T/CI 124-2022 Active

Scope: This document specifies the raw material requirements, technical requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage for donuts. This document is applicable to the production of donut products. Main technical content: 6.2 Physical and chemical indicators: The physical and chemical indicators shall comply with the requirements specified in Table 2. Table 2: Physical and chemical indicators No. Item Indicator 1 Water content (g/100 g) ≤52 Acid value (calculated as fat) (KOH) (mg/g) ≤33 Peroxide value (calculated as fatty acid) (g/100 g) ≤0.204 Protein (g/100 g) ≥45 Fat (g/100 g) ≤40 6.3 The deviation of net content shall comply with the requirements of JJF 1070. 6.4 Limits of pollutants 6.4.1 The lead content shall not exceed 0.3 mg/kg. 6.4.2 Other pollutant indicators shall comply with the requirements of GB 2762. 6.5 Limits of mycotoxins 6.5.1 Aflatoxin B1 shall not be detected. 6.5.2 Other mycotoxins shall comply with the requirements of GB 2761. 6.6 Microbial limits 6.6.1 The limits of pathogenic bacteria shall comply with the requirements specified in GB 29921 for cooked cereal products. 6.6.2 The microbial limits shall comply with the requirements specified in Table 3.