T/SXAGS 0033-2021 Active Group standards

T/SXAGS 0033-2021 Shanxi Main Food Cakes - Technical Specifications for the Processing of Shenchi Mooncakes

T/SXAGS 0033-2021

Publish Date: 2021-12-21 Implement Date: 2021-12-28 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/SXAGS 0033-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Baked goods

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2021-12-21

Implement Date: 2021-12-28

Scope

Scope: This document specifies the terms and definitions related to Shenchi mooncakes, a staple food pastry in Shanxi Province, as well as the safety and hygiene requirements for processing facilities, raw and auxiliary materials, processing techniques, packaging, labeling and marking, storage, recordkeeping, and document management. This document applies to the production of Shenchi mooncakes by enterprises of the Shanxi Staple Food Pastry Industry Alliance. Main Technical Content: 3. Terms and Definitions: The terms and definitions defined in GB/T 19855 and the following terms and definitions apply to this document. 3.1 Shanxi Staple Food Pastry: Products such as baked, steamed, or puffed goods made from cereal and legume flours, with or without added ingredients like potatoes, fruits, and vegetables, and produced according to traditional Shanxi craftsmanship or modern processing techniques, featuring the local flavor of Shanxi. 3.2 Shenchi Mooncake: A mooncake with traditional local characteristics and flavors of Shenchi, Shanxi. It is made from wheat flour and other cereal flours, flaxseed oil, and drinking water as main ingredients, with fillings added or not added, such as sugar, eggs, fruits, legumes, potatoes, alcohol, edible flowers, and food additives. It is shaped and baked into a mooncake. 4. Safety and Hygiene Requirements for Processing Facilities: The safety and hygiene of Shenchi mooncake processing facilities shall comply with GB 8957 and GB 14881. 5. Requirements for Raw and Auxiliary Materials: 5.1 Wheat flour shall comply with GB/T 1355. 5.2 White sugar shall comply with GB 317 and GB 13104. 5.3 Brown sugar shall comply with GB 13104 and GB 35885. 5.4 Peanut shall comply with GB/T 1532. 5.5 Sugar alcohol shall comply with GB 1886.234. 5.6 Flaxseed (hu ma) oil shall comply with GB/T 8235 and the requirements of T/SXAGS0029 Appendix A. 5.7 Fresh eggs shall comply with GB 2749. 5.8 Edible lard shall comply with GB/T 8937.