1. Scope
This standard is applicable to pastry and bread.
2 Terminologies and Definitions
2.1 Pastry
Food made from one or several kinds of raw materials such as cereals, beans, potatoes, grease and oils, sugar, eggs and the like, with or without adding other raw materials, through mixing, molding, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening.
2.2 Bread
Food made from one or several kinds of raw materials such as wheat flour, yeast, water and the like, with or without adding other raw materials, through stirring, fermentation, shaping, proving, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening.
Foreword i
1. Scope
2 Terminologies and Definitions
3 Technical Requirements
1. Scope
This standard is applicable to pastry and bread.
2 Terminologies and Definitions
2.1 Pastry
Food made from one or several kinds of raw materials such as cereals, beans, potatoes, grease and oils, sugar, eggs and the like, with or without adding other raw materials, through mixing, molding, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening.
2.2 Bread
Food made from one or several kinds of raw materials such as wheat flour, yeast, water and the like, with or without adding other raw materials, through stirring, fermentation, shaping, proving, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening.
Contents of GB 7099-2015
Foreword i
1. Scope
2 Terminologies and Definitions
3 Technical Requirements