T/JCCZ 103-2020 Active Group standards

T/JCCZ 103-2020 Guidelines for the Production of Jia Le Noodles

T/JCCZ 103-2020

Publish Date: 2020-06-30 Implement Date: 2020-07-01 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/JCCZ 103-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-06-30

Implement Date: 2020-07-01

Scope

Scope: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making hand-made jiahe noodles using wheat flour. This standard is applicable to hand-made jiahe noodles made from wheat flour. Noodles made from other flour materials may be implemented in accordance with this standard. Main technical content: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making jiahe noodles. This standard is applicable to hand-made jiahe noodles made from wheat flour. Noodles made from other flour materials may be implemented in accordance with this standard.