GB/T 47387-2026

Upcoming

Whole wheat flour

全麦粉

Standard Type

GBT

ICS

67.060

CCS

X 11

Status

Upcoming

Issue Date

2026-04-30

Implementation

2026-11-01

Centralized Committee

国家粮食和储备局

Issuing Authority

国家市场监督管理总局、国家标准化管理委员会

Application Summary AI generated

GB/T 47387-2026 specifies the definition, quality requirements, testing methods, and labeling for whole wheat flour. It is applied in the Chinese food industry to regulate the production and sale of whole wheat flour, ensuring consistent nutritional content and processing characteristics for bakery products, noodles, and other grain-based foods. The standard is also used by food safety authorities and procurement professionals to verify product compliance during market inspections and supply chain audits.

Related Standards

GB/T 47389-2026 Quick frozen corn ear GB/T 18810-2002 Husked rice GB/T 18415-2001 Methods of determination for benzoyl peroxide in wheat flour GB/T 8613-1999 Maize for starch fermentation industry GB/T 17893-1999 High quality wheat--Weak gluten wheat GB/T 17892-1999 High quality wheat--Strong gluten wheat GB/T 17891-1999 High quality paddy GB/T 15403-1994 Determination of cresol red index for soya bean products

Content extracted by AI. Not officially verified.