QB/T 1433.2-2005 Biscuits, tough biscuits

This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of tough biscuits. This part is applicable to biscuits made of wheat flour, sugar (or sugar-free) and fat as the main raw materials, with leavening agents, improvers and other auxiliary materials added, and made by hot bending process, powder mixing, rolling, roller cutting, molding and baking. QB/T 1433.2-2005 Biscuits Tough Biscuits QB/T1433.2-2005 Standard download decompression password: www.bzxz.net

ICS67.060
Classification number: X28
New case number: 15712-2005
Light Industry Standard of the People's Republic of China
QB/T1433.2—2005
Agency QBT1433.2-1992
Tough biscuitsbzxz.net
Semihard biscuits
Published on March 19, 2005
National Development and Reform Commission of the People's Republic of China Implemented on September 1, 2005
QB/1433 is divided into parts
Part 1: Crisp biscuits:
Part 2: Adjacent biscuits;
Part 3 Part 4: Pressed biscuits Part 5: Cookies Part 6: Steamed buns Part 7: Steamed buns Part 10: Egg rolls and biscuits Part 11: Bubble biscuits This part is Part 2 of QB/1433. QB/T1433.2—2005 This part is a revision of Q8/T1433.2-1992 Preserved beverages: This part also includes the relevant contents of QB/T1433.4-1993 Preserved buns into this part. Compared with /T1433.2·1992, this part is mainly modified as follows: 9B/1433.4-1-2 non-fermented biscuits are added: the classification is added, including ordinary polar biscuits, brewed polar biscuits, tough biscuits and cocoa tough biscuits; the physical and chemical requirements of the tenth category of the same category are added; the "effectiveness and deviation" requirements are added: the moisture index is revised: the index of cocoa biscuits is added. This part is also under the jurisdiction of China National Light Industry Federation. The part is organized by China Baking Food and Sugar Products Industry Association. The drafting units outside this part are: China Food Fermentation Industry Research Institute, Qingdao Food Co., Ltd., Guanshengyuan (Group) Co., Ltd. Guangdong Jiashili Jiyi Co., Ltd., Suhai Kadu Jiuzhou Food Co., Ltd.: Shanghai This Sugar Supply 1 Food Co., Ltd., Xiangxin International Group, Guangdong Wanshifa Cake Co., Ltd., Xiada Commodity (China) Co., Ltd., Guangzhou Shanxian Quality Supervision and Inspection Institute, the main drafters of this part are Chen Yan, Benjihao, Peng Juan, Chu Renming, Zhou Rongzhi, Zhou Fowen, Ye Ming, "Chongneng, Cheng Mian, Qian Yumi.
This part was first revised and issued in 1992, and this is the second revision Adjustment: From the date of implementation: the light industry standard QBT1433.2-1992 (tough biscuits under biscuits) issued by the Ministry of Light Industry.
1 Scope
Biscuits for tough biscuits
QB/T1433.2-2005
4 Parts specify the requirements for tough biscuits, trial supervision methods, inspection rules and signs, public installation, transportation, etc. This part applies to small flour, (or sugar-free), and fat as the main raw materials , adding leavening agent, improver and its chemical auxiliary materials, mixing powder, rolling, rolling, shaping and baking to make the biscuits: 2 Normative references
The clauses in the following documents become the clauses of this part through reference to this part. For referenced documents with a specific date, all amendments (excluding typos) or revisions thereof are not applicable to this part. However, all parties who reach an agreement on the revision of this part are encouraged to use the latest versions of these documents. For any undated referenced documents, the latest versions apply to this part. QB/T1253 General technical requirements for biscuits
QB/1254 Test methods for biscuits
3 Classification
Based on the characteristics of the products, they are divided into four categories: ordinary biscuits, closed biscuits, ultra-thin cut biscuits and cocoa biscuits. 4 Requirements
4.F Raw material requirements
Follow the provisions of QB/T1253,
4. 2. Requirements for comments
The requirements for comments are shown in Table 1.
1. Requirements for comments
Swimming double and mouth
Chong Xie
Reed toughness biscuits, Chong Chi board value, Sichuan toughness dry year shadow wash whole, flower clear or no flower effect, generally with pinholes, product from the market, not picked, unchanged, can be soaked, not large or many bottoms, special varieties such as the above (,
numbing, sour, clever points, etc.).
It should be brown, yellow or all the color of the product should be selected, the color is basically uniform, the surface is shiny, Yuanbai powder, should not be too burnt, too much taste, no taste. The mouth is hot and fine, with small buds. The cake is layered or porous. The cake is tough and has no oil stains, no inedible foreign substances. The cake is thin and regular. The appearance is regular and complete, the surface is small, and there is no crack: no shrinkage or deformation. The processed varieties may have real grains on the surface or in the middle (blood, cheese, chocolate, etc.). The color is fine, with a luster, no white tendency, and should not be too white or too white. The taste is clear, no odor, loose, and not standing.
QB/T1433.2---2005
4.3 Physical and chemical requirements
Chemical requirements Table 2
According to the classification/%
Edge originality/mm
Top originality/mm
Account "Based on the calculation of the model"/
Table 2 Physical and chemical requirements
With reverse-scratching decoration
Brewing action section
H; The requirements for edge thickness and nose length are not subject to the details of the surface and the material. 1.4 Net content Quality deviation
According to the provisions of QB/T1253
4.5 Hygiene requirements
According to the provisions of QB/1253
5 Weak filter test
According to the provisions of QB/T1254
6 Inspection rules and marking, packaging, transportation, storage shall be carried out in accordance with the provisions of QB/T11253.
Type test items include all items measured in this part:
Type of biscuit
Processability
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