CGSB 32 4M-1988 Petits Pains《面包圈 代替32-GP-4M》.pdf

《CGSB 32 4M-1988 Petits Pains《面包圈 代替32-GP-4M》.pdf》由会员分享，可在线阅读，更多相关《CGSB 32 4M-1988 Petits Pains《面包圈 代替32-GP-4M》.pdf（8页珍藏版）》请在麦多课文档分享上搜索。

1、CGSB 32=4M 88 m L874b50 0015274 568 = CGSB SPCIFICATION SPECIFICATION de IONGC Bread Rolls Petits pains 32.4M June/Juin 1988 Canada Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGS

2、B 32.411 The CANADIAN GENERAL STANDARDS BOARD (DCSB), 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 Standards Cou

3、ncil 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 addition to standards it publishes FLS national standards,

4、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 sendards developed by the CGSB, are developed in conformance wth the licies described in

5、the Policy Manual for the Development and c aintenance of Standards by CCSB. CGSB specifications are developed to state the particular mquirements of a government or an industry for a material, a product, or a service. A specification also states the procedures to determine if the requirements have

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

7、hat they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the commitRemplace 32-GP-4M October/Octobre 1978 OFFICE DES NORMES GNRALESDUCANADA PETITS PAINS La prsente spcification sapplique divers types de petits pa

8、ins faits de farine de bl, y compris les pains hamburgers et a hot-dogs. Elle est destine principalement tre utilise par les services dapprovisionnement alimentaire. Les mthodes dessai mentionnes dans la prsente spcification peuvent ncessiter lemploi de matriaux ou dquipement dangereux. Le prsent do

9、cument nentend pas traiter de tous les aspects lis la scurit de son utilisation. II appartient a lusager de la spcification de se renseigner auprs des autorits comptentes et dadopter des pratiques dhygine et de scurit conformes aux rglements en vigueur avant de lutiliser. PUBLICATIONS APPLICABLES Le

10、s publications suivantes sappliquent la prsente spcification: Ministre de la Sante nationale et du Bien-tre social Loi et Rglement des aliments et drogues Principes gnraux dhygine alimentaire devant servir lindustrie alimentaire canadienne. The Association of Official Analytical Chemists (AOAC) Offi

11、cial Methods of Analysis of the Association of Official Analytical Chemists. Les publications susmentionnes sentendent de ldition ia plus rcente. La source de diffusion est indique dans la section intitule Remarques. CLASSIFICATION Les petits pains doivent tre fournis conformment aux types, catgorie

12、s et genres suivants, selon les prescriptions (par. 8.1): TYPes Type 1 - Petits pains de farine blanche Type 2 - Petits pains de farine blanche enrichie Type 3 - Petits pains de farine de bl entier. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo

13、reproduction or networking permitted without license from IHS-,-,-3.1.2 3.1.3 4. 4.1 4.2 4.3 5. 5.1 5.2 5.3 5.4 5.5 2 CGSB 32-4M AA = L874b50 0035279 04T Classes Class A - Hard dinner rolls Class B - Soft dinner rolls (Parker house, Clover leaf, Class C - Hot Dog rolls Class D - Hamburger rolls. Che

14、f, etc.) Styles Style A - Unsliced Style B - Sliced Style C - Hinge-sliced (Classes C and D). GENERAL REQUIREMENTS In addition to meeting the requirements of this specification the bread roils shall comply with the relevant portions of the Food and Drugs Act and Regulations. The bread rolls shall be

15、 well risen, well baked and free from burned crust. The crumb shall be free from doughy spots and lumps, or indications of mould or “rope“. The bread rolls shall be produced and packaged under sanitary conditions in accordance with the general principles of food hygiene (par. 2.1.1). The ingredients

16、 shall be clean, wholesome and free from foreign matter. DETAIL REQUIREMENTS Catgories Catgorie A - Petits pains crots Catgorie B - Petits pains mollets (Parker House, Clover Catgorie C - Petits pains hot-dogs Catgorie D - Petits pains hamburgers Genres Genre A - Entiers Genre B - Coups en deux Genr

17、e C - Fendus (Catgories C et D). Leaf, Chef, etc.) EXIGENCES GNRALES En plus de satisfaire aux exigences de la prsente spcification, les petits pains doivent tre conformes aux sections pertinentes de la Loi et du Rglement des aliments et drogues. Les petits pains doivent tre bien levs, bien cuits et

18、 exempts de crote brle. La mie doit tre exempte de parties pteuses et de grumeaux ainsi que de traces de moule ou dindice de viscosit bacillaire. Les petits pains doivent tre faits et emballs dans des conditions dhygine conformes aux principes gnraux dhygine alimentaire (al. 2.1.1). Les ingrdients u

