T/TNWBFX 002-2023 Active Group standards

T/TNWBFX 002-2023 Wanbao Fans Production and Processing Technology Specification

Publish Date: 2023-06-20 Implement Date: 2023-06-20 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/TNWBFX 002-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-06-20

Implement Date: 2023-06-20

Scope

Scope: This document specifies the terms and definitions, product classification, raw and auxiliary material requirements, plant and workshop requirements, facilities and equipment, management system and personnel, processing process requirements, quality requirements, net content, hygiene control of the processing process, inspection rules, labels, markings, packaging, transportation, storage, and shelf life for Wanbao noodles. This document is applicable to the processing of Wanbao noodles primarily made from potato starch as the main raw material. Main technical content: 1. Sensory requirements of Wanbao noodles: - Organizational form: The noodles should have uniform thickness, no overlapping threads, and good elasticity. - Color: They should have the natural color of the product. - Taste and smell: They should have the taste and smell characteristic of the product. - Impurities: There should be no visible foreign impurities to the naked eye. 2. Physical and chemical indicators of Wanbao noodles: - Water content (g/100g): ≤15.0 GB 5009.3 - Starch (g/100g): ≥75.0 GB 5009.9 - Ash content (g/100g): ≤0.80 GB 5009.4 - Breakage rate (%) ≤10.0 GB/T 23587 - Filament diameter (mm): ≤1.0 GB/T 23587 3. Hygiene indicators of Wanbao noodles: - Residual sulfur dioxide (as SO2): ≤not detected GB 5009.3 - Lead (as Pb): ≤0.5 GB 5009.12 - Aluminum (as Al): ≤195 GB 5009.18