This standard applies to rye flatbreads produced from a mixture of rye wallpaper flour and 1st grade wheat flour, sugar, margarine
GOST 9903-1961 Referenced Document
GOST 26927-1986 Raw material and food-stuffs. Methods for determination of mercury*， 1986-04-18 Update
GOST 26930-1986 Raw material and food-stuff. Method for determination of arsenic*， 1986-04-18 Update
GOST 26931-1986 Raw materials and food-stuffs. Method for determination of copper*， 1986-04-18 Update
GOST 26932-1986 Raw materials and food-stuffs. Methods for determination of lead*， 1986-04-18 Update
GOST 26933-1986 Raw materials and food-stuffs. Methods for determination of cadmium*， 1986-04-18 Update
GOST 26934-1986 Raw materials and food-stuffs. Method for determination of zinc*， 1986-04-18 Update
GOST 5667-1965 Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass*， 2024-04-18 Update
GOST 5668-1968 Bread and bakery products. Methods for determination of fat content*， 2024-04-18 Update
GOST 5672-1968 Bread and bakery products. Methods for determination of sugar content*， 1968-04-18 Update
GOST 9903-1961 Rye cakes. Specifications was changed to DVS 2205-1 Beiblatt 23-2007 Calculation of creep modulus curves for containers and equipment made of thermoplastic PE 80 at different operating times.