Code of China Chinese Classification Professional Classification ICS Classification Latest Value-added Services

Chinese National Standard List: Baking products

Title Standard No. Implemented On
Guizhou style snack Baked pastry (1)T/GZSX 054.1-20192019-10-20
Biscuit,includes Amendment 1GB/T 20980-2007/XG1-20192019-10-18
Moon cakeGB/T 19855-20152015-12-1
Decorative cakeGB/T 31059-20142015-12-1
Local food safety standards―fruit-flavored moon cakesDBS52/ 004-20142015-6-1
Pastries classificationGB/T 30645-20142015-4-30
Ice-cream coneSB/T 10650-20122012-6-1
Green food—Roasted foodNY/T 1889-20102010-9-1
Green food - Steamed pastryNY/T 1890-20102010-9-1
SachimaGB/T 22475-20082009-6-1
Filling of foodsGB/T 21270-20072008-5-1
BiscuitGB/T 20980-20072008-5-1
BreadGB/T 20981-20072008-5-1
General technical requirement for the pastryGB/T 20977-20072007-12-1
Pastry termsGB/T 12140-20072007-12-1
Custard pieSB/T 10403-20062006-12-1
Moon cakeGB 19855-20052006-6-1
Green food - Baked foodNY/T 1046-20062006-4-1
Moon cake(Amendment 1)GB 19855-2005/XG2-20072006-3-29
/XG2-2007 Moon cake(Amendment 1)GB 19855-2005 /XG2-20072006-3-29
Moon cake.Amendment 1GB 19855-2005/XG1-20062006-3-29
Egg roll and crisp filmQB/T 1433.9-20052005-9-1
Semihard biscuitsQB/T 1433.2-20052005-9-1
General technical requirements of biscuitsQB/T 1253-20052005-9-1
Sandwich biscuitsQB/T 1433.6-20052005-9-1
Short biscuitsQB/T 1433.1-20052005-9-1
WaferQB/T 1433.7-20052005-9-1
Sponge biscuitsQB/T 1433.11-20052005-9-1
Analytical methods of biscuitsQB/T 1254-20052005-9-1
Decoration biscuitsQB/T 1433.10-20052005-9-1
CookiesQB/T 1433.5-20052005-9-1
Fermented biscuitsQB/T 1433.3-20052005-9-1
Decorating cakeSB/T 10329-20002000-10-1
Rules for inspection of biscuits for exportSN/T 0443-19951996-5-1
Instant Noodle LS/T 3211-19951995-10-1
Baker's Yeast QB/T 1501-19921993-2-1
General technical requirements of biscuitsQB/T 1254-19911992-6-1
BreadQB/T 1252-19911992-1-1
Pastry industry termsGB 12140-19891990-10-1
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