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Basic Details/ मूल ब्यौरा

IS Number/आईएस संख्या : IS 13266:1991

Reaffirmed but not taken up for revision

IS Title/आईएस शीर्षक : Instant curried dal mix - Specification

Superseding IS/सुपरसीडिंग आईएस : None

Degree of Equivalence/समतुल्यता स्तर : Indigenous

Number of Revisions/पुनरीक्षणों की संख्या : New Standard

Number of Amendments/संशोधनों की संख्या : No amendment issued

Aspect/पक्ष : Product Specification

Language/भाषा : English

Reaffirmation Year/पुनर्पुष्टि वर्ष : No reaffirmation

Technical Department/तकनीकी विभाग : FAD (Food and Agriculture Department)

Technical Committee/तकनीकी समिति : FAD 16 (Foodgrains, Allied products and Ready-to-Eat Foods Sectional Committee)

Member Secretary/सदस्य सचिव : Abhijit Singh (SCIENTIST-C)

Other Details

Indian Standard

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Amendment : 0

Gazette Document : 0

License : 0

Product Manual & SIT : 0

Laboratory : 0

Classification Details

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Cross Reference Details

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Composition

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Corrigendum : 0

Cross Reference Details

Indian Standards Referred In IS IS 13266:1991

Reaffirmed but not taken up for revision :

1	IS 253:2014	Specification for common salt (Fourth Revision)	FAD 08
2	IS 1070:2023	Reagent grade water - Specification (Third Revision)	CHD 13
3	IS 2400:2022	Specification for besan (First Revision)	FAD 16
4	IS 2491:2024	Food hygiene - General principles - Code of practice (Third Revision)	FAD 15
5	IS 4333 (Part 5):2025	Methods of analysis for foodgrains: Part 5 determination of uric acid	FAD 16
6	IS 4684:1975 Reaffirmed but not taken up for revision	Specification for edible groundnut flour (Expeller Pressed) (First Revision)	FAD 16
7	IS 5887 (Part 1):1976	Methods for Detection of Bacteria Responsible for Food Poisoning: Part 1 Isolation, Identification and Enumeration of Escherichia Coli (First Revision)	FAD 31
8	IS 5887 (Part 2):1976	Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision)	FAD 31
9	IS 5887 (Part 3):1999 ISO 6579	Methods for Detection of Bacteria Responsible for Food Poisoning: Part 3 General Guidance on Methods for the Detection of Salmonella (Second Revision)	FAD 31
10	IS 7224:2006	Iodized salt, vacuum evaporated iodized salt and refined iodized salt - Specification (Second Revision)	FAD 08
11	IS 10633:2017	Vanaspati - Specification (Third Revision)	FAD 13
12	IS 12569:1989 Reaffirmed but not taken up for revision	Potato french fries - Specification	FAD 16
13	IS 13264:1991 Reaffirmed but not taken up for revision	Ready khichdi mix - Specification	FAD 16

International Standards Referred In IS 13266:1991

Reaffirmed but not taken up for revision

Standard contains no Cross Referenced International Standard.

IS 13266:1991

Reaffirmed but not taken up for revision is Referred in following Indian Standards :

Standard contains no Cross Referenced Indian Standard.

Classification Details

Certification	:
Group	:	Food, Food Products and food processing equipments
Sub Group	:	Ready to eat foods
Sub Sub Group	:	Ready-to-eat Foods
Aspect	:	Product Specification

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Basic Details/ मूल ब्यौरा

Other Details

Indian Standard

Amendment : 0

Gazette Document : 0

License : 0

Product Manual & SIT : 0

Laboratory : 0

Classification Details

Cross Reference Details

Composition

Corrigendum : 0

Cross Reference Details

Classification Details