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BS 7087-19:1994

Current

Current

The latest, up-to-date edition.

Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-15-1994

US$156.28
Excluding Tax where applicable

NO CONTENTS SECTION

Specifies requirements for dried fennel seeds processed for food use and derived from the seed of the tall hardy aromatic perennial Foeniculum vulgare. Coverage includes definitions, physical properties, chemical composition, marking, and packaging and storage.

Committee
AW/34
DevelopmentNote
Supersedes 93/504556 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

This Part of BS 7087 specifies requirements for dried fennel seeds processed for food use and derived from the seed of the tall hardy aromatic perennial Foeniculum vulgare (P. Miller) (also known as sweet fennel). It does not include the fennel plant or leaves often sold as a “delicatessen?? vegetable and derived from F. vulgare var. dulce or var. azoricum (Florence fennel).

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

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

Standards Relationship
ISO 7927-1:1987 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
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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