GB 1352-1986
Replaced
T/WWHBB 0001-2019
Abolished
Group standards
T/WWHBB 0001-2019 Wendeng flower steamed bread
T/WWHBB 0001-2019 Wendeng flower steamed bread
Price:
$ 20.00
Basic Information
Standard Code:
T/WWHBB 0001-2019
Standard Type:
Group standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-06-18
Implement Date:
2019-07-18
Scope
Scope: This standard specifies the terms and definitions, classification, technical requirements, hygiene requirements for the production and processing process, inspection methods, inspection rules, marking, packaging, transportation, and storage of Wen Ding flower buns. This standard applies to flower buns made primarily from wheat flour, with or without the addition of milk powder, edible vegetable oil, sugar, yeast, fresh eggs, fruit and vegetable juices, water, and other auxiliary materials. The production process includes raw material acceptance, weighing, juice extraction, dough kneading, dough pressing, block cutting, flower carving, molding, fermentation, steaming, cooling, assembly, and packaging. Main technical content: 3. Terms and definitions: Flower buns, also known as kneaded flower buns, are mainly made from wheat flour with the addition of appropriate amounts of vegetable oil, eggs, milk powder, sugar, yeast, and other auxiliary materials. They are primarily handmade using simple tools to create various shapes of animals, flowers, fruits, etc. with beautiful designs, auspicious meanings, and delicious taste, which are highly characteristic of the local region. 4. Classification: Products are divided into different categories based on their usage and folk customs, including children's series, wedding series, gift box series, daily supplementary food series, housewarming series, celebration series, blessing series, birthday series, and grabbing the week series. 5. Technical requirements: It specifies the requirements for raw and auxiliary materials, production processes, sensory indicators, physical and chemical indicators, microbiological indicators, net content, and allowable shortages. 6. Hygiene requirements for the production and processing process should comply with the provisions of GB 14881. 7. Inspection methods: It specifies the methods for sensory inspection, physical and chemical inspection, microbiological inspection, and net conten