T/GBAS 9-2022 Active Group standards

T/GBAS 9-2022 Almond cake

Publish Date: 2022-07-29 Implement Date: 2022-07-29 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/GBAS 9-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2022-07-29

Implement Date: 2022-07-29

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, product traceability, and management system requirements for almond cookies. This document is applicable to the production and operation of almond cookies. Main technical content: This document is applicable to the production and operation of almond cookies. The main content of this document includes scope, normative reference documents, terms and definitions, product classification, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, product traceability, and management system requirements. There are 11 parts in total, and the key indicators are as follows: (1) Sensory requirements: Color: Light yellow with uniform color; Odor and taste: Smooth and crumbly with a rich almond and mung bean aroma, no off-odor; Texture: Block-shaped with intact and neat edges, uniform thickness, clear patterns, no missing corners; Impurities: No visible foreign impurities; (2) Quality indicators: Water content/% ≤ 3.0; Acid value (based on fat) (KOH)/(mg/g) ≤ 4; Peroxide value (based on fat)/(g/100g) ≤ 0.20; Protein/% ≥ 12.0