GB/T 19343-2025 PDF English
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GB/T 19343: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB/T 19343-2025 | 320 | Add to Cart | Auto, 9 seconds. | Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives | Valid |
| GB/T 19343-2016 | 230 | Add to Cart | Auto, 9 seconds. | Chocolate and chocolate products, cocoa butter alternatives chocolate and its products | Valid |
| GB/T 19343-2003 | 180 | Add to Cart | Auto, 9 seconds. | Chocolate and chocolate products | Obsolete |
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GB/T 19343-2025: Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives
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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.190 CCS X 33 Replacing GB/T 19343-2016 Quality Requirement for Chocolate and Chocolate Products, Chocolate with Cocoa Butter Alternatives and Chocolate Products with Cocoa Butter Alternatives Issued on. JANUARY 24, 2025 Implemented on. AUGUST 1, 2026 Issued by. State Administration for Market Regulation; Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword... 3 1 Scope... 6 2 Normative References... 6 3 Terms and Definitions... 7 4 Product Classification... 8 5 Raw and Auxiliary Materials... 10 6 Technical Requirements... 10 7 Production and Processing Management... 13 8 Inspection Method... 13 9 Inspection Rules... 14 10 Product Naming... 16 11 Labels and Marks... 16 12 Packaging... 16 13 Storage, Transportation and Sales... 17 Appendix A (Normative) Determination Methods of Chocolate Fineness... 18 Appendix B (Normative) Calculation Methods... 21 Bibliography... 241 Scope
This Document provides the product classification of chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives; specifies raw materials and auxiliary materials, technical requirements, production and processing management, inspection rules, product naming, labeling, packaging, storage and sales; and describes the corresponding inspection methods. This Document applies to the production, inspection and sales of chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives.2 Normative References
The provisions in following documents become the essential provisions of this Document through reference in this Document. For the dated documents, only the versions with the dates indicated are applicable to this Document; for the undated documents, only the latest version (including all the amendments) is applicable to this Document. GB/T 191 Packaging – pictorial marking for handling of goods GB 5009.3 National Food Safety Standard - Determination of Moisture Content in Foods GB/T 20705 Quality requirement for cocoa mass and cocoa cake GB/T 20706 Quality requirement for cocoa powder GB/T 20707 Quality requirement for cocoa butter GB/T 23822 Quality management requirement of candy & chocolate producing JJF 1070 The Rules of Metrological Inspection for Net Content of Prepackaged Commodity with Fixed Content3 Terms and Definitions
For the purposes of this Document, the following terms and definitions apply. 3.1 Cocoa butter Products that are made from cocoa beans through processes such as cleaning, screening, roasting, deshelling, grinding, and pressing. [SOURCE. GB/T 20707-2021, 3.1] 3.2 Cocoa mass Products that are made from cocoa kernels through processes such as alkalization (or non- alkalization) and grinding. [SOURCE. GB/T 20705-2023, 3.2] 3.3 Cocoa cake Products that are made from cocoa kernels or cocoa mass, through processes such as alkalization (or non-alkalization) and machine pressing. [SOURCE. GB/T 20705-2023, 3.3] 3.4 Cocoa powder Products that are made from cocoa cakes through or not through processes such as alkalization and powdering. [SOURCE. GB/T 20706-2023, 3.1] 3.5 Cocoa butter alternatives It can fully or partially replace cocoa butter from non-cocoa vegetable fats.4 Product Classification
4.1 Chocolate can be divided into dark chocolate, milk chocolate, white chocolate and other chocolates according to raw materials and auxiliary materials. 4.2 Chocolate products can be divided into mixed chocolate products, coated chocolate products, candy-coated chocolate products and other types of chocolate products according to processing technology. 4.3 Chocolate with cocoa butter alternatives can be divided into black chocolate with cocoa butter alternatives, milk chocolate with cocoa butter alternatives, and white (flavored) chocolate with cocoa butter alternatives according to raw and auxiliary materials. 4.4 Chocolate products with cocoa butter alternatives can be divided into mixed chocolate products with cocoa butter alternatives, coated chocolate products with cocoa butter alternatives, candy-coated chocolate products with cocoa butter alternatives and other types of chocolate products with cocoa butter alternative according to the processing technology.5 Raw and Auxiliary Materials
5.1 Cocoa mass It shall comply with the provisions of GB/T 20705. 5.2 Cocoa cake It shall comply with the provisions of GB/T 20705. 5.3 Cocoa powder It shall comply with the provisions of GB/T 20706.6 Technical Requirements
6.1 Sensory requirements 6.1.1 Chocolate and chocolate products The sensory requirements for the chocolate part of chocolate and chocolate products shall comply with the provisions of Table 1. 6.1.2 Chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives 6.2 Physical and chemical indicators 6.2.1 Chocolate and chocolate products The basic components of chocolate and chocolate products, calculated according to the original ingredients, shall comply with the requirements of Table 3. 6.2.2 Chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives 6.3 Net content The net content requirements of quantitative pre-packaged products are shown in the Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities, except for bulk foods.7 Production and Processing Management
It shall comply with the provisions of GB/T 23822.8 Inspection Method
8.1 Sensory requirements Take an appropriate amount of specimen and place it in a 50 mL beaker or white porcelain plate; and observe the color, texture and state under natural light. Smell its odor; rinse your mouth with warm water; and taste the flavor. 8.2 Fineness It shall be determined according to the method specified in Appendix A. 8.4 Cocoa butter It shall be calculated according to the original ingredients according to the method of B.1 of Appendix B. 8.5 Total cocoa solids It shall be calculated according to the method of B.2 based on the original ingredients. 8.6 Fat-free cocoa solids It shall be calculated according to the method of B.3 based on the original ingredients. 8.7 Total milk solids It shall be calculated according to method B.4 based on the original ingredients.9 Inspection Rules
9.1 Batching Products of the same variety and the same specification produced on the same date or in the same shift are considered a batch. 9.2 Sampling method and quantity Randomly select samples in the finished product warehouse or on the production line. The sampling quantity shall meet the requirements of inspection and sample retention. 9.3 Exit-factory inspection 9.3.1 Products shall be inspected batch by batch before leaving the factory. They can only leave the factory after passing the inspection. 9.4 Type inspection 9.4.1 For products in normal production, type inspection shall be carried out once every six months. Type inspection shall also be carried out in any of the following situations. 9.4.2 Type inspection items are all items specified in 6.1 and 6.2. 9.5 Judgment and reinspection 9.5.1 Judgment and reinspection of exit-factory inspection 9.5.2 Judgment and reinspection of type inspection10 Product Naming
10.1 Products with a chocolate mass fraction of less than 25% shall not be named as chocolate products. 10.2 Products with an ingredient content of chocolate with cocoa butter alternatives less than 25% shall not be named as chocolate products with cocoa butter alternatives. 10.3 The product name (including commodity name) of chocolate with cocoa butter alternatives shall not be named as chocolate.11 Labels and Marks
11.1 The labels of quantitatively pre-packaged products shall indicate the product category in accordance with the requirements of Clause 4. 11.2 Black chocolate and milk chocolate shall be labeled with the percentage of total cocoa solids content. 11.3 The storage and transportation graphic marks shall comply with the provisions of GB/T 191. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
