GOST R 53122-2008

ГОСТ Р 53122-2008

Confectionery. Methods for determination of milk fat content in chocolate products

Изделия кондитерские. Методы определения содержания молочного жира в шоколадных изделиях

Status: Not effective - Canceled. Registration information 1677-st dated 11.29.2012 (official site of Rosstandart)

This standard applies to pastries. The standard is used to control the quality of chocolate with no additives and with the addition of milk and its products

Настоящий стандарт распространяется на кондитерские изделия: шоколад и отделяемую составную часть шоколада в шоколаде с начинкой и шоколадных изделиях с добавлением молока и (или) продуктов его переработки и устанавливает следующие методы определения массовой доли молочного жира в диапазонах измерений от 0 % до 50 %: - метод отгонки летучих кислот; - метод газожидкостной хроматографии (арбитражный)

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Format: Electronic (pdf/doc)
Page Count: 10

Approved: Federal Agency for Technical Regulation and Metrology, 12/18/2008

SKU: RUSS57566

Price: $144.00




The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.8 Sugar industry and confectionery products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.190 Chocolate »

National standards » 67 PRODUCTION OF FOOD » 67.190 Chocolate »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N4 Sugar, confectionery and starch products » N49 Test methods. Packaging. Marking »


The Document References:

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12026-76: Filter paper for laboratory application

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 17299-78: Technical ethyl alcohol. Specifications

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 24363-80: Reagents. Potassium hydroxide. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 5899-85: Confectionary. Methods for determination of fat fraction of total mass

GOST 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation

GOST 6709-72: Distilled water. Specifications

GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection

GOST R 51483-99: Vegetable oils and animal fats. Determination by gas chromatography of constituent contents of methyl esters of total fatty acid content

GOST R 51486-99: Animal fats and vegetable oils. Preparation of methyl esters of fatty acids

GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R 54053-2010: Confectionery. Methods for determination of fat weight fraction

GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values

The Document is Referenced By:

GOST R 52821-2007: Chocolate. General specifications

GOST R 53156-2008: Confectionery. Methods of determination the contain of the total dry solids of cocoa in chocolate products

GOST R 53897-2010: Glaze. General specifications

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