T/HACDB 001-2022 Active Group standards

T/HACDB 001-2022 Doughnuts and glutinous rice cake

Publish Date: 2022-11-15 Implement Date: 2022-12-15 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/HACDB 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-15

Implement Date: 2022-12-15

Pages: 6 pages

Scope

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.