Cereals, pulses and derived products

This Jordanian standard is concerned with the requirements that must be met by barley grains of various varieties (six rows, two rows) used for human consumption, and it does not include scrapped barley and black barley. (Published Document (JS))

This Jordanian standard is specify the requirements of bread of all types and ingredients mentioned in this Jordanian standard. (Published Document (JS))

0 (Published Document (JS))

This Jordanian standard is specify the requirements to be met in halawa tahenia, spreadable halawa, and halawa shaar . (Published Document (JS))

This Jordanian standard is specify the method of examining the content of glucosidic hydroxyanic acid (Published Document (JS))

This Jordanian standard is specify the method of determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products ـــ High-performance liquid chromatographic method (Published Document (JS))

This Jordanian standard is specify the requirements for wheat semolina intended for human consumption and does not include semolina prepared for non-food industrial uses or animal feed. (Published Document (JS))

This Jordanian standard is concerned with the requirements of various forms of dry pasta such as pasta, spaghetti, barley, etc., and does not include other types of pastes not covered in clause 3.1 of this Jordanian standard. (Published Document (JS))

This Jordanian standard is concerned with the requirements that must be met in the product of chickpeas packed with tahini for direct consumption. (Published Document (JS))

This Jordanian standard specify requirements that must be provided in food starch of the types mentioned in this Jordanian Standard, and does not include modified starch. (Published Document (JS))

This Jordanian standard is specify requirements that must be provided in wheat flour defined in this Jordanian standard, prepared for the purposes of direct sales to the consumer, or for use in other food products. (Published Document (JS))

This Jordanian Standard specifies a reference method for the determination of moisture content of maize grains and ground whole maize. (Published Document (JS))

This Jordanian standard is concerned with the requirements must be met in fava beans packaged prepared for direct consumption, and also contain packaging, label and methods of sampling and inspection items. (Published Document (JS))

This Jordanian standard is specifies requirements that must be provided in sesame seeds for human consumption (Published Document (JS))

This Jordanian standard is specifies requirements that must be provided in dry pulses, whole or removed the crust or ordnance (crushed) or broken intended for human consumption. (Published Document (JS))

This Jordanian standard is specifies requirements that must be provided in the frozen dough prepackaged for use in the preparation of pies, pastries, sweets and specializes cake dough or frozen bread. (Published Document (JS))

This Jordanian standard is specifies requirements that must be provided in wheat grains from the varieties in clause 3-1 intended for human consumption. (Published Document (JS))

This Jordanian standard is specifies requirements that must be provided in the following varieties of rice: rice paddies, peeled, boiled rice, milled rice, milled rice boiled fit for human consumption. (Published Document (JS))

This Jordanian standard is specify the requirements of halawa tahenia, spreadable halawa tehina, and "Like hair" halawa tahenia (Withdrawn Document)

This standard is concerned with the requirement that should be available in biscuits (Published Document (JS))

This Jordanian standard is specify the requirements of tehena manufactured from sesame seeds. (Published Document (JS))

This standard is concerned with the requirement that should be available in puffed corn and crispy puffed corn chips (Published Document (JS))

This standard is concerned with the requirement that should be available in wheat for human consumption. (Withdrawn Document)

This standard is concerned with the requirement that should be available in tortilla and taco chips (Published Document (JS))

This standard is concerned with the requirement that should be available in corn flakes (Published Document (JS))

This Jordanian standard specifies the provisions needed to be in dry soup and does not include those soups that contains meat or chicken and meat broth (Published Document (JS))

This standard is specification requirements should be available in the bulgur wheat "soft and hard" (Published Document (JS))

This part of Jordanian Standard specifies a manual washing out method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the specification given in Table B.1. (Published Document (JS))

This standard determines conditions of wheat flour ready for human consumotion, of uses in other food products does not include the type of wheat flour (Withdrawn Document)

This part of standard specifies a method for the detemination of the wet gluten content of wheat flour bu mechanical means. (Published Document (JS))

This standard describes the determination of the alpha-amylase activity of cereals by the Falling Number method according to Hagberg-Perten (Published Document (JS))

This standard specification requirements must be met by a combination Cake (species which only requires addition of liquids and / or eggs when preparing the preparation according to the instructions shown on the card statement packaging) (Published Document (JS))

This standard specifies amethod for determining the ash yielded by cereals, pulses and their milled products for human consumption. (Published Document (JS))

This part specifies manual washing out method for the determination of the wet gluten content of wheat flour. This method is dorectly applicable to flour. (Published Document (JS))

