GB 1352-1986
Replaced
GB/T 21118-2026
Pending
National standards
GB/T 21118-2026 Mantou made of wheat flour
GB/T 21118-2026 Mantou made of wheat flour
Basic Information
Standard Code:
GB/T 21118-2026
Standard Type:
National standards
Standard Status:
Pending
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2026-01-28
Implement Date:
2027-02-01
Pages:
12 pages
Scope
This document defines the terminology for wheat flour steamed buns, stipulates the technical requirements, inspection rules, labeling and marking, and requirements for packaging, storage, and transportation, and describes the corresponding inspection methods.
This document is applicable to prepackaged wheat flour steamed buns.
This document is not applicable to products containing fillings or frozen products.
Development Information
Replace the following standards
Referenced Standards
GB/T 1355-1986 Wheat flour
GB/T 1355-2021 Wheat flour
GB/T 5009.3-2003 Determination of moisture in foods
GB 5009.3-2010 National food safety standard Determination of moisture in foods
GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods
GB 5009.237-2016 Food Safety National Standards: Determination of pH of Food
GB 5749-1985 Sanitary standard for drinking water
GB 5749-2006 Standards for drinking water quality
GB 5749-2022 Standards for drinking water quality
GB/T 8607-1988 High gluten wheat flour
GB/T 8607-2024 Specified wheat flour
GB/T 20886.1-2021 Quality requirements for yeast products—Part 1:Yeast for food processing
GB/T 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation