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BSI 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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BSI BS 4585-8:1977

Methods of test for spices and condiments -- Determination of degree of fineness of grinding - hand sieving method (reference method)

PUBLISH DATE 1977
BSI BS 4585-8:1977

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: Equipment required for the processing and analysis of ground spices.

Procedure: Step-by-step methods followed to prepare and evaluate ground spices.

Properties of ground spices: Characteristics such as aroma, flavor, color, and texture that define the quality and usability of ground spices.

SDO BSI: British Standards Institution
Document Number 4585-8
Publication Date July 29, 1977
Language en - English
Page Count
Revision Level
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Committee AW/34
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