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BS 7087-4:1990

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by

Herbs and spices ready for food use Specification for cloves (whole and ground)

Available format(s)

Hardcopy , PDF

Superseded date

15-03-1996

Superseded by

BS 7087-4:1996

Language(s)

English

Published date

31-05-1990

€231.38
Excluding VAT

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 cloves
B. Preparation of samples for chemical tests
D. Additional information
Tables
1. Extraneous matter in whole cloves
2. Chemical composition of whole cloves
3. Chemical composition of ground cloves
4. Levels for trace metals in cloves
Figures
1. Whole clove
2. Headless clove
3. Mother clove
4. Clove stem

Requirements for sampling and for physical and chemical characteristics. Applies to cloves processed for food use, and traded in bulk or retail packs.

Committee
AW/34
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Superseded
SupersededBy

Standards Relationship
ISO 2254:2004 Similar to

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
ISO 2254:2004 Cloves, whole and ground (powdered) — Specification
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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