GB 16798-1997
Replaced
T/RGSCYXH 002-2020
Active
Group standards
T/RGSCYXH 002-2020 Jiahuangbao making skills in Rugu, Jiangsu
T/RGSCYXH 002-2020 Jiahuangbao making skills in Rugu, Jiangsu
Price:
$ 20.00
Basic Information
Standard Code:
T/RGSCYXH 002-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Food processing
Publish Date:
2020-04-15
Implement Date:
2020-04-15
Scope
Main technical content: 5.1 Kneading and fermenting dough 5.2 Making fillings 5.3 Adding alkali and fermenting 5.4 Pinch pleats and shape 5.5 Steaming
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced