T/SXAGS 0034-2021 Active Group standards

T/SXAGS 0034-2021 Shanxi's staple food cake and Wenyi Zhubang

Publish Date: 2021-12-21 Implement Date: 2021-12-28 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/SXAGS 0034-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Non-ferrous metals and their alloy products

ICS Name: Cereals, legumes, and their products

Publish Date: 2021-12-21

Implement Date: 2021-12-28

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, judgment rules, labeling and marking, packaging, storage, and transportation for Wenxi Boiled Cakes, a staple food pastry in Shanxi. This document applies to Wenxi Boiled Cakes produced and processed by enterprises in the Shanxi Staple Food Pastry Industry Alliance. Main technical content: 3. Terms and definitions The following terms and definitions apply to this document: 3.1 Shanxi Staple Food Pastry T/SXAGS 0034—2021 2 A product category including baking, steaming, and puffing, made from cereal and legume flours, with or without added ingredients such as potatoes and fruits/vegetables, and produced using traditional Shanxi manufacturing techniques or modern processing technologies, featuring the local flavor of Wenxi County. 3.2 Wenxi Boiled Cakes A fried pastry made in Wenxi County, primarily from wheat flour, maltose, white sugar, brown sugar, honey, vegetable oil, sesame seeds, and water, through processes such as flour cooking, ingredient mixing, dough making, filling preparation, shaping, water immersion, frying, sauce coating, and sesame seed adherence. 4 Technical requirements 4.1 Raw material and auxiliary requirements 4.1.1 Wheat flour shall comply with the requirements of GB/T 1355. 4.1.2 Soft white sugar shall comply with the provisions of GB/T 1445 and GB 13104. 4.1.3 Brown sugar shall comply with the provisions of GB 13104 and GB/T 35885. 4.1.4 Vegetable oil shall comply with the provisions of GB 2716. 4.1.5 Water shall comply with the provisions of GB 5749. 4.1.6 Food additives shall comply with the provisions of GB 2760. 4.1.7 Other auxiliary materials shall comply with the relevant national standards. 4.2 Technical requirements for the production process The relevant technical requirements for the production process shall comply with the provisions of T/SXAGS 0032, and the hygiene standar