DIN Standards Committee Food and Agricultural Products
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
Abstract
This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
Begin
2023-03-01
WI
CSC01071
Planned document number
DIN EN ISO 2825
Project number
05702658
Responsible national committee
NA 057-05-07 AA - Spices and condiments
Responsible european committee
Responsible international committee
ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
draft standard
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
2025-04
Order from DIN Media
