1、CGSB 32-2M 88 1874650 OOL5150 143 CGSB SPCIFICATION SPECIFICATION de IONGC Bread, Fruit Pain aux fruits and Raisin et aux raisins 32.2M JunelJuin 1988 Canada Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted withou
2、t license from IHS-,-,-CGSB 32-217 88 D 1874650 0015151 O8T D The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both the private and public secto
3、rs. The CGSB has been accredited by the Standards Council of Canada as a national standards-writin organization. The standards that it develops and offers as Nationaf Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In additi
4、on to standards it publishes as national standards, the CCSB produces standards and specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by the CGSB, are
5、developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CCSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specification also stat
6、es the procedures to determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the followinf factors: broad application, committee balance, representation of a 1 vital interests or consensus approval. CGSB specifications are sube
7、ct to review and revision at any time, so as to ensure that they heep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either as separate amendment sheets o
8、r in new editions of specifications. An up-to-date listing of CGSB specifications, including details on latest issues and amendments, and ordering instructions, will be found in the Catalogue of Standards and Qualified Products Lists which is published annually and is available without charge upon r
9、equest. Although the intended primary application of this specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CCSB specifications are inherentl
10、y hazardous. The CCSB neither assumes nor accepts any responsibility for any injury or damage that may mcur during or as the result of tests, wherever performed. The CCSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of
11、 this specification are expressly advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on the CCSB and its services may be obtained from: The Secretary Canadian General Standards Board Ottawa Canada K1A 1G6 La rsente spcifica
12、tion 9 * labore sous les aus ices de rdige des normes facultatives et des spcifications sap liquant plusieurs domaines, la demande dorganismes tant tu secteur priv que du secteur public. Le Conseil canadien des normes a confr IONGC le titre dorganisme rdacteur de normes nationales. En consquence, le
13、s normes ue IOnice labore et soumet titre de Normes nationales du Cana%a se conforment aux critres et procdures tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, IONGC rdige galement des normes et des specifications visant des besoins particuliers, la de
14、mande de usieurs organismes tant du secteur riv que du secteur public. except that when the bakery ceases production for weekends or statutory holidays, bread that has been frozen Genres Genre A - Non tranch Genre B - Tranch. EXIGENCES GNRALES En plus de satisfaire aux exigences de la prsente spcifi
15、cation, le pain doit tre conforme aux sections applicables des Lois et Rglements numrs aux al. 2.1.1 et 2.1.2. Les ingrdients doivent tre propres, sains et dpourvus de matires trangres. Le pain doit tre cuit dans des moules et tre fait et emball dans des conditions dhygine conformes aux principes gn
16、raux dhygine alimentaire mentionns a lal. 2.1 2. Les pains doivent tre frais et de bon got, bien levs et bien cuits, galement dores et exempts de crote brle, et tous bien bombs de faon uniforme. La mie doit possder une texture souple et homogne et le pain doit tre exempt de parties pteuses et de gru
17、meaux ainsi que de traces de moule et dindice de viscosit bacillaire. Le pain non tranch doit pouvoir tre tranch sans miettement excessif. EXIGENCES PARTICULIRES Les deux types de pain, aux fruits et aux raisins, doivent tre faits de farine blanche. Pour chaque 1 O0 parties de farine utilise, le pai
18、n aux raisins (type 1) doit contenir au moins 50 parties, en masse, de raisins secs avec ou sans ppins ou dun mlange de raisins secs ordinaires et de raisins de Corinthe comportant au moins 35 parties de raisins secs ordinaires. Le pain aux fruits (type2) doit contenir, pour chaque 100 parties de fa
19、rine utilise, au moins 65 parties, en masse, dun mlange de raisins secs et dautres fruits et de zeste. Le pain gard dans les conditions appropries doit rester frais, sain et de bon got pendant 72 h aprs la livraison. Au moment de la livraison, chaque pain doit peser au moins 450 g, sauf indication c
