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GB/T 23780-2025: Test methods for pastry quality
Status: Valid GB/T 23780: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23780-2025 | English | 209 |
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Test methods for pastry quality
| Valid |
GB/T 23780-2025
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| GB/T 23780-2009 | English | 329 |
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Quality examination methods of the pastry
| Valid |
GB/T 23780-2009
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PDF similar to GB/T 23780-2025
Basic data | Standard ID | GB/T 23780-2025 (GB/T23780-2025) | | Description (Translated English) | Test methods for pastry quality | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 10,175 | | Date of Issue | 2025-06-30 | | Date of Implementation | 2026-01-01 | | Older Standard (superseded by this standard) | GB/T 23780-2009 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 23780-2025: Test methods for pastry quality---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/GBT23780-2025
ICS 67.050
CCSX04
National Standard of the People's Republic of China
Replaces GB/T 23780-2009
Pastry quality inspection methods
Released on June 30, 2025
Implementation on January 1, 2026
State Administration for Market Regulation
The National Standardization Administration issued
Preface
This 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.
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 23780-2009 “Test Methods for Quality of Pastry”. Compared with GB/T 23780-2009, except for the structural adjustment and
In addition to editorial modifications, the main technical changes are as follows.
--- Deleted the terms and definitions (see Chapter 3 of the.2009 edition);
--- Added general provisions (see Chapter 4);
--- Changed the inspection method of labels (see 5.2, 4.2 of the.2009 edition);
--- Deleted the sample processing method (see 4.4 of the.2009 edition);
--- Deleted the test methods for monosaccharides, disaccharides, acid value, peroxide value, aluminum, total arsenic, lead, aflatoxin B1, microorganisms, and food additives
(See 4.5.3, 4.6, and 4.7 of the.2009 edition);
--- Added test methods for acidity, ash, sand content, sheet thickness, relative density and whiteness (see 5.4.4, 5.4.6, 5.4.7, 5.4.11,
5.4.12, 5.4.13).
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/TC488).
This document was drafted by. Shanghai Quality Supervision and Inspection Technology Research Institute, Shanghai Hairong Food Technology Co., Ltd., Tianjin Food
Safety Testing Technology Research Institute, Zhejiang Huacai Testing Technology Co., Ltd., Guangdong Radio and Television Measurement and Testing (Hunan) Co., Ltd., Shanghai Food Science and Technology School,
Fushan County Comprehensive Inspection and Testing Center, Lianjian (Shandong) Technology Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., Dongguan Xuji Food
Co., Ltd., Lipdong Food Co., Ltd., Nanjing Food and Drug Supervision and Inspection Institute, Guangzhou Quality Supervision and Inspection Institute, Licheng Testing and Certification
Securities Group Co., Ltd., China General Chamber of Commerce, China Bakery and Confectionery Industry Association, Tianjin Hongbaoxiang Food Technology Co., Ltd.,
Zhejiang Wufangzhai Industrial Co., Ltd., Zhongshan Hongli Healthy Food Industry Research Institute Co., Ltd., Guangdong Guangyi Technology Industry Co., Ltd.,
Guangdong Rongcheng Food Co., Ltd., Yuncheng Futonghui Food Co., Ltd., Tianjin Guifaxiang Eighteen Street Mahua Food Co., Ltd., Jining
Customs Comprehensive Technical Service Center, Shandong Baby Bear Food Co., Ltd., Guangdong Jiashili Food Group Co., Ltd., Fujian Qizimei Food
Co., Ltd., Shipu Testing Technology (Shanghai) Co., Ltd., Pince (Shanghai) Testing Technology Co., Ltd., Ganzhou Jinghua Feixue Food
Co., Ltd., Anhui Kebo Product Testing Institute Co., Ltd., Zhejiang Yipai Food Co., Ltd., Beijing Bao Caisheng Catering Management Co., Ltd.,
Zhengzhou Guozhun Testing Technology Co., Ltd., Fujian Hechuan Technology Co., Ltd., Zhejiang Shanshanjia Food Industry Development Co., Ltd., Zhejiang Shao Yongfeng
Chengzheng Food Co., Ltd., Zhejiang Shanzhengfang Food Co., Ltd., Zhejiang Dehui Food Co., Ltd., and Guangdong Xinmeng Food Co., Ltd.
The main drafters of this document are. Ma Yuelong, Huang Haihu, Zhang Jie, Liao Jie, Shen Chunyan, Li Yingfang, Xi Shaohua, Jiang Yan, Liang Jun, Li Xiuying, Ma Hao,
Chen Hongjie, Ling Rui, Xian Yanping, Meng Man, Liu Zhenyu, Lu Zhen, Wei Lili, Zhou Liankun, Chen Zhaogui, Wu Jieyi, Liang Zhantao, Liu Weixiong, Liu Yue, Li Lu,
Ni Yongfu, Miao Wenqing, Liang Meng, Lin Qiuhua, Yu Tailiu, Liang Aiyong, Zeng Liangsheng, Lin Chiyu, Luo Guilan, Bao Caisheng, Zhang Jian, Zhang Ao, Xu Chengzheng,
Lan Jinguo, Huang Xuemei, Pan Jiejian, and Fan Kaijie.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2009 as GB/T 23780-2009;
---This is the first revision.
Pastry quality inspection methods
1 Scope
This document describes the inspection methods for sensory, labeling, net content and physicochemical indicators of pastries.
This document is applicable to quality inspection in pastry production and sales.
2 Normative references
The 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 version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB/T 601 Preparation of standard titration solutions for chemical reagents
GB 5009.3 National Food Safety Standard Determination of Water in Food
GB 5009.4 National Food Safety Standard Determination of Ash in Foods
GB 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.6 National Food Safety Standard Determination of Fat in Foods
GB 5009.230 National Food Safety Standard Determination of Carbonyl Value in Food
GB/T 5508 Inspection of grains and oils - Determination of sand content in floury grains
GB/T 6682 Specifications and test methods for water used in analytical laboratories
GB/T 22427.6 Determination of starch whiteness
JJF1070 Rules for Metrological Inspection of Net Content of Pre-packaged Commodities
3 Terms and Definitions
There are no terms or definitions that require definition in this document.
4 General Provisions
Unless otherwise specified, the reagents and water used in this document refer to analytical reagents and grade 3 water or above specified in GB/T 6682.
Water. Unless otherwise specified, the solutions used in the test are aqueous solutions.
5.Product Inspection
5.1 Sensory
Place the sample in a clean white porcelain dish and inspect its shape and color visually under natural light; then cut it into quarters with a table knife and observe the
Tissue, impurities; taste the flavor and make an evaluation.
5.2 Food Labelling
Carry out inspection in accordance with relevant standards and regulations.
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