GB/T 20980-2021 General quality of biscuit
1 Scope
This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, label, packaging, transport and storage for biscuit.
This standard is applicable to both biscuit and biscuit crumbs.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.6 National food safety standard - Determination of fat in foods
GB 5009.237 National food safety standard - Determination of pH value in foods
GB/T 12456 Determination of total acid in foods
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the metrological supervision and administration of quantitatively packed commodities ([2005] No.75 Decree of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
biscuit
food prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with or without the addition of sugar, fat and other ingredients, through processes such as dough mixing (or batter mixing), forming, and baking (or pan-frying), as well as food with other ingredients added between (or on the surface of, or inside) products before and/or after cooking
3.2
biscuit crumb
biscuit particles made by dicing or crushing, sieving or not sieving
4 Product classification
4.1 Short biscuit
The biscuit is prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with the addition of fat, and with or without the addition of sugar and other ingredients, through cold dough mixing, forming and baking, featuring a porous cross-sectional structure and a crumbly or crisp texture.
4.2 Semi hard biscuit
The biscuit is prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with or without the addition of sugar, fat and other ingredients, through hot dough mixing, rolling, forming and baking, generally with pinholes, layered cross-sections and a crisp texture. Semi hard biscuit that easily absorbs water and swells when placed in water is called infusing type semi hard biscuit.
4.3 Fermented biscuit
The biscuit is prepared from cereal flour and fat as the main raw materials, with or without the addition of other ingredients, through dough mixing, fermentation, rolling, forming and baking, featuring a crumbly or crisp texture and the characteristic aroma of fermented products.
4.4 Compressed biscuit
The biscuit is prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with or without the addition of sugar, fat and other ingredients, through cold dough mixing, forming and baking to form biscuit blanks, followed by crushing, addition of fat, sugar and other ingredients, mixing and compressing.
4.5 Cookie
Contents
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Technical requirements
6 Test methods
7 Inspection rules
8 Label, packaging, transport and storage
Annex A (Informative) Chinese and English names of various biscuits
Annex B (Normative) Alkalinity inspection method
Annex C (Normative) Bulk density inspection method
Standard
GB/T 20980-2021 General quality of biscuit (English Version)
GB/T 20980-2021 General quality of biscuit
1 Scope
This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, label, packaging, transport and storage for biscuit.
This standard is applicable to both biscuit and biscuit crumbs.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.6 National food safety standard - Determination of fat in foods
GB 5009.237 National food safety standard - Determination of pH value in foods
GB/T 12456 Determination of total acid in foods
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the metrological supervision and administration of quantitatively packed commodities ([2005] No.75 Decree of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
biscuit
food prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with or without the addition of sugar, fat and other ingredients, through processes such as dough mixing (or batter mixing), forming, and baking (or pan-frying), as well as food with other ingredients added between (or on the surface of, or inside) products before and/or after cooking
3.2
biscuit crumb
biscuit particles made by dicing or crushing, sieving or not sieving
4 Product classification
4.1 Short biscuit
The biscuit is prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with the addition of fat, and with or without the addition of sugar and other ingredients, through cold dough mixing, forming and baking, featuring a porous cross-sectional structure and a crumbly or crisp texture.
4.2 Semi hard biscuit
The biscuit is prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with or without the addition of sugar, fat and other ingredients, through hot dough mixing, rolling, forming and baking, generally with pinholes, layered cross-sections and a crisp texture. Semi hard biscuit that easily absorbs water and swells when placed in water is called infusing type semi hard biscuit.
4.3 Fermented biscuit
The biscuit is prepared from cereal flour and fat as the main raw materials, with or without the addition of other ingredients, through dough mixing, fermentation, rolling, forming and baking, featuring a crumbly or crisp texture and the characteristic aroma of fermented products.
4.4 Compressed biscuit
The biscuit is prepared from cereal flour (and/or legume flour, tuber flour, etc.) as the main raw material, with or without the addition of sugar, fat and other ingredients, through cold dough mixing, forming and baking to form biscuit blanks, followed by crushing, addition of fat, sugar and other ingredients, mixing and compressing.
4.5 Cookie
Contents of GB/T 20980-2021
Contents
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Technical requirements
6 Test methods
7 Inspection rules
8 Label, packaging, transport and storage
Annex A (Informative) Chinese and English names of various biscuits
Annex B (Normative) Alkalinity inspection method
Annex C (Normative) Bulk density inspection method
