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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 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 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
ISO/DIS 7304-1	2024-03-13	Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method More	Comment
DIN EN ISO 16634-2 rev	2023-11-07	Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products More	Comment
ISO/CD 16634-2	2023-10-24	Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products More	Comment
ISO 4112	2023-10-24	Cereals and pulses - Guidance on measurement of the temperature of grain stored in bulk More	Comment
DIN EN ISO 5530-1	2018-03-14	Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025 More	Comment

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