GOST ISO 2254-2016

ГОСТ ISO 2254-2016

Spices. Cloves whole and ground (powdery). Specification

Пряности. Гвоздика целая и молотая (порошкообразная). Технические условия

Status: Effective - Introduced for the first time. IUS 5-2017

The standard specifies requirements for whole and ground (powdered) cloves [Syzygium aromaticum (L.) Merr. Et L.M. Perry]. Recommendations regarding storage and transportation conditions are given in Appendix A.

Стандарт устанавливает требования к целой и молотой (порошкообразной) гвоздике [Syzygium aromaticum (L.) Merr. Et L.M. Perry]. Рекомендации, касающиеся условий хранения и транспортирования, приведены в приложении А.

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Format: Electronic (pdf/doc)
Page Count: 11

Approved: Federal Agency for Technical Regulation and Metrology, 9/27/2016

SKU: RUSS260238

Price: $159.03




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 »


The Document References:

GOST 28876-90: Spices and condiments. Sampling

GOST 28879-90: Spices and condiments. Determination of moisture by distillation method

GOST 28880-90: Spices and condiments. Determination of filth

GOST ISO 2825-2015: Spices and condiments. Preparation of a ground sample for analysis

GOST ISO 6571-2016: Spices, condiments and herbs. Determination of the content of essential oils (hydro distillation method)

GOST ISO 927-2014: Spices and condiments. Determination of extraneous matter and foreign matter content

GOST ISO 928-2015: Spices and condiments. Determination of total ash

GOST ISO 930-2015: Spices and condiments. Determination of acid-insoluble ash

The Document is Referenced By:

GOST 10531-2013: Canned fried fish in marinade. Specifications

GOST 12028-2014: Canned small herring fish in oil. Specifications

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

GOST 18077-2013: Canned food. Fruit sauces. Technical conditions

GOST 18223-2013: Mackerel and jack mackerel spice-salted. Specifications

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

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

GOST 32801-2014: Canned chopped fish, minced and fricassee. Specifications

GOST 33430-2015: Canned fish roe and milt. Specifications

GOST 34063-2017: Preserves pastes of fish, fish roe and krill meat. Specifications

GOST 34185-2017: Preserved food from small intact fish in sauce, pouring or oil. Technical conditions

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 34357-2017: Сheeses from whey albumin. Specifications

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

GOST 34447-2018: Confitures. General specifications

GOST 7455-2013: Canned fish in jelly. Specifications

GOST R 53512-2009: Cheese products. General specifications

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

GOST R 55336-2012: Canned paste meat. Specifications

GOST R 55463-2013: Sauerkraut Provencal. General specifications

GOST R 55948-2014: Preserves of scallop fillet in sauce. Specifications

STB 736-2017: Processed cheese. General technical conditions

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