T/GDBIHQDA 0007-2025 Baking sugar

Scope

Main technical content: 1. Requirements 1.1 Sensory requirements 4.1.1 The granules should be uniform, and no less than 80% of the granules should be within the following size range: — Small granules: 0.28 mm to 0.80 mm; — Fine granules: 0.14 mm to 0.45 mm. 1.1.2 The crystal or its aqueous solution should taste sweet and have no abnormal odor. 1.1.3 The appearance of the sugar product should be dry, loose, white, and glossy, with no more than 8 black spots per square meter of surface area exceeding 0.2 mm in length. 4.1.2 Physical and chemical indicators Item Indicator Sucrose content/(g/100g) ≥ 99.8 Reducing sugar content/(g/100g) ≤ 0.03 Electrical conductivity ≤ 0.02 Dry loss/(g/100g) ≤ 0.04 Color value/(IU) ≤ 20 Haze/(MAU) ≤ 10 Water-insoluble impurities/(mg/kg) ≤ 6 1.3 Food safety requirements Item Indicator Lead/(mg/kg) ≤ 0.4 Total arsenic/(mg/kg) ≤ 0.5 Sulfur dioxide residue/(g/kg) ≤ 0.01 1.4 Biological contamination Item Indicator Mites Not detected 1.5 Net content Should comply with the provisions of the *Measures for the Supervision and Management of Quantitative Packaged Commodities*. 2. Test methods 2.1 Sensory requirements Color, taste, odor, and state should be determined according to the methods specified in GB/T 13104. Granule size and black spots should be determined according to the methods specified in GB/T 35887. 2.2 Physical and chemical requirements Should be determined according to the methods specified in GB/T 35887. 2.3 Lead Should be determined according to the methods specified in GB 5009.12. 2.4 Total arsenic Should be determined according to the methods specified in GB 5009.11. 2.5 Sulfur dioxide residue Should be determined according to the methods specified in GB 5009.34. 2.6 Mites Should be determined according to the methods specified in Appendix B of GB 13104. 2.7 Net content Should be determined according to the methods spec

Development Information

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