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GB/T 30645-2014: Pastries classification
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30645-2014 | English | 279 |
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Pastries classification
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GB/T 30645-2014
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Basic data | Standard ID | GB/T 30645-2014 (GB/T30645-2014) | | Description (Translated English) | Pastries classification | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X28 | | Classification of International Standard | 67.180.10 | | Word Count Estimation | 12,164 | | Date of Issue | 12/31/2014 | | Date of Implementation | 4/30/2015 | | Regulation (derived from) | National Standards Bulletin 2014 No. 33 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This Standard specifies the pastry category. This Standard applies to pastry production, sales, research, teaching and other related fields. | GB/T 30645-2014: Pastries classification---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.
Pastries classification
ICS 67.180.10
X28
National Standards of People's Republic of China
Pastry Categories
Issued on. 2014-12-31
2015-04-30 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
The standard proposed by China General Chamber of Commerce.
This standard by the National Standardization Technical Committee pastries baked goods Technical Committee (SAC/TC488/SC1) centralized.
This standard was drafted. Chinese Chamber of Commerce Business Standard Center, Shenzhen Angel Food Co., Ltd., Zhongshan City Food Co. Juxiangyuan
Company, Beijing Daoxiang Food Co., Ltd., Beijing Shun Feng Restaurant and Hotel Management Co., Ltd., Guangzhou Restaurant Likofu Food Co.
Division, Zhongshan, Granville Food Co., Ltd., Guangdong Rongcheng Food Co., Ltd., Dongguan Xu mind Food Co., Ltd., Dongguan Huamei Food Co.
Secretary, Guangdong Guangyi Technology Co., Ltd., Shenzhen Fu Meng Food Group Co., Ltd., Guangdong true the United States Food Group Co., Ltd., Fujian Fuma
Food Group Co., Ltd., Taiyuan double synthetic food, Xian Mi flag Food Co., Ltd., Chongqing Watson Park Food Co., Ltd., Zhejiang
Gomi and Food Co., Yancheng Tingyi Food Co., Ltd., Shanghai Hairong Food Industry Co., Ltd. Shenyang Comfort Food, Kazakhstan
Harbin old Dingfeng Food Co., Rudong County Barracks town Kai margin food factory, the National Food Quality Supervision and Inspection Center, China National Food Industry Association
Bakery Professional Committee, China Bakery Sugar Products Industry Association, the National Federation of Baking Industry Association, Guangzhou Quality Supervision and Inspection Institute
Hospital study, the National Food Quality Supervision and Inspection Center (Shanghai), Shanghai Institute of Quality Supervision, Inspection, Beijing Association of Bakery & Confectionery,
Shanghai confection Association, Tianjin pastry industry associations, industry associations pastry Shanxi, Hainan Baking Industry Association, Fujian baking line
Association, Kunming baking industry associations, Baking Industry Association of Shaanxi Province, Ningbo City bakery Circulation Association, Xiamen roasted coffee association.
The main drafters. Zhang Lijun, Qian first, wins the ball Liang, Zhang Yanjie Bioaccumulation Cenyao Hui, Xu Weibing, Wengkun Chang, Liu Weixiong,
Ma Hao, Yuan Xupei, Liang Jiazhen, Xu Hong, Chen Churui, Ke compliance drama, Guang Jin, Feng Yan, Liuchong Hua, Wang Hong, Chen Jun, the Yellow Sea coral, Ding Wei, Cao Weiping,
Lu Kai winter, full-thickness Song, Zhang Hui, Zhou Guangjun, Kang Lina, Tsai Hung, Duan Feng, Peng Yafeng, Zhang Yi, Songrui Fang, Tree Hill High, Sun Yinsheng, Hu Ling,
Huang Yongan, Zhaoyun Yi, Zhang Jian, Chen Dehua Liu Ao, Sun Jinsheng, Xuexiu Yuan.
Pastry Categories
1 Scope
This standard specifies the pastry category.
This standard applies to pastry production, sales, research, teaching and other related fields.
2 Products
2.1 Classified by the production process
2.1.1 Thermal Processing pastry
In baking, frying, steaming, frying and other processes for the final cooked pastries.
2.1.1.1 baked pastry
In the baking process for the final cooked pastry (see example in Appendix B, Table B.1).
2.1.1.1.1 pastry
With more edible oils and sugar to prepare a malleable dough is shaped, baked organizations, regardless of level, taste crisp pastries.
2.1.1.1.2 shortening class
With less edible fats, more sugar, supplemented by eggs, dairy products and leavening agent is added to prepare to have a certain toughness, good plasticity
The dough is shaped, baked pastries.
2.1.1.1.3 crispy class
With less edible oils, more syrup or sugar syrup to prepare a dough is shaped, baked in crunchy pastry.
2.1.1.1.4 crisp layer class
Water and oil dough into pastry bag or edible oil, after repeated compression, folded, after molding, baking cakes with a multi-layered.
2.1.1.1.5 pastry class
Water and oil dough or pastry bag made of edible oil pastry, after stuffing, after forming, baking pastry layered pastries.
2.1.1.1.6 loose pastry class
With less edible fats, more sugar, supplemented by eggs, dairy products and leavening agent is added to prepare to have a certain toughness, good plasticity
Dough, the leather, package filling, forming, baking cakes taste shortening.
2.1.1.1.7 syrup Leather
Leather dough with syrup, then stuffed by forming, baking soft or tough crisp pastries.
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