GB 2757-1981
Replaced
T/HZSX 01-2019
Active
Group standards
T/HZSX 01-2019 Huaizhou Tugolo Cake
T/HZSX 01-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/HZSX 01-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Furniture
ICS Name:
Food Composite
Publish Date:
2019-11-18
Implement Date:
2019-12-18
Scope
Main technical content: Table 1: Sensory Requirements Item Requirement Color Golden or brownish yellow crust color with uniform color, and a brownish yellow bottom without burning. Shape Full and drum-shaped appearance with consistent thickness, no mold, deformation, or exposed filling. Texture Uniform thickness of the crust without sugar grains or flour lumps, with evenly distributed pores and no irregular large voids. Filling Evenly distributed filling without sugar grains or uncooked ingredients. Taste and texture Moderately sweet and soft, not sticky, with coconut fragrance and no off-flavors. Impurities No visible impurities. Table 2: Physicochemical Indicators Item Indicator Dry matter loss ≤20.0% Crude fat ≤34.0% Total sugar (calculated as invert sugar) ≤35.0% Protein ≥5.0% Filling content ≥50%
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced