CGSB 32 3M-1988 Rye Bread《黑面包 代替32-GP-3M》.pdf

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1、CGSB 32-3M 88 1874650 0035267 328 i, CGSB SPCIFICATION SPECIFICATION de IONGC Rye Bread Pain de seigle 32.31111 ApriUAvril 1988 _._ .- Canada Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from I

2、HS-,-,-CGSB 32-31.1 The CANADIAN GENERAL STANDARDS BOARD (CCSB), 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 sectors. The CCSB has been accredited by the St

3、andards Council of Canada as a national standards-writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to standards it publishes as national

4、standards, the CGSB produces standards and Specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CCSB standards and specifications, and national standards developed by the CGSB, are developed in conformance with the policie

5、s described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CCSB 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 states the procedures to determine if the req

6、uirements have been met. Unlike a CGSB standard, a CCSB specification may lack any one or any combination of the followin factors: broad application, committee balance, representation of al! vital interests or consensus approval. CCSB specifications are subject to review and revision at any time, so

7、 as to ensure that they keep 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 or in new editions of specifications. An u

8、p-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 request. Although the intended primary app

9、lication 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 partxular purpose. Many tests required by CGSB specifications are inherently hazardous. The CGSB neither assumes nor

10、accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. 88 rn 1874650 0035268 264 rn La rsente spcification 4 * labore sous les aus ices de rdige des normes facultatives et des spcifications sap liquant plusieurs domaines, la demande d

11、organismes tant 8u secteur priv que du secteur public. Le Conseil canadien des normes a confr IONGC le titre dorganisme rdacteur de normes nationales. En consquence, les normes ue lOffice labore et soumet titre de Normes nationales du Canaja se conforment aux critres et procdures tablis cette fin pa

12、r le Conseil canadien des normes. Outre la publication de noymes nationales, lONGC rdige galement des normes et des ifications visant des besoins particuliers, la demande de Es normes et les spcifications de POGC et les normes nationales tablies par cet organisme sont conformes aux politiques nonces

13、 dans le Manuel des litiques pour llaboration et la mise jow des normes de INGr Les spcifications de IONGC sont tablies afn de prciser les exigences particulires dun gouvernement ou dune industrie qui sappliquent a un matriau, un produit ou un service. Une dterminer si les exigences ont satisfaites.

14、 Contrairement une norme de IONGC, une spcification de IONGC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: application gnrale, comit quilibr reprsentant tous les groupes dintrt importants ou approbation par voie de consensus. fitant donn lvolution technique, les s ifications de

15、 IONGC font lobjet de rvisions priodiques. eutes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand intrt et po6s lattention des comits concerns. Les changements apports aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvelles ditions

16、des spcifications. Une liste jour des spcifications de IONGC com renant des renseignements sur les Spcifications rcentes et Es derniers modificatifs parus, et sur la faon de se les procurer figure au Catalogue des normes et des listes des produits homologus publi chaque anne. Cette publication peut

17、gaiement tre obtenue sur demande, sans frais. Mme si lobjet de ia prsente s ification prcise Iapplication premire que lon peut en faire, iEut cependant remarquer quil incombe lutilisateur, au tout premier chef, de dcider si la spcification peut servir aux fins quil envisage. Plusieurs des tests requ

18、is aux termes des spcifxations de 1ONGC sont dangereux. LONGC nassume ni naccepte aucune responsabilit pour les blessures ou les dommages qui pourraient survenir pendant les essais, peu importe lendroit o ceux-ci sont effectus. i?oLc DES NORMES GENERALES DU CANADA (orJcc) qui “p”. usieurs organismes

19、 tant du secteur riv que du secteur public. spcification prcise galement les rgles observer pour # 3 The CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly advised that determination

20、of the validity of any such patent rights are entirely their own responsibility. Further information on the CGSB and its services may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada K1A 1G6 LONM! ne se prononce pas quant la validit de la proprit4 industrielle de chaqu

21、e article assujetti la prsente spcification. Les utilisateurs de la spcification sont informs de f on personnelle quil leur revient entirement de dterminer ia val8it de la proprit industrielle. Pour de plus amples renseignements sur IONGC et ses services, prire de communiquer avec: Le Cecrtaire Offi

