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GB 7099-2015 English PDF (GB7099-2015)

GB 7099-2015 English PDF (GB7099-2015)

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

This Standard applies to pastry and bread 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.
GB 7099-2015
GB
NATIONAL STANDARD OF
THE PEOPLE REPUBLIC OF CHINA
National Food Safety Standard - Pastry and Bread
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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
3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
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.
Table 1 -- Sensory requirements
Item Requirements Inspection method
Color With the normal color that the product should have
Place the sample in a white
porcelain dish, observe the color
and state under natural light, and
check for any foreign material.
Smell it. Taste it after rinsing the
mouth with warm boiled water.
Taste, smell With the smell and taste that the product should have, without odor State No mildew, no insects or other normally visible foreign material

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