{"id":388,"date":"2026-03-28T11:03:29","date_gmt":"2026-03-28T16:03:29","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=388\/"},"modified":"2026-03-28T11:03:29","modified_gmt":"2026-03-28T16:03:29","slug":"gost-r-52189-2003-wheat-flour","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/gost-r-52189-2003-wheat-flour\/","title":{"rendered":"GOST R 52189-2003 Wheat Flour"},"content":{"rendered":"<p><strong>GOST R 52189-2003 &#8220;Wheat flour. General specifications&#8221;<\/strong> is the Russian national standard covering wheat flour intended for use in bread baking, confectionery, pasta production, and other food manufacturing sectors. This standard establishes the classification, quality requirements, testing methods, and labeling rules for wheat flour.<\/p>\n<h2>Classification<\/h2>\n<p>Wheat flour is classified by type (bread flour from common wheat vs. macaroni flour from durum wheat) and by grade. The standard defines the following grades for bread wheat flour:<\/p>\n<ul>\n<li><strong>Extra grade (\u042d\u043a\u0441\u0442\u0440\u0430)<\/strong> \u2014 the finest and whitest flour with the lowest ash content<\/li>\n<li><strong>Top grade (\u0412\u044b\u0441\u0448\u0438\u0439 \u0441\u043e\u0440\u0442)<\/strong> \u2014 fine white flour widely used in confectionery and premium bakery<\/li>\n<li><strong>First grade (1-\u0439 \u0441\u043e\u0440\u0442)<\/strong> \u2014 general-purpose flour for bread and bakery products<\/li>\n<li><strong>Second grade (2-\u0439 \u0441\u043e\u0440\u0442)<\/strong> \u2014 darker flour with higher ash and fiber content<\/li>\n<li><strong>Wallpaper (\u041e\u0431\u043e\u0439\u043d\u0430\u044f)<\/strong> \u2014 whole-grain flour with the highest ash and fiber content<\/li>\n<\/ul>\n<h2>Key quality parameters<\/h2>\n<p>The standard specifies requirements for:<\/p>\n<ul>\n<li><strong>Organoleptic properties:<\/strong> color, odor, taste, and the absence of foreign particles, crunchiness, or mustiness<\/li>\n<li><strong>Moisture content:<\/strong> not more than 15.0%<\/li>\n<li><strong>Ash content<\/strong> (on dry basis): varies by grade \u2014 from 0.45% (Extra) to 2.0% (Wallpaper)<\/li>\n<li><strong>Gluten content and quality:<\/strong> minimum wet gluten content ranges from 20% (second grade) to 28% (top grade); gluten quality is measured by deformation on the IDK instrument<\/li>\n<li><strong>Particle size:<\/strong> specified by sieve residue limits for each grade<\/li>\n<li><strong>Metallic impurities:<\/strong> maximum limits per kg<\/li>\n<li><strong>Pest infestation:<\/strong> not permitted<\/li>\n<\/ul>\n<p>The standard references test methods defined in related GOST standards for moisture, ash, gluten, falling number, whiteness, and microbiological analysis.<\/p>\n<p>This summary is provided for informational purposes. For an officially certified copy, contact your regional standards authority.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GOST R 52189-2003 &#8220;Wheat flour. General specifications&#8221; is the Russian national standard covering wheat flour intended for use in bread baking, confectionery, pasta production, and other food manufacturing sectors. This standard establishes the classification, quality requirements, testing methods, and labeling rules for wheat flour. Classification Wheat flour is classified by type (bread flour from common&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/gost-r-52189-2003-wheat-flour\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">GOST R 52189-2003 Wheat Flour<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[2,10],"tags":[35,28,191],"class_list":["post-388","post","type-post","status-publish","format-standard","hentry","category-documentation","category-gost","tag-gost","tag-raw-materials","tag-wheat-flour"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>GOST R 52189-2003 Wheat Flour - Standard Summary<\/title>\n<meta name=\"description\" content=\"GOST R 52189-2003 covers wheat flour specifications. 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