GB 1352-1986
Replaced
T/XFCFHX 0001-2024
Active
Group standards
T/XFCFHX 0001-2024 The production specifications for Xiangfen roasted bread and oil-filled pastries
T/XFCFHX 0001-2024 The production specifications for Xiangfen roasted bread and oil-filled pastries
Price:
$ 20.00
Basic Information
Standard Code:
T/XFCFHX 0001-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Baked goods
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-06-01
Implement Date:
2023-06-20
Scope
Scope: This document specifies the definition of shortbread, raw material requirements, product sensory requirements, production process, production process technology, and packaging labeling requirements. Main technical content: 1. Scope: This document specifies the definition of shortbread, raw material requirements, product sensory requirements, production process, production process technology, and packaging labeling requirements. This document applies to wheat flour and edible oil as the main raw materials, which are made into flatbreads through fermentation, kneading, shaping, baking, and roasting. 2. Normative references: The content of the following documents is an essential part of this document through normative references. Among them, the dated referenced documents only apply to the version corresponding to that date; the undated referenced documents apply to the latest version (including all amendment lists) of these documents. - GB/T 1355: Wheat Flour - GB/T 1537: Cottonseed Oil - GB 1886.1: Food Safety National Standard - Food Additives - Sodium Carbonate - GB 4806.1: Food Safety National Standard - General Safety Requirements for Food Contact Materials and Products - GB 4806.9: Food Safety National Standard - Metal Materials and Products for Food Contact - GB/T 5461: Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB/T 7652: Star Anise - GB/T 15691: General Technical Conditions for Spices and Seasonings - GB/T 30391: Sichuan Pepper - GB/T 41010: Biodegradable Plastics and Products - Degradation Performance and Labeling Requirements 3. Terms and definitions: The following terms and definitions apply to this document: - 3.1 Shortbread: A round or other-shaped flatbread made from wheat flour added with old yeast, through fermentation, kneading, soaking, rolling into strips, sprinkling with seasonings, spreading with lard, shaping, baking, and roasting. 4. Production equipment and tools: - 4.1 Baking oven - 4.2 Kneading machine - 4.3 Ferme