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67.100.40 - Ice cream and ice confectionery

ICS 67.100.40 Details

Ice cream and ice confectionery

Speiseeis

Cremes glacees et glaces

Sladoled in ledene slaščice

General Information

Parent
67.100 - Milk and milk products

Frequently Asked Questions

ICS 67.100.40 is a classification code in the International Classification for Standards (ICS) system. It covers "Ice cream and ice confectionery". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.

There are 15 standards classified under ICS 67.100.40 (Ice cream and ice confectionery). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.

The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.

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Standardization Organization
Technical Committee
Directive
Mandate
50
CEN
EN ISO 7328:2008(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)
SIST EN ISO 7328:2009

ISO 7328¦IDF 116:2008 specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes.
The method is also applicable to concentrated and dried ice mixes.
The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of these constituents makes the Roese-Gottlieb method unsuitable.

  • Standard
    23 pages
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SIST
SIST EN ISO 7328:2009(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)
EN ISO 7328:2008

ISO 7328¦IDF 116:2008 specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes.
The method is also applicable to concentrated and dried ice mixes.
The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of these constituents makes the Roese-Gottlieb method unsuitable.

  • Standard
    23 pages
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    1 day
ISO
ISO 3728:2004(Main)
Ice-cream and milk ice — Determination of total solids content (Reference method)

ISO 3728|IDF 70:2004 specifies a reference method for the determination of the total solids content of ice-cream, milk ices and similar products.

  • Standard
    5 pages
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    5 pages
    French language
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ISO
ISO 5765-1:2002(Main)
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

ISO 5765-1|IDF 79-1:2002 specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.

  • Standard
    14 pages
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  • Standard
    15 pages
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ISO
ISO 5765-2:2002(Main)
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

ISO 5765-2|IDF 79-2:2002 specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.

  • Standard
    14 pages
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    15 pages
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CEN
FprEN 16878(Main)
Food processing machinery - Combined machines and batch freezers - Safety and hygiene requirements
SIST EN 16878:2018

This document applies to discontinuous combined machines and batch freezers as described in 3.2.
The document applies to fixed and movable machinery (not designed to be moved during operation), with a capacity of not more than 200 l.
This document deals with all significant hazards, hazardous situations and events relevant to the machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This document deals with the hazards which can arise during transport, assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and scrapping of the machine.
This document does not give requirements for heating and cooling equipment.
This document is not applicable to machines which are manufactured before the date of publication of this document by CEN.

  • Draft
    46 pages
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CEN
FprEN 16876(Main)
Food processing machinery - Soft ice cream machines - Safety and hygiene requirements
kSIST FprEN 16876:2017

This European Standard applies to machines of handling and delivery of soft ice cream, frozen yogurt, milk shake machinery and other food products as chocolate and pastry, as described in Clause 3.
The European Standard applies to fixed and movable machinery (not designed to be moved during operation), with a rated capacity of not more than 150 kg/h.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during transport, assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and scrapping of the machine.
This European Standard covers the following types of machines:
-   soft ice cream, frozen yogurt and milk shake machinery;
This European Standard does not apply to equipment feeding and dosing, equipment, supply of inert gas and heating and cooling equipment and any extraction (container, extraction belt, etc.).
This European Standard is not applicable to machines which are manufactured before the date of publication of this European Standard by CEN.

  • Draft
    44 pages
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SIST
kSIST FprEN 16876:2017(Main)
Food processing machinery - Soft ice cream machines - Safety and hygiene requirements
FprEN 16876

This European Standard applies to machines of handling and delivery of soft ice cream, frozen yogurt, milk shake machinery and other food products as chocolate and pastry, as described in Clause 3.
The European Standard applies to fixed and movable machinery (not designed to be moved during operation), with a rated capacity of not more than 150 kg/h.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during transport, assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and scrapping of the machine.
This European Standard covers the following types of machines:
-   soft ice cream, frozen yogurt and milk shake machinery;
This European Standard does not apply to equipment feeding and dosing, equipment, supply of inert gas and heating and cooling equipment and any extraction (container, extraction belt, etc.).
This European Standard is not applicable to machines which are manufactured before the date of publication of this European Standard by CEN.

  • Draft
    44 pages
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ASTM
ASTM F2432-04(Specification)
Standard Specification for Ice Making Machines, Icemaker-Dispensers, and Ice Dispensing Equipment

ABSTRACT
This specification covers the design, performance, and certification requirements pertinent to the construction of commercial automatic ice making machines used in manufacturing and processing ice, including the attached equipment used in storing and dispensing the produced ice for human consumption. This specification does not apply to icemakers of the tray type, ice vending machines, icemakers and icemaker kits used in household refrigerators or freezers, and block ice manufacturing plants. The ice machines covered here are classified into the following types, grades, classes, and styles: Type I—ice machine with or without ice storage bin; Type II—icemaker-dispenser machine; and Type III—ice dispenser; Grade 1—self-contained air-cooled condenser; Grade 2—self-contained water-cooled condenser; Grade 3—remote water-cooled; and Grade 4—remote air-cooled; Class A—cubed ice; Class B—flaked ice; Class C—nugget ice; and Class D—other ice shapes; Style 1—corrosion-resisting steel cabinet; Style 2—carbon steel cabinet; and Style 3—plastic cabinet. Representative production models of the ice making machines shall pass the performance and operational tests, and should function satisfactorily as specified.
SCOPE
1.1 This specification covers requirements for commercial automatic ice making equipment. It covers the equipment and devices used in manufacturing and processing ice for human consumption and the attached equipment used in storing and dispensing ice in connection with this equipment.
1.2 This specification does not apply to icemakers of the tray type, ice vending machines, or icemakers and icemaker kits used in household refrigerators or freezers. This specification is not intended to cover block ice manufacturing plants.
1.3 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parenthesis are provided for information only.

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    6 pages
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SIST
SIST EN ISO 7328:2000(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:1999)
EN ISO 7328:1999

Migrated from Progress Sheet (TC Comment) (2000-07-10): Shall be // at formal vote level glg/98_02_06

  • Standard
    16 pages
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CEN
EN ISO 7328:1999(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:1999)
SIST EN ISO 7328:2000

Migrated from Progress Sheet (TC Comment) (2000-07-10): Shall be // at formal vote level glg/98_02_06

  • Standard
    16 pages
    English language
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    1 day
ISO
ISO 7328:2008(Main)
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)

ISO 7328¦IDF 116:2008 specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes. The method is also applicable to concentrated and dried ice mixes. The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of these constituents makes the Roese-Gottlieb method unsuitable.

  • Standard
    15 pages
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  • Standard
    15 pages
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ISO
ISO 7328:1999(Main)
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)
  • Standard
    14 pages
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    15 pages
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ISO
ISO 7328:1984(Main)
Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method)
  • Standard
    8 pages
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    8 pages
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ISO
ISO 3728:1977(Main)
Ice cream and milk ice — Determination of total solids content (Reference method)

Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.

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    3 pages
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    3 pages
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    3 pages
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    3 pages
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    3 pages
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    3 pages
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