19、tiliss doivent tre propres, purs et exempts de matires trangres. EXIGENCES PARTICULIRES White rolls (Type 1) shall be made from good quality enriched white flour as specified under the Food and Drug Regulations. White rolls shall be white to creamy in colour and free from grayness. Enrlched white ro

20、lls (Type2) shall meet the requirements for white rolls and contain, for each 100 parts of flour used, not less than 2 parts by mass of skim milk solids, or 4 pans by mass of dried whey powder. Whole wheat rolls (Type 3) shall be made from a blend in which not less than 60% of the flour shall be goo

21、d quality whole wheat flour. Hard dinner rolls (Class A) shall be baked to a hard crusty finish on the complete surface. They shall be of the mass, size and shape specified (par. 8.1). Soft dinner rolls (Class 6) shall be made from dough that contains, for each 100 parts of flour, not less than 2 pa

22、rts by mass of sugar or dextrose and not Les petits pains de farine blanche (type 1) doivent tre faits avec de la farine blanche de bonne qualit qui doit tre enrichie selon le Rglement des aliments et drogues. Les pains doivent tre de couleur blanche ou crme et exempts de parties gristres. Les petit

23、s pains de farine blanche enrichie (type 2) doivent satisfaire aux exigences rgissant les petits pains de farine blanche et doivent contenir, pour chaque 100 parties de farine utilise, au moins 2 parties en masse de solides de lait crm, ou 4 parties en masse de petit lait en poudre. Les petits pains

24、 de farine de bl entier (type 3) doivent tre faits dun mlange compos dau moins 60% de farine de bl entier de bonne qualit. Les petits pains crots (catgorie A) doivent tre cuits jusqu ce que toute ia surface soit recouverte dune crote. La masse, la grosseur et la forme doivent tre conformes aux presc

25、riptions (par. 8.1). Les petits pains mollets (Catgorie 6) doivent &re faits de pte contenant, pour 100 parties de farine, au moins 2 parties en masse de sucre ou de dextrose et au moins 2 32.4M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reprod

26、uction or networking permitted without license from IHS-,-,-CGSB 32.411 88 m 1874650 0035280 8b1 m 5.6 5.7 o . 5.8 5.9 6. 6.1 6.2 6.3 h 7. 7.1 7.2 less than 2 parts by mass of shortening or lard. The crust shall be soft to the touch. The soft dinner rolls shall be of the mass, size and shape specifi

27、ed (par. 8.1). Hot dog rolls (ClassC) shall meet the same requirements as soft dinner rolls (Class B) except that they shall be of the shape required for hot dogs and at least 150 mm long (par. 8.1). Hamburger rolls (ClassD) shall meet the same requirements as soft dinner rolls, (Class B) except tha

28、t they shall be of a flattened round shape and have a diameter of not less than 75 mm (par. 8.1). The total solids content of the bread rolls at the time of delivery shall not be less than 61% by mass (par. 7.2). When stored under suitable conditions, the bread rolls shall keep sweet, sound and pala

29、table for 72 h after delivery, with the exception of hard dinner rolls, which shall keep sound and palatable for 48 h after delivery. PREPARATION FOR DELIVERY The bread rolls shall be drawn from the oven not less than 12 h nor more than 24 h before delivery, except that when the bakery ceases produc

30、tion for weekends or statutory holidays, bread rolls may be frozen immediately ater wrapping and thawed the day prior to delivering them not later than 72 h after drawing from the oven. The bread rolls shall be delivered in clean, sanitary carions or trays that protect the product from dust and hand

31、ling in transit. Such cartons or trays shall be so constructed as to permit circulation of air for ventilation. Returnable trays or cartons may be used, and in that case the terms and conditions shall be as specified (par. 8.1). Unless otherwise specified (par. 8.1), normal commercial practice of pa

32、ckaging, labelling, packing and marking shall apply. INSPECTION Sampling - Sampling for inspection and testing shall be at the discretion of the inspection authority unless a specific sampling plan is specified (par. 8.1). Testlng - The total solids content of the bread rolls (par. 5.8) shall be det

33、ermined by the method given in the Official Methods of Analysis of the Association of Official Analytical Chemists. parties en masse de matires grasses (shortening) ou de saindoux. La crote doit tre molle au toucher. La masse, la grosseur et la forme doivent tre conformes aux prescriptions (par. 8.1

34、). Les petits pains a hot-dogs (catgorie C) doivent satisfaire aux mmes exigences que ceux des petits pains mollets (catgorie B) sauf quils doivent tre de la forme requise pour les hot-dogs et mesurer au moins 150mm de longueur (par. 8.1). Les petits pains a hamburgers (catgorie D) doivent satisfair

