Archived AACC International Methods

The following methods have been archived since 2000.

AACC Method 54.21.01: Farinograph Method for Flour
Revised and replaced by AACC International Method 54.2102 and 54.22.01 in January 6, 2011.

AACC Method 10-52: Baking Quality of Cookie Flour—Micro Method
Revised and replaced by AACC International Method 10-52.03 in December 2008.

AACC Method 46-10.01: Crude Protein—Improved Kjeldahl Method
This method contains the use of hazardous chemicals.

Note that revised methods are indicated by a numeric suffix. For instance, Method 02-01.02, the Fat Acidity—General Method replaced Method 02-01 in 1984.

List of Deleted Methods