GB/T 20977-2007 Translated English of Chinese Standard (GB/T20977-2007): [Including 2017XG1] General technical requirement for the pastry [Buy--download True-PDF in 3-second: https://play.google.com/books > Sign in > This BOOK > "3-dots" > Export > Save as "*.pdf"]https://www.chinesestandard.net, 5 Nov 2021 - 16 halaman This Standard specifies the product classification, requirements, test methods, inspection rules and labeling of Chinese pastry. This Standard is applicable to the production, inspection and sales of Chinese pastry products. This Standard is not applicable to decorated cakes and moon cakes. |
Istilah dan frasa biasa
allowable shortage Appearance Neat appearance Baked Pastry batch of products Beijing Candied Fritter centrifuge test tube Chemical Indicators Chinese pastry Cold-processed Pastry Color and Luster conduct the determination Cooked Flour Pastry cuprous oxide determined as disqualified distilled water Dongguan expressed in mL Fehling solution Flavor and Taste food additives Foods GB/T Fried Pastry glucose solution Guangzhou Harbin hydrochloric acid Hygienic Indexes inspection items include luster characteristics Management Code meringue methylene blue indicator mL of distilled mL of Fehling monosaccharides Moon Cake morphological characteristics Nutritional Fortification Substances pastry is divided Pastry Item pastry shall comply peculiar smell Physical and Chemical prepackaged products Pure the variety Quality Supervision SB/T sensory inspection Sensory Requirements Sliced Cake sodium hydroxide sponge cakes stipulations of GB stipulations of Table Supervision and Administration taste characteristics Technical Requirements tissue characteristics titration type inspection items variety Color variety Pure variety taste variety Tissue Flavor visible impurities volumetric flask