Under publication
ISO 5530-2
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
Reference number
ISO 5530-2
Edition 4
Under publication
ISO 5530-2
75567
Final production steps (up to seven weeks).
Will replace ISO 5530-2:2012

General information

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