This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of sandwich biscuits. This part applies to biscuits with fillings such as sugar, fat or jam added between the biscuits. QB/T 1433.6-2005 Biscuits Sandwich biscuits QB/T1433.6-2005 Standard download decompression password: www.bzxz.net

TCS 67.060
Classification number: X28
Registration number: 157162005www.bzxz.net
Light Industry Standard of the People's Republic of China
QB/T1433.6—2005
Replaces QB/T1433.6—1992
Sandwich
Sandwich biscults
Released on March 19, 2005
National Development and Reform Commission of the People's Republic of China, implemented on September 1, 2005
QB1433 is divided into 11 parts:
Part 1: Crisp biscuits;
Part 2: Tough biscuits;
Part 3: Fermented biscuits;
Part 4: Braided biscuits;
Part 5: Cookies;
Part 6: Sandwich biscuits;
Part 7: City biscuits;
Part 1: Back biscuits;
Part 9: Egg rolls and cakes;
Part 10: Decorated biscuits;
Part 11: Blister biscuits.
This part is the sixth part of QB/T1433.
This part is a revision of QB/T1433.6-1992. This part is different from QB/T1433.6-1992 as follows: Added classification, including oil and fat and jam, and added "mineral and fat" requirements:
- Added moisture index of fruit and vegetable oil. This part is produced by China Light Industry Federation. This part is under the jurisdiction of China Food Standardization Center. This part was drafted by China Bakery and Confectionery Industry Association QB/T1433.6-2005
The draft of this part includes China Food Fermentation Industry Research Institute, Youdao Food Co., Ltd., Guanshengyuan (Group) Co., Ltd., Guangdong Jiashili Group Co., Ltd., Baohai Kabu Jiuzhou Food Co., Ltd., Shanghai Danone Bakery Food Co., Ltd., Dingxin Medical Group, Guangdong Wanshifa Bakery Co., Ltd., Kada Food (Group) Co., Ltd., Guangzhou Product Quality Supervision and Inspection Institute. The main drafters of this part are Chen Yan, Luo Ping, Peng Juan, Chu Renming, Zhou Rongzhi, Zhou Yi, Ye Ming, Kun Gou, Cheng Na, Wu Kaan.
This part will be issued for the first time in 1992, and this is the first time: from the date of implementation, this part will replace the light industry standard QB/T1433.6-1992 "baking industry standard" issued by the former Ministry of Light Industry.
1 Scope
Biscuits with fillings
QB/T1433.6—2005
This part specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of sandwich biscuits. This part is applicable to biscuits with fillings such as added sugar, fat or fruit substitutes. 2 Normative references
The clauses in the following documents are incorporated into the clauses of this part through reference in this part. For dated references, all amendments (excluding dated contents) or revisions are not applicable to this part. However, the parties who have reached an agreement on this part are encouraged to study whether the latest versions of these documents can be used. The references with dated dates are applicable to this part, QB/T1253 and QD/T1254. t||3 Classification
Root energy products are also divided into oily and greasy products and rice products. 1-4 Requirements
4.1 Material requirements
Follow the provisions of Q8/T1253.
4.2 Sensory requirements
See Table 1 for various sensory requirements.
Table 1 Organoleptic requirements
Avoid taste and
4.3 Physical and chemical requirements
See Table 2 for various physical and chemical requirements.
The appearance is complete, the edges are not in place, the film is not designed, and the sound is combined with the single piece. The basic layer is thin, and the special varieties are listed above. The female version exists, and the dried single piece is brown or the original color of the variety, and the color is clean and uniform. The main characteristics of the core material should be that the color is uniform, the flavor of the variety is suitable for the seasoning, no odor, the taste is soft or loose, the tip is not greasy, the grain feels good, and the cross section should have the texture of the core that should be inspected, no oil stains, no inedible foreign matter, QB/T1433.6-2005, Table 2 Physical and chemical requirements, compensation, replacement, and corresponding requirements for the single piece of the year, the fruit will be integrated into the single The product must meet the requirements of single-phase skin of cold method 1. Note: The requirements for separation and wearing are for safety requirements. 4.4 Net content deviation shall be carried out in accordance with the provisions of QB/T1253. 4.5 Hygiene requirements shall be carried out in accordance with the provisions of QF/T1253. 5 Test methods shall be carried out in accordance with the provisions of QR/T12.54. Inspection rules and operation, packaging, transportation and storage shall be carried out in accordance with the provisions of QD/T1253. The packaging for type inspection shall be subject to the full production items specified in this part 2
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