PDF GB 7099-2015 English (GB 7099-2003: Older version)
Search result: GB 7099-2015 (GB 7099-2003 Older version)
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| GB 7099-2015 | English | 70 |
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National Food Safety Standard -- Pastry and bread
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| GB 7099-2003 | English | 70 |
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Hygienic standard for pastry and bread
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| GB 7099-1998 | English | 199 |
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Hygienic standard for pastry and bread
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| GB/T 7099-1986 | English | RFQ |
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Hygienic standard for batter cake
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Hygienic standard for pastry and bread
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PDF Preview: GB 7099-2015 PDF Preview: GB 7099-2003
GB 7099-2015: PDF in English GB 7099-2015
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Pastry and Bread
糕点, 面包
ISSUED ON. SEPTEMBER 22, 2015
IMPLEMENTED ON. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission of the
People 's Republic of China
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
Foreword
This Standard replaces GB 7099-2003 Hygienic standard for pastry and
beard.
Compared with GB 7099-2003, the main changes in this Standard are as
follows.
- modified the standard’s name to “National Food Safety Standard Pastry
and Bread”;
- modified the scope;
- modified the terms and definitions;
- modified the sensory requirements;
- modified the physical and chemical indicators;
- modified the microbiological indicators.
National Food Safety Standard - Pastry and Bread
1 Scope
This Standard applies to pastry and bread.
2 Terms and definitions
2.1 pastry
the food that takes one or more kinds of cereal, bean, potato, oil, sugar, egg,
etc. as main raw materials, with or without the addition of other raw materials,
by modulation, molding, cooking and other processes, as well as the food
added into cream, protein, cocoa, jam on the product surface before or after it
is cooked
2.2 bread
the food that takes wheat flour, yeast, water as main raw materials, with or
without the addition of other raw materials, by stirring, fermentation, shaping,
proofing, cooking, as well as the food added into cream, protein, cocoa, jam
on the product surface before or after it is cooked
3 Technical requirements
3.1 Requirements for raw material
The raw material shall comply with corresponding food standard and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall comply with Table 1.
Table 1 -- Sensory requirements
Item Requirements Inspection method
Color With the normal color that the product should have
Place the sample in a white
porcelain dish, observe the color
and state under natural light, and
check for any foreign material.
Smell it. Taste it after rinsing the
mouth with warm boiled water.
Taste, smell With the smell and taste that the product should have, without odor
State No mildew, no insects or other normally visible foreign material
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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