SB/T 10403-2006 English PDFUS$319.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SB/T 10403-2006: Custard pie Status: Valid
Basic dataStandard ID: SB/T 10403-2006 (SB/T10403-2006)Description (Translated English): Custard pie Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X28 Classification of International Standard: 67.060 Word Count Estimation: 10,184 Date of Issue: 2006-05-12 Date of Implementation: 2006-12-01 Quoted Standard: GB 317; GB 1355; GB 2716; GB 2762; GB 2748; GB 2749; GB 2760; G/T 2828.1; GB/T 5009.5; GB 5749; GB 7099; GB 7718; GB 8957; GB/T 19343; GB/T 14769; GB 14881; LS/T 3218 Regulation (derived from): ?Industry Standard Announcement 2006 No.8 (Total No.80) Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the terms and definitions egg cake core products, classification, requirements, test methods, inspection rules, production process health conditions, label mark, packaging, transport gas storage and recall of content. This standard applies to wheat flour, eggs, sugar as the main raw material, add oil, emulsifiers and other accessories, whipped inflated (or inflatable), molding, baking, sandwich or injecting sugar, mixture of grease, etc. fillings (or soft marshmallow, jam fillings), in which the surface coating (or finishing) and its products such as chocolate syrup, made ??by a variety of pre-packaged eggs core cake. SB/T 10403-2006: Custard pie---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.Custard pie ICS 67.060 X28 Record number. 17958-2006 People's Republic of China domestic trade industry standard Egg core cake (yolk pie) Released on.2006-05-12 Implementation of.2006-12-01 Published by the Ministry of Commerce ContentForeword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Category 2 5 Requirements 2 6 Test method 4 7 Inspection rules 4 8 Hygienic requirements for production and processing 5 9 logo, packaging 5 10 Transportation, storage 5 11 recall 5ForewordThis standard was proposed by the China Business Federation. This standard is managed by the Ministry of Commerce of the People's Republic of China. The main drafting units of this standard (in no particular order). China Business Federation Commercial Standards Center, Shanghai Grain and Oil Institute, grain and oil baking food Product Professional Committee, Shanghai Food Research Institute, Fujian Dali Food Co., Ltd., Lotte (China) Food Co., Ltd., Fujian Fuma Foods Group Company, Fujian Dinghao Food Co., Ltd., Beijing Meidan Food Co., Ltd., Shanghai Fengxian Food & Beverage Complete Equipment Factory, Shanghai Jiatong Nissin Food Co., Ltd., Tianjin Nanqiao Oil Co., Ltd., Shanghai Walter Food Co., Ltd., Guangdong Guangyi Food Additive Industry Co., Ltd. the company. The main drafters of this standard. Li Peiyu, Yan Xiaowen, Li Xiangbo, Zhuang Huizhan, Du Yu, Huang Minghua, Zhou Guoyou, Chen Zhaohui, Sheng Weimin, Shi Yikui, Qiu Weiming, Liang Jiayu. Egg core cake (yolk pie)1 ScopeThis standard specifies the terms and definitions, classification, requirements, test methods, inspection rules, and sanitary strips for production and processing of egg core cake products. Parts, labeling, packaging, shipping, storage and recall. This standard applies to wheat flour, eggs, sugar, etc. as the main raw materials, adding fats, emulsifiers and other accessories, whipped and inflated (or not inflated), Forming, baking, sandwiching or injecting a mixture of sugar, oil, etc. (or soft marshmallows, jam fillings), finishing (or not finishing) the surface A variety of egg core cakes made from pre-packaged chocolate syrup and its products.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 317 white sugar GB 1355 wheat flour GB 2716 Edible vegetable oil hygiene standard GB 2762 food contaminant limit GB 2748 Fresh Egg Hygiene Standard GB 2749 egg product hygiene standard GB 2760 Hygienic standard for food additives GB/T 2828.1. Sampling and sampling procedures - Part 1 . Batch-to-batch sampling plan searched by the acceptance quality limit (AQL) GB/T 5009.5 Determination of protein in food GB 5749 Sanitary Standard for Drinking Water GB 7099 Pastry and bread hygiene standards GB 7718 prepackaged food labeling rules GB 8957 Pastry Factory Hygiene Specification GB/T 19343 Chocolate and chocolate products GB/T 14769 Method for determination of moisture in foods GB 14881 General hygiene regulations for food companies LS/T 3218 shortening State Administration of Quality Supervision, Inspection and Quarantine (No. 75) "Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurement"3 Terms and definitionsThe following terms and definitions apply to this standard. 3.1 The process of mixing the filtered air while whipping the material. 3.2 The process of extruding the slurry. ...... |
