GB/T 12729.4-2020
ActiveSpices 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 during the production and processing of powdered spices, such as pepper, cinnamon, or chili, to ensure consistent grinding fineness. The method is used by manufacturers and testing laboratories to verify product specifications and compliance with trade standards.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
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.