T/YCZX 0006-2024 Active Group standards

T/YCZX 0006-2024 Shandong Cuisine, Noodles, and Pastries: Pursuing a Dream - Yipin Shao Bing (Shao Bing Bread)

T/YCZX 0006-2024

Publish Date: 2024-12-21 Implement Date: 2024-12-30 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/YCZX 0006-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2024-12-21

Implement Date: 2024-12-30

Scope

Main Technical Content: 1. Scope This document specifies the raw materials and requirements, cooking utensils, production process, plating, quality standards, and optimal consumption time for "Yibin Shao Bing" (a Shandong cuisine pastry) in the "Dream Come True with Shandong Cuisine Pastry" program at Yantai Cultural and Tourism Vocational College. 2. Normative Reference Documents The content of the following documents is an integral part of this document through normative references. For dated reference documents, only the version corresponding to the specified date applies to this document; for undated reference documents, the latest version (including all amendments) applies to this document. - GB 1355: Wheat Flour - GB/T 1534: Peanut Oil - GB/T 11861.245: Food Safety National Standard – Food Additives – Compound Leavening Agents - GB 5749: Sanitary Standards for Drinking Water - GB/T 11761: Sesame Seeds - GB 14881: Food Safety National Standard – General Hygiene Standards for Food Production 3. Terminology and Definitions This document does not define any specific terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: - Flour: 500g - Sufficient oil paste - Water: 300g - Additives: - Baking powder: 2g - Sesame seeds: 4g - Requirements: - Raw materials must be within their shelf life. - Raw materials must be clean and hygienic, free from contamination, and comply with the standards specified in GB 1355, GB/T 1534, GB/T 11861.245, GB 5749, and GB/T 11761. 5. Cooking Utensils - Oven: Use electric or gas ovens. - Baking tray: Use iron or non-stick trays. - Utensils: Use measuring instruments that comply with national regulations. 6. Production Process - Mix flour, yeast, sugar, and water to form a dough. - Proof the dough until it reaches the 3rd proofing stage (soft and elastic). - Roll out the dough, spread oil paste, roll it up, and press it out. - Bake at 200°C unti