Projects and standards

Chocolate. General requirements

60.60 Standard published

Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR

60.60 Standard published

Foodstuffs - Detection of food allergens by molecular biological methods - Part 4: Peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR

60.60 Standard published

Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents (ISO 23275-1:2006)

60.60 Standard published

Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents (ISO 23275-2:2006)

60.60 Standard published

Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate

90.93 Standard confirmed

Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — Part 1: Determination of the presence of cocoa butter equivalents

90.93 Standard confirmed

Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — Part 2: Quantification of cocoa butter equivalents

90.93 Standard confirmed