June 24, 2022, Russian Federal Bureau of Technical Regulations and Metrology issued "Bakery Products - Acceptance Rules, Sampling Methods, Sensory Indicators and Product Quality Determination Method" (Standard Number: GOST5667-2022), "Bakery Products - Method for Determination of Fat Content" (Standard number:  Gost5668-2022) and Bakery Products - Determination of Sugar Content (Standard No. Gost5672-2022), since July 1, 2023 into effect.  Including:  
 
(1) Bakery Products - Acceptance Rules, Sampling Methods, Sensory Indicators and Product Quality Determination Method is applicable to bakery products, including baked semi-finished products.  The rules of acceptance, sampling methods and physical, chemical, sensory and other safety indicators of the products are stipulated.   (2) Bakery Products - Method for Determination of Fat Content is applicable to bakery products.  The methods of gravimetric method, refraction method, butyric acid method and near infrared ray (NIR)spectroscopy method were established.  If there are differences in the above detection methods, the extracted gravimetric method should be used to test the samples to determine;  
 
(3) Bakery Products - Determination of Sugar Content is applicable to the determination of sugar content in bakery products, methods including Bertrand method, accelerated thermal titration method and near infrared ray spectroscopy method.  The Bertrand method is used for final determination when there is disagreement about the sugar content.