GOST 31964-2012 PDF

Full title and description

GOST 31964-2012 — "Macaroni products. Acceptance rules and methods of quality determination." The standard establishes acceptance rules, sampling procedures and laboratory methods for assessing the quality of macaroni and related pasta products.

Abstract

GOST 31964-2012 defines scope, normative references, terms and definitions, rules of acceptance, sampling and preparation of samples, and detailed methods of quality control for macaroni products. Test methods include organoleptic evaluation (color, shape, smell, taste), moisture content, acidity, ash and insoluble ash in 10% HCl, mass fraction of ash, retention of shape after cooking, dry matter lost to cooking water, and detection of metal-magnetic impurities, among others.

General information

• Status: Active / действующий.
• Publication date: Introduced 1 January 2014; published (official issue information) in 2014 (publication entries also cite March 20, 2014 as a publication date in some catalogs).
• Publisher: Published under the GOST system (Russian national/interstate standards management — Rosstandart / EASC framework).
• ICS / categories: 67.060 — Food technology: cereals, pulses and derived products.
• Edition / version: Designation GOST 31964-2012 (original/first introduction effective 2014).
• Number of pages: ~19 pages (commercial catalogues and standards sellers list 19 pages; some listings show 20 pages depending on format).

Scope

The standard applies to macaroni products (pasta) and sets out acceptance rules and the laboratory methods required to determine compliance with quality requirements. It covers sampling, sample preparation and specific analytical and organoleptic test procedures used by manufacturers, inspection bodies and testing laboratories to assess product quality prior to shipment or sale.

Key topics and requirements

• Acceptance rules and lot acceptance procedures (criteria for acceptance/rejection of batches).
• Sampling plans and sample preparation for laboratory testing.
• Organoleptic tests: determination of colour, shape, smell and taste.
• Physical‑chemical analyses: moisture content, acidity (titratable acidity), ash content and insoluble ash in 10% HCl.
• Functional tests: retention of shape after cooking and measurement of dry matter transferred to cooking water (cooking loss).
• Safety/contaminant checks: determination of metal/magnetic impurities.
• Referenced normative documents and definitions used in testing and reporting results.

Typical use and users

Used by pasta and macaroni manufacturers for internal quality control and final product acceptance; by independent testing laboratories and certification bodies performing compliance checks; by food safety and standards authorities for regulatory inspection; and by food buyers, importers and quality assurance teams to verify supplier conformity to defined quality criteria.

Related standards

GOST 31964-2012 superseded earlier national documents on macaroni product quality and acceptance (for example it was introduced in place of earlier standards such as GOST R 52377-2005; catalog records also reference replacement of older GOSTs in this field). Related food‑technology standards include normative documents on sensory evaluation, raw materials (semolina/flour), and methods for specific analytical determinations referenced within the text of GOST 31964-2012.

Keywords

macaroni, pasta, acceptance rules, sampling, quality determination, organoleptic, moisture, ash, acidity, cooking loss, metal impurities, GOST 31964-2012, food technology.

FAQ

Q: What is this standard?

A: It is a GOST (Russian / interstate) standard titled "Macaroni products. Acceptance rules and methods of quality determination" that specifies acceptance criteria and laboratory methods for pasta and macaroni products.

Q: What does it cover?

A: It covers sampling and sample preparation, organoleptic evaluation (colour, shape, smell, taste), physical‑chemical tests (moisture, acidity, ash, insoluble ash), functional tests (shape retention after cooking, dry matter lost to cooking water) and checks for metal/magnetic impurities.

Q: Who typically uses it?

A: Pasta manufacturers, quality-control and R&D laboratories, certification bodies, regulators and commercial purchasers/importers use this standard to assess conformity of macaroni products.

Q: Is it current or superseded?

A: GOST 31964-2012 is listed as an active standard (introduced into effect in 2014) and replaced earlier national standards on macaroni products; users should check national registries for any subsequent amendments or newer replacements when compliance decisions are being made.

Q: Is it part of a series?

A: It is part of the body of GOST / food technology standards covering cereals and cereal products; related documents (sensory evaluation, raw material specifications and analytical methods) are often referenced within the standard or used alongside it.

Q: What are the key keywords?

A: Macaroni, pasta, acceptance rules, sampling, quality determination, organoleptic tests, moisture, ash, acidity, cooking loss, metal impurities, GOST.