GB/T 19343-2016 PDF in English
GB/T 19343-2016 (GB/T19343-2016, GBT 19343-2016, GBT19343-2016)
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Chocolate and chocolate products, cocoa butter alternatives chocolate and its products
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| GB/T 19343-2003 | English | 180 |
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Chocolate and chocolate products
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GB/T 19343-2016: PDF in English (GBT 19343-2016) GB/T 19343-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.190
X 33
Replacing GB/T 19343-2003
General rule of chocolate & chocolate products
(including chocolate & chocolate products with cocoa
butter alternatives)
巧克力及巧克力制品(含代可可脂巧克力及代可可脂巧克力制品)
ISSUED ON: AUGUST 29, 2016
IMPLEMENTED ON: SEPTEMBER 01, 2017
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine of PRC;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Product classification ... 8
5 Raw materials ... 10
6 Technical requirements ... 11
7 Inspection method ... 13
8 Inspection rules ... 14
9 Judgment and re-inspection ... 15
10 Product naming ... 15
11 Labels and signs ... 15
12 Packaging ... 16
13 Storage, transportation, sales ... 16
Appendix A (Normative) Determination method of chocolate fineness ... 17
References ... 19
General rule of chocolate & chocolate products
(including chocolate & chocolate products with cocoa
butter alternatives)
1 Scope
This standard specifies the terms and definitions, product classification, raw
and auxiliary materials, technical requirements, inspection methods, inspection
rules, determination and re-inspection, product naming, labeling and marking,
packaging, storage and sales requirements of chocolate and chocolate
products, as well as chocolate & chocolate products with cocoa butter
alternatives.
This standard applies to the production, inspection, sales of products, which are
defined in 3.3 ~ 3.6.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) is applicable to this standard.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 317 White granulated sugar
GB 2716 Hygienic standard for edible vegetable oil
GB 2760 National food safety standard - Standards for uses of food additives
GB 5009.3-2010 National food safety standard - Determination of moisture
in foods
GB 7718 National food safety standard - Standard for nutrition labelling of
prepackaged foods
GB 9678.2 National food safety standard - Chocolate, chocolate with
cocoa butter alternatives and its products
GB 11674 National food safety standard - Whey powder and whey protein
powder
GB 14880 National food safety standard for the use of nutritional fortification
substances in foods
GB 19644 National food safety standard - Milk powder
GB 19646 National food safety standard - Cream, butter and anhydrous
milkfat
GB/T 20705 Cocoa mass and cocoa cake
GB/T 20706 Cocoa powder
GB/T 20707 Cocoa butter
GB 25595 National food safety standard - Lactose
GB 28050 National food safety standard - Nutrition label standards of pre-
packaged food
GB/T 31120-2014 Candy terminology
GB 31621 National food safety standard - Code of hygienic practice in food
business process
JJF 1070 Rules of metrological testing for net quantity of products in
prepackages with fixed content
"Regulations on hygienic management of bulk food" Ministry of Health WFJF
[2003] No.180
"Measures for the Supervision and Administration of Measurement of
Quantitative Packaging Commodities" Order No.75 of the General
Administration of Quality Supervision, Inspection and Quarantine
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Cocoa butter
A product, which is made by pure cocoa beans as raw materials, through
processes such as cleaning, screening, roasting, shelling, refining, pressing.
[GB/T 31120-2014, definition 3.11]
3.2
Chocolate-coated products, such as wafer chocolate, candied fruit chocolate,
etc.
4.2.3 Sugar-coated chocolate products
Chocolate products, which have sugar coating, such as chocolate beans.
4.2.4 Other chocolate products
Chocolate products, which are not included in 4.2.1 ~ 4.2.3.
4.3 Chocolate with cocoa butter alternative
4.3.1 Black chocolate with cocoa butter alternatives
A cocoa butter alternative chocolate, which is brown or brown-black, has a bitter
taste of cocoa.
4.3.2 Milk chocolate with cocoa butter alternatives
A cocoa butter alternative chocolate, to which dairy products are added, in
brown or light brown, with cocoa and milk flavor.
4.3.3 White (flavored) chocolate with cocoa butter alternatives
Cocoa butter alternative chocolate, to which no fat-free cocoa substance is
added.
4.4 Chocolate products with cocoa butter alternative
4.4.1 Mixed chocolate products with cocoa butter alternative
Products, which are made by mixing cocoa butter alternative chocolate with
other foods, such as hazelnut chocolate with cocoa butter alternative, almond
chocolate with cocoa butter alternative, etc.
4.4.2 Coated chocolate products with cocoa butter alternative
Products, which use cocoa butter alternative chocolate as a coating, such as
wafer chocolate with cocoa butter alternative, candied fruit chocolate with cocoa
butter alternative, and so on.
4.4.3 Sugar-coated chocolate products with cocoa butter alternative
Chocolate products with cocoa butter alternative, which have sugar coating,
such as cocoa butter alternative chocolate beans, etc.
4.4.4 Other types of chocolate products with cocoa butter alternative
Chocolate products with cocoa butter alternative, which are not included in
4.4.1 ~ 4.4.3.