22、ce des normes &rales du Canada Ottawa. Canada K1A 1G6 c Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32=3! 88 1874650 0015269 IT0 Canadian General Standards Board Office des n

23、ormes generales du Canada This CGSB specification supersedes former standard 32-GP-3M of October 1978, which is now withdrawn. La presente spcification de IONGC remplace lancienne norme 32-GP-3M doctobre 1978, qui est maintenant retiree. Rye Bread Pain de seigle 323M ApriVAvril 1988 ? Supersedes 32-

24、GP-3M October 1978 Published by the Canadian General Standards Board Ottawa, Canada K1A 1G6 Minister of Sum and Services Canada - 1988 No part of his publi may be reproduced in any form without the pnor permissian of the publisher. Remplace 32-GP-3M Octobre 1978 Publie par lOffice des normes general

25、es du Canada Ottawa, Canada KIA 1G6 Ministre des Apprwisiwinements et Services Canada - 1888 Aucune parbe de cette publication ne peut tre reproduite daucune maniere sans la permission praiabie de lditeur. B Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for Re

26、saleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.317 88 L874b50 0035270 912 General Mills Canada Inc. Catelli Ltd. CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GNRALES DU CANADA COMMITTEE ON CEREAL PRODUCTS COMIT DES PRODUITS BASE DE CRALES (Membership at date o

27、f approval) (Composition la date dapprobation) Department of Supply and Services Kellogg Salada Canada Inc. The Quaker Oats Co. of Canada Ltd. Nabisco Brands Canada Ltd. Effem Foods Ltd. General Foods Inc. CSP Foods Ltd. Department of National Health and Welfare Bakery Council of Canada Dainty Foods

28、 Inc. Maple Leaf Mills Ltd. Department of Agriculture Department of Consumer and Corporate Department of National Defence Primo Foods Ltd. Ogilvie Mills Ltd. Canadian General Standards Board Affairs Blodgeti, J. Chabot, C. Ms.Mme Doust, W. Enke, P. Goslin, D. Harwood, R. Hersh, K. Knight, Dr R.M. Ma

29、cdonald, B. Mercer, J. Nelson, P.A. Rozon , W. R. Saunders, B. Smith, J. Ms./Mme Thibodeau, P.L Trpanier, Lt J. Turner, E. Weadon, D.B. Siikanen, E. Mrs.Mme Secretaryisecrtaire General Mills Canada Inc Catelli Ltd. Ministre des Approvisionnements et Kellogg Salada Canada Inc. La Cie Quaker Oats du C

30、anada Lte Nabisco Brands Canada Lte Effem Foods Ltd. General Foods Inc. CSP Foods Ltd. Ministre de la Sant nationale et du Conseil canadien de la boulangerie Les aliments Dainty Foods inc. Les Moulins Maple Leaf Lte Ministre de lAgriculture Services Bien-tre social Ministre de la Consommation et des

31、 Corporations Ministre de la Dfense nationale Primo Foods Ltd. Les Minoteries Ogilvie Lte Office des normes gnrales du Canada Acknowledgment is made for the French translation of this Canadian General Standards Board specification by ttie Translation Bureau of the Department of the Secretary of Stat

32、e. Nous remercions le Bureau des traductions du Secrtariat dtat de la traducon franaise de la prsente spciification de loffice des noms gnrales du Canada. e e e Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted wit

33、hout license from IHS-,-,-CGSB 32.311 88 = 1874650 0015271 859 1. 1.1 2. 2.1 2.1.1 2.1.2 2.1.3 2.2 3. 3.1 3.1 .l 3.1.2 CANADIAN GENERAL STANDARDSBOARD RYE BREAD SCOPE This specification applies to rye bread made from a combination of rye flour and wheat flour. It is intended to be used by food servi

34、ces in procurement of food. APPLICABLE PUBLICATIONS The following publications are applicable to this specification : Department of Consumers and Corporate Affairs The Weights and Measures Act and Regulations. Department of National Health and Welfare TheFood and Drugs Act and Regulations. General P

