T/LSA 002-2019 Active Group standards

T/LSA 002-2019 "soft cake"

Publish Date: 2019-05-11 Implement Date: 2019-06-10 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/LSA 002-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Furniture

ICS Name: Food processing

Publish Date: 2019-05-11

Implement Date: 2019-06-10

Scope

Scope: This standard specifies the product classification, technical requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage of soft cakes. This standard applies to various soft cakes made from pre-cooked rice flour or wheat flour as the main raw materials, mixed with other auxiliary materials. This standard applies to soft cakes produced and manufactured in Linhai City. Main technical content: 4. Requirements 4.1 Raw and auxiliary materials requirements 4.1.1 Rice flour shall be milled from rice or glutinous rice that meets the requirements of GB/T 1354. 4.1.2 Wheat flour: It shall meet the requirements of GB/T 1355 or LS/T 3208. 4.1.3 White sugar shall meet the requirements of GB/T 317. 4.1.4 Edible vegetable oil shall meet the requirements of GB 2716. 4.1.5 Mung beans shall be free from rot, pests and diseases, and shall have no impurities. 4.1.6 Red beans shall meet the requirements of NY/T 599. 4.1.7 Mung beans shall meet the requirements of GB/T 10462. 4.1.8 Mint oil shall meet the requirements of GB 1886.199. 4.2 Sensory requirements Sensory requirements shall meet the requirements specified in Table 1. Table 1 Sensory requirements Item Requirements Shape Neat shape with clear patterns, uniform thickness, and neat cuts without defects. Color The color shall be consistent with that of the variety, and the color shall be uniform. Texture The texture shall be fine, not loose, with appropriate adhesion, and the filling shall be evenly distributed, exhibiting the characteristic texture of the variety. Flavor The flavor shall be pure, with moderate sweetness, not sticky, and exhibiting the characteristic flavor of the variety, without any abnormal odor. Impurities There shall be no visible impurities on the surface or inside of the product. 4.3 Net content deviation shall comply with the requirements of the "Measures for the Supervision and Management of Quantitative Packaging of Goods". 4.4 Physical and