GB 1352-1986
Replaced
T/DYFIA 004-2024
Active
Group standards
T/DYFIA 004-2024 East Yangxiangbai cake texture
T/DYFIA 004-2024 East Yangxiangbai cake texture
Price:
$ 20.00
Basic Information
Standard Code:
T/DYFIA 004-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Baked goods
ICS Name:
Cereals, legumes, and their products
Publish Date:
2024-04-11
Implement Date:
2024-05-12
Pages:
8 pages
Scope
Scope: This document specifies the scope, normative reference documents, terms and definitions, technical requirements, inspection methods, inspection rules, marking, labeling, packaging, transportation, storage, shelf life, and sales requirements of Dongyang Walnut Crisps. This document applies to the production, inspection, packaging, transportation, storage, shelf life, and sales of Dongyang Walnut Crisps. The production scope of Dongyang Walnut Crisps includes the following 6 districts within the administrative area of Dongyang City: Wuning, Baiyun, Chengdong, Nanshi, Jiangbei, and Liushi, as well as the following 12 towns: Hengdian, Hulù, Weishan, Zaocun, Sanshan, Geshan, Dongyangjiang, Huxi, Ma Zhai, Qianxiang, Nanma, and Huashi, covering a total of 370 villages (with a longitude range of 120°04′ to 120°44′ and a latitude range of 28°58′ to 29°29′). Main technical content: Pre-packaged Dongyang Walnut Crisps are made using walnut kernels, glutinous rice (or brown rice, japonica rice), sesame seeds, white sugar, malt sugar, edible animal and vegetable oils, etc. as the main raw and auxiliary materials. The process includes walnut roasting, shell removal and black skin removal, steaming rice, drying in the shade, popcorn making, mixed baking, sugar-oil boiling, oil-frying, pressing and molding, cutting, and packaging.