GB/T 12140-2026Vocabulary for pastry (English PDF)

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part

1.Structure and Drafting Rules of Standardization Documents". Drafting. This document replaces GB/T 12140-2007 "Pastry Terminology". Compared with GB/T 12140-2007, the main differences are structural adjustments and editorial changes. Aside from the changes, the main technical changes are as follows:

---Some terminology entries have been deleted (see sections 2.2.13, 2.2.14, 2.4.2, 2.4.3, 2.4.4, 2.4.5, 2.4.6, and

2.4.7 of the.2007 edition). 2.4.8, 2.4.9, 2.4.10, 2.4.11, 2.4.12, 2.4.13, 2.4.14, 2.4.15, 2.4.18, 2.4.19, 2.4.20, 2.4.21, 2.4.22 2.5.18, 2.5.19, 2.6.40);

---Definitions for some terms have been deleted (see 3.2, 3.3; 2.2,

2.3 in the.2007 edition);

---Added some terms and definitions for Chinese pastries (see 3.2.13, 3.2.14, 3.2.22, 3.2.23);

---Added terminology and definitions for Western-style pastries (see 3.3.10, 3.3.17);

---Added terms and definitions for raw materials and auxiliary materials (see 3.4.1, 3.4.2, 3.4.4, 3.4.5, 3.4.6, 3.4.9, 3.4.10, 3.4.11);

---Added terms and definitions for semi-finished products (see 3.5.13, 3.5.18, 3.5.19, 3.5.21);

---Added terminology and definitions for production processes (see 3.6.1, 3.6.2, 3.6.19, 3.6.20, 3.6.24, 3.6.25, 3.6.26, 3.6.27). 3.6.28, 3.6.31, 3.6.32);

---Added other terms and definitions (see 3.7.1, 3.7.2, 3.7.3, 3.7.4, 3.7.5, 3.7.6, 3.7.7);

---The definition of pastry has been changed (see 3.1,

2.1 in the.2007 edition);

1 Scope

GB/T 12140-2026 is the Chinese national standard on vocabulary for pastry, in the field of food technology. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 28 January 2026 by the State Administration for Market Regulation; Standardization Administration of China, and has been in force since 1 August 2026. Classification: ICS 67.060, CCS X28. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

This document defines the general terminology for pastries. This document applies to the production, sales, quality control, inspection, research, teaching and other related fields of pastries.

2 Normative references

This document has no normative references.

3 Terms and Definitions

3.1 Pastry Made from one or more grains, beans, tubers, eggs, or their products, with or without the addition of edible oils and their products, sugar, or dairy products. Foods made from dairy products and other raw materials through processes such as conditioning, shaping (or shaping after cooking), and cooking, as well as foods before and/or after cooking. Foods in which other ingredients are added to the surface and/or interior of the product.