GB 7099-2015 PDF English
US$70.00 · In stock · Download in 9 secondsGB 7099-2015: National Food Safety Standard -- Pastry and bread Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 7099: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 7099-2015 | English | 70 |
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National Food Safety Standard -- Pastry and bread
| Valid |
| GB 7099-2003 | English | 70 |
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Hygienic standard for pastry and bread
| Obsolete |
| GB 7099-1998 | English | 199 |
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2 days
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Hygienic standard for pastry and bread
| Obsolete |
| GB/T 7099-1986 | English | RFQ |
ASK
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3 days
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Hygienic standard for batter cake
| Obsolete |
| GB 7099-1986 | English | 199 |
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2 days
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Hygienic standard for pastry and bread
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 7099-2015
GB 7099-2015: National Food Safety Standard -- Pastry and bread---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB7099-2015
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Pastry and Bread
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
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.
3.2 Physical and chemical indicators
The physical and chemical indicators shall comply with Table 2.
3.6 Food additives and food nutrition enhancers
3.6.1 The use of food additives shall comply with GB 2760.
3.6.2 The use of food nutrition enhancers shall comply with GB 14880.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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