GB/T 1 2729.4 - 2008 Specifies the hand sieve method for the determination of the fineness of spices and condiments. The standard specifies the sample preparation, the selection of sieves of different specifications, the screening operation process, such as the details of screening time, intensity, etc., and also specifies the method of calculating and reporting the results. Grinding fineness affects the flavor release and use effect of spices and condiments. This standard provides a unified detection method for related production, Quality control and circulation links, helping to accurately control product mass, ensure product quality in cooking and other applications, and promote the standardization of testing in the spice and condiment industry.