Standard No.:	GB/T 20980-2007
Chinese Name:	饼干
English Name:	Biscuit
Professional Classification:	X28 Baking products
Professional Classification:	GB National Standard
ICS Classification:	67.060
Issued by:
Issued on:	2007-07-30
Implemented on:	2008-05-01
Status:	VALID
Replace By:	GB/T20980-2007/XG1-2019 Biscuit
Replace By Date:	2019-10-18
Language:	English
File Format:	PDF
Word Count:
Price(USD):	please email coc@codeofchina.com for quotation
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1 Scope

This standard specifies the terms and definitions, classification, technical requirements, test methods, inspection rules, marking, packaging, transport and storage all regarding biscuit.
This standard is applicable to various biscuit products.

2 Normative References

The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5009.3 Determination of Moisture in Foods
GB/T 5009.6 Determination of Fat in Foods
GB 7100 Hygienic Standard for Biscuits
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 10786 Analytical Methods of Canned Food
GB/T 12456 Method for Determination of Total Acid in Foods (GB/T 12456-1990, neq ISO 750: 1981)
GB 14880 Hygienic Standard for the Use of Nutritional Fortification Substances in Foods
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (No. 75 [2005]) Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities

3 Terms and Definitions

For the purposes of this standard, the following terms and definitions apply.
3.1
Biscuit
Crisp or puffy foods mainly made of wheat flour (may be mixed with glutinous rice flour and starch), sugar (optional), grease and other raw materials through flour or size mixing, forming, baking or cooking and frying.
3.2
Short biscuit
Crisp or puffy biscuits, with flanged patterns on surface and porous structured cross section, mainly made of wheat flour, sugar and grease and additionally with swelling agents and other auxiliary materials by way of flour cooling and mixing, rolling or not, forming and baking.