BS 4317-22:1989, ISO 5530-3:1988 Overview

The British Standard BS 4317-22:1989, aligned with ISO 5530-3:1988, serves as a critical reference point in the field of food technology. This standard outlines the methodologies for determining the rheological properties of dough, essential for the baking industry. By adhering to these guidelines, manufacturers and quality control professionals can ensure consistency in product quality and performance.

Key Features

• Rheological Assessment: The standard provides detailed procedures for evaluating the flow and deformation behavior of dough, which are vital for predicting baking performance.
• Compatibility with International Standards: As an identical adoption of ISO 5530-3:1988, BS 4317-22 emphasizes the UK's commitment to international benchmarks in food technology.
• Innovative Techniques: The methodologies outlined include various analytical techniques to ensure that dough characteristics are reliably measured.
• Quality Control: The standard contributes to effective quality control measures, allowing producers to meet consumer expectations for texture, volume, and overall quality in baked goods.

Application in the Baking Industry

In an industry where precision is paramount, BS 4317-22:1989 offers the tools required for thorough testing and evaluation of dough compositions. Applying this standard assists in the development of new products and enhances the existing formulations by providing reliable data around the performance of ingredients and additives.

Why Choose BS 4317-22:1989?

Purchasing this standard not only equips companies with essential knowledge but also complements their operational frameworks. With a price set at £134.00, this document is a valuable investment for organizations striving for excellence in food technology. Access to this PDF version ensures that professionals can conveniently stay updated on industry requirements and innovations.

Availability

The standard is available for immediate access in PDF format and as a hard copy, making it suitable for all types of users—from researchers to production managers. The document can be easily sourced through [insert relevant purchasing link or platform].

Conclusion

In summary, BS 4317-22:1989, ISO 5530-3:1988 stands as an essential regulatory framework for anyone engaged in the production and quality assessment of baked goods. Organizations committed to maintaining high-quality standards in food technology will find this document invaluable for their operations.