GB/T 20705-2023Quality requirement for cocoa mass and cocoa cake (English PDF)

Foreword

This document is a recommended national standard for food quality. This document is in accordance with GB/T 1.1-2020 "Standardization Work Guidelines Part 1: Standards" Drafting in accordance with the Rules for the Structure and Drafting of Standardized Documents.

This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards. document.

This document replaces GB/T 20705-2006 "Cocoa liquor and cocoa cake mass". Compared with GB/T 20705-2006, except for editorial revisions The main technical content changes are as follows.

---Modified the definition of cocoa cake pieces (see 3.3, 2006 version of 3.3);

---Modified the requirements for "cocoa nibs" in raw materials (see Chapter 5, 5.1 of the 2006 edition);

---Modified the "ash content" value in the physical and chemical indicators (see Table 2, Table 2 of the 2006 version);

---Delete the "total arsenic and microbial requirements" in the technical requirements (see 5.4 of the 2006 edition);

---Added net content requirements in technical requirements (see 6.3);

---Added net content requirements in the inspection method (see 7.8);

---Added batches in inspection rules (see 8.1.1);

---Modified the statement of judgment and re-inspection requirements (see Chapter 9, Chapter 7 of the 2006 edition);

---Modified the statement of labeling and marking requirements (see Chapter 10, Chapter 8 of the 2006 edition);

---Added the content of "packaging", "storage" and "transportation" (see Chapter 11, Chapter 12, Chapter 13);

--- Added the determination of the content of cocoa shell and germ in cocoa nibs in Appendix A (see Appendix A);

---Added appendix C fineness determination method (see appendix C);

---Added Appendix D pH measurement method (see Appendix D).

1 Scope

This document stipulates the product classification, raw materials, technical requirements, inspection methods, inspection rules, judgment rules, and standards for cocoa liquid and cocoa cake pieces. Signing and marking, packaging, storage, transportation and other quality requirements.

This document applies to the production and inspection of cocoa liquor and cocoa cake.

2 Normative reference documents

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to this document.

GB/T 191 Packaging, storage and transportation pictorial mark

GB 5009.3 National Food Safety Standard Determination of Moisture in Foods

GB 5009.4 National Food Safety Standard Determination of Ash in Food

GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods

JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods

3 Terms and definitions

The following terms and definitions apply to this document.

4 Product categories

4.1 Cocoa cakes are divided into natural cocoa cakes and alkalized cocoa cakes according to processing technology. Alkalized cocoa cake is divided into heavy categories according to its degree of alkalization. Alkalized cocoa cake and lightly alkalized cocoa cake.

4.2 Cocoa cakes are divided into high-fat cocoa cakes, medium-fat cocoa cakes and low-fat cocoa cakes according to cocoa butter content.

5 Raw materials

Cocoa nib: The sum of the cocoa shell and germ content in the cocoa nib should not be higher than 5% based on non-fat dry matter; or the cocoa shell in the cocoa nib The content should not be higher than 1.75% based on non-alkalized dry matter.