| Designation of the index |
Values of the index |
| Exterior view |
In the form of the plates of leaves, the parts of leaves or leaves with the cuttings with the length of 3 cm. |
| Consistency |
Friable, brittle; the light elasticity is allowed |
| Flavor |
Characteristic of dry parsley, it is odor without the outside aftertastes. |
| Colour |
Light green |
| Moisture, %, not more |
7.0 |
| Rehydration (swelling) |
3,0/1 |
| Cooking period (min) |
15 |
| Yellowish and grown brown parts of the sheet in %, not more |
2.0 |
| Coarsened stems of dill & parsley in %, not more |
3.0 |
| Mass fraction of plates and their parts of those fried, with the remainders of scale, neck, % not more |
3.0 |
| A mass fraction it threw admixtures (particles not more than 0,3 mm in the greatest linear measurement), % not more |
310-4 |
| Mass fraction of product, descending sieve of the wire mesh 1,2 % not more |
5,5 |
| Mass fraction of product, passing through the sieve of the wire mesh 0,5 % not more |
2.0 |
| Mass fraction of mineral admixtures (sand), % not more |
0,1 |
| quantity of the mesophilic aerobic and facultative- aerobic microorganisms, (a quantity of the colony-forming bacteria/ gm), not more |
5x105 |
| Bacterium of the group of the coliform bacteria |
Not allowed |
| B. cereus, not more |
102 |
| Pathogenic microorganisms, including salmonellas, in 25 g. |
Not allowed |
| Moulds, (a quantity of the colony-forming bacteria/ gm), not more |
5,0x102 |
| Packing |
In the polypropylene bags, inside in the polyethylene cellophanes |
| Period of storage, months, not less |
12 |
2008 
