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GB/T 20706-2023 English PDF

GB/T 20706-2023 (GB/T20706-2023, GBT 20706-2023, GBT20706-2023)
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GB/T 20706-2023English269 Add to Cart 3 days [Need to translate] Quality requirement for cocoa powder Valid GB/T 20706-2023


BASIC DATA
Standard ID GB/T 20706-2023 (GB/T20706-2023)
Description (Translated English) Quality requirement for cocoa powder
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X24
Classification of International Standard 67.140.30
Word Count Estimation 14,195
Date of Issue 2023-08-06
Date of Implementation 2024-03-01
Older Standard (superseded by this standard) GB/T 20706-2006
Drafting Organization Mars Food (China) Co., Ltd., Zhejiang Qili Xingguang Cocoa Products Co., Ltd., Jiangsu Golden Monkey Group Wuxi Taihu Cocoa Food Co., Ltd., Zhuhai Jiashiming Enterprise Co., Ltd., Tianjin Wheelock Trading Co., Ltd., CTI Testing Certification Group Co., Ltd., Barome Chocolate (Shanghai) Co., Ltd., COFCO Jindi Food (Shenzhen) Co., Ltd., Jinjiang Jiafu Food Co., Ltd., Jingzhong (Xiamen) Technology Services Co., Ltd., Mondelez Food Enterprise Management (Shanghai) ) Co., Ltd., Cargill Investment (China) Co., Ltd., Hershey (China) Investment Management Co., Ltd., China Chamber of Commerce, China Baked Goods Confectionery Products Industry Association, China Food Industry Association Confectionery Professional Committee
Administrative Organization National Technical Committee for Standardization of Candy and Chocolate (SAC/TC 375)
Proposing organization China Chamber of Commerce
Issuing agency(ies) State Administration for Market Regulation, National Standardization Administration

Standards related to: GB/T 20706-2023

GB/T 20706-2023. Cocoa powder quality requirements
ICS 67.140.30
CCSX24
National Standards of People's Republic of China
Replace GB/T 20706-2006
Cocoa powder quality requirements
Published on 2023-08-06
2024-03-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Preface
This 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 20706-2006 "Cocoa Powder". Compared with GB/T 20706-2006, except for editorial modifications, the main technical
The content changes as follows.
---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 7.7);
---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 contents of "packaging", "storage" and "transportation" (see Chapter 11, Chapter 12, Chapter 13).
---Added Appendix A cocoa powder sensory requirements test method (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. Mars Food (China) Co., Ltd., Zhejiang Qili Xingguang Cocoa Products Co., Ltd., Jiangsu Golden Monkey Collection
Group Wuxi Taihu Cocoa Food Co., Ltd., Zhuhai Jiashiming Enterprise Co., Ltd., Tianjin Wheelock Trading Co., Ltd., CTI Testing and Certification
Securities Group Co., Ltd., Barome Chocolate (Shanghai) Co., Ltd., COFCO Jindi Food (Shenzhen) Co., Ltd., Jinjiang Jiafu Food Co., Ltd.
Co., Ltd., Jingzhong (Xiamen) Technology Services Co., Ltd., Mondel─ôz Food Enterprise Management (Shanghai) Co., Ltd., Cargill Investment (China) Co., Ltd.,
Hershey (China) Investment Management Co., Ltd., China Chamber of Commerce, China Bakery and Sugar Products Industry Association, China Food Industry Association Sugar
Fruit Professional Committee.
The main drafters of this document. Wang Huan, Qian Chunying, Liu Jianhui, Zheng Rongzhen, Yang Fengli, Gou Jianying, Wang Qiongfang, Zhao Lizhe, Shi Weizhen,
Liu Xiaoming, Liu Dong, Wang Hu, Li Fengyong, Liu Tao, 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 20706-2006.
Cocoa powder quality requirements
1 Scope
This document stipulates the product classification, raw materials, technical requirements, inspection methods, inspection rules, judgment rules, labels and signs, packaging of cocoa powder.
Packaging, storage, transportation and other quality requirements.
This document applies to the production and inspection of cocoa powder.
2 Normative reference documents
The 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
GB/T 20705 Quality requirements for cocoa liquor and cocoa cake
JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
cocoa powdercocoapowder
Products made from cocoa cake pieces as raw materials through alkalinization or non-alkalization and powdering processes.
4 product categories
4.1 Products are divided into natural cocoa powder and alkalized cocoa powder according to the production process. Alkalized cocoa powder is divided into heavy alkalized cocoa powder according to its degree of alkalization.
and lightly alkalized cocoa powder.
4.2 Products are divided into high-fat cocoa powder, medium-fat cocoa powder and low-fat cocoa powder according to cocoa butter content.
5 raw materials
Cocoa cake pieces should comply with the requirements of GB/T 20705.
6 Technical requirements
6.1 Sensory requirements
Should comply with the requirements of Table 1.
...