Sachima Test Report GB/T 22475-2008

Preface to service details: Sachima refers to a Chinese pastry made of wheat flour and eggs as the main raw materials through dough preparation, standing, slicing, slicing, deep frying, syrup accompaniment, molding, decoration and cutting. Sachima, also known as "Saqima", "Saqima", "Saqima", "Saqima", etc., is a transliteration of Manchu, a sweet cake with Manchu characteristics, and one of the famous Beijing style cakes in Beijing. Sagma has a creamy yellow color, a soft and crispy taste, a sweet and delicious aroma, and a rich fragrance of osmanthus and honey. Sachima test report processing, STC Shanghai standard inspection professional Sachima testing agency, obtained CMA qualification. Test object: all kinds of Sachima. Sachima test items: net content, form, color, taste and smell, tissue, impurities, weight loss on drying, protein, crude fat, total sugar, aluminum residues, carbonyl value, acid value, peroxide value, lead, total arsenic, total bacterial count (not applicable to products made and sold in situ, and products containing immature fermentation ingredients or fresh fruits and vegetables) Coliform bacteria (not applicable to ready-made and sold products, as well as products containing immature fermentation ingredients or fresh fruits and vegetables), mold (not applicable to products with added mold mature cheese), Salmonella, Staphylococcus aureus, labeling. Sachima test standard: JJF 1070-2005 Rules for Metrological Inspection of Net Content of Quantitatively Packed Commodities; GB/T 22475-2008 Sachima; GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food; GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Foods; GB 5009.6 2016 National Food Safety Standard - Determination of Fat in Food GB/T 20977-2007 General Principles for Pastry; GB 5009.182-2017 National Food Safety Standard - Determination of Aluminum in Food; GB 5009.230-2016 National Food Safety Standard - Determination of Carbonyl Value in Food GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Food; GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Foods; GB 5009.12-2017 National Food Safety Standard - Determination of Lead in Food; GB 5009.11-2014 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods; GB 4789.2-2016 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count; GB 4789.3-2016 National Food Safety Standard for Microbiological Examination of Food - Coliform Count; GB 4789.15-2016 National Food Safety Standard for Microbiological Examination of Food - Count of Mold and Yeast; GB 4789.4-2016 National Food Safety Standard for Microbiological Examination of Food - Salmonella Examination; GB 4789.10-2016 National Food Safety Standard for Microbiological Examination of Food - Examination of Staphylococcus aureus; GB 7718-2011 National Food Safety Standard - General Principles for the Labeling of Prepackaged Food. Sample requirements: 600g Test cycle: 3-5 working days Sachima Test price: 200-3500 yuan according to the specific test items

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BAIJIAN testing process:

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