T/CZBXBZ 012-2025 Active Group standards

T/CZBXBZ 012-2025 Chaozhou fermented tofu cake

T/CZBXBZ 012-2025

Publish Date: 2025-01-15 Implement Date: 2025-01-15 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZBXBZ 012-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food processing

Publish Date: 2025-01-15

Implement Date: 2025-01-15

Scope

Scope: This document specifies the technical requirements for Chaozhou fermented bread, the hygiene requirements for the production and processing process, the inspection rules, and the requirements for labeling, marking, packaging, transportation, storage, and sales. This document applies to traditional Chaozhou bread products made from one or several main ingredients such as wheat flour, fermented bean curd (juice), white sugar, malt syrup, pork fat, garlic (cloves), cake flour (cooked glutinous rice flour), white wine, white vinegar, sesame seeds, peanuts, and cooked pork fat or vegetable oil, which are processed through sorting, marinating, mixing, molding, baking, cooling, and packaging procedures. Main technical content: Table 2 - Physical and Chemical Indicators Item Standard Test Method Water content (g/100g) ≤ 20 GB 5009.3 Acid value (calculated as fat) (KOH)/(mg/g) ≤ 5 GB 5009.229 Peroxide value (calculated as fat)/(g/100g) ≤ 0.25 GB 5009.227