35、e aux mmes exigences que ceux des petits pains mollets (catgorie B) sauf quils doivent avoir une forme ronde et aplatie et mesurer au moins 75 mm de diamtre (par. 8.1 ). La teneur totale des petits pains en extraits secs (par.7.2) au moment de la livraison doit reprsenter au moins 61% de la masse du

36、 pain. Les petits pains gards dans des conditions appropries doivent rester frais, sains et de bon got 72 h aprs la livraison, sauf les petits pains crots qui doivent conserver ces qualits 48 h aprs la livraison. PRPARATION POUR LA LIVRAISON Les petits pains doivent tre dfourns au moins 12 h et au p

37、lus 24 h avant la livraison, sauf si la production est interrompue pendant les fins de semaine ou les jours fris. Dans ce cas, les petits pains qui auront t congels immdiatement aprs avoir t emballs et dgels le jour prcdant la livraison seront admis. Lorsque les petits pains sont congeles, il ne doi

38、t pas scouler plus de 72 h entre le dfournement et ia livraison. Les petits pains doivent tre livrs dans des cartons ou plateaux propres et hyginiques pour les protger de la poussire et de la manipulation au cours du transport. Ces cartons ou plateaux doivent tre conus de faon a ce que lair puisse c

39、irculer pour permettre une bonne aeration des petits pains. Des plateaux ou cartons rutilisables peuvent tre employs, auquel cas les conditions doivent tre prcises (par. 8.1). Sauf indication contraire (par. 8.1 ), les usages commerciaux habituels de conditionnement, dtiquetage, demballage et de mar

40、quage sont admis. INSPECTION chantillonnage - Lchantillonnage dinspection et dessai est laiss a lapprciation des services dinspection moins quun plan dchantillonnage particulier ne soit prescrit (par. 8.1). Essais - La teneur totale des petits pains en extraits secs (par. 5.8) doit tre dtermine selo

41、n les mthodes indiques dans louvrage intitule Official Methods of Analysis of the Association of Official Analytical Chemists. 32.4M 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-

42、a. 8.1 8.2 8.2.1 8.2.2 8.2.3 CGSB 32.4fl 88 NOTES Optlons - The following options must be specified in the application of this specification: a. Type, class and style (par. 3.1) b. Mass, size and shape for the different classes of rolls (par. 5.4 to 5.7) c. Terms and conditions for returnable trays

43、or containers, if required (par. 6.2) d. Packaging, labelling, packing and marking details, if normal commercial practice is not suitable (par. 6.3) e. If a specific sampling plan is to be applied Sources of Referenced Publications The Act and Regulations referred to in par. 2.1.1 may be obtained fr

44、om the Canadian Government Publishing Centre, Supply and Services Canada, Ottawa, Canada K1A OS9. Telephone (819) 997-2560. The general principles of food hygiene referred to in par. 2.1.1 may be obtained from the Department of National Health and Welfare, Health Protection Branch, Food Directorate,

45、 Tunneys Pasture, Ottawa, Ontario K1A OE. (par. 7.1). The publication referred to in par. 2.1.2 may be obtained from the Association of Officiai Analytical Chemists, 1111 N. 19th Street, Suite 210, Arlington, VA 22209, U.S.A. L874b50 0035283 7T8 REMARQUES Options - Les options suivantes doivent tre

46、prCiSees lors de lapplication de la prsente spcification: a. Type, catgorie et genre (par. 3.1) b. Masse, grosseur et forme des diverses catgories de petits pains (par. 5.4 5.7) c. Conditions relatives aux plateaux et contenants rutilisables (par. 6.2) d. Modalits de conditionnement, dtiquetage, dem

47、ballage et de marquage, si les usages commerciaux habituels ne conviennent pas (par. 6.3) e. Si un plan dchantillonnage particulier est requis (par. 7.1). I Sources de diffusion des publications de reference La Loi et le Rglement mentionns lal. 2.1.1 sont diffuss par le Centre ddition du gouvernemen

48、t du Canada, Approvisionnements et Services Canada, Ottawa, Canada K1A OS9. Tlphone (819) 997-2560. Les Principes gnraux dhygine alimentaire mentionns a lal. 2.1 .l sont diffuss par le ministre de la Sant nationale et du Bien-tre social, Direction gnrale de la protection de la sant, Direction des aliments, Parc Tunney, Ottawa, Ontario K1A OL2. II La publication mentionne lal. 2.1.2 est diffuse par lAssociation of Official Analytical Chemists, 1 11 1 N. 19th Street, Suite 210, Arlington, VA 22209, U.S.A. 4 32.4M Copyright Canadian Gen