GOST 26574-2017 PDF

Full title and description

GOST 26574-2017 — "Мука пшеничная хлебопекарная. Технические условия" (English: "Wheat bakery flour. Specifications"). The standard defines technical requirements, acceptance and test methods, marking, packaging, storage and transportation rules for wheat bakery (baker's) flour produced from soft wheat or from soft wheat containing no more than 5 % durum (hard) wheat.

Abstract

This interstate (GOST) standard establishes quality and safety requirements for wheat bakery flour intended for bread-making and related bakery products. It specifies compositional limits, organoleptic and physico‑chemical parameters, sampling and control procedures, and rules for packaging and labelling to ensure consistent product quality across producers and trade. The document replaced earlier national versions of the same standard and was introduced for use at the beginning of 2019.

General information

• Status: Active / in force (interstate standard introduced and applied).
• Publication date: introduced 2019-01-01 (approved in 2017; date of introduction into force 1 January 2019).
• Publisher: Interstate (GOST) system — developed/published as a Межгосударственный стандарт under the EASC / national registration via the Federal Agency for Technical Regulation and Metrology (Rosstandart) and member national bodies.
• ICS / categories: 67.060 — Food technology; cereals, pulses and products of their processing.
• Edition / version: Edition 2017 (GOST 26574-2017), replaces GOST 26574-85 (earlier edition).
• Number of pages: Commercial listings show the standard text packaged as approx. 16–20 pages depending on format/translation (Russian original commonly distributed as 16–20 pages). Users should refer to the official copy for exact pagination.

Scope

The standard applies to wheat bakery flour produced from soft wheat (and mixes containing up to 5 % durum wheat) intended for baking. It covers technical and safety requirements (composition, moisture, ash, gluten and other quality parameters), organoleptic characteristics, methods of sampling and testing, acceptance rules, marking, packaging, storage and transportation requirements for commercial trade and industrial use. It is intended for use by millers, food manufacturers, testing laboratories and regulatory bodies across states adopting the interstate standard.

Key topics and requirements

• Definitions and classification of wheat bakery flour grades and intended uses.
• Essential quality parameters: moisture content, ash content (mineral matter), gluten quantity/quality, protein indicators and organoleptic properties (colour, taste, smell).
• Requirements for raw-material composition (soft wheat basis; durum wheat limited to ≤5%).
• Sampling and test methods — references to established GOST methods for laboratory determination (e.g., methods for protein, ash, gluten, falling number, pesticide residues and contaminants).
• Acceptance rules, marking, packaging and storage/transport conditions to preserve quality and ensure traceability.
• Safety and sanitary requirements, including limits or testing for certain contaminants (heavy metals, mycotoxins, pesticide residues) as referenced to relevant test standards.

Typical use and users

Milling companies and grain processors use the standard to classify and certify bakery flours; industrial and artisan bakeries use it to select suitable flour for bread production; quality control and testing laboratories use the referenced methods to verify compliance; food safety and regulatory authorities use it as a normative reference for inspection, trade and import/export control. Traders and exporters/importers reference the GOST designation on commercial documentation where applicable.

Related standards

The standard references and is associated with numerous GOSTs covering test methods and related cereal products, for example: GOST 27494 (methods for ash determination), GOST 26361 (whiteness of flour), GOST 27669 / 27676 (experimental baking and sampling methods), and other food‑safety and measurement standards used for contaminant testing and measurement uniformity. It also replaced the older GOST 26574-85 and aligns with other cereal-flour specifications such as GOSTs for triticale and rye flours.

Keywords

wheat bakery flour; wheat flour; baker's flour; specifications; technical conditions; GOST 26574-2017; quality parameters; moisture; ash; gluten; sampling; test methods; packaging; storage.

FAQ

Q: What is this standard?

A: GOST 26574-2017 is an interstate (GOST) technical standard titled "Wheat bakery flour. Specifications" that sets quality, safety and commercial requirements for wheat bakery (baker's) flour.

Q: What does it cover?

A: It covers scope and definitions, physical and chemical quality criteria (moisture, ash, gluten/protein, organoleptic characteristics), sampling and testing methods, acceptance rules, marking, packaging, storage, transportation and references to specific analytical methods and safety limits.

Q: Who typically uses it?

A: Millers, bakers, food manufacturers, quality-control laboratories, regulatory and inspection bodies, and commercial traders/exporters/importers involved with wheat flour products in jurisdictions that adopt or reference the interstate GOST.

Q: Is it current or superseded?

A: The 2017 edition (GOST 26574-2017) was introduced into force 1 January 2019 and superseded the older 1985 edition (GOST 26574-85). Current listings show it as the active normative document; users should consult their national registry or the official published text to confirm the latest amendments or corrections before use.

Q: Is it part of a series?

A: It is part of the family of GOST standards for cereal and milled products (ICS 67.060) and is cross‑referenced with other flour and cereal product standards and analytical-method standards used across the interstate system. Related documents include GOSTs for rye and triticale flours and multiple referenced test-method standards.

Q: What are the key keywords?

A: Wheat bakery flour, baker's flour, specifications, technical conditions, moisture, ash, gluten, sampling, test methods, GOST 26574-2017.