What is ISO 16624 about?

ISO 16624 specifies a method for determining colour in durum wheat semolina and wheat flour by diffuse reflectance colorimetry.

It applies to industrial semolina and flour.

The ISO 16624 standard does not specify any methods for sampling specimens before testing

The method described in ISO 16624 can be applied to flour obtained from an experimental mill.

Who is ISO 16624 for?

ISO 16624 on wheat flour and durum wheat semolina are useful for:

Food technologists
Chemical Engineers
Wheat and durum processing mills
Quality assurance department in food industries
Food and safety department

Why should you use ISO 16624?

Colorimetry is a scientific technique that is used to determine the concentration of coloured compounds.

ISO 16624 provides different procedures and methods to test and determine the presence of added colours in wheat flour and durum wheat semolina.

Using ISO 16624, the manufacturers will benefit from the colorimeter calibration process. Manufacturers should supply opaque stable materials samples for the calibration of the colorimeter. When the colorimeter is used, further calibration can be performed using a reference sample for better measurement accuracy which will save a lot of time and resources.

Overall, ISO 16624 provides methods and procedures to test the presence of added colours in flour, which leads to better quality flour products.

BS EN ISO 16624:2020

Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry

Current

Published:

31 Mar 2020