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About This Item
Full Description
— stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;
— stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.
Document History
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ISO 27971:2023
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Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology- Most Recent
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ISO 27971:2015
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology- Historical Version
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ISO 27971:2008
Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology- Historical Version