Egyptian Organization for Standards & Quality

Standards

Standard No. 4248 / 2008
Price 250 L.E.
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Colours used in foods- allura Red
Standard No. 4249 / 2023
Price 295 L.E.
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General Requirements On Halal Food According To Islamic Sharya
Standard No. 4250 / 2022
Price 475 L.E.
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BLACK TEA – VOCABULARY
Standard No. 4251 / 2023
Price 385 L.E.
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Guidelines alimentary pasta produced from durum Wheat semolina — estimation of cooking Quality by sensory analysis — Routine method
Standard No. 4252 / 2003
Price 0 L.E.
Wheat flour - Determination of wet gluten content by mechanical means.
Standard No. 4253 / 2016
Price 355 L.E.
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CEREALS AND MILLED CEREAL PRODUCTS – DETERMINATION OF THE VISCOSITY OF FLOUR – METHOD USING AMYLOGRAPH
Standard No. 4254-1 / 2016
Price 265 L.E.
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Tea sacks specification Part 1: reference sack for palletized and containerized tranasport of tea.
Standard No. 4254-2 / 2016
Price 355 L.E.
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Tea sacks - specification part 2: Performance specification for sacks for palletized and containerized transport of tea.
Standard No. 4255 / 2003
Price 0 L.E.
Cereals, pulses and other food grains - Nomenclature. (ISO 5526/1986 )
Standard No. 4256 / 2003
Price 400 L.E.
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Cereals - Vocabulary.
Standard No. 4257-4 / 2004
Price 0 L.E.
Wheat flour ( Triticum aestivum L.)-physical characteristics of doughs- part4: Determination of rheological properties using an alveograph. (ISO 5530- 4 /2002)
Standard No. 4257-1 / 2009
Price 415 L.E.
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Wheat flour – physical characteristics of doughs – part 1 : determination of water absorption and rheological properties using a farinograph.
Standard No. 4257-2 / 2008
Price 400 L.E.
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Wheat flour – physical characteristics of doughs -part 2 : determination of rheological properties using an extensograph
Standard No. 4258 / 2022
Price 295 L.E.
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Durum wheat flour and semolina – determination of yellow pigment content.
Standard No. 4259 / 2022
Price 340 L.E.
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Rice – evaluation of gelatinization time of kernels during cooking
Standard No. 4260 / 2008
Price 355 L.E.
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RICE – DETERMINATION OF THE POTENTIAL MILING YIELD FROM PADDY AND FROM HUSKED RICE
Standard No. 4261 / 2007
Price 295 L.E.
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Fruit and vegetable products – determination of ethanol content
Standard No. 4262 / 2007
Price 250 L.E.
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METHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS DETERMINATION OF NON-VOLATILE ETHER EXTRACT
Standard No. 4263 / 2017
Price 280 L.E.
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Essential oils - Analysis by gas chromatography on packed columns - General method.
Standard No. 4264 / 2017
Price 250 L.E.
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Essential oils - Analysis by high performance liquid chromatography - General method.
Standard No. 4265 / 2017
Price 250 L.E.
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Essental oils - Determination of Freezing point.
Standard No. 4266 / 2003
Price 0 L.E.
Essential oils - Determination of 1.8 cineole content. (ISO 1202/1981)
Standard No. 4267 / 2003
Price 0 L.E.
Spices and condiments - Determination of filth.
Standard No. 4268 / 2003
Price 250 L.E.
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Essential oils - Determination of carbonyl value-free hydroxylamine method.
Standard No. 4269 / 2007
Price 0 L.E.
METHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS-PREPARATION OF A GROUND SAMPLE FOR ANALYSIS
Standard No. 4270 / 2006
Price 370 L.E.
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STANDARD TEST METHOD FOR GRADING SPUN YARNS FOR APPEARANCE
Standard No. 4271 / 2008
Price 280 L.E.
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Determination of thickness, compression and recovery characteristics of textile floor coverings
Standard No. 4272 / 2019
Price 250 L.E.
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Weaving Looms – Definition Of Left And Right Sides
Standard No. 4273 / 2022
Price 250 L.E.
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NON WOVEN BLENDED FABRICS (70% VISCOSE / 30% POLYESTER)
Standard No. 4274 / 2019
Price 265 L.E.
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Filled Transport Packages – Vertical Impact Test By Dropping Packaging - Complete
Total number of standards 12263