GB 1352-1986
Replaced
T/QFIA 002-2021
Active
Group standards
T/QFIA 002-2021 Featured dried noodles
T/QFIA 002-2021 Featured dried noodles
Price:
$ 20.00
Basic Information
Standard Code:
T/QFIA 002-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Fruit and vegetable cultivation and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2021-09-28
Implement Date:
2021-09-28
Scope
Main technical content: This document specifies the terms and definitions, classification, technical requirements, and inspection methods for specialty dried noodles; inspection rules; labeling and marking; packaging, transportation, and storage; and shelf life requirements. This document applies to dried noodles made from wheat flour as the main raw material, with the addition of water, edible salt (or without addition), sodium carbonate (or without addition), and other food additives; or to dried noodles made from other grain flours as the main raw material, with the addition of water, and (or) other food additives, and processed through procedures such as kneading, cooking (extrusion or gelatinization), shaping (cutting or extrusion), drying, and packaging. This includes patterned dried noodles and dried noodles made from other grain flours. This document does not apply to ordinary instant noodles made from wheat flour with the addition of water, edible salt (or without addition), and sodium carbonate (or without addition).