1 Scope
This standard is applicable to biscuits.
2 Terminologies and Definitions
2.1 Biscuits
Foods mainly made of cereal flour (and/or bean and potato flour) by adding or not adding sugar, grease and other raw materials and through such processes as mixing (or size mixing), molding, baking (or pan-broiling), as well as those added with cream, protein, cocoa, chocolate and the like in the products (or on the surface or inside) before/after shortening.
3 Technical Requirements
Foreword i
1 Scope
2 Terminologies and Definitions
3 Technical Requirements
1 Scope
This standard is applicable to biscuits.
2 Terminologies and Definitions
2.1 Biscuits
Foods mainly made of cereal flour (and/or bean and potato flour) by adding or not adding sugar, grease and other raw materials and through such processes as mixing (or size mixing), molding, baking (or pan-broiling), as well as those added with cream, protein, cocoa, chocolate and the like in the products (or on the surface or inside) before/after shortening.
3 Technical Requirements
Contents of GB 7100-2015
Foreword i
1 Scope
2 Terminologies and Definitions
3 Technical Requirements