Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is formulated by integrating QB/T 1433.1-2005 Short Biscuit, QB/T 1433.2-2005 Semihard Biscuits, QB/T 1433.3-2005 Fermented Biscuits, QB/T 1433.4-2005 Compressed Biscuits, QB/T 1433.5-2005 Cookies, QB/T 1433.6-2005 Sandwich Biscuits, QB/T 1433.7-2005 Wafer, QB/T 1433.8-2005 Macaroon, QB/T 1433.9-2005 Egg Roll and Crisp Film, QB/T 1433.10-2005 Decoration Biscuits, QB/T 1433.11-2005 Sponge Biscuits, QB/T 1253-2005 General Technical Requirements of Biscuits and QB/T 1254-2005 Analytical Methods of Biscuits.
Since the implementation of this standard, QB/T 1433.1~1433.11-2005, QB/T 1253-2005 and QB/T 1254-2005 are cancelled.
This national standard is proposed by the China National Light Industry Council.
This standard is under the China National Standardization Center of Food & Fermentation.
This standard is drafted by China Association of Bakery & Confectionery Industry.
Drafting organizations of this standard: China National Research Institute of Food & Fermentation Industries, Qingdao Foods Co., Ltd., Guanshengyuan Group Co., Ltd., Kaiping Jiashili Food Co., Ltd., Zhuhai Kadoo Kyushu Food Co., Ltd., Shanghai Danone Biscuits, Co., Ltd., Ting Hsin International Group, Guangdong Wanshifa Biscuit Co., Ltd., Kraft (China) Foods Co., Ltd., Guangzhou Institute of Product Quality Supervision and Inspection, Hsu Fu Chi (Dongguan) Foods Co., ltd.
Chief drafting staff of this standard: Chen Yan, Zhu Nianlin, Li Peiwei, Chu Daming, Zhou Rongzhi, Zhou Weiwen, Ye Ming, Yan Kunxiong, Cheng Mian, Wu Yuluan, Ma Hao.
This standard is herein formulated for the first time.
NATIONAL STANDARD
OF THE PEOPLE'S REPUBLIC OF CHINA
中华人民共和国国家标准
GB/T 20980-2007
Biscuit
饼干
1 Scope
This standard specifies the terms and definitions, classification, technical requirements, test methods, inspection rules, marking, packaging, transport and storage all regarding biscuit.
This standard is applicable to various biscuit products.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5009.3 Determination of Moisture in Foods
GB/T 5009.6 Determination of Fat in Foods
GB 7100 Hygienic Standard for Biscuits
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 10786 Analytical Methods of Canned Food
GB/T 12456 Method for Determination of Total Acid in Foods (GB/T 12456-1990, neq ISO 750: 1981)
GB 14880 Hygienic Standard for the Use of Nutritional Fortification Substances in Foods
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (No. 75 [2005]) Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities
3 Terms and Definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
Biscuit
Crisp or puffy foods mainly made of wheat flour (may be mixed with glutinous rice flour and starch), sugar (optional), grease and other raw materials through flour or size mixing, forming, baking or cooking and frying.
3.2
Short biscuit
Crisp or puffy biscuits, with flanged patterns on surface and porous structured cross section, mainly made of wheat flour, sugar and grease and additionally with swelling agents and other auxiliary materials by way of flour cooling and mixing, rolling or not, forming and baking.
3.3
Semi-hard biscuit
Crisp biscuits, with concave patterns on smooth and flat surface, layered cross section and pinhole on surface, mainly made of wheat flour, sugar (or not) and grease and additionally with swelling agents, improvers and other auxiliary materials by way of flour heating and mixing, rolling, forming and baking.
3.4
Fermented biscuit
Crisp or puffy biscuits which particularly smell like fermented products, mainly made of wheat flour and grease, additionally with ferments as swelling agents and various auxiliary materials by way of flour mixing, fermenting, rolling, laminating, forming and baking.
3.5
Compressed biscuit
Biscuits which are mainly made of wheat flour, sugar, grease and milk products, added with other auxiliary materials and to be subjected to flour cooling, mixing, marks rolling and baking, then re-added with grease, sugar, nutrient supplements or other dry fruits, meat floss and milk products after crushing, and to be mixed and compressed finally.
3.6
Cookie
Biscuits with stereoscopic patterns or regular ripples on surface, mainly made of wheat flour, sugar, syrup, grease and milk products, then added additionally with swelling agents and other auxiliary materials, and all together by way of flour cooling and mixing, squeezing or extruding, cutting with wire or forming through one of marks rolling methods, and baking.
3.7
Sandwich (or filled) biscuit
Biscuits which are made by adding sugar, grease, milk products, chocolate sauces, various composite bechamel or jam and other sandwich materials between two pieces of biscuits (or in biscuit cavity).
3.8
Wafer
Double-layered or multi-layered biscuits mainly made of wheat flour (or glutinous rice flour) and starch and additionally added with emulsifier, swelling agent and other auxiliary materials, such made by adding sugar, grease and other sandwich materials between porous pieces which are made by way of size mixing, pouring and baking.
3.9
Macaroon
Biscuits mainly made of wheat flour, sugar, eggs and other raw materials, additionally with swelling agent, flavoring essence and other auxiliary materials and all together by way of stirring, size mixing, squeezing and baking.
3.10
Egg roll
Biscuits mainly made of wheat flour, sugar, eggs and other raw materials, additionally with grease (or not), swelling agent, improver and other auxiliary materials and all together by way of size mixing, pouring, or size airing, baking and rolling.
3.11
Crisp film
Biscuits mainly made of wheat flour (may be added with glutinous rice flour and starch), sugar, eggs and other raw materials, additionally with grease (or not), swelling agent, improver and other auxiliary materials and all together by way of size or flour mixing, pouring, or size airing, baking and frying.
3.12
Decoration biscuit
Biscuits with coating, linellae or patterns on surface such made by smearing chocolate sauce, jam and other auxiliary materials or spraying flavourings or sticking sugar bloom on surface.
3.13
Sponge biscuit
Puffy and light biscuits with rich or full egg flavor, mainly made of wheat flour, sugar, egg and other raw materials, additionally added with swelling agent, and then all together by way of rolling for many times, forming, blanching with hot water, soaking with cold water and baking.
4 Classification
Classified into the following 13 varieties of biscuits based on processing technology.
4.1 Short biscuits.
4.2 Semi-hard biscuits: ordinary type, brewing type (liable to swell in water) and cocoa type (biscuits added with cocoa powder).
4.3 Fermented biscuits.
4.4 Compressed biscuits.
4.5 Cookie: ordinary type, patterned type (cookies such made by adding shredded coconut, nutlet, chocolate particles or cereal, raisin and other different sugar-cured candy into paste), cocoa type (cookies added with raw cocoa powder) and soft type (cookies added with raw syrup and tasting soft).
4.6 Sandwich (filled) biscuits: greased type (biscuits sandwiched with greases as raw materials) and jammed type (biscuits sandwiched with jam or raw flavouring with higher moisture content).
4.7 Wafer: ordinary type and cocoa type (wafer added with raw cocoa powder).
4.8 Macaroon.
4.9 Egg roll.
4.10 Crisp film.
4.11 Decoration biscuits: coated type (biscuits with coating, linellae and pattern on surface or sprayed with flavouring on surface) and patterned type (biscuits with sugar bloom stuck on surface).
4.12 Sponge biscuits.
4.13 Other varieties of biscuits.
5 Technical Requirements
5.1 Raw materials
The raw materials and auxiliary materials applied shall meet the requirements of appropriate product standards.
