T/RYFW 2-2024 Active Group standards

T/RYFW 2-2024 Rich and flavorful Guangfeng sugar cake

Publish Date: 2023-12-20 Implement Date: 2024-01-20 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/RYFW 2-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2023-12-20

Implement Date: 2024-01-20

Scope

Scope: This document specifies the basic requirements, food additives, and hygiene requirements for the production and processing of Guangfeng sugar cakes, as well as the inspection rules. This document applies to sugar cakes made from rice and glutinous rice as the main raw materials, with the addition of mountain tea oil, white sugar, and soft sugar, through processes such as washing, soaking, pulping, filtering and dehydrating, and steaming for shaping. Main technical content: Sugar cakes are produced using rice and glutinous rice as the main raw materials, with the addition of mountain tea oil, white sugar, and soft sugar, and manufactured through processes such as washing, soaking, pulping, filtering and dehydrating, and steaming for shaping. 3.2 Guangfeng sugar cakes are those made in the traditional way in Hengshan Town, Guangfeng District. 4. Basic requirements 4.1 Raw and auxiliary material requirements 4.1.1 Rice shall comply with the provisions of GB/T 1354. 4.1.2 Glutinous rice shall comply with the provisions of GB/T 1354. 4.1.3 White sugar and soft sugar shall comply with the requirements of GB 13104. 4.1.4 Mountain tea oil shall comply with the requirements of GB 11765. 4.2 Production and processing management 4.2.1 Production and processing hygiene requirements shall comply with GB 14881 or the relevant regulations on the supervision of small food workshops, as specified in Appendix A. 4.2.2 Food additives shall not be used. 4.2.3 The ratio of white sugar and soft sugar shall be approximately 4:6, and the ratio of rice and glutinous rice shall be approximately 3:7. The ratio of mountain tea oil and rice shall be approximately 1:33-1:20. 4.3 Packaging and storage management 4.3.1 Food contact materials shall comply with the safety requirements of GB 4806.1, GB 4806.7, and GB 4806.8. 4.3.2 Product labels shall comply with the provisions of GB 7718 and GB 28050. 4.3.3 Products shall be vacuum-packed. 4.3.4 Warehouses