Search result: SB/T 10019-2017 (SB/T 10019-2008 Older version)
| Standard ID | SB/T 10019-2017 (SB/T10019-2017) | | Description (Translated English) | Crunchy candy | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X33 | | Classification of International Standard | 67.180.10 | | Word Count Estimation | 9,944 | | Date of Issue | 2017-01-13 | | Date of Implementation | 2017-10-01 | | Older Standard (superseded by this standard) | SB/T 10019-2008 | | Regulation (derived from) | Ministry of Commerce Announcement No. 2 of 2017 | | Issuing agency(ies) | People Republic of China Ministry of Commerce |
SB/T 10019-2017
Crunchy candy
ICS 67.180.10
X33
Record number. 58124-2017
People's Republic of China domestic trade industry standard
Replacing SB/T 10019-2008
Candy crispy candy
Released on.2017-01-13
2017-10-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10019-2008 "Candy Crisp Candy". Major technical changes compared to SB/T 10019-2008
as follows.
--- According to GB/T 31120-2014 "Candy Terminology" clearly defines the definition of crispy candy;
--- According to GB/T 23823-2009 "Candy Classification" clearly indicates the classification of crispy candy;
--- Improved the description of "sensory requirements";
--- Added provisions for the requirements of "other raw materials";
--- Increased the requirements for the "food nutrition enhancer" requirements;
--- Modify the health indicators into food safety indicators, and the relevant indicators are consistent with the national food safety standards;
--- Simplified sampling method;
--- Added provisions for requirements such as "marks" and "sales";
--- Listed "GB/T 23823-2009 "Candy Classification" as a reference for this standard.
This standard was proposed by the China Business Federation.
This standard is under the jurisdiction of the National Technical Committee for Confectionery and Chocolate Standardization (SAC/TC375).
This standard is mainly drafted by. Dongguan Xuji Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd., Qifeng (Fujian) Foods
Limited company, Beijing Kangbeier Food Co., Ltd., Shishi Lixiang Food Co., Ltd., Fujian Yake Food Co., Ltd., Jiashibai Co., Ltd.
Company, Guangdong Zhenmei Food Co., Ltd., Ferrero Trading (Shanghai) Co., Ltd., Unconventional Van Melle Candy (China) Co., Ltd.
Yizi Food Enterprise Management (Shanghai) Co., Ltd., Want Want Group, Jingzhong (Xiamen) Technology Service Co., Ltd., China Food Industry Association
Professional Committee, China Bakery Food and Sugar Products Industry Association, Beijing China Business China Business Standards Consulting Center Co., Ltd.
The main drafters of this standard. Ma Hao, Chu Chaoyang, Lin Jingchang, Jiang Huihong, Weng Yanjun, Shi Shuangquan, Liu Dong, Chen Churui, Li Yanmei, Tao Hong,
Wang Jia, Lin Zhiqi, Zhang Huaxian, Yu Mingda, Wang Hu, Gao Feng, Zhang Bin, Liu Zhenyu, Chen Liping.
The previous versions of the standards replaced by this standard are.
---SB/T 10019-1992, SB/T 10019-2001, SB/T 10019-2008.
Candy crispy candy
1 Scope
This standard specifies the terms and definitions, classification, technical requirements, inspection methods, inspection rules, determination rules, labels, and
Requirements for marking, packaging, storage, transportation and sales.
This standard applies to the production, inspection and sales of the crispy confectionery series products defined in 3.1.
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/T 191 packaging storage and transportation icon
GB/T 317 white sugar
GB/T 1532 Peanut
GB 2760 food safety national standard food additive use standard
GB 2762 National Standard for Food Safety
GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugar in Foods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard
GB 17399 National Food Safety Standard Candy
GB/T 20881 oligo-isomaltose
GB/T 20883 maltose
GB/T 20885 glucose syrup
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
GB/T 31120-2014 Candy terminology
GB 31621 National Food Safety Standards
QB/T 1733.4 Peanut Butter
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The following terms and definitions as defined in GB/T 31120-2014 apply to this document.
3.1
A loose, crispy candy made from sugar or syrup or sweetener, nut granules (or sauce), etc.
[GB/T 31120-2014, definition 2.5]
3.1.1
Wrapped skin type crispy candy coatedchrunchycandy
Wrapped with sugared skin and stuffed with crispy candy.
......