5.2 Sensory requirements
5.2.1 Short biscuit
5.2.1.1 Shape
With intact appearance, distinct pattern, basically uniform and even thickness, free from shrinkage, deformation, bubbling, crack and great or many concaves. Edible particles (such as shredded coconut, sesame, granulated sugar, chocolate and oats etc.) to be allowed on specially-processed variety surface or between specially-processed varieties.
5.2.1.2 Colour and lustre
Appear to be brown yellow or golden yellow or the colour and lustre that the variety shall appear, color and lustre to be basically uniform, surface to be slightly glossy, free from white powder, overfocus and overbleaching.
5.2.1.3 Flavor and taste
With flavor that the variety shall be with, free from extraneous odour, tasting crisp or puffy, no tooth adhering.
5.2.1.4 Tissue
Cross section structure to be porous and fine, free from macroscopic void.
5.2.2 Semi-hard biscuits
5.2.2.1 Shape
With intact appearance, pinhole generally, distinct pattern or with no pattern, basically uniform and even thickness, free from shrinkage, deformation, bubbling, crack and great or many concaves, and uniform bubble possibly allowed. Edible particles (such as shredded coconut, sesame, granulated sugar, chocolate and oats etc.) to be allowed on specially-processed variety surface or between specially-processed varieties.
5.2.2.2 Colour and lustre
Appear to be brown yellow or golden yellow or the colour and lustre that the variety shall appear, color and lustre to be basically uniform, surface to be glossy, free from white powder, overfocus and overbleaching.
5.2.2.3 Flavor and taste
With flavor that the variety shall be with, free from extraneous odour, tasting crisp or puffy, no tooth adhering.
5.2.2.4 Tissue
Cross section to be well structured or porous.
5.2.2.5 Dissolving ability
Once dissolved in 50ml of 70℃ warm water, 10g of brewing semi-hard biscuits shall absorb water sufficiently and shall be pasty after being stirred with spoon.
Foreword 1 Scope 2 Normative References 3 Terms and Definitions 4 Classification 5 Technical Requirements 6 Test Methods 7 Inspection Rules 8 Marking, Packaging, Transport and Storage
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is formulated by integrating QB/T 1433.1-2005 Short Biscuit, QB/T 1433.2-2005 Semihard Biscuits, QB/T 1433.3-2005 Fermented Biscuits, QB/T 1433.4-2005 Compressed Biscuits, QB/T 1433.5-2005 Cookies, QB/T 1433.6-2005 Sandwich Biscuits, QB/T 1433.7-2005 Wafer, QB/T 1433.8-2005 Macaroon, QB/T 1433.9-2005 Egg Roll and Crisp Film, QB/T 1433.10-2005 Decoration Biscuits, QB/T 1433.11-2005 Sponge Biscuits, QB/T 1253-2005 General Technical Requirements of Biscuits and QB/T 1254-2005 Analytical Methods of Biscuits.
Since the implementation of this standard, QB/T 1433.1~1433.11-2005, QB/T 1253-2005 and QB/T 1254-2005 are cancelled.
This national standard is proposed by the China National Light Industry Council.
This standard is under the China National Standardization Center of Food & Fermentation.
This standard is drafted by China Association of Bakery & Confectionery Industry.
Drafting organizations of this standard: China National Research Institute of Food & Fermentation Industries, Qingdao Foods Co., Ltd., Guanshengyuan Group Co., Ltd., Kaiping Jiashili Food Co., Ltd., Zhuhai Kadoo Kyushu Food Co., Ltd., Shanghai Danone Biscuits, Co., Ltd., Ting Hsin International Group, Guangdong Wanshifa Biscuit Co., Ltd., Kraft (China) Foods Co., Ltd., Guangzhou Institute of Product Quality Supervision and Inspection, Hsu Fu Chi (Dongguan) Foods Co., ltd.
Chief drafting staff of this standard: Chen Yan, Zhu Nianlin, Li Peiwei, Chu Daming, Zhou Rongzhi, Zhou Weiwen, Ye Ming, Yan Kunxiong, Cheng Mian, Wu Yuluan, Ma Hao.
This standard is herein formulated for the first time.
NATIONAL STANDARD
OF THE PEOPLE'S REPUBLIC OF CHINA
中华人民共和国国家标准
GB/T 20980-2007
Biscuit
饼干
1 Scope
This standard specifies the terms and definitions, classification, technical requirements, test methods, inspection rules, marking, packaging, transport and storage all regarding biscuit.
This standard is applicable to various biscuit products.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5009.3 Determination of Moisture in Foods
GB/T 5009.6 Determination of Fat in Foods
GB 7100 Hygienic Standard for Biscuits
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 10786 Analytical Methods of Canned Food
GB/T 12456 Method for Determination of Total Acid in Foods (GB/T 12456-1990, neq ISO 750: 1981)
GB 14880 Hygienic Standard for the Use of Nutritional Fortification Substances in Foods
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (No. 75 [2005]) Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities
3 Terms and Definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
Biscuit
Crisp or puffy foods mainly made of wheat flour (may be mixed with glutinous rice flour and starch), sugar (optional), grease and other raw materials through flour or size mixing, forming, baking or cooking and frying.
3.2
Short biscuit
Crisp or puffy biscuits, with flanged patterns on surface and porous structured cross section, mainly made of wheat flour, sugar and grease and additionally with swelling agents and other auxiliary materials by way of flour cooling and mixing, rolling or not, forming and baking.
3.3
Semi-hard biscuit
Crisp biscuits, with concave patterns on smooth and flat surface, layered cross section and pinhole on surface, mainly made of wheat flour, sugar (or not) and grease and additionally with swelling agents, improvers and other auxiliary materials by way of flour heating and mixing, rolling, forming and baking.
3.4
Fermented biscuit
Crisp or puffy biscuits which particularly smell like fermented products, mainly made of wheat flour and grease, additionally with ferments as swelling agents and various auxiliary materials by way of flour mixing, fermenting, rolling, laminating, forming and baking.
3.5
Compressed biscuit
Biscuits which are mainly made of wheat flour, sugar, grease and milk products, added with other auxiliary materials and to be subjected to flour cooling, mixing, marks rolling and baking, then re-added with grease, sugar, nutrient supplements or other dry fruits, meat floss and milk products after crushing, and to be mixed and compressed finally.
3.6
Cookie
Biscuits with stereoscopic patterns or regular ripples on surface, mainly made of wheat flour, sugar, syrup, grease and milk products, then added additionally with swelling agents and other auxiliary materials, and all together by way of flour cooling and mixing, squeezing or extruding, cutting with wire or forming through one of marks rolling methods, and baking.
3.7
Sandwich (or filled) biscuit
Biscuits which are made by adding sugar, grease, milk products, chocolate sauces, various composite bechamel or jam and other sandwich materials between two pieces of biscuits (or in biscuit cavity).
3.8
Wafer
Double-layered or multi-layered biscuits mainly made of wheat flour (or glutinous rice flour) and starch and additionally added with emulsifier, swelling agent and other auxiliary materials, such made by adding sugar, grease and other sandwich materials between porous pieces which are made by way of size mixing, pouring and baking.
3.9
Macaroon
Biscuits mainly made of wheat flour, sugar, eggs and other raw materials, additionally with swelling agent, flavoring essence and other auxiliary materials and all together by way of stirring, size mixing, squeezing and baking.
3.10
Egg roll
Biscuits mainly made of wheat flour, sugar, eggs and other raw materials, additionally with grease (or not), swelling agent, improver and other auxiliary materials and all together by way of size mixing, pouring, or size airing, baking and rolling.
3.11
Crisp film
Biscuits mainly made of wheat flour (may be added with glutinous rice flour and starch), sugar, eggs and other raw materials, additionally with grease (or not), swelling agent, improver and other auxiliary materials and all together by way of size or flour mixing, pouring, or size airing, baking and frying.
