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immediate downloadReleased: 1977-07-29
BS 4585-8:1977
Methods of test for spices and condiments Determination of degree of fineness of grinding - hand sieving method (reference method)
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| Standard number: | BS 4585-8:1977 |
| Pages: | 10 |
| Released: | 1977-07-29 |
| ISBN: | 0 580 09953 9 |
| Status: | Standard |
DESCRIPTION
BS 4585-8:1977
This standard BS 4585-8:1977 Methods of test for spices and condiments is classified in these ICS categories:
- 67.220.10 Spices and condiments
This International Standard specifies a reference method for the determination of the degree of fineness of grinding of spices and condiments, by hand sieving to obtain the distribution of particle sizes in the sample.
NOTE 1 An International Standard on determination of fineness of grinding by machine sieving is in preparation.
NOTE 2 International Standard ISO 2591 sets out general principles regarding test sieving. However, because some spices have special properties, the specification of certain details has been considered necessary in this case. Moreover, further detailed instructions relating to the sieving of particular spices may be found in the relevant International Standards giving specifications for these products.
Apparatus, procedure, properties of ground spices.