This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of wafer biscuits. This part is applicable to biscuits that use wheat flour (or glutinous rice flour) and starch as the main raw materials, add emulsifiers, leavening agents and other auxiliary materials, and are made into porous sheets or shapes through powder mixing, pouring and baking, and add sugar, fat and other sandwich materials between the sheets or in the middle of the shape. QB/T 1433.7-2005 Biscuits Wafer Biscuits QB/T1433.7-2005 Standard download decompression password: www.bzxz.net

ICS 67.060
Classification number, x28
Registration number: 15717-2005
Light Industry Standard of the People's Republic of China
QB/T 1433.7—2005Www.bzxZ.net
Replaces Q0/T1433.7—1992
Published on 2005-03-19
Wafer biscuits were implemented on
2005-09-01
Published by the National Development and Reform Commission of the People's Republic of China
Q8/1433 biscuits. It is divided into 11 parts: Part 1: Nature biscuits Part 2: Super-block biscuits Part 3: Fermentation and drying Part 4: Shrinkage biscuits Part 5: Yiqi biscuits Part 6: Light core biscuits Part 7: Influence biscuits Part 1: Part 2: Net biscuits Part 9: Egg rolls and rafts Part 10: Decorative biscuits Part 11: Pool biscuits This part is the widest part 7 of QB/T1433.
This part is a revision of QB/T433.7-1992. Compared with QB/T433.7-1992, the main modifications of this part are as follows: 1. Add "classification", including replacement of common groups and cocoa products; 2. Remove "number of pieces and bias" requirements; 3. Modify the building index: 4. Add the index of wafers. 5. Part of China National Light Industry Federation: 6. This part is under the jurisdiction of the National Food Standardization Center. 7. The other part is organized by China Baked Food and Vegetable Products Industry Association. QB/T 1433.7—2005
Drafting organizations of this Part: Food Fermentation Industry Research Institute, Fangchu Food Service Co., Ltd., Guanshengyuan (Group) Co., Ltd., Guangdong Saishilihua Group Co., Ltd., Qiuhai Kaduerzhou Food Co., Ltd., Shanghai Zaonengjiangshi Food Co., Ltd., Xiangxin Guopei Group, Guangdong Fangshifa Cake Co., Ltd., Kada Food (China) Co., Ltd., Guangdong Pai City Product Quality Supervision and Inspection Institute: Drafting persons of this Part: Chen Yan, Li Pei, Peng Xiao, Ren Ming, Zhou Rongzhi , Zhou Weiwen, Ming, Yan Kunxiong, Cheng Luan, Wu Xia.
This part was first issued in 1992, and this is the first revision. From the date of implementation, this part replaces the light industry standard QB/T1433.7-1992 issued by the former Ministry of Light Industry: Wafer Biscuits 3
Wafer Biscuits
QB/T1433.7-2005
This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of samples. This part is applicable to It is used to make small powder (or rice flour) and starch as the main raw materials, add chemical agents, swelling agents and other auxiliary materials, and after conditioning, baking, make it into porous slices or shapes, and add sugar, oil and other sandwich materials before slicing or during making. 2 Normative references
The clauses in the following documents become the clauses of this part through the application of this part. For all referenced documents with a specified period, all subsequent amendments (excluding errata) or revised versions are not applicable to this part. However, according to 4 Part of the cooperation should be studied by all parties involved in the cooperation to see whether the latest version of this document can be used. For any undated referenced document, the latest version shall apply to the local version. QB/T1253 General Technical Conditions for Biscuits
QR/T1254 Test Methods for Biscuits
3 Classification
According to the product characteristics, it can be divided into two categories: wafer biscuits and cocoa or chocolate biscuits. 4 Requirements
4.1 Raw material requirements
Follow the provisions of QB 1253.
4. 2 Sensory requirements
See Table 1 for sensory requirements.
Sensory requirements
Taste and mouthfeel
Physical and chemical requirements
See Table 2 for various requirements.
Moisture/%
Degree of reduction (by weight:/%
Appearance is perfect, shape is regular, the texture is clear, the thickness is basically uniform, the core is high and the core is solid, with the color that the product should have, the color base is uniform, the taste that the product should have, and no peculiar smell. The taste is evenly fat or crispy, the core is sweet and greasy, and the cross-section of the slice is shaped like a hole. The core is evenly distributed. The core is clearly divided, without oil stains, and no foreign matter.
Physical and chemical requirements
Detailed or chemical
Cooking cakes!
QB/T1433.7—2005
4.4 Net content restrictions
Follow the provisions of QDT1253.
4.5 Hygiene requirements
Follow the provisions of QB/11253
Test methods
Follow the provisions of QR code 1254
6 Inspection rules and regulations, packaging, transportation and storage shall follow the provisions of QBT12.53
Type inspection items include the metal items specified in this part
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