GB 16798-1997
Replaced
T/RGSCYXH 003-2020
Active
Group standards
T/RGSCYXH 003-2020 Rugao Pancake-Making Skills
T/RGSCYXH 003-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/RGSCYXH 003-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Oil processing and products
ICS Name:
Food processing
Publish Date:
2020-04-15
Implement Date:
2020-04-15
Scope
Main technical content: 4.1 Kneading and fermenting dough 4.2 Adding alkali for fermentation 4.3 Rubbing in oil and shortening 4.4 Preparing the filling 4.5 Kneading and fermenting the dough 4.6 Preparing the pastry 4.7 Wrapping the pancakes 4.8 Shaping and sprinkling sesame seeds 4.9 Loading into the oven for baking
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced