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LST3272-2023 English PDF

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LST3272-2023: Mianpi
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
LS/T 3272-2023	English	199	Add to Cart	3 days [Need to translate]	Mianpi	Valid	LS/T 3272-2023

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Basic data

Standard ID	LS/T 3272-2023 (LS/T3272-2023)
Description (Translated English)	Mianpi
Sector / Industry	Food & Beverage Industry Standard (Recommended)
Classification of Chinese Standard	X11
Classification of International Standard	67.060
Word Count Estimation	8,860
Date of Issue	2023-03-20
Date of Implementation	2023-09-20
Issuing agency(ies)	National Grain and Material Reserves Administration

LST3272-2023: Mianpi

---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.
ICS 67:060 CCSX11 People's Republic of China Grain Industry Standards Dough Released on 2023-03-20 2023-09-20 Implementation Released by the State Administration of Grain and Material Reserves Published by China Standard Press

foreword

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: Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents: This document is proposed by the State Administration of Grain and Material Reserves: This document is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270): This document was drafted by: Xi'an Product Quality Supervision and Inspection Institute, Shaanxi Ruiyi Food Co:, Ltd:, Shaanxi Huarong Wansheng Food Co:, Ltd: Division, Xi'an Quality and Standardization Research Institute, Pony Testing Group Shaanxi Co:, Ltd:, Xi'an Food and Drug Inspection Institute, Qishan Centennial Meiyang Min Susu Food Co:, Ltd:, Hanzhong City Guiyuan Food Co:, Ltd:, Shaanxi Keyi Sunshine Testing Technology Service Co:, Ltd:, Guilin City Product Quality Inspection Laboratory, Beijing Institute of Product Quality Supervision and Inspection, Qinhuangdao Quality and Technology Supervision and Inspection Institute, Shaanxi University of Technology: The main drafters of this document: Zhang Yaowu, Lu Yan, Lu Zhiyuan, Li Guoshu, Zhao Ling, Ma Zhengang, Zhang Yafeng, Song Wei, Mu Dengfeng, Li Qiang, Yan Yulin, Lei Zhen, Wei Wenjun, Zhang Hongling, Mo Haoyue, Li Hongguang, Jia Yu, Lu Xiaorui, Liu Ruiping, Geng Jingzhang: Dough

1 Scope

This document specifies the classification, technical requirements, inspection methods, inspection rules, packaging and labeling, storage and transportation requirements of dough: This document is applicable to wheat flour and/or wheat starch as raw materials, water, vegetable oil (or not added), edible salt (or not added), carbonic acid Sodium (or not added) is a prepackaged food dough produced as an auxiliary material:

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document: GB/T 1355 Wheat Flour GB 1886:1 Food Safety National Standard Food Additive Sodium Carbonate GB 2716 National Food Safety Standard Vegetable Oil GB 2721 National Food Safety Standard Edible Salt GB/T 2828:1 Counting sampling inspection procedure Part 1: Batch-by-batch inspection sampling plan retrieved by acceptance quality limit (AQL) GB 5009:3-2016 National Food Safety Standard Determination of Moisture in Food GB 5009:239-2016 National Food Safety Standard Determination of Food Acidity GB 5749 Hygienic Standards for Drinking Water GB 7718 National Food Safety Standard General Rules for Prepackaged Food Labeling GB/T 8883 Edible Wheat Starch GB 28050 National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods GB/Z 31233 Implementation Guidelines for Random Sampling of Discrete Individual Products GB/T 40772 instant noodles

3 Terms and Definitions

The following terms and definitions apply to this document: 3:1 Wheat flour and/or wheat starch is the main raw material, and the noodle food is made by adding necessary auxiliary materials and processed by a specific process: 3:1:1 Dough made by processes such as pulping, spreading, aging, molding, packaging, and sterilization: 3:1:2 The dough is made by pulping and different degrees of fermentation, concentration, aging, rolling, packaging, sterilization and other processes:

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