QB/T 1433.5-2005 Biscuits and cookies

This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of cookies. This part applies to biscuits with three-dimensional patterns or regular ripples on the surface, which are made of wheat flour, sugar, oil, dairy products as the main raw materials, with leavening agents and other auxiliary materials added, and are made by kneading, extrusion, wire cutting or roller printing, etc., and baked. QB/T 1433.5-2005 Biscuits Cookies QB/T1433.5-2005 standard download decompression password: www.bzxz.net

ICS 67.060
Classification number: x28
Series number: 15715-2005
Light Industry Standard of the People's Republic of China
QB/T1433.5—2005
Replaces QB/T1433.5-1992
Published on 2005-03-19
Cookies
Cookics
Implemented on 2005-09-01
Published by the National Development and Reform Commission of the People's Republic of China||tt| QB/1433 is divided into 11 parts: Part 1: Grouping Part 2: Closing Part 3: Fermented Cake Part 4: K-shaped Cake Part 5: Fermented Cake Part 6: Heart Processing Part 7: Wafer Biscuits Part 1: Egg Round Cake Part 9: Yellow and Micro Cake Part 10: Decorated Cake Part 11: Water-soaked Cake Part 1. This part is Part 5 of /T1433. This part is a revision of QB/T [433.5-1992 Cookies Part 10]. This part is revised as follows from the 1992 edition of QB/T1433.5: the classification is added, including ordinary biscuits, fancy biscuits, and pre-collectible biscuits, except for the "number of pieces and bias control" requirements; the indicators for consultation are added. This part is proposed by the China Light Industry Federation. The National Center for Food Standardization is responsible for this part. This part was drafted by the China Bakery Products Industry Association. QB/T1433.5-2005 Drafting units of this part: China Academy of Food Fermentation Industry, including Food and Beverage Co., Ltd., Guanshengyuan (Group) Co., Ltd., Guangdong Jiashangli Group Co., Ltd., Zhuhai Xiabuerzhou Food Co., Ltd., Shangyou Danone Fast Food Co., Ltd., Ting Hsin International Group, Guangdong Provincial Biscuit Industry Co., Ltd., Kraft Foods (China) Co., Ltd., Guangzhou Municipal Production Quality Inspection Institute. The main introducers of this part are Chen Yan, Li Peitan, Peng Hong, Chu Daming, Zhou Rongzhi, Li Weiwen, Ye Ming, Yan Kunxiong, Cheng Shu, and Wu Gongmi.
This part was first issued in 1992 and this is the first revision. From the date of implementation, this part replaces the light industry standard QB/1433.5--1992 Cookies issued by the Ministry of Light Industry.
1 part
Biscuits
QB/F1433.5-20D5
This part defines the requirements, test methods, inspection rules and regulations, packaging, transportation, storage, and other aspects of the production process of cookies. This part is suitable for products with flour, sugar, oil, dairy products as the main raw materials, and leavening agents and The material is formed and baked by kneading, extruding, cutting or printing, etc., and has a square texture or a regular surface wave. 2 Normative references
The clauses in the following documents become the clauses of this part through reference. The following are the referenced documents of the current period, and all subsequent amendments (excluding the content of the contract) or revisions are not applicable to this part: However, the parties to this meeting are also encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest version applies to the relevant part. QD/T1253 standard technical conditions
QB/T1254 standard test methods
3 Classification
The products can be divided into 10 categories according to their formula, and there are also 1 category of Cocoa Cookies. 4 Requirements
4.1 Raw material requirements
We will follow the provisions of QB/T1253
4.2 Sensory requirements
All sensory requirements are listed in 1.wwW.bzxz.Net
List! Sensory requirements
Taste and taste
Noodle biscuits and cocoa cookies
Appearance, shell performance, shape, transparency, no connection. The color of this variety is golden yellow, brown, and the color is about the same. The color is relatively dark, but there should be no excessive color. It has a distinct milky taste and unique flavor of the variety, no peculiar smell, and is not porous and soft. There is no oil stain or foreign matter, and the appearance is complete. The product appearance should be standard, and the size of the ingredients should be uniform.
This shows that it is precious, and the color is brown or high in color. There are some added materials in the basic color. The pattern and color can be deep green, but it cannot be too green or too dark.
To show the overall milk aroma and the unique aroma of this variety, the taste is controlled by some auxiliary materials, the structure is porous, and the particles of some auxiliary materials added are not strong enough.
QB/T1433.570CE
3 Physical and chemical requirements
Year 2 requirements for agricultural products.
Requirement score: 5:
Risk to quality home accounting/calculation
4.4 Tincture content deviation certificate
Safety according to T1253 regulations
4.5 Hygiene requirements
Signature according to QB1253 regulations
5 Test method
Night use (3/11254 regulations)
Table 2 Physical and chemical requirements
Vertical ten. The color letter is derived from
The inspection rules are known, the package is waved, and the operation and extension are carried out according to the provisions of 31253
The technical control and overall operation package is in accordance with the instructions of the public industry. All items are 4.0
Can be obtained and licensed!
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