GOST 29049-91

ГОСТ 29049-91

Cinnamon

Корица

Status: Superseded in part. Information about the registration of 1145-st from 09.16.2016 (the official website of Rosstandart); IUS 5-2017

This standard applies to the spice - cinnamon, which is the dried bark of cinnamon tree Cinnamomun L (from the laurel family) used in the preparation of various food products.

Настоящий стандарт распространяется на пряность - корицу, представляющую собой высушенную кору коричного дерева Cinnamomun L (из семейства лавровых), применяемую при приготовлении различных продуктов питания

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Format: Electronic (pdf/doc)
Page Count: 7

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

SKU: RUSS17188

Price: $95.06

English keywords: seasoning; spices;



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:

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