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Homepage>DIN Standards>DIN EN ISO 5530-2 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
in stockReleased: 2025-09
DIN EN ISO 5530-2 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

DIN EN ISO 5530-2

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2025)

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German Hardcopy
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Status:Standard
Released:2025-09
Standard number:DIN EN ISO 5530-2
Name:Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
Pages:62
DESCRIPTION

DIN EN ISO 5530-2

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