BS ISO 7304-1:2025 - Durum Wheat Semolina and Alimentary Pasta

Discover the definitive guide to assessing the cooking quality of alimentary pasta with the BS ISO 7304-1:2025 standard. This comprehensive document provides a reference method for sensory analysis, ensuring that you can evaluate pasta quality with precision and confidence.

Key Features

• Standard Number: BS ISO 7304-1:2025
• Pages: 16
• Release Date: November 14, 2025
• ISBN: 978 0 539 31188 4
• Status: Standard

Overview

The BS ISO 7304-1:2025 standard is an essential resource for professionals in the food industry, particularly those involved in the production and quality control of durum wheat semolina and alimentary pasta. This standard outlines a methodical approach to sensory analysis, allowing for a detailed estimation of cooking quality. Whether you are a pasta manufacturer, quality assurance specialist, or culinary expert, this standard will enhance your ability to deliver high-quality pasta products.

Why Choose BS ISO 7304-1:2025?

In the competitive world of pasta production, maintaining high standards of quality is crucial. The BS ISO 7304-1:2025 standard provides a scientifically backed method for evaluating pasta, ensuring that your products meet consumer expectations for taste, texture, and overall quality. By adhering to this standard, you can:

• Ensure consistency in pasta quality across different batches.
• Identify and rectify potential quality issues before they reach the consumer.
• Enhance customer satisfaction by delivering superior pasta products.
• Stay ahead of industry trends and regulatory requirements.

Comprehensive Sensory Analysis

The sensory analysis method detailed in the BS ISO 7304-1:2025 standard covers various aspects of pasta quality, including:

• Texture: Evaluate the firmness and elasticity of cooked pasta.
• Flavor: Assess the taste profile to ensure it meets desired standards.
• Appearance: Examine the color and surface characteristics of the pasta.
• Aroma: Analyze the scent to ensure it aligns with quality expectations.

By following this structured approach, you can gain a comprehensive understanding of your pasta's quality, allowing for informed decision-making and continuous improvement.

Who Can Benefit?

The BS ISO 7304-1:2025 standard is invaluable for a wide range of professionals, including:

• Pasta Manufacturers: Ensure your products meet the highest quality standards.
• Quality Assurance Teams: Implement rigorous testing protocols to maintain product excellence.
• Food Scientists: Conduct research and development to innovate and improve pasta products.
• Culinary Experts: Enhance your understanding of pasta quality to deliver exceptional culinary experiences.

Conclusion

Invest in the BS ISO 7304-1:2025 standard to elevate your pasta production processes and ensure your products stand out in the market. With its detailed guidelines and comprehensive sensory analysis methods, this standard is an indispensable tool for anyone committed to producing high-quality alimentary pasta.

BS ISO 7304-1:2025

This standard BS ISO 7304-1:2025 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products