BS 7087-4:1990
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by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)
Hardcopy , PDF
15-03-1996
English
31-05-1990
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Superseded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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