pastry sampling
pastry sampling, Total:46 items.
The international standard classification for "pastry sampling" includes: Sugar and sugar products , Cereals, pulses and derived products , General methods of tests and analysis for food products , food products in general .
The Chinese standard classification for "pastry sampling" includes: Baking products , Food sanitation , Basic standards and general methods , Grain processing and products .
Group Standards of the People's Republic of China
- T/SZBX 081-2022 cooked flour pastry
- T/WHHLW 109-2024 Specifications for making puff pastry
- T/DGFSP 2-2021 Good Manufacturing Practice for Pastry
- T/GZKFQSX 0001-2020 Ready mixed baking pastry powder
- T/LYFIA 066-2024 Flavored pancake（Baked pastries）
- T/GZSX 054.1-2019 Guizhou style snack Baked pastry (1)
- T/XMSSAL 0002-2020 Technical criterion for ex-factory inspection and sample retention of the pastries with short shelf life
- T/CGCC 21-2018 extruded pastry
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB 8957-1988 Hygienic specifications of pastry factory
- GB/T 20977-2007 General technical requirement for the pastry
- GB 12140-1989 Pastry industry terms
- GB/T 30645-2014 Pastries classification
- GB/T 12140-1989 Pastry industry terms
- GB/T 12140-2007 Pastry terms
- GB 7099-2003 Hygienic standard for pastry and beard
- GB 7099-1998 Hygienic standard for pastry and bread
- GB/T 23780-2009 Quality examination methods of the pastry
Hebei Provincial Standard of the People's Republic of China
- DB13/T 1294-2010 Peanut Shortbread
- DB13/T 1293-2010 Honey Sesame Pastry
Professional Standard - Business
- SB/T 10033-1992 Chinese pastry classification
Hunan Provincial Food Standard of the People's Republic of China
- DBS43/ 002-2012 Hunan Style Extruded Pastry
Professional Standard - Grain
- LS/T 3208-1993 Wheat Flour for Pastry
Shandong Provincial Standard of the People's Republic of China
- DB37/T 2658.10-2015 Shandong Cuisine Mung Bean Cake
Professional Standard - Agriculture
- SB/T 10143-1993 pastry flour
Anhui Provincial Standard of the People's Republic of China
- DB34/T 923.2-2009 Four snacks in Hefei - baked pastry
Professional Standard - Machinery
- JB/T 9126-1999 Cake automatically encrusting machine
CZ-CSN
- CSN 56 0145-1988 Sampling of confectionery products and durable pastry
- CSN 57 7614-1979 Liver pastry.
- CSN 56 0130-2-1995 Methods of confectioner's products analysis - Part 2: Sampling
VN-TCVN
- TCVN 4067-1985 Confectionery.Sampling methods
RU-GOST R
- GOST 15810-2014 Sonfectionery. Gingerbread confectionery. General specifications
- GOST 32751-2014 Sonfectionery. Methods of sampling for microbiological analysis
- GOST 15810-1980 Confectionary. Cakes. Specifications
- GOST 6441-1977 "Pastila" type confectionary. Specification
- GOST 6441-2014 Pastila type confectionery. General specifications
- GOST R 52179-2003 Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control
- GOST R ISO 17709-2009 Footwear. Sampling location, preparation and duration of conditioning of samples and test pieces
- GOST 5903-1989 Confectionery. Methods for determination of sugar
BELST
- STB 961-2005 Cakes and pastries. General specifications
HU-MSZT
- MSZ 25200-1986 Desserts, sweet and savory pastries
TR-TSE
- TS 324-1966 METHODS OF ANALYSIA OF CAKES
CU-NC
- NC 44-29-1986 Ores Nodular Nickel Oxide Sampling
SCC
- MIL MIL-C-40617C-1991 CABINETS, DELIVERY AND STORAGE, PASTRY; AND TRUCK DOLLY, PASTRY CABINETS (S/S BY A-A-50190)
Lithuanian Standards Office
- LST 1809-2003 Bakery confectionery. General requirements
- LST 1809-2003/1K-2006 Bakery confectionery. General requirements
GOST
- GOST ISO 5500-2023 Oilseed residues. Sampling
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