Includes standardized methods for testing the physical firmness of the margarine at specific temperatures. 3. Storage and Logistics
For frying, baking, and the production of confectionery or bakery items.
To access the full text of the active margarine standard or the 2017-dated standards often confused with it, you can use these official portals:
The standard you are looking for is most likely , as there is currently no active standard numbered "GOST 32188-2017". In 2017, related standards like GOST 34188-2017 (for fish preserves) and GOST 7.32-2017 (for report formatting) were released, which sometimes leads to numbering confusion in searches.
View the full text and amendments on Docs.cntd.ru or download the technical PDF from Files.Stroyinf.ru .
Used in the canning, concentrate, and milk industries. 2. Key Quality Indicators
Under this GOST, products are evaluated on several physical and chemical metrics:
The melting temperature is strictly regulated, usually falling between 27°C and 36°C to ensure the right consistency and "mouthfeel".
