We use cookies to make our websites more user-friendly and to continuously improve them. If you continue to use the website, you consent to the use of cookies. You can find more information in our privacy statement and our cookie guidelines.

To our valued customers,

At last: 

Beuth Verlag is now DIN Media. 

You can find out more about our new name and the reasons behind it here.

To use our new website without any hiccups, please clear your browser cache. 

Yours sincerely,

DIN Media

Standards Worldwide
Standards Worldwide
Phone +49 30 58885700-07

Standard [CURRENT]

DIN EN ISO 5530-2:2015-03

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014

German title
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 2: Bestimmung der rheologischen Eigenschaften mittels Extensograph (ISO 5530-2:2012); Deutsche Fassung EN ISO 5530-2:2014
Publication date
2015-03
Original language
German
Pages
21

Please select

from 85.30 EUR VAT included

from 79.72 EUR VAT excluded

Purchasing options

PDF download

  • 85.30 EUR

  • 106.40 EUR

Shipment (3-5 working days)

  • 103.10 EUR

  • 128.80 EUR

Standards Ticker 1
1

Learn more about the standards ticker

Publication date
2015-03
Original language
German
Pages
21
DOI
https://dx.doi.org/10.31030/2285009

Product information on this site:

Quick delivery via download or delivery service

Buy securely with a credit card or pay upon receipt of invoice

All transactions are encrypted

Content
ICS
67.060
DOI
https://dx.doi.org/10.31030/2285009

Cooperation at DIN

Relationship to other standards
This document references:
Loading recommended items...
Loading recommended items...
Loading recommended items...
Loading recommended items...