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SB/T 10019-2017

Chinese Standard: 'SB/T 10019-2017'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
SB/T 10019-2017English209 Add to Cart Days<=3 Crunchy candy Valid SB/T 10019-2017
SB/T 10019-2017Chinese16 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]  


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 9,949
Date of Issue 2017-01-13
Date of Implementation 2017-10-01
Older Standard (superseded by this standard) SB/T 10019-2008
Drafting Organization (Fujian) Food Co., Ltd., Beijing Kang Beier Food Co., Ltd., Shishi Lixiang Food Co., Ltd., Fujian Yake Food Co., Ltd., Carlsberg Co., Ltd., Shanghai Jinshi Food Co., Ltd., (China) Co., Ltd., billion Zi Food Enterprise Management (Shanghai) Co., Ltd., Want Want Group, Beijing Zhong (Xiamen) Technology Service Co., Ltd. (Shanghai) Co., Ltd.,, China Food Industry Association Confectionary Professional Committee, China Bakery Products Sugar Products Industry Association, Beijing Zhonghua Business Standards Consulting Center Co., Ltd.
Administrative Organization National Confectionery and Chocolate Standardization Technical Committee (SAC/TC 375)
Regulation (derived from) Ministry of Commerce Announcement No. 2 of 2017
Proposing organization China Chamber of Commerce
Issuing agency(ies) People Republic of China Ministry of Commerce

SB/T 10019-2017
Crunchy candy
ICS 67.180.10
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
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.
A loose, crispy candy made from sugar or syrup or sweetener, nut granules (or sauce), etc.
[GB/T 31120-2014, definition 2.5]
Wrapped skin type crispy candy coatedchrunchycandy
Wrapped with sugared skin and stuffed with crispy candy.
Related standard: SB/T 10018-2017    SB/T 10020-2017
Related PDF sample: SB/T 10018-2017    SB/T 10021-2017