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SB/T 10419-2017

Search Result of Chinese Standard: 'SB/T 10419-2017'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
SB/T 10419-2017English229 Add to Cart Days<=3 Non-dairy whipping cream Valid SB/T 10419-2017
SB/T 10419-2017Chinese15 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]

   
Detail Information of SB/T 10419-2017; SB/T10419-2017
Description (Translated English): Non-dairy whipping cream
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X28
Classification of International Standard: 67.060
Word Count Estimation: 10,131
Date of Issue: 2017-01-13
Date of Implementation: 2017-10-01
Drafting Organization: (Suzhou) Co., Ltd., Nanqiao Food (Shanghai) Co., Ltd., Guangdong Li Gao Food Co., Ltd., Beijing Weiduomei Food Co., Ltd., Guangdong Guangyi Food Co., Ltd., Shanghai Huarong Food Technology Co., Ltd., (Shanghai) Co., Ltd., National Food Quality Supervision and Inspection Center, China Food Industry Association Bakery Professional Committee, China Bakery Products Sugar Products Industry Association, National Federation of Industry and Commerce Bakery Association, Guangzhou Quality Supervision and Inspection Research Institute, Shanghai Institute of Quality Supervision, Inspection and Technology, Tianjin Pastry Industry Association
Administrative Organization: National Bakery Products Standardization Technical Committee Pastry Subcommittee (SAC / TC 488 / SC 1)
Proposing organization: China Chamber of Commerce
Issuing agency(ies): People Republic of China Ministry of Commerce

SB/T 10419-2017
Non-dairy whipping cream
ICS 67.060
X28
Record number. 58134-2017
People's Republic of China domestic trade industry standard
Replacing SB/T 10419-2007
Creamy cream
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 10419-2007 "Fat Cream", compared with SB/T 10419-2007, the main changes are as follows.
--- Adjusted the normative references;
--- The definition of "herbal butter" has been improved;
--- Newly added product classification;
--- Adjusted the physical and chemical indicators of water and fat according to product classification;
--- Adjust the original "health indicators" to "food safety indicators" and keep consistent with national food safety standards;
---Adjust the original "label and storage" to "label, logo, packaging, transportation, storage and product management", and combine packaging features, packaging,
Standard requirements for transportation and storage.
This standard was proposed by the China Business Federation.
This standard is under the jurisdiction of the National Baking Products Standardization Technical Committee Pastry Subcommittee (SAC/TC488/SC1).
This standard is mainly drafted by. Yancheng Dingyi Food Co., Ltd., Shanghai Hairong Food Technology Co., Ltd., Weiyi Food (Suzhou)
Co., Ltd., Nanqiao Food (Shanghai) Co., Ltd., Guangdong Ligao Food Co., Ltd., Beijing Weiduomei Food Co., Ltd., Guangdong Guangyi
Technology Industrial Co., Ltd., Ahuskas Oils (Shanghai) Co., Ltd., National Food Quality Supervision and Inspection Center, China Food Industry Association
Will Bakery Pastry Professional Committee, China Bakery Food and Sugar Products Industry Association, National Federation of Industry and Commerce Baking Industry Association, Guangzhou Quality Supervision and Testing
Research Institute, Shanghai Institute of Quality Supervision and Inspection Technology, Tianjin Pastry Industry Association.
The main drafters of this standard. Chen Jun, Huang Haihu, Zhou Yuting, Wu Zhiming, Zeng Xiaohui, Huang Li, Liang Jiayu, Bao Li, Song Quanhou, Zhang Hui,
Zhang Jiukui, Kang Lina, Cai Weihong, Duan Wenfeng, Gao Shushan, Zhang Yintao, Peng Yafeng, Qian Zhixian.
The previous versions of the standards replaced by this standard are.
---SB/T 10419-2007.
Creamy cream
1 Scope
This standard specifies the terms and definitions of the cream, product classification, raw materials, technical requirements, inspection methods, inspection rules and labels, standards
Requirements for packaging, transportation, storage and product management.
This standard applies to the production, inspection and sale of buttermilk.
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 2716 Edible vegetable oil hygiene standard
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.6 Food safety national standard Determination of fat in food
GB/T 5461 edible salt
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14881 National Food Safety Standards
GB 15196 National Food Safety Standard Edible Oil Products
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
GB 31621 National Food Safety Standards
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurements [Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005]
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Adding or not adding water, sugar, edible vegetable oil, edible hydrogenated oil, dairy products (such as butter, milk powder), etc.
Other excipients and food additives, products made by processes such as batching, emulsifying, sterilizing, homogenizing, cooling, filling, etc.
3.2
Sending whipping
By mechanical agitation, the cream is mixed with air and the volume is expanded.
3.3
Send multiples overrun
The same volume of unscented butter cream and the quality of the cream that has been sent.
Related standard:   SB/T 10650-2012
   
 
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