SB/T 10296-2009
Wheat paste (English Version)
- Standard No.
- SB/T 10296-2009
- Language
- Chinese, Available in English version
- Release Date
- 2009
- Published By
- Professional Standard - Business
- Latest
- SB/T 10296-2009
- Replace By
- GB/T 231.1-2018
- Replace
- SB/T 10296-1999
- Scope
- This standard specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for sweet noodle sauce. This standard applies to sweet noodle sauce made from wheat flour, water, and salt as main raw materials and processed by microbial fermentation and brewing.
SB/T 10296-2009 Referenced Document
- GB 1355 Wheat flour
- GB 2718 National Food Safety Standard Brewed Sauce*， 2014-12-24 Update
- GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
- GB 5461 "Edible Salt" Amendment No. 2
- GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
- GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
- GB/T 5009.40 Method for analysis of hygienic standard for grain paste
- JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
- SB/T 10308-1999 Analytic methods of the wheat paste
SB/T 10296-2009 history
- 2009 SB/T 10296-2009 Wheat paste
- 1999 SB/T 10296-1999 Wheat paste
SB/T 10296-2009 Wheat paste was changed to GB/T 231.1-2018 Metallic materials—Brinell hardness test—Part 1: Test method.
