - Dairy Product) - Specification | 0 | ---- | Download | |
| 33 | IS 16523 : 2018 |
Soup powder - Specification | 0 | ---- | Download | |
| 34 | IS 1668 : 1975 (2 Revision) |
Specification for lozenges (Second Revision) | 2 | Dec, 2020 | Download | |
| 35 | IS 1960 : 1979 (2 Revision) |
Specification for wheatmeal bread (Second Revision) | 1 | Dec, 2020 | Download | |
| 36 | IS 2397 : 1988 (2 Revision) |
Specification for wafers (Second Revision) | 1 | Dec, 2020 | Download | |
| 37 | IS 2404 : 1993 (2 Revision) |
Malt extract - Specification (Second Revision) | 0 | Nov, 2020 | Download | |
| 38 | IS 2650 : 1975 (1 Revision) |
Specification for bombay halwa (First Revision) | 0 | Dec, 2020 | Download | |
| 39 | IS/IEC 60079 : Part 13 : 2017 (2 Revision) |
Explosive Atmospheres Part 13 Equipment Protection by Pressurized Room ''p'' and Artificially Ventilated Room ''v'' ( First Revision ) | 0 | ---- | Download | |
| 40 | IS/IEC 60079 : Part 15 : 2017 (2 Revision) |
EXPLOSIVE ATMOSPHERES PART 15 EQUIPMENT PROTECTION BY TYPE OF PROTECTION ''n'' (Second Revision) | 0 | ---- | Download | |
| 41 | IS 6287 : 1985 (1 Revision) |
Methods of sampling and analysis for sugar confectionery (First Revision) | 1 | Dec, 2020 | Download | |
| 42 | IS 6360 : 1971 |
Specification for lacto bonbon | 2 | Dec, 2020 | Download | |
| 43 | IS 7187 : 1989 (1 Revision) |
Ice cream cones - Specification (First Revision) | 0 | Dec, 2020 | Download | |
| 44 | IS 7592 : 1989 (1 Revision) |
Peanut chikki (Candy) - Specification (First Revision) | 0 | Dec, 2020 | Download | |
| 45 | IS 7694 : 2021 (3 Revision) |
Series 1 freight containers Corner and intermediate fittings Specifications | 0 | ---- | Download | |
| 46 | IS 8555 : 1988 (1 Revision) |
Specification for bread rusks (First Revision) | 3 | Dec, 2020 | Download | |
| 47 | IS 8556 : 1988 (1 Revision) |
Specification for bun (First Revision) | 1 | Dec, 2020 | Download | |
| 48 | IS 9328 : 1989 (1 Revision) |
Confectionery industry glossary of terms (First Revision) | 0 | Dec, 2020 | Download | |
| 49 | IS 9373 : 1979 |
Glossary of terms relating to bakery industry | 0 | Dec, 2020 | Download | |
| 50 | IS 9712 : 1981 |
Specification for cakes | 0 | Dec, 2020 | Download |