T/CZBXBZ 010-2024 Longfor Stewed Cake (Yun Pian Cake)

Scope

Scope: This document specifies the product classification, raw materials, processing techniques, technical requirements, inspection rules, labels and marks, packaging, storage and transportation, and sales requirements for Longhu Steamed Cakes (Yunpie Cakes). This document applies to the production, processing, and sales of Longhu Steamed Cakes (Yunpie Cakes) within the jurisdiction of Chaoshan City, excluding products prepared and sold on-site. Main technical content: 6.2 Process: Prepare cake flour, add sugar to adjust the dough, add a filling, make a cake blank, steam (stew) the cake, cool, slice, and package. Table 1: Sensory requirements Requirements Inspection methods Color: Uniform color with the characteristic color of the product type. Place the sample on a white porcelain plate and observe the color and appearance under natural light to check for foreign matter. Smell: The aroma is pure and has the characteristic flavor of the product. No off-flavor. Texture: The appearance is neat with the characteristic shape of the product type. The powder is fine, compact, and not loose, with appropriate adhesion and no sticking. No mold, no insects, and no other foreign matter visible to the naked eye. 7.2 Physical and chemical indicators The physical and chemical indicators shall comply with the provisions of Table 2. Table 2: Physical and chemical indicators Item Indicator Inspection methods Water content (g/100g) ≤ 25.0 GB 5009.3 Total sugar (expressed as glucose) (g/100g) ≤ 65.0 GB/T 23780 Acid value (expressed as fat) (KOH)/(mg/g) ≤ 5 GB 5009.229 Peroxide value (expressed as fat)/(g/100g) ≤ 0.25 GB 5009.227 Note: The acid value and peroxide value indicators only apply to products containing added fats in the ingredients.

Development Information

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