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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 20977-2024: General quality for pastry Status: Valid GB/T 20977: Historical versions
Basic dataStandard ID: GB/T 20977-2024 (GB/T20977-2024)Description (Translated English): General quality for pastry Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X28 Classification of International Standard: 67.060 Word Count Estimation: 9,916 Date of Issue: 2024-10-26 Date of Implementation: 2026-05-01 Older Standard (superseded by this standard): GB/T 20977-2007 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 20977-2024: General quality for pastry---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/GBT20977-2024General quality for pastry General Rules for Pastry Quality ICS 67.060 CCS X 28 National Standard of the People's Republic of China Replaces GB/T 20977-2007 Released on October 26, 2024 Implementation on May 1, 2026 State Administration for Market Regulation The National Standardization Administration issued PrefaceThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting is required. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 20977-2007 "General Rules for Pastry". Compared with GB/T 20977-2007, except for structural adjustments and editorial changes, In addition to the modifications, the main technical changes are as follows. Changed the scope (see Chapter 1 of the.2007 edition);- Changed product classification (see Chapter 4, Chapter 3 of the.2007 edition); - The requirements for raw materials and auxiliary materials have been changed (see Chapter 5, 4.1 of the.2007 edition); - The sensory requirements, physical and chemical indicators and net content have been changed (see 6.1, 6.2, 6.3, and 4.2, 4.4, 4.3 of the.2007 edition); - The hygiene indicator (see 4.5 of the.2007 edition) has been deleted; Deleted the requirements for food additives and food nutrient fortification (see 4.6 of the.2007 edition); The test method for total sugars has been changed (see 7.2.4, 5.2.4, Appendix A of the.2007 edition); - The inspection rules have been changed (see Chapter 8, Chapter 6 of the.2007 edition); - The label has been deleted (see Chapter 7 of the.2007 edition);- Added flags (see 9.1);- Added packaging (see 9.2);- Added storage and transportation (see 9.3);- Increased sales (see Chapter 10). - Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document is proposed by the China General Chamber of Commerce. This document is under the jurisdiction of the National Technical Committee for Standardization of Bakery Products (SAC/TC 488). This document was drafted by. Beijing Daoxiangcun Food Co., Ltd., Beijing Weiduomei Food Co., Ltd., Zhejiang Wufangzhai Industry Co., Ltd., Zhongshan Food Society, Shunnan Food (Huizhou) Co., Ltd., Beijing Holiland Industry and Trade Co., Ltd., Guangzhou Restaurant Group Tuanli Koufu Food Co., Ltd., Guangdong Guangyi Technology Industry Co., Ltd., Dongguan Ronghua Bakery Co., Ltd., Dongguan Xuji Food Co., Ltd. Guangdong Jinjiu Bakery Co., Ltd., Guangdong Rongcheng Food Co., Ltd., Zhongshan Riwei Food Co., Ltd., Guangzhou Baotao Food Co., Ltd. Company, Guangdong Rimei Food Co., Ltd., Guangzhou Aokun Food Co., Ltd., Shenzhen Shangjie Food Technology Co., Ltd., Shenzhen Angel Food Co., Ltd., Taiyuan Shuanghecheng Food Co., Ltd., Yuncheng Futonghui Food Co., Ltd., Harbin Laodingfeng Food Co., Ltd., Shenyang Kangfu Food Co., Ltd., Changchun Zhongzhijie Food Co., Ltd., Orion Food Co., Ltd., Aofu Food Co., Ltd., Shanghai Hai Rong Food Technology Co., Ltd., Shanghai Yuanzu Mengguozi Co., Ltd., Shanghai Laiyifen Co., Ltd., Suzhou Daoxiangcun Food Co., Ltd., Changzhou Xincan Food Co., Ltd., Jiangsu Nantong Kaiyuan Food Technology Co., Ltd., Suzhou Bailingmai Food Co., Ltd., Nanjing Xiao Suzhou Food Co., Ltd., Zhejiang Wuweihe Food Co., Ltd., Wuhan Yangtze River Food Industrial Park Co., Ltd., Xinjiang Maiquer Food Food Co., Ltd., Dezhou Luying Food Co., Ltd., Sichuan Nantaiyue Food Co., Ltd., Sichuan Tianlun Food Co., Ltd., Miqi Food Co., Ltd. Co., Ltd., Nanqiao Food Group (Shanghai) Co., Ltd., Chongqing Huashengyuan Food Co., Ltd., Youchen Group Co., Ltd. Company, Fujian Chenguo Industrial Co., Ltd., Fuma Mimi (Fujian) Food Industry Co., Ltd., Quanzhou Dawei Food Co., Ltd., Fujian Fumao Food Co., Ltd., Fujian Aidi Food Co., Ltd., Green Research Technology (Xiamen) Co., Ltd., Maiwei Food Industry (Fujian) Co., Ltd. Anhui Qingsong Food Co., Ltd., Yanjinpuzi Food Co., Ltd., Hunan