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Hydrogen Technologies Standards form the basic framework for market ramp-up
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Climate change Standards and specifications support climate targets
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Smart Farming Standards and specifications are drivers for the digitalization of agriculture
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Projects of ISO/TC 34/SC 4

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Document number	Begin	Title	Comment
ISO/AWI 16002	2025-12-02	Stored cereal grains and pulses - Guidance on the detection of infestation by live invertebrates by trapping More	Comment
DIN EN ISO 5530-1	2025-07-09	Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025 More	Comment
ISO 5530-1	2025-07-03	Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph More	Comment
DIN EN ISO 3093/A1	2025-07-01	Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1 More	Comment
ISO 3093 CD AMD 1	2025-06-16	Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten - Amendment 1 More	Comment
ISO/AWI 25776	2025-05-09	Cereals and pulses - Determination of cyanide - Gas chromatography (GC) method More	Comment
DIN EN ISO 25273	2025-01-24	Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology More	Comment
DIN EN ISO 21415-2	2025-01-24	Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025); German and English version prEN ISO 21415-2:2025 More	Comment
ISO/DIS 21415-2	2025-01-20	Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means More	Comment
ISO/AWI 25273	2024-08-29	Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology More	Comment

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