BS 7087-23:1995
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
Hardcopy , PDF
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 marking
8. Marking
Annexes
A. (normative) Description of dried whole and ground
caraway seeds
B. (normative) Preparation of samples for chemical tests
C. (informative) Additional information
Tables
1. Chemical composition of whole caraway seeds
2. Chemical composition of ground caraway
C.1 Maximum levels for trace metals
List of references
Specifies requirements for dried whole caraway seeds processed for food use, and derived from the biennial plant Carum carvi L. and its sub-species.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 94/503700 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 7087 specifies requirements for dried whole caraway seeds processed for food use, and derived from the biennial plant Carum carvi L. and its sub-species.
This Part of BS 7087 also specifies requirements for ground caraway derived from caraway seeds conforming to this standard.
NOTE Additional information on further requirements that may be specified in purchase contracts is given in Annex C.
| Standards | Relationship |
| ISO 5561:1990 | Identical |
| 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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