Fantianwa Food Co., Ltd., Hunan Dongwang Food Co., Ltd., Hunan Wanghui Food Co., Ltd., Shenzhen Pinjiapin Food Development Co., Ltd., Hainan Chunguang Food Co., Ltd., Kunming Jinguifang Bakery Co., Ltd., Ganzhou Jinghua Feierxue Food Co., Ltd., Yantai Fumeite Information Technology Co., Ltd., China Food Industry Association, China Bakery Food and Confectionery Products Industry Association, All-China Bakery Industry Association, Shanghai Quality Supervision and Inspection Technology Research Institute, Guangzhou Inspection Inspection and Certification Group Co., Ltd., Shenzhen Zhongding Testing Technology Co., Ltd., Fujian Fushian Testing Technology Co., Ltd., Beijing Baking Food and Sugar Products Association, Shanghai Sugar Products Association, Hainan Province Baking Industry Association, Hunan Province Food Quality and Safety Technology Association, Shaanxi Province Baking Industry Association, Fujian Baking Industry Association, Xiamen Baking and Coffee Association, China Certification and Inspection Group Guangdong Co., Ltd., Hainan Province Inspection and Testing Institute, Zhongshan Customs Technology Center, Tongxiang Food and Drug Testing Center, Jiaxing Food, Drug and Product Quality Inspection and Testing Center Institute, China General Chamber of Commerce. The main drafters of this document are. Sun Peng, Huang Li, Chen Zhaogui, Zhang Yanjie, Liu Jiaxiang, Liu Guojun, Zhang Chunhong, Liang Zhantao, Liu Lizhong, Ma Hao, Zheng Rikang, Liu Weixiong, Luo Ziming, Xie Yongkui, Cao Zhixing, Xu Wei, Zeng Xiangping, Liang Qiusheng, Sun Qiao, Liu Yue, Cao Weiping, Ding Wei, Wang Fusheng, Zhao Liyun, Chen Jun, Huang Haihu, Zhang Shaowei, Zhang Lihua, Ai Man, Yuan Zhechao, Lu Kaidong, Fei Chunguo, Liu Fengjie, Feng Wei, Mei Hongyun, Li Gang, Wang Min, Zhang Ke, Huang Weiguo, Feng Yan, Li Jianchang, Liu Chonghua, You Xiaowen, Chen Hui, Hong Lifa, Ke Yonghe, Xue Xiuyuan, Guo Xu, Zhang Heyun, Hu Dongdong, Liu Ao, Lin Qing, Tan Yisheng, Nie Canhua, Yan Xiaodong, Xu Wanghui, Huang Weiguo, Huang Chunguang, Cai Jinlin, Zeng Liangsheng, Tao Qinghui, Zhang Hui, Zhang Jiukui, Kang Lina, Peng Yafeng, Zeng Qiying, Tong Fangdi, Wei Quansheng, Li Qi, Zou Jianguo, Wen Waner, Yang Daiming, Zhang Jian, Xiao Wencong, Ying Xiaohong, Wu Yuwei, Li Rong, Feng Kai, Zhu Hongliang, Liu Zhenyu, Qian Zhixian, Sun Jinsheng, Lu Zhen, and Zhang Yintao. The previous versions of this document and the documents it replaces are as follows. First published in.2007 as GB/T 20977-2007; This is the first revision. General Rules for Pastry Quality1 ScopeThis document provides the product classification of pastries, and specifies the raw materials, technical requirements, inspection rules, marking, packaging, storage, Transport and sales, describes the experimental methods of pastry. This document applies to the production, inspection and sales of all pastries except mooncakes and decorated cakes.2 Normative referencesThe contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the latest version (including all amendments) applies to this document. In this document. GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 1355 Wheat flour GB 5009.3 National Food Safety Standard Determination of Water in Food GB 5009.5 National Food Safety Standard Determination of Protein in Foods GB 5009.6 National Food Safety Standard Determination of Fat in Foods GB/T 5737 Plastic food turnover boxes GB/T 12140 Pastry Terminology GB/T 21270 Food fillings GB/T 22474 Jam GB 23350 Restrictions on Excessive Packaging of Food and Cosmetics GB/T 23780 Pastry Quality Inspection Methods GB/T 30645 Classification of Pastries JJF 1070 Rules for Metrological Inspection of Net Content of Pre-packaged Commodities3 Terms and DefinitionsThe terms and definitions defined in GB/T 12140 apply to this document.4 Product CategoriesThe classification of pastries should comply with the requirements of GB/T 30645. 5.Requirements for raw and auxiliary materials 5.1 Wheat flour It should comply with the requirements of GB/T 1355. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 20977-2024_English be delivered?Answer: Upon your order, we will start to translate GB/T 20977-2024_English as soon as possible, and keep you informed of the progress. 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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 20977-2024?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 20977-2024 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. |
