T/PJCYXH 003-2023 Active Group standards

T/PJCYXH 003-2023 "Savor the Flavor of Pujiang" Pujiang Wheat Cake

T/PJCYXH 003-2023

Publish Date: 2023-12-29 Implement Date: 2024-02-01 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/PJCYXH 003-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-12-29

Implement Date: 2024-02-01

Scope

Scope: This document specifies the terms and definitions, product classification, basic requirements, technical requirements, test methods, inspection rules, labeling, packaging, transportation, storage, and precautions for Pujang wheat crackers. This document is applicable to Pujang wheat crackers as defined in Section 3.1; Main technical content: 6.1 Sensory requirements The sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Requirements Color A light yellow color characteristic of wheat crackers. Shape A regular round shape with a generally uniform and consistent appearance, without exposed filling. After cutting, the thickness of the skin on both sides should be basically consistent, with the filling distributed evenly. The thickness of the skin on the outer circle should be consistent with that on the upper and lower sides. Texture Crispy on the outside and soft on the inside, not sticky to the teeth, with a fresh and fragrant taste, not greasy, and free from impurities or hard objects in the food. No visible foreign matter on the surface or inside. 6.2 Physical and chemical indicators The physical and chemical indicators shall comply with the provisions of Table 2. Table 2 Physical and chemical indicators Requirements Water content (g/100g) ≤50 Protein (g/100g) ≥6 Fat (g/100g) ≥5 Peroxide value (based on fat) (g/100g) ≤0.25 Aflatoxin B1 (μg/kg) ≤5.0 6.3 Limits of contaminants The limits of contaminants shall comply with the provisions of GB 2762 for stuffed (stuffing) flour-based rice products. 6.4 Food additives The types and usage amounts of food additives shall comply with the provisions of GB 2760.