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BSI
BS 7087-23:1995

BS 7087-23:1995

Current

Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-06-1995

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1. Scope
2. References
3. Definitions
4. Sampling
5. Physical properties
6. Chemical composition
7. Packaging and marking
8. Marking
Annexes
A. (normative) Description of dried whole and ground
     caraway seeds
B. (normative) Preparation of samples for chemical tests
C. (informative) Additional information
Tables
1. Chemical composition of whole caraway seeds
2. Chemical composition of ground caraway
C.1 Maximum levels for trace metals
List of references

Specifies requirements for dried whole caraway seeds processed for food use, and derived from the biennial plant Carum carvi L. and its sub-species.

This Part of BS 7087 specifies requirements for dried whole caraway seeds processed for food use, and derived from the biennial plant Carum carvi L. and its sub-species.

This Part of BS 7087 also specifies requirements for ground caraway derived from caraway seeds conforming to this standard.

NOTE Additional information on further requirements that may be specified in purchase contracts is given in Annex C.

Committee
AW/34
DevelopmentNote
Supersedes 94/503700 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 5561:1990 Identical

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
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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Hardcopy - English
PDF - English
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