Suggestions to Importers of Food Products
Suggestions to Importers of Food Products
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Standard.
Standard cayenne pepper is cayenne pepper containing not less than fifteen (15) per cent of nonvolatile ether extract, not more than six and five-tenths (6. 5) per cent of total ash, not more than five-tenths (0. 5) per cent of ash insoluble in hydrochloric acid, not more than one and five-tenths '(1. 5) per cent of starch by the diastase method, and not more than twenty-eight (28) per cent of crude fiber.
Definitions.
9. Celery seed is the dried seed of Apium graveolens L.
10. Cinnam...on is the dried bark of any species of the genus Cinnamomum, from which the outer layers may or may not have been removed.
11. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne.
12. Cassia is the dried bark of various species of Cinnamomum, other than Cinna- momum zeylanicum, from which the outer layers may or may not have been removed.
13. Cassia buds are the dried immature fruit of species of Cinnamomum.
14. Ground cinnamon, or ground cassia, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these spices.
What to read after Suggestions to Importers of Food Products?
You can find similar books in the "Read Also" column, or choose other free books by United States Bureau of Chemistry to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Standard.
Standard cayenne pepper is cayenne pepper containing not less than fifteen (15) per cent of nonvolatile ether extract, not more than six and five-tenths (6. 5) per cent of total ash, not more than five-tenths (0. 5) per cent of ash insoluble in hydrochloric acid, not more than one and five-tenths '(1. 5) per cent of starch by the diastase method, and not more than twenty-eight (28) per cent of crude fiber.
Definitions.
9. Celery seed is the dried seed of Apium graveolens L.
10. Cinnam...on is the dried bark of any species of the genus Cinnamomum, from which the outer layers may or may not have been removed.
11. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne.
12. Cassia is the dried bark of various species of Cinnamomum, other than Cinna- momum zeylanicum, from which the outer layers may or may not have been removed.
13. Cassia buds are the dried immature fruit of species of Cinnamomum.
14. Ground cinnamon, or ground cassia, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these spices.
What to read after Suggestions to Importers of Food Products?
You can find similar books in the "Read Also" column, or choose other free books by United States Bureau of Chemistry to read onlineMoreLess
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