3.12
Decoration biscuit
Biscuits with coating, linellae or patterns on surface such made by smearing chocolate sauce, jam and other auxiliary materials or spraying flavourings or sticking sugar bloom on surface.
3.13
Sponge biscuit
Puffy and light biscuits with rich or full egg flavor, mainly made of wheat flour, sugar, egg and other raw materials, additionally added with swelling agent, and then all together by way of rolling for many times, forming, blanching with hot water, soaking with cold water and baking.
4 Classification
Classified into the following 13 varieties of biscuits based on processing technology.
4.1 Short biscuits.
4.2 Semi-hard biscuits: ordinary type, brewing type (liable to swell in water) and cocoa type (biscuits added with cocoa powder).
4.3 Fermented biscuits.
4.4 Compressed biscuits.
4.5 Cookie: ordinary type, patterned type (cookies such made by adding shredded coconut, nutlet, chocolate particles or cereal, raisin and other different sugar-cured candy into paste), cocoa type (cookies added with raw cocoa powder) and soft type (cookies added with raw syrup and tasting soft).
4.6 Sandwich (filled) biscuits: greased type (biscuits sandwiched with greases as raw materials) and jammed type (biscuits sandwiched with jam or raw flavouring with higher moisture content).
4.7 Wafer: ordinary type and cocoa type (wafer added with raw cocoa powder).
4.8 Macaroon.
4.9 Egg roll.
4.10 Crisp film.
4.11 Decoration biscuits: coated type (biscuits with coating, linellae and pattern on surface or sprayed with flavouring on surface) and patterned type (biscuits with sugar bloom stuck on surface).
4.12 Sponge biscuits.
4.13 Other varieties of biscuits.
5 Technical Requirements
5.1 Raw materials
The raw materials and auxiliary materials applied shall meet the requirements of appropriate product standards.
5.2 Sensory requirements
5.2.1 Short biscuit
5.2.1.1 Shape
With intact appearance, distinct pattern, basically uniform and even thickness, free from shrinkage, deformation, bubbling, crack and great or many concaves. Edible particles (such as shredded coconut, sesame, granulated sugar, chocolate and oats etc.) to be allowed on specially-processed variety surface or between specially-processed varieties.
5.2.1.2 Colour and lustre
Appear to be brown yellow or golden yellow or the colour and lustre that the variety shall appear, color and lustre to be basically uniform, surface to be slightly glossy, free from white powder, overfocus and overbleaching.
5.2.1.3 Flavor and taste
With flavor that the variety shall be with, free from extraneous odour, tasting crisp or puffy, no tooth adhering.
5.2.1.4 Tissue
Cross section structure to be porous and fine, free from macroscopic void.
5.2.2 Semi-hard biscuits
5.2.2.1 Shape
With intact appearance, pinhole generally, distinct pattern or with no pattern, basically uniform and even thickness, free from shrinkage, deformation, bubbling, crack and great or many concaves, and uniform bubble possibly allowed. Edible particles (such as shredded coconut, sesame, granulated sugar, chocolate and oats etc.) to be allowed on specially-processed variety surface or between specially-processed varieties.
5.2.2.2 Colour and lustre
Appear to be brown yellow or golden yellow or the colour and lustre that the variety shall appear, color and lustre to be basically uniform, surface to be glossy, free from white powder, overfocus and overbleaching.
5.2.2.3 Flavor and taste
With flavor that the variety shall be with, free from extraneous odour, tasting crisp or puffy, no tooth adhering.
5.2.2.4 Tissue
Cross section to be well structured or porous.
5.2.2.5 Dissolving ability
Once dissolved in 50ml of 70℃ warm water, 10g of brewing semi-hard biscuits shall absorb water sufficiently and shall be pasty after being stirred with spoon.
Contents of GB/T 20980-2007
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Technical Requirements
6 Test Methods
7 Inspection Rules
8 Marking, Packaging, Transport and Storage