Concern test method & sampling for tehna and halawa tehenia (Published Document (JS))

This standard responsible for the specification requirements to be provided in various forms of pasta (pasta), such as dry pasta and noodle and Sbajiti. (Withdrawn Document)

This standard spcifies in the provision needed to be in the corn intended for humen consumption and does not include processed corn. (Published Document (JS))

This standard concerns specifications that should exist in oats. (Published Document (JS))

This standard specifies the terminology, transport, storage, laabelling, and hygiene requirementof wafer biscuit (Published Document (JS))

Concern swhite or yellow canned sweet corn seeds (Published Document (JS))

This standard concern the terminology, canning, lablling , storsge of semolina (Withdrawn Document)

this standard specifies the essential requirement of wheat bread. (Withdrawn Document)

This standard concerns standard equirements, condition,storage and labelling must be in the corn flakes. (Withdrawn Document)

This standard concerns classification and storge condition and hygienic requirementsof barley, it doesnot include unshelled and black barley. (Withdrawn Document)

this standarad concerns specifications of dried legumes,either full or two parts ready for human consumption (Withdrawn Document)

This standard determines conditions of wheat flour ready for human consumotion , which is prepared from Triticum aestivum and the kind Triticum compactum Host or amixture of both (Withdrawn Document)

This standard specifies requirements which must be available in canned foul medammes. (Withdrawn Document)

This standrad determines specifications of puffed corn. (Withdrawn Document)

This standard gives specifications that must exist in rice of the following types : husked rice, boiled husked rice, beatenedc rice , and parboiled beatened rice suitable for human consumption. (Withdrawn Document)

Specifies the reference method for determining the nature and number of hidden insects in a sample of cereals or pulses. (Published Document (JS))

Specifies five rapid methods for estimating the degree of or detecting the presence of hiden insect in fastation in a sample of cereal or pules (Published Document (JS))

Specifies requirements for the automatic sampling, by mechanical means, of cereals (as grain) or of milled cereal products moving in bulk, for assessment of their quality (Published Document (JS))

Estableshes the general principles of methods of determining hidden insect infestation in cereals and pulses (Published Document (JS))

Specifies a method for determining the content of impurities of animal origin in wheat flours, with or without additives (Published Document (JS))

Specifies general conditions relating to sampling for the assessment of quality of cereals, pulses and milled products (Published Document (JS))

Specifies Halawa tahena specifications (Withdrawn Document)

Specifies canned chick peas with tehena (Withdrawn Document)

Concerns methods of sampling and testing for wheat flour (Published Document (JS))

Specifies tehena which is made from sesame seed (Withdrawn Document)

this standard gives guidance on means of controlling attack by pests on cereals & pulses in storage (Published Document (JS))

this standard gives guidance to the problems of keeping cereals (Published Document (JS))

Specifies a method for the enumeration of bacteria, yeast and moulds in cereal (Published Document (JS))

this standard gives guidance on the choice of method of storage of cereals & pulses & on pracical recommendations for good storage (Published Document (JS))

Specifies methods of samling cereals and pulses, in bags or in bulk for the determination of hidden insect infestation (Published Document (JS))

Concerns barly and its classifications and storage conditions and higienic requirements (Withdrawn Document)

concerns different types of biscuits. (Withdrawn Document)

This Standard specifies a routine reference method for the determination of the moisture content of cereals and cereal products. (Published Document (JS))

Specifies a method for thedetermination of wet gluten in wheat flour (Withdrawn Document)

Specifies a method for the determination of the wet gluten content inwheat (Triticum a estrum L.) flour by mechanical means (Withdrawn Document)

Specifies a method for the determination ofthe mass of 1000 grains of cereals and pulses (Published Document (JS))

Specifies a method for the determinationof ash yielded by cereals and milled cereal products intended forhuman consumption (Withdrawn Document)

Specifies a method for the determination of the fallingnumber of cereals, as a measure of alpha-amylase activity (Withdrawn Document)

Concerns canned foul medames;definitions, optional additions, standard and hygienic requirements and labelling (Withdrawn Document)

Specifies the basic reference method for the determination of themoisture content of cereals and cereal products (Published Document (JS))

This standard giConcerns different types of rice; thier definitions, standard requirements, packaging and labelling (Withdrawn Document)

Specifies a method for the determination of the fatacidity of milled cereal products (Published Document (JS))

Specifies a method for thedetermination of the total fat content of cereals and cereal productsintended for human consumption, including baked products and pasta (Published Document (JS))

Specifies a method for thedetermination of dry gluten in wheat flour (Withdrawn Document)