GB 7100-2015 PDF English
US$70.00 · In stock · Download in 9 secondsGB 7100-2015: National food safety standard -- Biscuits Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 7100: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 7100-2015 | English | 70 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
National food safety standard -- Biscuits
| Valid |
| GB 7100-2003 | English | 199 |
Add to Cart
|
2 days
|
Hygienic standard for biscuits
| Obsolete |
| GB/T 7100-1986 | English | 199 |
Add to Cart
|
2 days
|
Hygienic standard for pastry--biscuit and bread
| Obsolete |
| GB 7100-1986 | English | RFQ |
ASK
|
3 days
|
Hygienic standard for biscuits
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 7100-2015
GB 7100-2015: National food safety standard -- Biscuits---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/GB7100-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Biscuits
Issued on: SEPTEMBER 22, 2015
Implemented on: SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
Foreword
This Standard replaces GB 7100-2003 “Hygienic standard for biscuits”.
Compared with GB 7100-2003, the main changes are as follows.
- Modified the standard’s name as “National food safety standard - Biscuits”;
- Modified scope;
- Modified terms and definitions;
- Modified sensory requirements;
- Modified physiochemical indicators;
- Modified microbiological indicators.
National food safety standard - Biscuits
1 Scope
This Standard is applicable to biscuits.
2 Terms and definitions
2.1 Biscuits
A kind of food that uses cereal powder (and/or bean powder, potato powder) as
main raw material; it is made by process such as powdering (or pulping),
forming, baking (or grilling); with or without sugar, oil and other raw materials; it
also refers to the food that is added with cream, egg white, cocoa, chocolate,
etc. in between the products (or surface, or inside), before or after it is baked.
3 Technical requirements
3.1 Requirements for raw materials
Raw materials shall comply with the relevant food standards and provisions.
3.2 Sensory requirements
Sensory requirements shall comply with the provisions in Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Color The product shall have a normal color Place the sample in a white porcelain bowl. Observe its
color and state under natural
light; check if there is foreign
material. Smell it and taste it
after rinsing mouth with warm
water.
Taste, odor No different smell, no odor
State No mildew, no vermin or other visible foreign materials by normal vision
3.3 Physiochemical indicators
Physiochemical indicators shall comply with the provisions in Table 2.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
|