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T/HACDB 001-2022 Active
T/HACDB 001-2022 Doughnuts and glutinous rice cake
Abstract
Main technical content: This is applicable to glutinous rice, sticky rice, sticky corn, corn flour, rice, sticky sorghum, black rice, red mung beans, red beans, black beans, food fillings, and water as raw and auxiliary materials. It may or may not add white sugar, vegetable juice, lily flowers, and double-petal red roses. The process includes soaking, milling into flour (pulp), blending, fermentation or non-fermentation, making fillings or not, wrapping fillings or sandwiching and shaping, steaming, cooling, freezing, and packaging. The final products are sticky rice dumplings and sticky cakes.
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/HACDB 001-2022 |
| ICS | Food processing |
| Implement Date | 2022-12-15 |
Price
$ 20.00
Subtotal
$ 20.00
Tax
$ 0.00
Order Total (incl. tax)
$ 20.00