GOST R 53156-2008
Confectionery. Methods of determination the contain of the total dry solids of cocoa in chocolate products

Standard No.

GOST R 53156-2008

Release Date

2008

Published By

RU-GOST R

Status

Withdraw 2015-02

Latest

GOST R 53156-2008

GOST R 53156-2008 Referenced Document

• GOST 12.1.007-1976 Occupational safety standards system. Noxious substances. Classification and general safety requirements
• GOST 12.1.018-1993 Occupational safety standards system. Fire and explosion safety of static electricity. General requirements
• GOST 12.1.019-1979 Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection
• GOST 12026-1976 Laboratory filter paper. Specifications
• GOST 1277-1975 Reagents. Silver nitrate. Specifications
• GOST 14919-1983 Household electric cooking ranges, cooking plates and cooking ovens. General specifications
• GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
• GOST 5904-1982 Confectionery. Acceptance rules, methods of sampling and sample preparation
• GOST 6709-1972 Distilled water. Specifications
• GOST 857-1995 Synthetic hydrochloric acid for industrial use. Specifications
• GOST R 53122-2008 Sonfectionery. Methods for determination of milk fat content in chocolate products
• GOST R 53164-2008 Confectionery. Method for determination of the dry fat-free solids of cocoa concent in chocolate products
• GOST R ISO 5725-6-2002 Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values
• ISO 23275-1:2006 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents
• ISO 23275-2:2006 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents

GOST R 53156-2008 history

• 2008 GOST R 53156-2008 Confectionery. Methods of determination the contain of the total dry solids of cocoa in chocolate products