T/SYMBJY 000.003-2020 Abolished Group standards

T/SYMBJY 000.003-2020 oil-cake pre-mixing flour

Publish Date: 2020-04-26 Implement Date: 2020-05-01 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/SYMBJY 000.003-2020

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-04-26

Implement Date: 2020-05-01

Scope

Scope: This standard specifies the technical requirements, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of pre-mixed dough for deep-fried dough sticks. This standard applies to products made from wheat flour as the main raw material, with added edible salt, edible starch, active dry yeast, food additives, and other auxiliary materials, which are prepared by mixing and packaging after ingredient preparation. Main technical content: 3. Technical requirements 3.1 Raw and auxiliary material requirements 3.1.1 Wheat flour shall comply with the provisions of GB/T 1355 and GB 2715. 3.1.2 Edible salt shall comply with the provisions of GB 2721 and GB/T 5461. 3.1.3 Edible starch shall comply with the provisions of GB 31637. 3.1.4 Yeast shall comply with the provisions of GB 31639. 3.1.5 Other food raw materials shall comply with the corresponding national standards and relevant regulations. 3.1.6 The coarseness of raw and auxiliary materials shall all pass through the CB No. 36 sieve. 3.2 Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements