BS EN ISO 3093:2009

Overview

BS EN ISO 3093:2009 is a crucial standard in the field of food technology, specifically addressing the determination of the falling number of wheat, rye, and their flours, as well as durum wheat and durum wheat semolina. The falling number is an important indicator of the enzyme activity in flour, which directly impacts the quality and processing characteristics of these grains. This standard provides a reliable method for measuring this parameter, ensuring consistency and quality in food production.

Key Requirements

The standard outlines the procedure for determining the falling number using the Hagberg-Perten method. Key requirements include:

• Preparation of the sample: Proper sampling techniques must be employed to ensure representative results.
• Equipment specifications: The standard specifies the use of a falling number apparatus that meets defined technical criteria.
• Test procedure: Detailed steps for conducting the test are provided, including temperature control and timing.
• Calculation of results: The standard includes guidelines for interpreting the falling number results, which are critical for assessing flour quality.

Implementation Benefits

Adopting BS EN ISO 3093:2009 offers several practical benefits for compliance professionals and food manufacturers:

• Quality Assurance: Regular testing according to this standard helps maintain high quality in flour production, leading to improved end products.
• Consistency: Standardised testing methods ensure that results are comparable across different batches and production facilities.
• Regulatory Compliance: Adhering to this standard aids in meeting national and international food safety regulations, reducing the risk of non-compliance.
• Market Confidence: Demonstrating compliance with recognised standards can enhance consumer trust and brand reputation.

Compliance Value

Compliance with BS EN ISO 3093:2009 is essential for any organisation involved in the production or quality control of wheat and rye products. The standard not only facilitates adherence to regulatory requirements but also supports the overall integrity of the food supply chain. By implementing the procedures outlined in this standard, organisations can effectively manage risks associated with enzyme activity in flour, ultimately leading to better product quality and safety.

Furthermore, the standard aligns with broader industry practices and can be integrated into existing quality management systems, providing a structured approach to quality control. This integration is vital for organisations aiming to achieve certification to ISO 9001 or similar quality standards.

In conclusion, BS EN ISO 3093:2009 serves as a foundational standard for ensuring the quality and safety of wheat and rye products. Its implementation is not only beneficial for compliance but also enhances operational efficiency and product reliability.