T/WHDXHFTA 0001-2024 Active Group standards

T/WHDXHFTA 0001-2024 Production Technical Specifications for Hot Dry Noodles (Wet Noodles)

T/WHDXHFTA 0001-2024

Publish Date: 2024-11-25 Implement Date: 2024-12-25 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/WHDXHFTA 0001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-25

Implement Date: 2024-12-25

Scope

Scope: This document specifies the terms and definitions, construction requirements, food safety management, food raw materials, food additives, management of food-related products, production process food safety control and management, inspection, storage and transportation, food safety recall and traceability management, food safety self-inspection, record and document management, and other requirements for the production and management of rice noodles. This document applies to the construction and operation management of rice noodle production enterprises; Main technical content: 3. Terms and definitions: The following terms and definitions apply to this document. Hot-and-dry noodles (Wet noodles) are made from wheat flour as the main raw material, with or without the addition of drinking water, edible salt, vegetable oil, protein solution, sodium carbonate, food additives, and other auxiliary materials. They are processed through the following processes: raw material acceptance, ingredient mixing, dough kneading, molding, steaming, oiling, dusting, cooling, and packaging to produce non-ready-to-eat hot-and-dry noodles (wet noodles). Dusting noodles, a term in Wuhan dialect, is an essential step in the processing of Wuhan hot-and-dry noodles. After steaming the noodles to a semi-cooked or 70-80% cooked state, vegetable oil is added to mix with the noodles until they are not sticky, either manually or with automated machinery. During the process, cooling measures such as cold air are often employed. 4. Raw and auxiliary material requirements: - Wheat flour shall comply with GB/T 1355 and GB 2715; - Vegetable oil shall comply with GB 2716; - Edible salt shall comply with GB 2721; - Protein solution shall comply with GB 2749; - Sodium carbonate shall comply with GB 1886.1; - Food additives shall comply with GB 2760; - Production and processing water shall comply with GB 5749; - Other raw and auxiliary materials shall comply with relevant stan