We are pleased to announce 2 new ICC Standards which have been adopted officially end of last year:

ICC DRAFT STANDARD No. 189 "Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal"

and

ICC STANDARD No. 186 "Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC"

These Standards are available in the online store and can be immediately downloaded!

ICC Members get discounts on Standards purchases - contact us!