This document provides the product classification of pastry and specifies the requirements for raw and auxiliary materials, technical requirements, inspection rules, labeling, packaging, storage, transportation, and sales. It also describes the testing methods for pastry.
This document is applicable to the production, inspection, and sale of all pastry except for mooncakes and decorated cream cakes.
Contents:
1. Scope
2. Normative References
3. Terms and Definitions
4. Product Classification
5. Requirements for Raw and Auxiliary Materials
6. Technical Requirements
7. Text Methods
8. Inspection Rules
9. Labeling, Packaging, Storage and Transportation
10. Sale