GB/T 20705-2023 English PDFUS$349.00 · In stock
Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 20705-2023: Quality requirement for cocoa mass and cocoa cake Status: Valid GB/T 20705: Historical versions
Basic dataStandard ID: GB/T 20705-2023 (GB/T20705-2023)Description (Translated English): Quality requirement for cocoa mass and cocoa cake Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X24 Classification of International Standard: 67.140.30 Word Count Estimation: 18,135 Date of Issue: 2023-08-06 Date of Implementation: 2024-03-01 Older Standard (superseded by this standard): GB/T 20705-2006 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 20705-2023: Quality requirement for cocoa mass and cocoa cake---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.ICS 67.140.30 CCSX24 National Standards of People's Republic of China Replace GB/T 20705-2006 Quality requirements for cocoa liquor and cocoa cake Published on 2023-08-06 2024-03-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration Committee ForewordThis document is a recommended national standard for food quality. This document is in accordance with GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Standards" Drafting in accordance with the Rules for the Structure and Drafting of Standardized Documents. This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 20705-2006 "Cocoa liquor and cocoa cake mass". Compared with GB/T 20705-2006, except for editorial revisions The main technical content changes are as follows. ---Modified the definition of cocoa cake pieces (see 3.3,.2006 version of 3.3); ---Modified the requirements for "cocoa nibs" in raw materials (see Chapter 5, 5.1 of the.2006 edition); ---Modified the "ash content" value in the physical and chemical indicators (see Table 2, Table 2 of the.2006 version); ---Delete the "total arsenic and microbial requirements" in the technical requirements (see 5.4 of the.2006 edition); ---Added net content requirements in technical requirements (see 6.3); ---Added net content requirements in the inspection method (see 7.8); ---Added batches in inspection rules (see 8.1.1); ---Modified the statement of judgment and re-inspection requirements (see Chapter 9, Chapter 7 of the.2006 edition); ---Modified the statement of labeling and marking requirements (see Chapter 10, Chapter 8 of the.2006 edition); ---Added the content of "packaging", "storage" and "transportation" (see Chapter 11, Chapter 12, Chapter 13); --- Added the determination of the content of cocoa shell and germ in cocoa nibs in Appendix A (see Appendix A); ---Added appendix C fineness determination method (see appendix C); ---Added Appendix D pH measurement method (see Appendix D). Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Candy and Chocolate Standardization Technical Committee (SAC/TC375). This document was drafted by. Ballome Chocolate (Shanghai) Co., Ltd., Jiangsu Golden Monkey Group Wuxi Taihu Cocoa Food Co., Ltd., Ma Food (China) Co., Ltd., Tianjin Wheelock Trading Co., Ltd., Jinjiang Jiafu Food Co., Ltd., Xiamen CTI Testing Technology Co., Ltd. Co., Ltd., Zhejiang Qili Xingguang Cocoa Products Co., Ltd., Ferrero Trading (Shanghai) Co., Ltd., Mondelēz Food Enterprise Management (Shanghai) Ltd., Cargill Investment (China) Co., Ltd., COFCO Jindi Food (Shenzhen) Co., Ltd., China Chamber of Commerce, China Baked Food Sugar Products Industry Association, China Food Industry Association Candy Professional Committee. The main drafters of this document. Shi Weizhen, Wang Huan, Liu Jianhui, Zheng Rongzhen, Yang Fengli, Gou Jianying, Qian Chunying, Li Yanmei, Liu Dong, Wang Qiongfang, Dong Ning, Chen Yisi, Liu Zhenyu, Chen Liping, Jin Xiaolei, Zhang Jiukui, Zhang Bin, Gao Feng. The previous versions of the documents replaced by this document are as follows. ---GB/T 20705-2006. Quality requirements for cocoa liquor and cocoa cake1 ScopeThis document stipulates the product classification, raw materials, technical requirements, inspection methods, inspection rules, judgment rules, and standards for cocoa liquid and cocoa cake pieces. Signing and marking, packaging, storage, transportation and other quality requirements. This document applies to the production and inspection of cocoa liquor and cocoa cake.2 Normative reference documentsThe contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to this document. GB/T 191 Packaging, storage and transportation pictorial mark GB 5009.3 National Food Safety Standard Determination of Moisture in Foods GB 5009.4 National Food Safety Standard Determination of Ash in Food GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 cocoanib Products made from cocoa beans as raw materials through cleaning, screening, roasting, shelling and other processes. 3.2 cocoa mass cocoamass A product made from cocoa nibs as raw material through alkalization (or not alkalization), grinding and other processes. 3.3 cocoa cake Products made from cocoa nibs or cocoa liquor as raw materials through alkalization (or not alkalization), machine pressing and other processes.4 product categories4.1 Cocoa cakes are divided into natural cocoa cakes and alkalized cocoa cakes according to processing technology. Alkalized cocoa cake is divided into heavy categories according to its degree of alkalization. Alkalized cocoa cake and lightly alkalized cocoa cake. 4.2 Cocoa cakes are divided into high-fat cocoa cakes, medium-fat cocoa cakes and low-fat cocoa cakes according to cocoa butter content.5 raw materialsCocoa nib. The sum of the cocoa shell and germ content in the cocoa nib should not be higher than 5% based on non-fat dry matter; or the cocoa shell in the cocoa nib The content should not be higher than 1.75% based on non-alkalized dry matter. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 20705-2023_English be delivered?Answer: Upon your order, we will start to translate GB/T 20705-2023_English as soon as possible, and keep you informed of the progress. The lead time is typically 2 ~ 4 working days. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 20705-2023?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 20705-2023 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |