TS 11343

TS 11343 is a terminology standard for the terms and definitions used in wheat flour and flour-based products. It provides a common technical language for professionals working with milling, dough handling, and bakery goods, so that the same expressions are understood consistently across the field.

Why a glossary standard matters

Standards of this kind reduce ambiguity in product names, process names, and property descriptions. In the wheat flour and bakery sector, it is especially important to distinguish between the flour obtained by milling, the dough formed during processing, and the baked goods produced at the end of the chain. Clear terminology supports quality control, production documentation, training, and technical communication.

What this standard covers

The scope is limited to the terms and definitions related to wheat flour and its products; it is a vocabulary document rather than a specification for performance limits or test methods. In general technical context, this subject area includes flour composition, dough rheology, and the structure, volume, and texture of bakery products. Defining these concepts precisely helps create a reliable reference point in reports, specifications, and laboratory records.

The standard reflects established bakery science and cereal technology usage, helping producers, researchers, and users apply the same term with the same technical meaning. That consistency is particularly valuable where flour quality, mixing behavior, and finished product characteristics need to be discussed in a controlled and comparable way.