ISO 6820:1985, Wheat flour and rye flour -- General guidance on the drafting of bread-making tests

The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element id left unconsidered by the user when elaborating or drafting a bread-making test. It provides information on the contents of the clauses, such as scope and field of application, principle, ingredients, apparatus, sampling, procedure, expression of results, test report. This title may contain less than 24 pages of technical content.