BS 7087-11:1990
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Herbs and spices ready for food use Specification for ground paprika
Hardcopy , PDF
15-03-1996
English
31-12-1990
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Committees responsible
Foreword
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Packaging and storage
7. Marking
Appendices
A. Description of whole and ground paprika
B. Preparation of samples for chemical tests
D. Additional information
Tables
1. Chemical composition
2. Levels for trace metals
Requirements for quality characteristics and information for trading purposes.
| Committee |
AW/34
|
| DevelopmentNote |
BS DRAFT 95/501463 DC REFERS TO AMD 1
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| ISO 7540:2006 | Ground paprika (Capsicum annuum L.) Specification |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| BS 4585-16:1990 | Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika |
| ISO 7542:1984 | Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination |
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