BS 7087-21:1995
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Herbs and spices ready for food use Specification for bay leaves (whole and ground)
Hardcopy , PDF
23-07-2004
English
15-06-1995
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Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of dried whole bay leaves
and ground bay
B (normative) Preparation of samples for chemical
tests
C (informative) Additional information
Tables
1 Chemical composition of dried whole and ground bay
leaves
C.1 Maximum levels for trace metals
List of references
Specifies requirements for dried whole bay (laurel) leaves, processed for food use and derived from the perennial evergreen tree of the laurel family Laurus nobilis L. and its sub-species. Also specifies requirements for dried ground bay leaves derived from whole bay leaves.
| Committee |
AW/34
|
| DevelopmentNote |
DRAFT FOR COMMENT 94/503698 DC
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| 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 |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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