T/FZYBHX 001-2020 Active Group standards

T/FZYBHX 001-2020 Fengzhen mooncake

Publish Date: 2020-08-11 Implement Date: 2020-08-25 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: T/FZYBHX 001-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Baked goods

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-08-11

Implement Date: 2020-08-25

Scope

Main technical content: 5.3 Physical and chemical indicators The physical and chemical indicators shall comply with the provisions of Table 4: Table 4 Physical and chemical indicators Item Indicator Dry loss/（%） ≤28 Fat/（%） ≤25 Total sugar (calculated as glucose)/（%） ≤35 Stuffing content/（g/100g） ≥(For stuffed mooncakes, this item shall be tested) 35 5.4 Hygiene indicators The hygiene indicators shall be implemented in accordance with the provisions of GB 7099. 5.5 Food additives 5.5.1 The quality of food additives shall comply with the requirements of relevant national standards, industry standards, and related regulations. 5.5.2 The scope of application and usage amount of food additives shall comply with the provisions of GB 2760. 5.6 Net content The net content and allowable shortage amount marked on single quantitatively packaged products shall comply with the relevant provisions of the "Measuring Supervision and Management Measures for Quantitatively Packaged Products". The average actual content of products in the same batch shall not be lower than the net content indicated on the label.