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GBT20706-2006

Chinese Standard: 'GBT20706-2006'
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GB/T 20706-2006
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.140.30
X 24
Cocoa powder
可可粉
ISSUED ON. DECEMBER 07, 2006
IMPLEMENTED ON. JUNE 01, 2007
Issued by.
General Administration of Quality Supervision, Inspection
and Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3 
1  Scope ... 4 
2  Normative References ... 4 
3  Terms and Definitions ... 5 
4  Product Classification ... 5 
5  Technical Requirements ... 5 
6  Test Methods ... 6 
7  Inspection Rules ... 11 
8  Labeling ... 12 
Appendix A ... 13 
Bibliography ... 17 
Foreword 
This standard is formulated on the basis of years of implementation of SB/T 10209-1994
“Cocoa Powder”, and with reference to relevant content of Codex Stan 105-1981,
Rev.1-2001 “Standard for Cocoa Powders (Cocoas) and Dry Cocoa - sugar Mixtures”
formulated by Codex Alimentarius Commission and in combination of present situation of
cocoa powder production in China.
Appendix A of this standard is normative.
This standard was proposed by China Business Federation.
This standard shall be centralized by China Business Federation.
This standard is drafted by. China Business Federation Business Standard Center, China
Association of Bakery & Confectionery Industry Cocoa Specialized Committee, China
National Research Institute of Food & Fermentation Industries, Chinatea, Shanghai
Daming Cocoa Products Co., Ltd., Shanghai Tiangong Cocoa Foods Co., Ltd., Shanghai
Fengyuan Cocoa Foods Co., Ltd., Shanghai Tiantan International Trading Co., Ltd.,
Shanghai Shenfeng Food Co., Ltd., Shanghai Ghana Cocoa Foods Co., Ltd., Wuxi
Huadong Cocoa Foods Co., Ltd., Shanghai Golden Monkey Group Wuxi Cocoa Products
Co., Ltd., Shaoxing Qili Xingguang Cocoa Products Co., Ltd., and Aifen Food (Beijing) Co.,
Ltd.
Main drafters of this standard. Chen Yan, Zhao Yanping, Guo Weiping, Feng Ronghua,
Zhang Huizhong, Fan Yongqing, Wang Lu, Tao JunJun, Qian Chenyun, Xu Changgeng,
Shi YuPing, Xu Chunli, Qian Chunying, and Dong Hong.
Cocoa Powder
1  Scope 
This standard specified the product classification, technical requirements, test methods,
inspection rules and labeling requirements of cocoa powder.
This standard applies to the production, sales and monitoring supervision of cocoa
powder.
2  Normative References 
The articles contained in the following documents have become part of this standard when
they are quoted herein. For the dated documents so quoted, all the modifications
(excluding corrections) or revisions made thereafter shall not be applicable to this
standard. For the undated documents so quoted, the latest editions shall be applicable to
this standard.
GB/T 4789.2 Microbiological examination of food hygiene - Aerobic plate count
GB/T 4789.3 Microbiological examination of food hygiene - Enumeration of
coliforms
GB/T 4789.4 Microbiological examination of food hygiene - Examination of
Salmonella
GB/T 4789.5 Microbiological examination of food hygiene - Examination of shigella
GB/T 4789.10 Microbiological examination of food hygiene - Detection of
staphylococcus aureus
GB/T 4789.15 Microbiological examination of food hygiene - Examination of molds and
yeasts
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.4 Determination of ash in foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5512 Inspection of grain and oilseeds - Methods for determination of crude fat
Weigh 2g of sample; evenly place in the center of one organic glass; cover with another
organic glass; press firmly and place it on the workbench. Observe the color of the sample
with the naked eye; make a record of the color.
6.3 Liquor Color and Smell
6.3.1 Instruments
a) Balance. sensitivity is ±0.1g.
b). Aluminum specimen box. Φ5.8cm, height. 2.5cm;
c) Meter beaker in tall form. 200ml;
d) Glass rod;
e) Glass ware. Φ8cm.
6.3.2 Analysis Steps
Weigh 8 g of sample, 15 g of white granulated sugar or soft sugar; place in meter beaker
in tall form. Firstly heat a little distilled water to 70°C; pour it slowly into the beaker; stir
with glass rod into paste; then pour in hot distilled water to 200 mL; mix it into brewing
solution. Cover with glass ware for 2 min~3 min; then open it to examine the smell and
liquor color;......
Related standard:   GB/T 20705-2006  GB/T 20707-2006
   
 
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