DB35/T 930-2009 Abolished Fujian ProvinceLocal standards

DB35/T 930-2009 DB35/T 930-2009 French bread

Publish Date: 2009-05-26 Implement Date: 2009-05-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: DB35/T 930-2009

Standard Type: Local standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Baked goods

ICS Name: Cereals, legumes, and their products

Publish Date: 2009-05-26

Implement Date: 2009-05-30

Scope

This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, labeling and marking, packaging, transportation, and storage of French bread. This standard applies to soft and porous French bread products made from wheat flour, white sugar, yeast, salt, and water as the main raw materials, with the addition of appropriate additives. The process includes dough mixing, fermentation, shaping, proofing, and baking.