T/SYMBJY 000.006-2020 Abolished Group standards

T/SYMBJY 000.006-2020 wheat twister

Publish Date: 2020-04-26 Implement Date: 2020-05-01 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/SYMBJY 000.006-2020

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Cereal crops and products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-04-26

Implement Date: 2020-05-01

Scope

Scope: This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, labeling, packaging, transportation, storage, shelf life, etc. of wheat twists. This standard applies to ready-to-eat or non-ready-to-eat wheat twists processed from green wheat kernels as the main raw material, with or without added additives, through baking, cooling, mechanical milling, quick-freezing, or non-quick-freezing processes. Main technical content: 3 Terms and definitions 3.1 Wheat twists are products made from green wheat kernels through baking, cooling, mechanical milling, quick-freezing, or non-quick-freezing processes. 3.2 Green wheat kernels harvested during the milky ripeness to wax ripeness stages, after dehulling, washing, and bleaching or non-bleaching. 4 Product classification Products are divided into ready-to-eat and non-ready-to-eat wheat twists according to their consumption methods. 4.1 Ready-to-eat wheat twists refer to wheat twists that can be consumed without further processing after milling. 4.2 Non-ready-to-eat wheat twists refer to wheat twists processed by quick-freezing and stored at -18°C. 5 Requirements 5.1 Raw and auxiliary materials requirements 5.1.1 Production water shall comply with GB 5749. 5.1.2 Main raw materials shall comply with the group standard for green wheat kernels. 5.1.3 Other food additives shall comply with the corresponding national standards and/or other relevant regulations. 5.2 Sensory requirements Sensory requirements shall comply with Table 1. Table 1 Sensory requirements Requirements