QB/T 1433.1-2005 Biscuits and shortbread biscuits

This standard specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of shortbread biscuits. This part is applicable to biscuits made of wheat flour, sugar and fat as the main raw materials, with leavening agents and other auxiliary materials added, and made by cold powder process, roller forming and baking. QB/T 1433.1-2005 Biscuits Shortbread Biscuits QB/T1433.1-2005 Standard download decompression password: www.bzxz.net

ICS 67.060
Classification number: X28
Registration number: 15711-2005
Light Industry Standard of the People's Republic of China
QB/T1433.1—2005
Replaces QB/T1433.1-1992
Crisp biscuits
Short biscuits
2005-03-19 Issued
National Development and Reform Commission of the People's Republic of China 2005-09-01 Implementation
QB/T[433] is divided into 11 parts:
Part 1: Drinking properties;
Part 2: Closed biscuits:
Part 3: Fermented biscuits:
Part 4: Compressed biscuits:
Part 5: Combinations 1:
Part 1: Heart biscuits:
Part 7: Preservatives:
Part 8: Egg biscuits 1:
Dyeing Part 9: Rolling and pre-biscuits;
Part 10 ：Decoration:
Part 11: Water-soaked biscuits
This part is the first part of QB/T1433
This part is a revision of QR/T1433.1-1992. Compared with QB/T1433.1-1992, the main changes are as follows: In addition to the "actual deviation" requirement:
The moisture content has been changed.
This part was jointly issued by the 15th Light Industry Association of Beijing, and this part is the National Food Fermentation Standardization Center. QB/T1433.1-2005
This part was organized by the China Baking Food and Sugar Products Industry Association. Drafting unit of this part: China Food Fermentation Industry Association, Gandao Food Co., Ltd., Guanshengjiang (Group) Co., Ltd.! Dongjiashiliqu Group Co., Ltd., Mihai Kadulizhou Food Co., Ltd., Erhai Neng Biscuit Food Co., Ltd., Dingxin International Group:, Guangdong Wanshifa Biscuit Co., Ltd., Shangquan Food (China) Co., Ltd., Guangzhou Product Quality Inspection Institute, this part is the first time to publish in 1992, this is the first revision of this part, this part will be implemented from the third day, replacing the light industry standard QB1433 issued by the Ministry of Light Industry. [1992 Biscuit under the solution of nature 8
1 Fantianbzxz.net
Q/T1433.1-2005
This part defines the requirements, test methods, inspection principles and marking, packaging, shipping box, storage, and is used for biscuits made of flour, sugar, and fat as the main ingredients, with leavening agents and other auxiliary materials, and then cold-mixed, molded, and baked.
Normative referenced documents
The following clauses become the clauses of this part through the use of the water part. For any referenced document with an indicated date, all subsequent revisions (excluding errata) or revisions are not applicable to this part. However, the parties who have reached an agreement based on this part can study whether the latest version of this document can be used. For any referenced document without an indicated date, its latest version applies to this part. QB/T1253 General technical conditions for cakes
QB/T1254 Test methods for cakes
3 Requirements
3.1 Raw material requirements
According to the requirements of QB/T1253,
8. 2 Sensory requirements
See Table 1 for sensory requirements.
See Table 2 for various physical and chemical requirements.
Basic content/%
Degree of reduction (calculated by carbonation)/%
The shape is complete, the pattern is clear, the taste is basically uniform, the shrinkage is large, no change, no foaming, there should be no large reduction, and there may be valuable particles in the mouth (such as sesame, sand structure, chocolate, Du'an, etc.),
It is brown-blue or golden yellow or the product should have it, the color is basically uniform, the surface is shiny, and there should be no over-burning or over-brightness. It has the aroma that the variety should have, and there is no over-burning or over-brightness. The mouth is crispy or loose, not dry, and the cross-section structure is porous, dense, without large holes, moist and smooth, and there is no inedible foreign meat.
Table 2 Physical and chemical requirements
QB/T1433.1-2005
3.4 ​​Net content deviation
According to the provisions of QB/T1253
3.5 Hygiene requirements
According to the provisions of QT1253.
4 Test methods
According to the provisions of QBT1254.
5 Inspection rules and marking, packaging, transportation and storage shall be carried out in accordance with the provisions of QR/T[253.
The inspection items include all the items specified in this part. 2
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