T/WBPP 0602-2019 Wu'ba Handmade Hollow Noodles Product Processing Standards
T/WBPP 0602-2019
Basic Information
Scope
Scope: This standard specifies the terms and definitions, classification and grading, quality and safety requirements, production techniques, inspection methods, inspection rules, labeling, packaging, storage and transportation, and traceability information for Wu Bo handmade hollow noodles produced. This standard applies to Wu Bo handmade hollow noodles processed from wheat flour as the main raw material, with or without the addition of other grain raw materials (including coarse grains, vegetables, poultry eggs, etc.). This standard applies to member units of the Wu Bo County Agricultural and Specialty Products Brand Construction and Development Association, who will first carry out pilot work on group standards to drive the standardized production of related enterprises in the Wu Bo handmade hollow noodle industry. Main technical content: This standard specifies the terms and definitions, classification and grading, quality and safety requirements, production techniques, inspection methods, inspection rules, labeling, packaging, storage and transportation, and traceability information for Wu Bo handmade hollow noodles produced. This standard applies to Wu Bo handmade hollow noodles processed from wheat flour as the main raw material, with or without the addition of other grain raw materials (including coarse grains, vegetables, poultry eggs, etc.). This standard applies to member units of the Wu Bo County Agricultural and Specialty Products Brand Construction and Development Association, who will first carry out pilot work on group standards to drive the standardized production of related enterprises in the Wu Bo handmade hollow noodle industry.