This standard specifies the method for analysis of hygienic indexes of pastries, biscuits and bread made of flour, sugar, oil, egg and other auxiliary materials through baking, steaming and frying.
This standard is applicable to analyze the hygienic indexes of pastries, biscuits and bread made of flour, sugar, oil, egg and other auxiliary materials through baking, steaming and frying.
Foreword I
1. Scope
2. Normative References
3. Sensory Inspection
4. Physical and Chemical Inspection
