GB/T 12729.4-2008
AbolishedSpices and condiments - Determination of degree of fineness of grinding - Hand sieving method
香辛料和调味品 磨碎细度的测定(手筛法)
Application Summary AI generated
This standard specifies a hand sieving method for determining the particle size distribution of ground spices and condiments. It is applied in the food industry for quality control and production consistency testing of products like ground pepper, cinnamon, or chili powder. The method is used to verify that the grinding degree meets specified fineness requirements for processing or final product specifications.
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GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.