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Pastry Testing Services

CTI has the ability to test all items of national pastry sampling examination over the years, including pastry microorganisms, preservatives, prohibited substances and other key indicators testing. CTI can determine the shelf life, and accurately control the stability of product indicators, so as to prevent and control product quality and safety issues in advance. The range of pastry products covers cakes, breads, moon cakes and all kinds of Chinese pastries.

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? Business Challenges

Pastry is a very popular product at home and abroad. With the improvement of the socio-economic level, consumers are more concerned about food safety. The excessive levels of microorganisms and preservatives in pastry have always been unqualified items for national sampling testing. Food safety issues will inevitably result in heavy losses of the economy and brand. If consumers lose confidence in the brand, the impact on business will be immeasurable.

? Services Content

With the improvement of food safety supervision, the updates and releases of relevant regulations and standards have become more frequent. The CTI food technical team specially launched high-risk items and inspection packages for pastry products, to ensure products will comply with regulations, reduce the company's risks, and ensure food safety.

High-risk items Testing Package

Sample

Package Content

Qualification

Applicable enterprise

Pastry

(including cakes, bread, moon cakes and all kinds of Chinese pastries)

Acid value (calculated as fat), Peroxide value (calculated as fat), Dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid), Benzoic acid and its sodium salt (calculated as benzoic acid), Residual amount of aluminum (dry sample, calculated as Al), Sorbic acid and its potassium salt (calculated as sorbic acid), Propionic acid and its sodium and calcium salts (calculated as propionic acid), When preservatives are used in combination, the sum of the proportions of each preservative in its maximum usage, Natamycin, Staphylococcus aureus(n=5), Salmonella(n=5), Total number of colonies(n=5), Coliform(n=5), Mold, Dimethyl fumarate

CMA, CATL

Suit for manufacturers, groceries, catering companies and other enterprises which attach importance to sampling monitorization.

GB 7099-2015 (National food safety standard pastry and bread)

Sample

Package Content

Qualification

Applicable enterprise

Pastry

(including cakes, bread, moon cakes and all kinds of Chinese pastries)

Sensory value, Acid value (calculated as fat) (KOH), Peroxide value (calculated as fat), Lead, Total number of colonies*5, Coliform *5, Mold, Salmonella*5, Staphylococcus aureus*5, Label, Net content (allowable shortage of single-piece quantitative packaging products), Sorbic acid and its potassium salt (calculated as sorbic acid), Benzoic acid and its sodium salt (calculated as benzoic acid), Sodium saccharin (calculated as saccharin)

CMA, CATL

Suit for manufacturers, groceries, catering companies and other enterprises which need to sell their products to the market and need to regularly verify the stability of food product quality and safety indicators

GB/T 20977-2007 (General technical requirement for the pastry)

Sample

Package Content

Qualification

Applicable enterprise

Pastry

(including cakes, bread, moon cakes and all kinds of Chinese pastries)

Sensory value, Loss on drying, Total sugar, Acid value (calculated as fat) (KOH), Peroxide value (calculated as fat), Lead, Total number of colonies*5, Coliform *5, Mold, Salmonella*5, Staphylococcus aureus*5, Sorbic acid and its potassium salt (calculated as sorbic acid), Benzoic acid and its sodium salt (calculated as benzoic acid), Saccharin sodium (calculated as saccharin), Label, Net content (allowable shortage of single-piece quantitative packaging products)

CMA, CATL

GB/T 19855-2015 (Moon Cake)

Sample

Package Content

Qualification

Applicable enterprise

Pastry

(including cakes, bread, moon cakes and all kinds of Chinese pastries)

Sensory value, Loss on drying(g/100g), Protein (g/100g), Fat (g/100g), Total sugar (g/100g), Filling content (g/100g), Acid value (calculated as fat) (KOH), Peroxide value (calculated as fat), Total number of colonies, Coliforms, Mold, Salmonella, Staphylococcus aureus, Lead (in Pb), Label, net weight

CMA, CATL

SB/T 10377-2004 (Rice Dumpling)

Sample

Package Content

Qualification

Applicable enterprise

Pastry

(including cakes, bread, moon cakes and all kinds of Chinese pastries)

Sensory value, Loss on drying, Protein, Fat, Peroxide value (calculated as fat),

Selenium, Lead, Aflatoxin B1, Total number of colonies, Coliforms, Mold, Sorbic acid and its potassium salt (calculated as sorbic acid), Benzoic acid and its sodium salt (calculated as benzoic acid), Sodium saccharin (calculated as saccharin), Commercial sterilization, Label, Net content (a single piece of quantitatively packaged goods can be reduced in quantity)

CMA, CATL

? Our Strengths

CTI has professional technical support and testing teams.
Pastry testing service covers a wide range of items and options.
Laboratories all over the country, sample delivery nearby, and regional directional contact.
Providing professional assessment, training and consulting service teams, which can help you identify and solve issues.
CTI has multiple partners, which can provide you with all-round solutions such as engineering construction, equipment selection, and process optimization.

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