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GB 7099-2015 PDF English

GB 7099: Historical versions

Standard ID	USD	BUY PDF	Delivery	Standard Title (Description)	Status
GB 7099-2015	70	Add to Cart	Auto, 9 seconds.	National Food Safety Standard -- Pastry and bread	Valid
GB 7099-2003	70	Add to Cart	Auto, 9 seconds.	Hygienic standard for pastry and bread	Obsolete
GB 7099-1998	199	Add to Cart	2 days	Hygienic standard for pastry and bread	Obsolete
GB/T 7099-1986	RFQ	ASK	3 days	Hygienic standard for batter cake	Obsolete
GB 7099-1986	199	Add to Cart	2 days	Hygienic standard for pastry and bread	Obsolete

Similar standards

GB 7099 GB 7100 GB 7101 GB 7101

GB 7099-2015: National Food Safety Standard -- Pastry and bread

---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB7099-2015
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Pastry and Bread Issued on. SEPTEMBER 22, 2015 Implemented on. SEPTEMBER 22, 2016 Issued by. National Health and Family Planning Commission of the People 's Republic of China

Foreword... 3 1 Scope... 4 2 Terms and definitions... 4 3 Technical requirements... 4

Foreword

This Standard replaces GB 7099-2003 Hygienic standard for pastry and beard. Compared with GB 7099-2003, the main changes in this Standard are as follows. - modified the standard’s name to “National Food Safety Standard Pastry and Bread”; - modified the scope; - modified the terms and definitions; - modified the sensory requirements; - modified the physical and chemical indicators; - modified the microbiological indicators. National Food Safety Standard - Pastry and Bread

1 Scope

This Standard applies to pastry and bread.

2 Terms and definitions

2.1 pastry the food that takes one or more kinds of cereal, bean, potato, oil, sugar, egg, etc. as main raw materials, with or without the addition of other raw materials, by modulation, molding, cooking and other processes, as well as the food added into cream, protein, cocoa, jam on the product surface before or after it is cooked 2.2 bread the food that takes wheat flour, yeast, water as main raw materials, with or without the addition of other raw materials, by stirring, fermentation, shaping, proofing, cooking, as well as the food added into cream, protein, cocoa, jam on the product surface before or after it is cooked

3 Technical requirements

3.1 Requirements for raw material The raw material shall comply with corresponding food standard and relevant provisions. 3.2 Sensory requirements The sensory requirements shall comply with Table 1. 3.2 Physical and chemical indicators The physical and chemical indicators shall comply with Table 2. 3.6 Food additives and food nutrition enhancers 3.6.1 The use of food additives shall comply with GB 2760. 3.6.2 The use of food nutrition enhancers shall comply with GB 14880. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.

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