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GB 7099-2015

Chinese Standard: 'GB 7099-2015'
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BASIC DATA
Standard ID GB 7099-2015 (GB7099-2015)
Description (Translated English) (National Food Safety Standard pastries, breads)
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.06
Word Count Estimation 4,422
Date of Issue 2015-09-22
Date of Implementation 2016-09-22
Older Standard (superseded by this standard) GB 7099-2003
Administrative Organization National Health and Family Planning Commission
Regulation (derived from) PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China
Summary This standard applies to pastries and bread.

GB 7099-2015
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Pastry and Bread
食品安全国家标准
糕点, 面包
ISSUED ON. SEPTEMBER 22, 2015
IMPLEMENTED ON. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission of the
People 's Republic of China
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Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and definitions ... 4 
3 Technical requirements ... 4 
Foreword
This Standard replaces GB 7099-2003 Hygienic standard for pastry and
beard.
Compared with GB 7099-2003, the main changes in this Standard are as
follows.
- modified the standard’s name to “National Food Safety Standard Pastry
and Bread”;
- modified the scope;
- modified the terms and definitions;
- modified the sensory requirements;
- modified the physical and chemical indicators;
- modified the microbiological indicators.
National Food Safety Standard - Pastry and Bread
1 Scope
This Standard applies to pastry and bread.
2 Terms and definitions
2.1 pastry
the food that takes one or more kinds of cereal, bean, potato, oil, sugar, egg,
etc. as main raw materials, with or without the addition of other raw materials,
by modulation, molding, cooking and other processes, as well as the food
added into cream, protein, cocoa, jam on the product surface before or after it
is cooked
2.2 bread
the food that takes wheat flour, yeast, water as main raw materials, with or
without the addition of other raw materials, by stirring, fermentation, shaping,
proofing, cooking, as well as the food added into cream, protein, cocoa, jam
on the product surface before or after it is cooked
3 Technical requirements
3.1 Requirements for raw material
The raw material shall comply with corresponding food standard and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall comply with Table 1.
Table 1 -- Sensory requirements
Item Requirements Inspection method
Color With the normal color that the product should have
Place the sample in a white
porcelain dish, observe the color
and state under natural light, and
check for any foreign material.
Smell it. Taste it after rinsing the
mouth with warm boiled water.
Taste, smell With the smell and taste that the product should have, without odor
State No mildew, no insects or other normally visible foreign material

GB 7099-2015
(National Food Safety Standard pastries, breads)
National Standards of People's Republic of China
National Food Safety Standard
Cakes, bread
Published 2015-09-22
2016-09-22 implementation
People's Republic of China
National Health and Family Planning Commission issued
Foreword
This standard replaces GB 7099-2003 "cakes, bread health standards."
Compared with this standard GB 7099-2003, the main changes are as follows.
--- standard name was changed to "national food safety standards pastries, bread";
--- modify the range;
--- modify the terms and definitions;
--- modify the sensory requirements;
--- modify the physical and chemical indicators;
--- modify the microbial indicators.
National Food Safety Standard
Cakes, bread
1 Scope
This standard applies to pastries and breads.
2 Terms and Definitions
2.1 pastries
In cereals, beans, potatoes, oil, sugar, eggs and other one or several of the main raw material, with or without added other ingredients, modulated, into
Foods made step-type, and the like cooked, cooked and added before or after the internal cooked in the surface of the product or cooked cream, protein, cocoa, jam
And other food.
2.2 Bread
Wheat flour, yeast, water as the main raw material, with or without other raw materials, by mixing, fermentation, shaping, proofing, other processes made of cooked
Into food, as well as the internal surface of the product or add pre-cooked or cooked after the cream, custard, cocoa, jam and other food.
3 Technical requirements
3.1 Requirements for raw materials
Raw materials shall comply with the relevant food standards and regulations.
3.2 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
Color
Taste, smell
status
Products should have normal color
Has the product should smell and taste, odor-free
No mildew, no vermin and other normal vision visible foreign matter
The samples were placed in white porcelain plate, under natural light
Observe the color and status, check for foreign objects.
Smell it, after rinsing with warm water products thereof
taste
3.3 Physical and Chemical Indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
Item Index Test Method
Acid value (in terms of fat) (KOH)/(mg/g) ≤ 5 GB 5009.229
Peroxide value (in terms of fat)/(g/100g) ≤ 0.25 GB 5009.227
Note. The acid value and peroxide value index applies only to add fat ingredients in the product.
3.4 pollutant limit
Pollutant limits should comply with the provisions of GB 2762.
3.5 Microbiological
3.5.1 limit pathogens should comply with GB 29921 in cooked food products (including baked goods) is.
3.5.2 Microbiological should be in accordance with Table 3.
Table 3 Microbiological
project
And a limited sampling program
ncm M
Testing method
Cfu b/......
Related standard: GB 7100-2015    GB 7101-2015
Related PDF sample: GB 7099-2003    GB 7100-2015