5 Raw materials
5.1 Raw materials
5.1.1 Cocoa butter
It shall meet the requirements of GB/T 20707.
5.1.2 Cocoa mass
It shall meet the requirements of GB/T 20705.
5.1.3 Cocoa powder
It shall meet the requirements of GB/T 20706.
5.1.4 White granulated sugar
It shall meet the requirements of GB 317.
5.1.5 Milk powder
It shall meet the requirements of GB 19644.
5.1.6 Lactose
It shall meet the requirements of GB 25595.
5.1.7 Whey powder
It shall meet the requirements of GB 11674.
5.1.8 Cream, butter and anhydrous milkfat
It shall meet the requirements of GB 19646.
5.1.9 Vegetable oil
It shall meet the requirements of GB 2716.
5.2 Other raw materials
It shall comply with the requirements of relevant national standards or industry
standards.
5.3 Food additives
8 Inspection rules
8.1 Exit-factory inspection
8.1.1 The products shall be inspected batch by batch, before they leave the
factory. It can leave the factory, only after passing the inspection.
8.1.2 For products of the same variety in different packages, the inspection
items, which are not affected by the packaging specifications and packaging
forms, can be inspected together.
8.1.3 The items of exit-factory inspection include: sensory, net content, fineness,
loss on drying.
8.2 Type inspection
8.2.1 For products normally produced, type inspection shall be carried out once
every six months. Type inspection shall also be carried out, in any of the
following situations:
a) During trial production and appraisal of new products;
b) After formal production, where there are major changes in raw materials
and processes, which may affect the product quality;
c) When production resumes after a long-term shutdown;
d) Where there is a big difference between the exit-factory inspection result
and the last type inspection result;
e) When the relevant national quality supervision agency puts forward a
request for type inspection.
8.2.2 Type inspection items are all items, which are specified in 6.1, 6.2, 10,
11.1, 11.2 of this standard.
8.3 Group-batching
The products of the same shift, the same variety, the same specification, form
a batch.
8.4 Sampling method and quantity
Samples are randomly selected in the finished product warehouse OR on the
production line. The sample size of each batch is not less than 0.5 kg.
9 Judgment and re-inspection
9.1 Judgment and re-inspection of exit-factory inspection
9.1.1 If all the inspection results meet this standard, it is judged as a qualified
product.
9.1.2 If one item of the exit-factory inspection does not meet this standard,
double sampling may be used for re-inspection. After the re-inspection, if there
is still one item, which does not meet this standard, the batch of products is
judged as unqualified.
9.2 Type inspection and re-inspection
9.2.1 If all the results of the type inspection conform to this standard, it is judged
as a qualified product.
9.2.2 If there are two or less of the type inspection results, that do not meet this
standard (except for pathogenic bacteria indicators), double sampling may be
used for re-inspection. After the re-inspection, if there is still one item, which
does not meet this standard, the batch of products is judged as unqualified.
9.2.3 If pathogenic bacteria do not meet this standard, the batch of products
shall be deemed as unqualified AND shall not be re-inspected.
10 Product naming
10.1 For the products, which have cocoa butter alternatives added exceeding
5% (calculated based on the original ingredients), they shall be named as cocoa
butter alternative chocolates.
10.2 For the products, which contain less than 25% chocolate ingredients, they
shall not be named chocolate products.
11 Labels and signs
11.1 The label of a quantitative pre-packaged product shall comply with the
provisions of GB 7718 and GB 28050. It shall mark the category or type of the
product, in accordance with the requirements of Chapter 4.
11.2 Dark chocolate and milk chocolate shall be marked with the percentage of
total cocoa solids content.
11.3 The pictorial signs for storage and transportation shall meet the
requirements of GB/T 191.
Appendix A
(Normative)
Determination method of chocolate fineness
A.1 Micrometer method
A.1.1 Instruments and utensils
A.1.1.1 Digital display micrometer
Measuring range: 0 mm ~ 25 mm.
Accuracy: 0.001 mm.
A.1.1.2 Stainless steel spoon
A.1.1.3 Beaker
50 mL.
A.1.2 Reagents
Liquid paraffin.
A.1.3 Determination steps
A.1.3.1 Preparation of specimen
Take about 20 g of a representative sample. Put it into a 50 mL beaker. Heat it
to 40 °C ~ 50 °C to melt it. Stir it evenly. Use a stainless steel spoon, to take
about 5 g of the molten sample. Put it into a 50 mL beaker (or plate). Add 15 g
of liquid paraffin, which was heated to about 50 °C. Mix well, until there are no
clumps. The prepared specimen shall be measured within 5 minutes.
A.1.3.2 Zero adjustment of micrometer
Rotate the micrometer casing, to make the two measuring planes about 10 mm
apart. Use a soft paper or soft cloth, to carefully wipe the measuring plane clean.
Turn on the micrometer switch. Select the measurement range.
Rotate the ratchet slowly, to bring the two measurement planes close. When
the two measuring planes contact, the ratchet wheel slides once (a faint sliding
sound is emitted). Stop rotating the ratchet wheel immediately.
Press the "zero" key; the display shows "00.000 mm".
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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