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Recreational diving services - Requirements and guidance on sustainable practices in recreational diving (ISO…

Overview EN ISO 21416:2019 (ISO 21416:2019) - Recreational diving services - specifies requirements and provides guidance on environmentally sustainable practices in recreational diving. Published by…

Recreational diving services - Requirements for training on environmental awareness for recreational divers (…

Overview EN ISO 21417:2019 - Recreational diving services: Requirements for training on environmental awareness for recreational divers is an ISO standard adopted by CEN that specifies requirements f…

Recreational diving services - Requirements and guidance on environmentally sustainable practices in recreati…

Overview EN ISO 21416:2019 (ISO 21416:2019) - Recreational diving services - specifies requirements and provides guidance on environmentally sustainable practices in recreational diving. Published by…

Recreational diving services - Requirements for training on environmental awareness for recreational divers (…

Overview EN ISO 21417:2019 - Recreational diving services: Requirements for training on environmental awareness for recreational divers is an ISO standard adopted by CEN that specifies requirements f…

Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:…

Overview EN ISO 21415-1:2007 (identical to ISO 21415-1:2006) defines a manual washing‑out method for determining the wet gluten content of wheat and wheat flour (Triticum aestivum L. and Triticum dur…

Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven dryin…

Overview EN ISO 21415-3:2007 (ISO 21415-3:2006) specifies a laboratory method for determining dry gluten content by drying a ball of wet gluten in an oven. Adopted by CEN as EN ISO 21415-3:2007, this…

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid dryin…

Overview SIST EN ISO 21415-4:2007 specifies a rapid method for the determination of dry gluten content in wheat and wheat flour. This European Standard, developed by CEN and based on ISO 21415-4:2006…

Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven dryin…

Overview EN ISO 21415-3:2007 (ISO 21415-3:2006) specifies a laboratory method for determining dry gluten content by drying a ball of wet gluten in an oven. Adopted by CEN as EN ISO 21415-3:2007, this…

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid dryin…

Overview EN ISO 21415-4:2007 specifies a rapid method for the determination of dry gluten content in wheat and wheat flour. This European Standard, developed by CEN and based on ISO 21415-4:2006, ena…

Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:…

Overview EN ISO 21415-1:2007 (identical to ISO 21415-1:2006) defines a manual washing‑out method for determining the wet gluten content of wheat and wheat flour (Triticum aestivum L. and Triticum dur…

Documentation -- Abstracts for publications and documentation

Overview ISO 214:1976 - Documentation: Abstracts for publications and documentation provides internationally recognised guidelines for the preparation and presentation of abstracts (referred to in th…

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means

Wheat and wheat flour. Gluten content - Determination of wet gluten and gluten index by mechanical means

1 Scope This part of ISO 21415 specifies a method for determining the content of wet gluten and the gluten index for wheat flours ( Triticum aestivum L. and Triticum durum Desf.) by mechanical means.…

Wheat and wheat flour. Gluten content - Determination of wet gluten and gluten index by mechanical means

1 Scope This document specifies a method for determining the content of wet gluten and the gluten index for wheat flours ( Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This doc…

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical m…

Overview EN ISO 21415-2:2026 – Wheat and Wheat Flour: Gluten Content – Part 2: Determination of Wet Gluten and Gluten Index by Mechanical Means is a key international standard developed by CEN, based…

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical m…

Overview ISO 21415-2:2026 specifies standardized methods for the determination of wet gluten content and the gluten index in wheat and wheat flour using mechanical means. Developed by the Internation…

Documentation — Abstracts for publications and documentation

Overview ISO 214:1976 - Documentation: Abstracts for publications and documentation provides internationally recognised guidelines for the preparation and presentation of abstracts (referred to in th…

Manual methods for the measurement of a groundwater level in a well

Overview ISO 21413:2005 - "Manual methods for the measurement of a groundwater level in a well" - specifies standardized procedures and minimum accuracy requirements for manual groundwater level meas…

Lifting hooks — General characteristics

Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical m…

Overview SIST EN ISO 21415-2:2026 – Wheat and Wheat Flour – Gluten Content – Part 2: Determination of Wet Gluten and Gluten Index by Mechanical Means provides a standardized method for determining th…

Recreational diving services — Requirements for training on environmental awareness for recreational divers

Overview - ISO 21417:2019 (Recreational diving services) ISO 21417:2019 specifies requirements for training programmes on environmental awareness for recreational divers. It defines the competencies,…

Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven dryin…

Overview ISO 21415-3:2006 defines an oven-drying method to determine dry gluten from wet gluten obtained according to ISO 21415-1 or ISO 21415-2. The procedure yields the dry gluten content of a whea…

Recreational diving services — Requirements and guidance on environmentally sustainable practices in recreati…

Overview ISO 21416:2019 - Recreational diving services - Requirements and guidance on environmentally sustainable practices in recreational diving - provides requirements and practical guidance for s…

Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid dryin…

Overview ISO 21415-4:2006 - "Wheat and wheat flour - Gluten content - Part 4" specifies a rapid drying method for determining dry gluten from wet gluten obtained according to ISO 21415-1 or ISO 21415…

Wheat and wheat flour. Gluten content. Determination of wet gluten by a manual method.

Recreational diving services. Requirements for training on environmental awareness for recreational divers.

Manual methods for the measurement of a groundwater level in a well.

Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means.

Recreational diving services. Requirements and guidance on environmentally sustainable practices in recreatio…

Wheat and wheat flour. Gluten content. Determination of dry gluten from wet gluten by a rapid drying method.

Wheat and wheat flour. Gluten content. Determination of dry gluten from wet gluten by an oven drying method.

Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method

Overview ISO 21415-1:2006 - "Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method" - defines a validated manual washing‑out procedure to determine the wet g…

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical m…

Overview ISO 21415-2:2015 specifies a laboratory mechanical method for determining wet gluten content and the gluten index in wheat flours (Triticum aestivum L. and Triticum durum Desf.). The standar…