35、rinciples of Food Hygiene for Use by the Food Industry in Canada. The Association of Official Analytical Chemists (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists. Reference to the above publications is to the latest issues. The sources for these publications ar

36、e shown in the Notes section. CLASSIFICATION Rye bread to this specification shall be supplied in the following types, classes and styles, as specified (par. 8.1): Types Type 1 - Sour-risen (regular, light or dark) Type 2 - Yeast-risen (regular, light or dark). Classes Class A - Hearth-baked Class B

37、 - Pan-baked. OBJET 32.3M AprillAvrIl 1988 Supersedes/Remplace 32-GP-3M October/Octobre 1978 OFFICE DES NORMES GNRALESDUCANADA PAIN DE SEIGLE La prsente spcification sapplique au pain de seigle fait dun mlange de farine de seigle et de farine de bl. Elle est destine tre utilise par les services dapp

38、rovisionnement alimentaire. PUBLICATIONS APPLICABLES Les publications suivantes sappliquent la presente spcification: Ministre de la Consommation et des Corporations Loi et Rglement sur les poids et mesures. Ministre de la Sant nationale et du Bien-tre social Loi et Rglement des aliments et drogues

39、Principes gnraux dhygine alimentaire devant servir lindustrie alimentaire canadienne. The Association of Official Analytical Chemists (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists. Les publications susmentionnes sentendent de ldition la plus rcente. La source

40、 de diffusion est indique dans la section intitule Remarques. CLASSIFICATION Le pain de seigle fourni sur rfrence la prsente spcification doit appartenir aux types, catgories et genres suivants, selon les prescriptions (par. 8.1 ): Type Type 1 - Pain au levain (ordinaire, clair ou fonc) Type 2 - Pai

41、n levure (ordinaire, clair ou fonc). Catgories Catgorie A - Pain cuit sur la sole Catgorie B - Pain cuit dans les moules. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-3M

42、BB W 18746.50 0035272 775 3.1.3 4. 4.1 4.2 4.3 4.4 5. 5.1 5.2 5.3 5.4 5.5 6. 6.1 2 Sty/es Style A - Unsliced Style B - Sliced. GENERAL REQUIREMENTS In addition to meeting the requirements of this specification, the bread shall comply with the relevant portions of the Food and Drugs Act and Regulatio

43、ns and the Weights and Measures Act and Regulations. The bread ingredients shall be clean, wholesome and free from foreign matter. The bread shall be produced and packaged under sanitary conditions in accordance with the general principles of food hygiene as given in par. 2.1.1. The loaves shall be

44、sweet and wholesome, well risen and well baked with even bloom. They shall be free from burned crust, and be bold and uniform in shape. The crumb shall have a good even resilient texture, and the bread shall be free from doughy spots, lumps, and indications of mould or “rope“. Unsliced bread shall b

45、e capable of being sliced without excessive crumbling. DETAIL REQUIREMENTS At least 20% of the flour used in the rye bread shall be rye flour, except when light or dark bread has been specified (par. 8.1). In case of light bread at least 10% of the flour shall be rye flour, and in case of dark bread

46、 at least 30%. The sour-risen rye bread (Type 1) shall be produced from a basic ferment or sour dough. The yeast-risen rye bread (Type2) shall be produced from a yeast-leavened dough. The total solids content of the bread at the time of delivery shall not be less than 61% of its mass (par. 7.2). At

47、the time of delivery, the mass of the loaf required shall be in accordance with that prevailing in the market of delivery, unless otherwise specified (par. 8.1). When stored under suitable conditions, the bread shall keep sweet, sound and palatable for 72h after delivery. PREPARATION FOR DELIVERY Th

48、e rye bread shall be drawn from the oven not less than 12 h nor more than 24 h before delivery, except that when the bakery ceases production for weekends Genres Genre A - Non tranch Genre B - Tranch. EXIGENCES GNRALES En plus de satisfaire aux exigences de la prsente spcification, le pain doit tre conforme aux sections pertinentes des Loi et Rglement des aliments et drogues et des Loi et Rglement sur les poids et mesures. Les ingrdients utiliss doivent tre propres, purs et exempts de matires trangres.