DB15/T 433-2006 (English Version) PDF

Standard No.: DB15/T 433-2006
Language: Chinese, Available in English version
Release Date: 2006
Published By: Inner Mongolia Provincial Standard of the People's Republic of China
Latest: DB15/T 433-2006

Scope: This standard specifies the technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of steamed pasta foods. This standard applies to cooked noodles made from wheat flour or grains as raw materials, prepared with an appropriate amount of water, with or without the addition of vegetable oil and fillings, shaped and steamed.

DB15/T 433-2006 Referenced Document

GB 1355 Wheat flour
GB 14881 National Food Safety Standards General Hygienic Practices for Food Production*， 2013-05-24 Update
GB 1887 Food additive.Sodium bicarbonate*， 2007-10-29 Update
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
GB 601 Preparation of Standard Solutions for Titration Analysis (Volume Analysis) of Chemical Reagents
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB/T 12456 Determination of total acid in foods*， 2008-06-25 Update
GB/T 4789.24 Microbiological examination of food hygiene Examination of candy,cake and preserved fruits
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.56 Method for analysis of hygienic standard of pastry