SB/T 10019-2008
Crunchy dandy
ICS 67.180.10
X33
Record number. 24734-2008
People's Republic of China domestic trade industry standard
Replacing SB 10019-2001
Candy crispy candy
Released on.2008-07-03
2008-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 range 1
2 Normative references 1
3 Terms and Definitions 1
4 Product Type 1
5 Technical requirements 1
6 Test method 2
7 Inspection rules 3
8 label 3
9 Packing 3
10 Transportation 4
11 Storage 4
Appendix A (Normative) Dry weight loss test method 5
Foreword
This standard is a modification of SB 10019-2001 "hard sandwich candy".
This standard replaces SB 10019-2001 "hard sandwich candy".
Compared with SB 10019-2001 "hard sandwich candy", this standard is mainly revised as follows.
--- by SB 10019-2001 "hard sandwich candy" crisp heart type proposed a single column, and changed from some mandatory industry standards to recommendations
Industry Standard;
--- Determined the definition of "sweet candy" and classified it as "wrapped skin type", "no skin type" and "other type";
--- Dry weight loss detection method "performed in Appendix A";
--- Reducing sugar "measured according to the first method specified in GB/T 5009.7-2003".
Appendix A of this standard is a normative appendix.
This standard was proposed by the China Business Federation.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Commercial Standards Center of China Business Federation, Candy Professional Committee of China Food Industry Association, Fujian Wellcome Food
Product Industry Co., Ltd., Dongguan Xuji Food Co., Ltd., Beijing Kangbeier Food Co., Ltd. (Ma Dajie Company), Shishi Lixiang Food
Co., Ltd., Shanghai Guanshengyuan Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd., Fujian Yake Food Co., Ltd., Shanghai
Group), Guangdong Xiaomi Mi Food Co., Ltd., Want Want Group Candy Division, Crayon Shinchan (Fujian) Food Industry Co., Ltd.,
National Bakery Food and Sugar Products Industry Association, National Food Quality Supervision and Inspection Center, Wrigley Candy (China) Co., Ltd., Unconventional Van Merlot
Guo (China) Co., Ltd., Cadbury (China) Food Co., Ltd., Beijing Yili Food Co., Ltd., Beijing Dongfang Haowei Food Co., Ltd.
Jinjiang Qifeng Food Co., Ltd., Nestle (China) Co., Ltd., Haoliyou Food Co., Ltd.
The main drafters of this standard. Ding Shaohui, Chen Guoxing, Shi Weizhen, Le Wenxiang, Ma Hao, Wei Jianhua, Weng Yanjun, Liang Ding, Jing Hongbing, Dong Yansheng,
Fan Wenhua, Chen Yushan, Yu Mingda, Hua Benyuan, Zhao Yanping, Yuan Xiaomei, Xu Minqing, Ma Zhanming, Du Chunli, Zhang Bin, Mi Guoliang, Liu Dong, Wu Chunzhu,
Dong Kun, Cheng Xiangdong, Qi Bing, Shi Yue.
Candy crispy candy
1 range
This standard specifies the product classification, technical requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of crispy confectionery.
Claim.
This standard applies to the production, inspection and sale of confectionery referred to in Article 3.2 of SB/T 10346-2008.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB 317 white sugar
GB 1533 peanut kernel
GB 2760 Hygienic standard for food additives
GB/T 5009.7-2003 Determination of reducing sugar in food
GB 7718 prepackaged food labeling rules
GB 9678.1 Confectionery Hygiene Standard
GB 14880 food nutrition enhancer use hygienic standard
GB/T 20881 oligo-isomaltose
GB/T 20885 glucose syrup
QB/T 1733.4 Peanut Butter
SB/T 10346-2008 Candy Classification
Health Regulations for Bulk Food Hygiene (Medical Supervision and Development [2003] No. 180)
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The terms and definitions identified in SB/T 10346-2008 apply to this standard.
4 Product Type
The type referred to in Article 3.2 of SB/T 10346-2008 applies to this standard.
5 Technical requirements
5.1 Main raw materials and auxiliary materials (according to different varieties of formula)
5.1.1 Sugar
White sugar should meet the requirements of GB 317; oligo-isomalt should meet the requirements of GB/T 20881; glucose syrup should meet
The provisions of GB 20885; sugar alcohol, other sugar should meet the requirements of the corresponding national standards or industry standards.
5.1.2 Peanut kernels
Should comply with the provisions of GB 1533.
5.1.3 Peanut Butter
It shall comply with the provisions of QB/T 1733.4.
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