T/YMCA T/YZPX-003- Active Group standards

T/YMCA T/YZPX-003- Waiyang Pastry Making Skills and Method of Making Baozi

Publish Date: 2017-03-25 Implement Date: 2017-04-01 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/YMCA T/YZPX-003-

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2017-03-25

Implement Date: 2017-04-01

Scope

Scope: This standard specifies the terms, quality, and content of steamed buns, dough preparation, production methods, and sensory characteristics. This standard applies to the production of steamed buns for on-site consumption and fresh-made sales typically offered by tea houses and teahouses. Main technical content: It introduces the terms, classification, and production methods of steamed buns for on-site consumption and fresh-made sales typically offered by tea houses and teahouses. It quantifies the main ingredients, auxiliary ingredients, and production indicators and characteristics of steamed buns for on-site consumption and fresh-made sales, which is conducive to the rationalization and standardization of the production and sales of steamed buns.