GB/T 24303-2009 in English

VALID

Inspection of grain and oils—Method for cake-making of wheat flour—Sponge cake

Issued on:2009-09-30
Implemented on:2010-01-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $140.00
$136.00

Standard No:	GB/T 24303-2009
Document status:	VALID
Title in English:	Inspection of grain and oils—Method for cake-making of wheat flour—Sponge cake
Title in Chinese:	粮油检验小麦粉蛋糕烘焙品质试验海绵蛋糕法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2009-09-30
Implemented on:	2010-01-01
ICS Classification:	67.040-food products in general
Chinese Classification:	B20-Cereal crop and forage crop in general
Professional Classification:	GB-National Standard
Related Keywords:	sponge cake test method flour sponge cake scopethis standard sponge cake wheat flour oils method
Related Topics:	quality cake Egg Cake Additives protein sponge quality standard dollar cake Grain and oil quality wheat flour protein egg powder Cake Additives spongin Grain and oil inspection cake pan Quality five degree cake Five Degrees Cake sponge cake Fenzidan cake container GBT24303 GB/T 24303-2009 protein sponge Wheat protein quality Mianyang water quality testing Food grade sponge testing Furniture sponge testing

《GB/T 24303-2009粮油检验小麦粉蛋糕烘焙品质试验海绵蛋糕法》由TC270（全国粮油标准化技术委员会）归口，TC270SC1（全国粮油标准化技术委员会原粮及制品分会）执行，主管部门为国家粮食和物资储备局。
本标准规定了海绵蛋糕试验方法的原理、材料、仪器和设备、操作步骤、结果与表示。
本标准适用于评价小麦或小麦粉以及其他配料对海绵蛋糕烘焙品质的影响。

Scope

This standard specifies the principle, materials, instruments and equipment, operation steps, results and presentation of the sponge cake test method. This standard is applicable to evaluate the influence of wheat or wheat flour and other ingredients on the baking quality of sponge cake.

More samples: NB/T 47013.2-2015 QC/T 942-2021 DL/T 5154-2012

Sample only — not a preview of GB/T 24303-2009

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