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EN 1674:2000+A1:2009 Standard

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  Keywords:

#dough #making #operation #rolling #generally

This standard is superseded by:
  •   EN 1674:2015
  •   This standard is no longer addressed in the last official Journal publication of the "2026-09-07 ". This standard is addressed for the last time in the official journal publication of the "2016-01-15"

      Directive

    Machinery (MD) Directive (2006/42/EC)

      Last Official Journal reference

    Friday 15th of January 2016

      Description:

    Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements

      Purpose

    This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically.

      Publication

    Wednesday 26th of May 2010

      Cessation

    This standard has been withdrawn on 2016-03-31

      Amendment

    This standard is an amendment for "EN 1674:2000"

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