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SB/T 10418-2017 English PDF

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SB/T 10418-2017: Soft-serve ice cream
Status: Valid

SB/T 10418: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
SB/T 10418-2017English139 Add to Cart 3 days [Need to translate] Soft-serve ice cream Valid SB/T 10418-2017
SB/T 10418-2007English279 Add to Cart 3 days [Need to translate] Soft-serve ice cream Obsolete SB/T 10418-2007

PDF similar to SB/T 10418-2017


Standard similar to SB/T 10418-2017

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Basic data

Standard ID SB/T 10418-2017 (SB/T10418-2017)
Description (Translated English) Soft-serve ice cream
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X53
Classification of International Standard 67.100.40
Word Count Estimation 6,651
Date of Issue 2017-01-13
Date of Implementation 2017-10-01
Older Standard (superseded by this standard) SB/T 10418-2007
Regulation (derived from) Ministry of Commerce Announcement No. 2 of 2017
Issuing agency(ies) Ministry of Commerce of the People's Republic of China

SB/T 10418-2017: Soft-serve ice cream

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Soft-serve ice cream ICS 67.100.40 X53 Record number. 58133-2017 People's Republic of China domestic trade industry standard Replacing SB/T 10418-2007 Soft ice 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 10418-2007 "soft ice cream", compared with SB/T 10418-2007, the main changes are as follows. --- "3 terms and definitions" modified "soft ice cream" and "expansion rate", added "full cream soft ice cream" and "non-perfumed soft ice" "Cherry", deleted the "stacking"; --- "4 product classification" clearly indicates the "classification principle" of the product; --- "5 technical requirements" added to the "soft ice cream premix powder", "soft ice cream production material (slurry)" and "other additives" Seeking; the original "sanitary quality control indicators" are summarized as requirements for "contaminants" and "pathogenic bacteria"; --- "6 test method" in the physical and chemical indicators test method modified to "measured according to the method specified in GB/T 31321"; --- Modified "7 other requirements". This standard was jointly proposed by the China Chamber of Commerce and the China Bakery and Sugar Products Industry Association. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Youkang Food (Hangzhou) Co., Ltd., Zhejiang Wufeng Cold Food Co., Ltd., Shenzhen Haichuan Ecological Food Technology Co., Ltd. Company, Yusheng Catering Group China Division, Beijing Ailefa Food Co., Ltd., Inner Mongolia Mengniu Dairy (Group) Co., Ltd. Mongolia Yili Industrial Group Co., Ltd., Jingzhong (Xiamen) Technology Service Co., Ltd., China Bakery and Sugar Products Industry Association Frozen Food Product Professional Committee, Beijing China Business China Business Standards Consulting Center Co., Ltd. The main drafters of this standard. Fan Qing, Hu Wulian, He Weiping, Cheng Myanmar, Zhou Jingsheng, Zhang Xiaofeng, Ma Haiyan, Wang Hu, Mao Jinmei, Tang Xuemei, Zhang Wei. The previous versions of the standards replaced by this standard are. ---SB/T 10418-2007. Soft ice cream

1 Scope

This standard specifies the terms and definitions of soft ice cream, product classification, technical requirements, inspection methods and other requirements. This standard applies to soft ice cream products that are produced and sold on site.

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 317 white sugar GB 2762 National Standard for Food Safety GB 5749 Sanitary Standard for Drinking Water GB/T 20976 soft ice cream premix powder GB 29921 National Food Safety Standards for Limits of Pathogenic Bacteria in Foods GB/T 31321 method for testing frozen drinks SB/T 10650 ice cream cone Food and Beverage Service Food Safety Operational Regulations National Food and Drug Administration [2011] No. 395

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Blend directly with soft ice cream (slurry) or with soft ice cream premixed with water and/or milk and dairy products, with or without added excipients After that, it is frozen into a semi-solid state, and there is no need to harden, volume expand and build up the formed food on site. 3.2 The fat in the product is all soft ice cream with milk fat. 3.3 The product contains soft ice cream with non-dairy fat. 3.4 Expansion rate overrun The soft ice cream finished product is made of the same quality soft ice cream preparation (slurry) (or soft ice cream premixed powder with water and/or milk and milk Product) The percentage increase in volume.

4 Product Categories

4.1 Classification principles Classified by the type and amount of fat in the product.

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