GB 1352-1986
Replaced
T/XFCFHX 0001-2023
Active
Group standards
T/XFCFHX 0001-2023 Xiangfen fried bread with oil-filled pastry production technical specifications
T/XFCFHX 0001-2023 Xiangfen fried bread with oil-filled pastry production technical specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/XFCFHX 0001-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Baked goods
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-06-01
Implement Date:
2023-06-20
Scope
Scope: This document specifies the definition of shortbread, raw material requirements, product sensory requirements, production process, production process technology, and packaging labeling requirements. Main technical content: 1. Scope: This document specifies the definition of shortbread, raw material requirements, product sensory requirements, production process, production process technology, and packaging labeling requirements. This document applies to wheat flour and edible oil as the main raw materials, which are made into flatbreads through fermentation, kneading, shaping, baking, and roasting. 2. Normative references: The content of the following documents is an indispensable part of this document through normative reference. Among them, for the dated reference documents, only the version corresponding to the date is applicable to this document; for the undated reference documents, the latest version (including all amendment sheets) is applicable to this document. - GB/T1355: Wheat Flour - GB/T1537: Cottonseed Oil - GB1886.1: National Food Safety Standard - Food Additives - Sodium Carbonate - GB4806.1: National Food Safety Standard - General Safety Requirements for Food Contact Materials and Products - GB4806.9: National Food Safety Standard - Food Contact Metal Materials and Products - GB/T5461: Edible Salt - GB5749: Sanitary Standards for Drinking Water - GB/T7652: Star Anise - GB/T15691: General Technical Conditions for Spices and Seasonings - GB/T30391: Sichuan Pepper - GB/T41010: Biodegradable Plastics and Products - Requirements for Degradation Performance and Labeling - National Market Supervision and Administration Bureau: "Code of Practice for Food Safety in Catering Services" 3. Terms and definitions: The following terms and definitions are applicable to this document: 3.1 Shortbread: A round or other-shaped flatbread made from wheat flour with added old yeast, through processes such as fermentation, kneading, soaking, rolling into strips and