GOST 29052-91

ГОСТ 29052-91

Cardamom

Кардамон

Status: Effective

This standard applies to the spice - cardamom, which is the dried ripe fruits of the tropical plant Elletaria Cardamonum (from the ginger family) used in the preparation of various foods. OKP codes are given in the appendix. The requirements of this standard are mandatory.

Настоящий стандарт распространятся на пряность - кардамон, представляющую собой высушенные зрелые плоды тропического растения Elletaria Cardamonum (из семейства имбирных), применяемую при приготовлении различных продуктов питания. Коды ОКП приведены в приложении. Требования настоящего стандарта являются обязательными

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Format: Electronic (pdf/doc)
Page Count: 6

Approved: USSR State Committee for Product Quality and Standards Management, 6/27/1991

SKU: RUSS16482

Price: $95.06

English keywords: seasoning; spices;

National keywords: пища; пряности;


The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.7 Tea industry products, food concentrates and enzymes »

ISO classifier » 67 PRODUCTION OF FOOD » 67.220 Spices and seasonings. Nutritional supplements » 67.220.10 Spices and seasonings »

National standards » 67 PRODUCTION OF FOOD » 67.220 Spices and seasonings. Nutritional supplements » 67.220.10 Spices and seasonings »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N55 Sauces. Spices. Seasonings »


The Document References:

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 28750-90: Spices. Packing, marking, transportation and storage

GOST 28875-90: Spices. Acceptance and methods of analysis

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

The Document is Referenced By:

GOST 1084-2016: Herring and sardines from Pacific, spicy salted and pickled. Specification

GOST 1084-88: Spiced-salted and marinated herring

GOST 16978-99: Canned fish in tomato souse. Specifications

GOST 18222-2015: Sardine, sardinella and sardinops spiced-salted. Specifications

GOST 19327-84: Food concentrates. First and main lunch courses

GOST 20402-2014: Stuffed cooked sausages. Specifications

GOST 20546-2006: Preserves of oceanic fish in spicy brine. Specifications

GOST 31465-2012: Semi-prepared of poultry meat for children nutrition. General specifications

GOST 31498-2012: Cooked sausage products for child's nutrition. Specifications

GOST 31755-2012: Sauces based on vegetable oils. General specifications

GOST 31802-2012: Cooked sausage products for children's food. General specifications

GOST 31805-2018: Bakery products from wheat baking flour. General specifications

GOST 31807-2018: Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications

GOST 32124-2013: Ring-shaped rolls. General specifications

GOST 32807-2014: Anchovies and small herrings salted and spice-salted. Specifications

GOST 33337-2015: Culinary fabrics of poultry meat for children nutrition. Specifications

GOST 33356-2015: Quick-frozen finished products of poultry meat. Specifications

GOST 33357-2015: Boiled-smoked sausages of poultry meat. Specifications

GOST 33394-2015: Frozen pelmeni. Specifications

GOST 33840-2016: Meat containing cans. Second course meals with garnish. Specification

GOST 34161-2017: Meat and meat products. General requirements for the selection, training of tasters and the formation of the tasting committee

GOST 34187-2017: Preserved food from the small decapitated fish in filling, sauce or oil. Technical conditions

GOST 34188-2017: Preserved fish from sliced fish in sauce or pouring. Technical conditions

GOST 34189-2017: Capelin fatty salted and spiced salted. Technical conditions

GOST 34421-2018: Canned rapa whelk and whelk. Specifications

GOST 34447-2018: Confitures. General specifications

GOST R 51187-98: Semi-prepared ground meat products, stuffed dumplings, comminuted meat for child nutrition. General specifications

GOST R 52196-2003: Cooked sausage items. Specifications

GOST R 52196-2017: Cooked meat sausage products. Specifications

GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications

GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications

GOST R 52989-2008: Sauces based on vegetable oils. General specifications

GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications

GOST R 53645-2009: Cooked sausage products for child's nutrition. Specifications

GOST R 53882-2010: Ring-shaped. General specifications

GOST R 54645-2011: Ring shaped crusts. General specifications

GOST R 54753-2011: Cooked ham in casing for child nutrition. Specifications

GOST R 55287-2012: Meat and vegetable semi-prepared of poultry meat for children nutrition. General specifications

GOST R 55367-2012: Brawns. Specifications

GOST R 55791-2013: Smoked and jerked products of chicken broilers meat. Specifications

GOST R 56364-2015: Russian quality. Minced semi-prepared products from poultry meat with lowered calorific value for children nutrition. Specifications

GOST R 56365-2015: Russian quality. Ham products from poultry meat for children nutrition. Specifications

GOST R 56368-2015: Russian traditional drinks on the basis of natural raw materials. Specifications

GOST R 56496-2015: Russian quality. Enriched smoked and jerked products of poultry meat. Specifications

GOST R 56630-2015: Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications

GOST R 56631-2015: Products bakery from wheat bakery flour. General specifications

GOST R 56632-2015: Products bakery of low humidity. Solomka. General specifications

GOST R 57494-2017: Culinary products from meat of chicken and turkey. Specifications

GOST R 58110-2018: Sausage cooked goods from poultry meat (offal) for children nutrition. Specifications

PR 50.3.004-96: Rules for the certification of food products and food raw materials

ST RK 1131-2002: Dry-cured sausages. Technical conditions

ST RK 1333-2005: Cooked smoked sausages. Technical conditions

ST RK 1334-2005: Smoked sausages. Technical conditions

STB 126-2011: Cooked sausages. General technical conditions

STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions

STB 1996-2009: Products of smoked sausage and dry-cured salami. General technical conditions

STB 2190-2011: Soft cheese. General specifications

STB 2190-2017: Soft cheeses. General technical conditions

STB 2283-2016: Curds and curd snacks. General specifications

STB 295-2008: Smoked and dried sausage products. General technical conditions

STB 736-2008: Processed cheese. General specifications

STB 736-2017: Processed cheese. General technical conditions

STB 954-94: Food concentrates. Semi-finished bakery products. General specifications

STB 971-2013: Liver sausages. General technical conditions

GOST 16978-2019: Canned fish in tomato sauce. Technical conditions

GOST 23670-2019: Cooked meat sausages. Technical specifications

Resolution 21: Rules for the certification of food products and food raw materials

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