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IS 12516

IS 12516 — Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision)

IS 12516 is an Indian Standard titled Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision), classified under Agriculture, Agricultural Products and Implements and administered by the Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Health and Family Welfare. Certification is voluntary.

IS Number
IS 12516
Status
0
Certification
Voluntary
Ministry
Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Health and Family Welfare
Committee
Foodgrains, Allied products and Ready-to-Eat Foods
Type
Methods of tests

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What is IS 12516?

IS 12516 is an Indian Standard published by the Bureau of Indian Standards (BIS) under the title Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision). It falls under the <strong>Agriculture, Agricultural Products and Implements</strong> group and is administered by the Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Health and Family Welfare. Certification under this standard is voluntary.

How to get certified for IS 12516

  1. 1
    Apply online — Submit the BIS portal application with product details, factory information, and test reports.
  2. 2
    Lab testing — Submit product samples to a BIS-recognised testing laboratory for evaluation against the standard.
  3. 3
    Factory inspection — A BIS officer visits your manufacturing facility to verify quality control systems.
  4. 4
    Licence grant — On approval, BIS issues the licence. You may then affix the ISI Mark on compliant products.
View official document on bis.gov.in →

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