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LST3244-2015: Whole wheat flour
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LS/T 3244-2015 | English | 209 |
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Whole wheat flour
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LS/T 3244-2015
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Basic data | Standard ID | LS/T 3244-2015 (LS/T3244-2015) | | Description (Translated English) | Whole wheat flour | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.06 | | Word Count Estimation | 9,971 | | Date of Issue | 2015-07-10 | | Date of Implementation | 2015-07-10 | | Quoted Standard | GB 1351; GB 2715; GB 2760; GB 2761; GB 2762; GB 2763; GB/T 5009.88; GB/T 5490; GB 5491; GB/T 5492; GB/T 5497; GB/T 5505; GB/T 5508; GB/T 5509; GB 7718; GB 13122; GB/T 17109; GB/T 20569 | | Regulation (derived from) | State-Food-Communication [2015] No.3 | | Issuing agency(ies) | National Food Authority | | Summary | This standard specifies the terms and definitions of whole wheat flour, quality requirements, test methods, inspection rules, labeling, packaging, storage and transportation, sales requirements. This standard applies to wheat as raw material, after processing for human consumption of goods made of whole wheat flour. | LST3244-2015: Whole wheat flour---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.
Whole wheat flour
ICS 67.060
X11
Record number. 50648-2015
People's Republic of China food industry standard
Whole wheat flour
Released on.2015-07-10
2015-07-10 implementation
National Food Bureau released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Grain Administration.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted. National Academy of Food Science Research Institute, COFCO Nutrition and Health Research Institute, International Trade Engineering Design Institute, Hubei Baidian Industrial Co., Ltd.
Limited company.
The main drafters of this standard. Tan Bin, Wang Liping, Liu Ming, Tian Xiaohong, Pan Duoyu, Zhao Donghai, Zhang Li, Liu Yanxiang, Wu Nana, Yan Xiaotong,
Ma Hong, Ren Guobao.
This standard was first developed.
Whole wheat flour
1 Scope
This standard specifies the terms and definitions, quality requirements, inspection methods, inspection rules, marking, packaging, storage and transportation, and sales of whole wheat flour.
Claim.
This standard is applicable to whole-grain flour for human consumption, which is made from wheat and processed.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 1351 wheat
GB 2715 Food Hygiene Standard
GB 2760 food safety national standard food additive use standard
GB 2761 National Food Safety Standard for Mycotoxins in Foods
GB 2762 National Standard for Food Safety
GB 2763 National Food Safety Standard Maximum residue limits for pesticides in foods
GB/T 5009.88 Determination of dietary fiber in food
GB/T 5490 General rules for grain and oil inspection
GB 5491 Inspection of food and oil materials, sample method
GB/T 5492 grain and oil inspection color, smell and taste identification of grain and oil
GB/T 5497 Determination of moisture content of grain and oil materials
GB/T 5505 grain and oil inspection ash determination method
GB/T 5508 Grain and Oil Inspection Powder Determination of Sand Content
GB/T 5509 Grain and Oil Inspection Powder Magnetic Metals Determination
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 13122 Flour mill hygiene specification
GB/T 17109 grain sales packaging
GB/T 20569 Rice storage quality judgment rules
State Administration of Quality Supervision, Inspection and Quarantine, Order No. 75 (2005)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Made from whole wheat as raw material, made by milling process, and the relative proportion of wheat endosperm, germ and bran is basically the same as natural whole.
Consistent wheat whole powder.
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