GB 1352-1986
Replaced
T/WBPP 0601-2019
Active
Group standards
T/WBPP 0601-2019 Wu Burgh Handmade Hollow Noodles Raw Material Selection Standards
T/WBPP 0601-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/WBPP 0601-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-06-03
Implement Date:
2019-06-05
Scope
Scope: This standard specifies the selection, inspection, classification, quality and safety requirements, testing methods, and storage and transportation requirements for raw materials used in the production of Wu'ba handmade hollow noodles. This standard applies to wheat flour used as the main raw material in the processing of Wu'ba handmade hollow noodles, with or without the addition of other grain raw materials (including coarse grains, vegetables, poultry eggs, etc.). This standard is applicable to member units of the Wu'ba County Agricultural and Specialty Products Brand Construction and Development Association, who will initially carry out pilot work on group standards to drive the standardized production of related enterprises in the Wu'ba handmade hollow noodle industry. Main technical content: This standard specifies the selection, inspection, classification, quality and safety requirements, testing methods, and storage and transportation requirements for raw materials used in the production of Wu'ba handmade hollow noodles. This standard applies to wheat flour used as the main raw material in the processing of Wu'ba handmade hollow noodles, with or without the addition of other grain raw materials (including coarse grains, vegetables, poultry eggs, etc.). This standard is applicable to member units of the Wu'ba County Agricultural and Specialty Products Brand Construction and Development Association, who will initially carry out pilot work on group standards to drive the standardized production of related enterprises in the Wu'ba handmade hollow noodle industry.