GB/T 23780-2025Test methods for pastry quality (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

This document replaces GB/T 23780-2009 “Test Methods for Quality of Pastry”. Compared with GB/T 23780-2009, except for the structural adjustment and In addition to editorial modifications, the main technical changes are as follows.

— Deleted the terms and definitions (see Chapter 3 of the 2009 edition);

— Added general provisions (see Chapter 4);

— Changed the inspection method of labels (see 5.2, 4.2 of the 2009 edition);

— Deleted the sample processing method (see 4.4 of the 2009 edition);

— Deleted the test methods for monosaccharides, disaccharides, acid value, peroxide value, aluminum, total arsenic, lead, aflatoxin B1, microorganisms, and food additives (See 4.5.3, 4.6, and 4.7 of the 2009 edition);

— Added test methods for acidity, ash, sand content, sheet thickness, relative density and whiteness (see 5.4.4, 5.4.6, 5.4.7, 5.4.11, 5.4.12, 5.4.13).

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document is proposed by the China General Chamber of Commerce.

This document is under the jurisdiction of the National Technical Committee for Standardization of Bakery Products (SAC/TC488).

This document was drafted by: Shanghai Quality Supervision and Inspection Technology Research Institute, Shanghai Hairong Food Technology Co., Ltd., Tianjin Food Safety Testing Technology Research Institute, Zhejiang Huacai Testing Technology Co., Ltd., Guangdong Radio and Television Measurement and Testing (Hunan) Co., Ltd., Shanghai Food Science and Technology School, Fushan County Comprehensive Inspection and Testing Center, Lianjian (Shandong) Technology Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., Dongguan Xuji Food Co., Ltd., Lipdong Food Co., Ltd., Nanjing Food and Drug Supervision and Inspection Institute, Guangzhou Quality Supervision and Inspection Institute, Licheng Testing and Certification Securities Group Co., Ltd., China General Chamber of Commerce, China Bakery and Confectionery Industry Association, Tianjin Hongbaoxiang Food Technology Co., Ltd., Zhejiang Wufangzhai Industrial Co., Ltd., Zhongshan Hongli Healthy Food Industry Research Institute Co., Ltd., Guangdong Guangyi Technology Industry Co., Ltd., Guangdong Rongcheng Food Co., Ltd., Yuncheng Futonghui Food Co., Ltd., Tianjin Guifaxiang Eighteen Street Mahua Food Co., Ltd., Jining Customs Comprehensive Technical Service Center, Shandong Baby Bear Food Co., Ltd., Guangdong Jiashili Food Group Co., Ltd., Fujian Qizimei Food Co., Ltd., Shipu Testing Technology (Shanghai) Co., Ltd., Pince (Shanghai) Testing Technology Co., Ltd., Ganzhou Jinghua Feixue Food Co., Ltd., Anhui Kebo Product Testing Institute Co., Ltd., Zhejiang Yipai Food Co., Ltd., Beijing Bao Caisheng Catering Management Co., Ltd., Zhengzhou Guozhun Testing Technology Co., Ltd., Fujian Hechuan Technology Co., Ltd., Zhejiang Shanshanjia Food Industry Development Co., Ltd., Zhejiang Shao Yongfeng Chengzheng Food Co., Ltd., Zhejiang Shanzhengfang Food Co., Ltd., Zhejiang Dehui Food Co., Ltd., and Guangdong Xinmeng Food Co., Ltd.

The main drafters of this document are: Ma Yuelong, Huang Haihu, Zhang Jie, Liao Jie, Shen Chunyan, Li Yingfang, Xi Shaohua, Jiang Yan, Liang Jun, Li Xiuying, Ma Hao, Chen Hongjie, Ling Rui, Xian Yanping, Meng Man, Liu Zhenyu, Lu Zhen, Wei Lili, Zhou Liankun, Chen Zhaogui, Wu Jieyi, Liang Zhantao, Liu Weixiong, Liu Yue, Li Lu, Ni Yongfu, Miao Wenqing, Liang Meng, Lin Qiuhua, Yu Tailiu, Liang Aiyong, Zeng Liangsheng, Lin Chiyu, Luo Guilan, Bao Caisheng, Zhang Jian, Zhang Ao, Xu Chengzheng, Lan Jinguo, Huang Xuemei, Pan Jiejian, and Fan Kaijie.

The previous versions of this document and the documents it replaces are as follows.

— First published in 2009 as GB/T 23780-2009;

— This is the first revision.

1 Scope

This document describes the inspection methods for sensory, labeling, net content and physicochemical indicators of pastries.

This document is applicable to quality inspection in pastry production and sales.

2 Normative references

GB/T 601

GB 5009.3

GB 5009.4

GB 5009.5

GB 5009.6

GB 5009.230

GB/T 5508

GB/T 6682

GB/T 22427.6

JJF1070

3 Terms and Definitions

There are no terms or definitions that require definition in this document.

4 General Provisions

Unless otherwise specified, the reagents and water used in this document refer to analytical reagents and grade 3 water or above specified in GB/T 6682.

Water. Unless otherwise specified, the solutions used in the test are aqueous solutions.

5 Product Inspection