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SIST EN ISO 11747:2012/A1:2018

(Amendment)

Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)

Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)

2017-12-18  -  TC decision is missing to skip Formal Vote.
20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).

Reis - Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen - Änderung 1 (ISO 11747:2012/Amd 1:2017)

N/A

Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson - Amendement 1 (ISO 11747:2012/Amd 1:2017)

Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju - Dopolnilo A1 (ISO 11747:2012/Amd 1:2017)

General Information

Status
Published
Public Enquiry End Date
19-Feb-2017
Publication Date
15-Apr-2018
ICS
67.060 - Cereals, pulses and derived products
Technical Committee
KŽP - Agricultural food products
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
16-Mar-2018
Due Date
21-May-2018
Completion Date
16-Apr-2018
Ref Project
EN ISO 11747:2012/A1:2018 - Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)

Relations

Amends
SIST EN ISO 11747:2012 - Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
Effective Date
01-May-2018

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Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 11747:2012/A1:2018
01-maj-2018
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju - Dopolnilo
A1 (ISO 11747:2012/Amd 1:2017)
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1
(ISO 11747:2012/Amd 1:2017)
Reis - Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen -
Änderung 1 (ISO 11747:2012/Amd 1:2017)
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson -
Amendement 1 (ISO 11747:2012/Amd 1:2017)
Ta slovenski standard je istoveten z: EN ISO 11747:2012/A1:2018
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 11747:2012/A1:2018 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 11747:2012/A1:2018

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SIST EN ISO 11747:2012/A1:2018


EN ISO 11747:2012/A1
EUROPEAN STANDARD

NORME EUROPÉENNE

March 2018
EUROPÄISCHE NORM
ICS 67.060
English Version

Rice - Determination of rice kernel resistance to extrusion
after cooking - Amendment 1 (ISO 11747:2012/Amd
1:2017)
Riz - Détermination de la résistance à l'extrusion des Reis - Bestimmung des Extrusionswiderstandes vom
grains de riz après cuisson - Amendement 1 (ISO Reiskorn nach dem Kochen - Änderung 1 (ISO
11747:2012/Amd 1:2017) 11747:2012/Amd 1:2017)
This amendment A1 modifies the European Standard EN ISO 11747:2012; it was approved by CEN on 23 November 2017.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion of
this amendment into the relevant national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.

This amendment exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11747:2012/A1:2018 E
worldwide for CEN national Members.

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SIST EN ISO 11747:2012/A1:2018
EN ISO 11747:2012/A1:2018 (E)
Contents Page
European foreword . 3
2

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SIST EN ISO 11747:2012/A1:2018
EN ISO 11747:2012/A1:2018 (E)
European foreword
This document (EN ISO 11747:2012/A1:2018) has been prepared by Technical Committee ISO/TC 34
“Food products” in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products”
the secretariat of which is held by AFNOR.
This Amendment to the European Standard EN ISO 11747:2012 shall be given the status of a national
standard, either by publication of an identical text or by endorsement, at the latest by September 2018,
and conflicting national standards shall be withdrawn at the latest by September 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 11747:2012/A1:2017 has been approved by CEN as EN ISO 11747:2012/A1:2018
without any modification.

3

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SIST EN ISO 11747:2012/A1:2018

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SIST EN ISO 11747:2012/A1:2018
INTERNATIONAL ISO
STANDARD 11747
First edition
2012-08-01
AMENDMENT 1
2017-10
Rice — Determination of rice kernel
resistance to extrusion after cooking
AMENDMENT 1
Riz — Détermination de la résistance
...

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