BS 7087-24:1996
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground)
Hardcopy , PDF
English
15-02-1996
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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 and ground
pimento (allspice)
B (normative) Preparation of samples for chemical tests
C (informative) Additional information
Tables
1 Chemical composition of dried whole pimento berries
2 Chemical composition of dried ground pimento berries
C.1 Maximum levels for trace metals
List of references
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 95/500482 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This Part of BS 7087 specifies requirements for dried pimento berries, the dried mature unripe fruits of the evergreen tree Pimenta dioica (Linnaeus) Merrill (formerly Pimenta officinalis) and its sub-species/varieties, processed for food use.
This Part of BS 7087 also specifies requirements for dried ground pimento derived from whole pimento berries conforming to this standard.
Additional information on further requirements that may be specified in purchase contracts is given in annex C.
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification |
| BS 5763-6:1983 | Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions |
| 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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