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GB/T 20706-2023: Quality requirement for cocoa powder
Status: Valid GB/T 20706: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 20706-2023 | English | 269 |
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Quality requirement for cocoa powder
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GB/T 20706-2023
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| GB/T 20706-2006 | English | 90 |
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Cocoa powder
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GB/T 20706-2006
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PDF similar to GB/T 20706-2023
Basic data | Standard ID | GB/T 20706-2023 (GB/T20706-2023) | | Description (Translated English) | Quality requirement for cocoa powder | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X24 | | Classification of International Standard | 67.140.30 | | Word Count Estimation | 14,155 | | Date of Issue | 2023-08-06 | | Date of Implementation | 2024-03-01 | | Older Standard (superseded by this standard) | GB/T 20706-2006 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 20706-2023: Quality requirement for cocoa powder---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.140.30
CCSX24
National Standards of People's Republic of China
Replace GB/T 20706-2006
Cocoa powder quality requirements
Published on 2023-08-06
2024-03-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Foreword
This document is a recommended national standard for food quality. This document is in accordance with GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Standards"
Drafting in accordance with the Rules for the Structure and Drafting of Standardized Documents.
This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 20706-2006 "Cocoa Powder". Compared with GB/T 20706-2006, except for editorial modifications, the main technical
The content changes as follows.
---Modified the "ash content" value in the physical and chemical indicators (see Table 2, Table 2 of the.2006 version);
---Delete the "total arsenic and microbial requirements" in the technical requirements (see 5.4 of the.2006 edition);
---Added net content requirements in technical requirements (see 6.3);
---Added net content requirements in the inspection method (see 7.7);
---Added batches in inspection rules (see 8.1.1);
---Modified the statement of judgment and re-inspection requirements (see Chapter 9, Chapter 7 of the.2006 edition);
---Modified the statement of labeling and marking requirements (see Chapter 10, Chapter 8 of the.2006 edition);
---Added the contents of "packaging", "storage" and "transportation" (see Chapter 11, Chapter 12, Chapter 13).
---Added Appendix A cocoa powder sensory requirements test method (see Appendix A);
---Added appendix C fineness determination method (see appendix C);
---Added Appendix D pH measurement method (see Appendix D).
Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents.
This document is proposed by the China Chamber of Commerce.
This document is under the jurisdiction of the National Candy and Chocolate Standardization Technical Committee (SAC/TC375).
This document was drafted by. Mars Food (China) Co., Ltd., Zhejiang Qili Xingguang Cocoa Products Co., Ltd., Jiangsu Golden Monkey Collection
Group Wuxi Taihu Cocoa Food Co., Ltd., Zhuhai Jiashiming Enterprise Co., Ltd., Tianjin Wheelock Trading Co., Ltd., CTI Testing and Certification
Securities Group Co., Ltd., Barome Chocolate (Shanghai) Co., Ltd., COFCO Jindi Food (Shenzhen) Co., Ltd., Jinjiang Jiafu Food Co., Ltd.
Co., Ltd., Jingzhong (Xiamen) Technology Services Co., Ltd., Mondelēz Food Enterprise Management (Shanghai) Co., Ltd., Cargill Investment (China) Co., Ltd.,
Hershey (China) Investment Management Co., Ltd., China Chamber of Commerce, China Bakery and Sugar Products Industry Association, China Food Industry Association Sugar
Fruit Professional Committee.
The main drafters of this document. Wang Huan, Qian Chunying, Liu Jianhui, Zheng Rongzhen, Yang Fengli, Gou Jianying, Wang Qiongfang, Zhao Lizhe, Shi Weizhen,
Liu Xiaoming, Liu Dong, Wang Hu, Li Fengyong, Liu Tao, Liu Zhenyu, Chen Liping, Jin Xiaolei, Zhang Jiukui, Zhang Bin, Gao Feng.
The previous versions of the documents replaced by this document are as follows.
---GB/T 20706-2006.
Cocoa powder quality requirements
1 Scope
This document stipulates the product classification, raw materials, technical requirements, inspection methods, inspection rules, judgment rules, labels and signs, packaging of cocoa powder.
Packaging, storage, transportation and other quality requirements.
This document applies to the production and inspection of cocoa powder.
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations
For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to
this document.
GB/T 191 Packaging, storage and transportation pictorial mark
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.4 National Food Safety Standard Determination of Ash in Food
GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods
GB/T 20705 Quality requirements for cocoa liquor and cocoa cake
JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
cocoa powdercocoapowder
Products made from cocoa cake pieces as raw materials through alkalinization or non-alkalization and powdering processes.
4 product categories
4.1 Products are divided into natural cocoa powder and alkalized cocoa powder according to the production process. Alkalized cocoa powder is divided into heavy alkalized cocoa powder according to its degree of alkalization.
and lightly alkalized cocoa powder.
4.2 Products are divided into high-fat cocoa powder, medium-fat cocoa powder and low-fat cocoa powder according to cocoa butter content.
5 raw materials
Cocoa cake pieces should comply with the requirements of GB/T 20705.
6 Technical requirements
6.1 Sensory requirements
Should comply with the requirements of Table 1.
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