T/AAGS 017-2025 Dumpling Skin Flour

Scope

Scope: This document specifies the terms and definitions, raw materials and auxiliary requirements, quality requirements, inspection methods, food safety requirements, net content, inspection rules, labeling and marking, packaging, storage, and transportation requirements for dumpling skin flour specifically designed for making dumplings from wheat. This document applies to dumpling skin flour made from wheat as raw material; Main technical content: 4. Raw materials and auxiliary requirements: - Wheat shall comply with the provisions of GB 1351 and GB 2715. - Water used in production shall comply with the provisions of GB 5749. - Additives and food additives shall comply with the requirements of GB 31637, GB/T 21924, GB/T 22493, and GB 2760. 5. Quality requirements: The quality indicators are listed in Table 1. Table 1 Quality Indicators Item Indicator Color and odor Normal appearance Powder or fine particle form, no clumping Sheen stability ≤7.5 Water content / % ≤14.5 Ash content / (based on dry basis) / % ≤0.55 Wet gluten content / % ≥28 Sand content / % ≤0.02 Magnetic metal objects / (g/kg) ≤0.003 Fall number / s ≥300 Fatty acid value (based on wet basis, KOH) / (mg/100g) ≤60 Stability time / min ≥3.5 Dumpling skin score ≥85 6. Net content shall comply with the provisions of the "Measures for the Supervision and Administration of Quantitative Packaging of Commodities". 7. Food safety requirements shall comply with the provisions of GB 2715. 8. Inspection methods: - Color and odor inspection: Conduct according to the provisions of GB/T 5492. - Appearance inspection: Conduct according to the provisions of GB 1355. - Sheen stability inspection: Conduct according to the provisions of LS/T 3248-2017 Appendix A. - Water content inspection: Conduct according to GB 5009.3 or GB/T 5497, where GB 5009.3 is the arbitration method. - Ash content inspection: Conduct according to the provisi

Development Information

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