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GB/T 22475-2025: General quality for sachima
Status: Valid GB/T 22475: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22475-2025 | English | 219 |
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General quality for sachima
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GB/T 22475-2025
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| GB/T 22475-2008 | English | 189 |
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Sachima
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GB/T 22475-2008
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Basic data | Standard ID | GB/T 22475-2025 (GB/T22475-2025) | | Description (Translated English) | General quality for sachima | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X28 | | Classification of International Standard | 67.020 | | Word Count Estimation | 10,168 | | Date of Issue | 2025-08-29 | | Date of Implementation | 2027-03-01 | | Older Standard (superseded by this standard) | GB/T 22475-2008 | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration | GB/T 22475-2025: General quality for sachima---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/GBT22475-2025
ICS 67.020
CCSX28
National Standard of the People's Republic of China
Replaces GB/T 22475-2008
General Principles of Shachima Quality
Released on August 29, 2025
Implementation on March 1, 2027
State Administration for Market Regulation
The National Standardization Administration issued
Preface
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 22475-2008 "Shaqima". Compared with GB/T 22475-2008, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
--- Changed the definition of Shaqima (see 3.1, 3.1 of the.2008 edition);
--- Added the terms and definitions of syrup (see 3.2);
--- Changed the requirements for raw materials and auxiliary materials (see 4.1, 4.2, 4.1 of the.2008 edition);
--- Added feeding requirements (see 4.3);
--- Changed the sensory requirements (see 5.1, 4.2 of the.2008 edition);
--- Changed the physical and chemical indicators (see 5.2, 4.3 of the.2008 edition), and added the quality grade (see 5.2);
--- Deleted the hygiene indicators (see 4.4 of the.2008 edition);
--- Deleted the requirements for food additives (see 4.5 of the.2008 edition);
--- Changed the test method (see Chapter 6, Chapter 5 of the.2008 edition);
--- Changed the inspection rules (see Chapter 7, Chapter 6 of the.2008 edition);
--- Changed the signs and labels (see 8.1, Chapter 7 of the.2008 edition);
--- Added packaging, storage and transportation (see 8.2, 8.3).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is proposed by the China General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee for Standardization of Bakery Products (SAC/TC488).
This document was drafted by. Dongguan Xuji Food Co., Ltd., Yibaili (Linyi) Food Co., Ltd., Three Squirrels Co., Ltd.,
Beijing Daoxiangcun Food Co., Ltd., McCann & Garton (Jiangsu) Food Co., Ltd., Hebei Shuangrong Food Co., Ltd., Shanghai Food Technology
School, Shanghai Hairong Food Technology Co., Ltd., Baiwei Brothers (Shandong) Food Co., Ltd., Henan Industrial and Trade Vocational College, Guangzhou Wine
Home Group Likoufu Food Co., Ltd., Zhongshan Hongli Healthy Food Industry Research Institute Co., Ltd., Yanjinpu Food Co., Ltd.,
Sichuan Mi Lao Tou Food Industry Group Co., Ltd., Li Gao Food Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd.,
Tianjin Food Safety Testing Technology Research Institute, Shanghai Quality Supervision and Inspection Technology Research Institute, China General Chamber of Commerce, China Bakery Sugar
Products Industry Association, Guangzhou Quality Supervision and Inspection Institute, Tianjin Hongbaoxiang Food Technology Co., Ltd., Ganzhou Jinghua Feierxue Food Co., Ltd.
Company, Tianjin Guishunzhai Pastry Co., Ltd., Xinxiang Koukoumiao Food Co., Ltd., and Yantai Fumeite Information Technology Co., Ltd.
The main drafters of this document are. Ma Hao, Zhao Xiaodong, Shen Chunyan, Zong Zibing, Sun Peng, Wei Jiacheng, Liu Yanqun, Shen Shanwei, Huang Haihu, Guo Fangliang,
Deng Yuanda, Gong Qizhou, Tan Yisheng, Lü Lili, Xu Wei, Qiu Zhichao, Zhang Jie, Peng Yafeng, Liu Zhenyu, Lu Zhen, Wei Lili, Xian Yanping, Zhou Liankun,
Zeng Liangsheng, Yang Jing, Wang Mingjie, and Qu Guiyan.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2008 as GB/T 22475-2008;
---This is the first revision.
General Principles of Shachima Quality
1 Scope
This document specifies the raw materials and feeding requirements, technical requirements, inspection rules, signs and labels, packaging, storage and transportation of Shachima.
The inspection method of Shaqima is described.
This document applies to the production and inspection of Shaqima.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB/T 1355 Wheat flour
GB 5009.3 National Food Safety Standard Determination of Water in Food
GB 5009.5 National Food Safety Standard Determination of Protein in Foods
GB 5009.6 National Food Safety Standard Determination of Fat in Foods
GB/T 23780 Pastry Quality Inspection Methods
JJF1070 Rules for Metrological Inspection of Net Content of Pre-packaged Commodities
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Sachima
Sachima
Sachima
Sachima
Shaqima
Made from cereal flour (and/or bean, potato flour), eggs (and/or whole egg liquid), etc., with or without other ingredients,
Traditional Chinese pastry made by rolling, sheeting, cutting into strips, frying or other cooking processes, mixing with syrup, shaping, and cutting into pieces.
3.2
syrup
A special ingredient for shachima made from starch sugar as the main raw material, with or without other ingredients added, which is boiled and used to make the syrup.
4.Raw materials and feeding requirements
4.1 Raw materials
4.1.1 Wheat flour shall comply with the requirements of GB/T 1355.
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