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BSI
BS 4585-8:1977

BS 4585-8:1977

Current

Current

The latest, up-to-date edition.

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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

29-07-1977

Publisher

British Standards Institution

NO CONTENTS SECTION

Apparatus, procedure, properties of ground spices.

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.

Committee
AW/34
DevelopmentNote
Also numbered as ISO 3588 Supersedes 74/51299 DC (08/2005)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current

BS 1796:1976 Method for test sieving

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