T/TNWBFX 001-2023 Active Group standards

T/TNWBFX 001-2023 Manufacturing and processing technical specifications for Wanbao vermicelli

Publish Date: 2023-06-30 Implement Date: 2023-06-30 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/TNWBFX 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-06-30

Implement Date: 2023-06-30

Scope

Scope: This document specifies the terms and definitions, product classification, raw and auxiliary material requirements, plant and workshop requirements, facilities and equipment, management system and personnel, processing technology requirements, quality requirements, net content, hygiene control during the processing process, inspection rules, labels, markings, packaging, transportation, storage, and shelf life for Wanbao noodles. This document is applicable to the processing of Wanbao noodles primarily made from potato starch as the main raw material. Main technical content: 1. Sensory requirements of Wanbao noodles: - Organizational form: The noodles should have a uniform thickness, without strands sticking together, and good elasticity. - Color and luster: They should have a natural color and luster characteristic of this product. - Taste and aroma: They should have the aroma and taste characteristic of this product. - Impurities: There should be no visible foreign impurities to the naked eye. 2. Physicochemical indicators of Wanbao noodles: - Dry noodles: Water content/g/100g ≤ 17.0 GB 5009.3 - Wet noodles: Water content/g/100g ≥ 70.0 GB 5009.9 - Ash content/g/100g ≤ 0.80 GB 5009.4 - Breakage rate/(%) ≤ 10.0 GB/T 23587 - Filament diameter/mm ≥ 1.0 GB/T 23587 3. Hygiene indicators of Wanbao noodles: - Residual sulfur dioxide (as SO2)/(mg/kg) ≤ Not detectable GB 5009.34 - Lead/(mg/kg) ≤ 0.5 GB 5009.12 - Aluminum/(mg/kg) ≤ 195 GB 5009.18