T/MMSP 14-2023 Active Group standards

T/MMSP 14-2023 General Technical Requirements for Gaoli Snacks

T/MMSP 14-2023

Publish Date: 2023-09-28 Implement Date: 2023-10-01 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/MMSP 14-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2023-09-28

Implement Date: 2023-10-01

Scope

Scope: This document specifies the classification, raw material requirements, technical requirements, inspection rules, marking, packaging, transportation, and storage of Gaoli snacks. This document applies to the production, inspection, and sale of Gaoli snack products. This document does not apply to cream-filled cakes and mooncakes. Main Technical Content: 3.1 Baking-type products 3.1.1 Puff pastry: Made from a plastic dough with a high proportion of oil and sugar, this product features a non-layered texture and a crispy taste after baking. 3.1.2 Sponge pastry: Made from a dough with a lower proportion of oil and a higher proportion of sugar (including granulated sugar, soft white sugar, or molasses), combined with egg and dairy products and chemical leavening agents. The resulting dough has good plasticity and is baked to create a fluffy texture. 3.1.3 Crispy pastry: Made from a dough with a lower proportion of oil and a higher proportion of syrup or sugar, this product features a crispy texture after baking. 3.1.4 Layer pastry: Made from a water-oil dough wrapped in oil pastry dough or solid oil, this product features multiple layers and a crispy texture after being repeatedly rolled, folded, shaped, and baked. 3.1.5 Pastry skin: Made from a water-oil dough wrapped in oil pastry dough, this product features layered flavors after being stuffed with filling and baked. 3.1.6 Water-oil skin: Made from a water-oil dough as the skin and stuffed with filling, this product features a thin skin and plentiful filling after baking. 3.1.7 Syrup skin: Made from a syrup dough as the skin and stuffed with filling, this product features a soft or chewy texture after baking. 3.1.8 Sponge pastry skin: Made from a sponge pastry dough as the skin and stuffed with filling, this product features a crispy texture after baking. 3.1.9 Hard pastry skin: Made from a dough with less sugar and molasses and a higher proportion of oil and other additives as the ski