BS 4540-1:1981
Superseded
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Sampling of spices and condiments Methods of sampling
Available format(s)
Hardcopy , PDF
Superseded date
31-07-2009
Superseded by
Language(s)
English
Published date
30-01-1981
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.NO CONTENTS SECTION
Applies to spices and condiments transported in bags or other containers. Definitions, general recommendations, apparatus, constitution of lots, method of taking increments, bulk sample, laboratory samples, packaging and labelling of samples, storage and despatch, sampling report.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 80/53720 DC (08/2005)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 7087-23:1995 | Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground) |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| BS 7087-29:1997 | Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill |
| BS 7087-15:1993 | Herbs and spices ready for food use Specification for cinnamon (whole and ground) |
| BS 7087-28:1997 | Herbs and spices ready for food use Specification for dried tarragon (whole and ground) |
| BS 7087-3:1990 | Herbs and spices ready for food use Specification for dried sage (whole and ground) |
| BS 6205:1981 | Specification for dehydrated onion |
| BS 7087-14:1992 | Herbs and spices ready for food use Specification for dried nutmeg and dried mace |
| BS 6145:1981 | Specification for saffron |
| BS 7087-17:1993 | Herbs and spices ready for food use Specification for chillies (whole and ground) |
| BS 4585-13:1983 | Methods of test for spices and condiments Determination of colouring power of turmeric |
| BS 6302:1982 | Specification for mustard seed |
| BS 7087-11:1990 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-5:1996 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS 7087-1:1989 | Herbs and spices ready for food use Specification for black and white pepper (whole and ground) |
| BS 7087-25:1996 | Herbs and spices ready for food use Specification for dehydrated onion |
| BS 4585-12:1983 | Methods of test for spices and condiments Determination of piperine content of pepper |
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-7:1996 | Herbs and spices ready for food use Specification for dried fenugreek (whole or ground) |
| BS 4585-7:1989 | Methods of test for spices and condiments Determination of Scoville index of chillies |
| BS 7087-10:1996 | Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground) |
| BS 7087-9:1996 | Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground) |
| BS 7087-2:1995 | Herbs and spices ready for food use Specification for dried thyme (whole and ground) |
| BS 7087-3:1996 | Herbs and spices ready for food use Specification for dried sage (whole and ground) |
| BS 4585-6:1992 | Methods of test for spices and condiments Determination of non-volatile ether extract |
| BS 7087-1:1995 | Herbs and spices ready for food use Specification for black and white pepper (whole and ground) |
| BS 7087-8:1996 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 7087-6:1996 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS 6194:1981 | Specification for dehydrated garlic |
| BS 7087-4:1990 | Herbs and spices ready for food use Specification for cloves (whole and ground) |
| BS 4585-16:1990 | Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika |
| BS 7087-24:1996 | Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground) |
| BS 7087-8:1990 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 7087-18:1993 | Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground) |
| BS 7087-9:1990 | Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground) |
| BS 7087-2:1989 | Herbs and spices ready for food use Specification for dried thyme (whole and ground) |
| BS 4585-18:1996 | Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method) |
| BS 7087-27:1997 | Herbs and spices ready for food use Specification for dried sesame seeds (dehulled) |
| BS 4585-4:1988 | Methods of test for spices and condiments Determination of alcohol-soluble extract |
| BS 4585-14:1983 | Methods of test for spices and condiments Determination of filth |
| BS 7087-6:1990 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS 7087-7:1990 | Herbs and spices ready for food use Specification for dried fenugreek (whole or ground) |
| BS 7087-22:1995 | Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground) |
| BS 7087-12:1992 | Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground) |
| BS 4585-6:1981 | Methods of test for spices and condiments Determination of non-volatile ether extract |
| BS 7087-26:1996 | Herbs and spices ready for food use Specification for dehydrated garlic |
| BS 7087-13:1992 | Herbs and spices ready for food use Specification for turmeric (whole and ground) |
| BS 7087-21:1995 | Herbs and spices ready for food use Specification for bay leaves (whole and ground) |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 7087-16:1993 | Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground) |
| BS 7087-20:1995 | Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground) |
| BS 7087-10:1990 | Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground) |
| BS 7087-5:1990 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 7087-19:1994 | Herbs and spices ready for food use. Specification for fennel seeds (whole and ground) |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.