ISO 6820:1985

Current Revision
Wheat flour and rye flour -- General guidance on the drafting of bread-making tests

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ISO 6820:1985

Wheat flour and rye flour -- General guidance on the drafting of bread-making tests

PUBLISH DATE 1985
ISO 6820:1985

The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element is left unconsidered by the user when elaborating or drafting a bread-making test.

It provides information on the contents of the clauses, such as:

  • scope and field of application,
  • principle,
  • ingredients,
  • apparatus,
  • sampling,
  • procedure,
  • expression of results,
  • test report.
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