20、ontraire (par. 8.1). La teneur du pain en extrait sec au moment de la livraison doit tre dau moins 61% de la masse du pain (par. 7.2). PRPARATION POUR LA LIVRAISON Le pain doit avoir t dfourne au moins 12 h et au plus 24 h avant la livraison, sauf lorsque la production est interrompue pendant les fi
21、ns de semaine ou les ftes lgales. Dans ce cas, le pain qui aura t congel 32.2M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 3202M 88 E LB?YL50 0035156 bbL 6.2 6.3 7. 7.1 7.2 i
22、mmediately after wrapping and thawed the day prior to delivery shall be accepted. In the case of frozen bread, not more than 72 h shall elapse between drawing from the oven and delivery. Unless otherwise specified (par. 8.1), the bread shall be wrapped and normal commercial methods of packaging and
23、labelling shall apply. The bread shall be delivered in clean, sanitary cartons or trays that protect the bread from dust and handling in transit. They shall be so constructed as to permit circulation of air for ventilation. Returnable trays or containers may be used and, in that case, the terms and
24、conditions shall be as specified (par. 8.1). INSPECTION Sampling - Sampling for inspection and testing shall be at the discretion of the inspection authority, unless a specific plan is specified (par. 8.1). 8. 8.1 8.2 8.2.1 8.2.2 8.2.3 Testing - The total solids content of the bread shall be determi
25、ned by the methods given in the Official Methods of Analysis of the AOAC. NOTES Options - The following options must be specified in the application of this specification: a. Type and style (par. 3.1) b. Mass of loaf, if other than as specified in par. 5.5 c. Special packaging and labelling, if requ
26、ired d. Terms and conditions for returnable trays or e. If a specific sampling plan is to be applied Sources of Referenced Publications The Acts and Regulations referred to in par. 2.1.1 and 2.1.2 may be obtained from the Canadian Government Publishing Centre, Supply and Services Canada, Ottawa, Can
27、ada K1 A OS9. Telephone (819) 997-2560. The general principles of food hygiene referred to in par. 2.1.2 may be obtained from the Department of National Health and Welfare, Health Protection Branch, Food Directorate, Ottawa, Ontario K1A OL2. The publication referred to in par. 2.1.3 may be obtained
28、from the Association of Official Analytical Chemists, 11 11 N. 19th Street, Suite 210, Arlington, VA 22209, U.S.A. (par. 6.2) containers, if required (par. 6.3) (par. 7.1). immdiatement aprs lemballage et dgel le jour prcdent la livraison sera accept. Lorsque le pain est congel, il ne doit pas scoul
29、er plus de 72 h entre le dfournage et la livraison. Sauf indication contraire (par. 8.1), le pain doit tre emball conformment aux usages commerciaux habituels de conditionnement et dtiquetage. Le pain doit tre livr dans des cartons ou plateaux propres et hyginiques de nature le protger contre la pou
30、ssire et la manutention au cours du transport, et les cartons ou plateaux doivent tre conus de faon permettre la circulation de lair pour la bonne aration du pain. Des plateaux aux contenants rutilisables peuvent tre employs, auquel cas les conditions doivent tre prcises (par. 8.1). INSPECTION chant
31、illonnage - Lchantillonnage dinspection et dessai est laiss lapprciation des services dinspection, moins quun plan dchantillonnage particulier ne soit prescrit (par. 8.1). Essais - La teneur du pain en extrait sec doit tre dtermine par les mthodes indiques dans les Official Methods of Analysis de IA
32、OAC. REMARQUES Options - Les options suivantes doivent tre prcises lors de lapplication de la prsente spcification: a. Type et genre (par. 3.1) b. Masse du pain, si elle diffre du par. 5.5 c. Modalits spciales de conditionnement et dtiquetage, d. Conditions relatives aux contenants ou plateaux e. Si
33、 un plan dchantillonnage particulier est exige Sources de diffusion des publications de rfrence Les Lois et Rglements mentionns aux al. 2.1.1 et 2.1.2 sont diffuss par le Centre ddition du gouvernement du Canada, Approvisionnements et Services Canada, Ottawa, Canada K1A OS9. Tlphone (819) 997-2560.
34、Les principes gnraux dhygine alimentaire mentionns lal. 2.1.2 sont diffuss par le ministre de la Sant nationale et du Bien-tre social, Direction genrale de protection de la sant, Direction des aliments, Ottawa, Ontario K1A OL2. La publication mentionne a lal. 2.1.3 est diffuse par lAssociation of Of
35、ficial Analytical Chemists, 11 11 N. 19th Street, Suite 210, Arlington, VA 22209, U.S.A. au besoin (par. 6.2) rutilisables, au besoin (par. 6.3) (par. 7.1). 32.2M 3 Q Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
