National Standards | Industrial Standards |
Hygienic Standard for Pastry and Bread | General Technical Requirement for the Pastry GB/T20977-2007 |
GB7099-2015 | Zongzi SB/T10377-2004 |
Quantity of Pollutants in Food | Bread GB/T20981-2007 |
GB2762-2017 | Fillings of Moon Cakes GB/T21270-2007 |
Moon Cake GB19855-2015 | Current enterprise standards that have been filed |
S/N | Test Items | Issuing | Supervision | Delivery | Remarks |
1 | Appearance and sense | √ | √ | √ | |
2 | Net content | √ | √ | √ | |
3 | Moisture or loss on drying | √ | √ | √ | |
4 | Total sugar | √ | √ | * | Bread is not inspected |
5 | Fat | √ | √ | * | Steamed, bread, cake, cooked powder, slice cake, zongzi without meat, zongzi without stuff, mixed zongzi are not inspected |
6 | Alkalinity | √ | √ | * | Suitable for fried pastry |
7 | Protein | √ | √ | * | Suitable for cake, Cantonese moon cake with nuts, Cantonese moon cake with meat and meat products, Cantonese moon cake with aquatic products, nuts, Suzhou-style moon cake with nuts, Suzhou-style moon cake with meats and meats products and zongzi with meats |
8 | Stuffing content | √ | √ | √ | Suitable for moon cakes |
9 | Ratio of decorative materials to total mass of cakes | √ | √ | * | Suitable for the decorated cakes |
10 | Specific volume | √ | √ | * | Suitable for bread |
11 | Acidity | √ | √ | * | Suitable for bread |
12 | Acid value | √ | √ | * | |
13 | Peroxide value | √ | √ | * | |
14 | Total arsenic | √ | √ | * | |
15 | Lead | √ | √ | * | |
16 | Aflatoxin B1 | √ | √ | * | |
17 | Preservatives: sorbic acid, benzoic acid, calcium (sodium) propionate | √ | √ | * | Added test of dehydroacetic acid in moon cake |
Added test of potassium bromate in bread | |||||
18 | Sweetener: saccharin sodium and sodium cyclamate | √ | √ | * | |
19 | Pigment: carmine red, amaranth red, lemon yellow, sunset yellow and bright blue | √ | √ | * | Determined according to the color selection |
20 | Aluminum | √ | √ | * | |
21 | Total bacterial count | √ | √ | √ | |
22 | Coliform group | √ | √ | √ | |
23 | Pathogenic bacteria | √ | √ | * | |
24 | Mycete count | √ | √ | * | |
25 | Commercial sterilization | √ | √ | * | Only suitable for zongzi with vacuum packing |
26 | Label | √ | √ |
The certification test, regular supervision and test and delivery test of pastry shall be carried out according to the test items listed in the table below. If "*" is marked on the delivery test items, the enterprise shall test it twice a year.