1、CGSB 32.LM 87 1874bCO 001Y9bO 452 CGSB SPCIFICATION SPECIFICATION de IONGC Bread, White Pain blanc, pain Enriched White blanc enrichi et and Whole Wheat pain de bl entier 32.1 M Decemberecembre 1987 Canac Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for Resal
2、eNo reproduction or networking permitted without license from IHS-,-,-The CANADIAN GENERAL STANDARDS BOARD (CGSB), 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 publ
3、ic sectors. The CGSB has been accredited by the Standards Council of Canada as a national standards-wrtin organization. The standards that it develops and offers as Nation3 Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In
4、addition to standards it publishes as national standards, the CGSB produces standards and specifications to meet particular nwds, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by the CGSB,
5、 are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB spscifications are developed to state the particular requirements of a government or an industry for B material, a product, or a service. A specification also
6、 states the procedures to determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any. one or any combination of the followin factors: broad application, committee balance, representation of & vital interests or consensus approval. CGSB specifications are s
7、ubect to review and revision at any time, so as to ensure that they ieep 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 sheet
8、s or in new editions of specifications. An uptadate listing of CGSB specifications, including details on latest issues and amendments, and ordering instructions, will be found the Catalogue of Standards and Qualified Products Lists which is published annually and is available without charge upon req
9、uest. Although the intended primary application of this specification is stated in its Scope, it is important ta note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherently
10、hazardous. The CGSB neither assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. The CCSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of
11、this specification are expressly advised that determination 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, Canade K1A 1G6 CGSB 32.Lfl 87 387
12、4b50 0034963 399 m La rsente spcification 9 g labore sous les aus ices de rdige des normes facultatives et des spcifications sap liquant plusieurs domaines, la demande dorganismes tant tu secteur priv que du secteur public. Le Conseil canadien des normes a confr IONGC le titre , dorganisme rdacteur
13、de normes nationales. En consequence, les normes ue 1Onice labore et soumet titre de Normes nationales du Canala se conforment aux critres et procdures tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, lONGC rdige galement des normes et des s normes et l
14、es spcifications de 1ONGC et les normes nationales tablies par cet organisme sont bonformes aux politiques nonces dans le Manuel des litiques pour llaboration et ia mise jour des normes de lONce” Les spcifications de IONGC sont tablies afn de prciser les exigences particulires dun gouvernement ou du
15、ne industrie qui sappliquent un matriau, un produit ou un service. Une spcification prcise galement les rgles observer pour dterminer si les exigences ont t satisfaites. Contrairement une norme de IONGC, une spcification de IONGC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: ap
16、plication gnrale, comit quilibr reprsentant tous les groupes dintrt importants ou approbation par voie de consensus. tant donn lvolution technique, les s cifications de IONCC font lobjet de rvisions priodiques. k%tes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand int
17、rt et portes lattention des comits concerns. Les changements apports aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvelles ditions des spcifications. Une liste jour des spkifications de IONGC com renant des renseignements sur les spcifications rcentes et ks der
18、niers 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 galement tre obtenue sur demande, sans frais. Mme si lobjet de la presente s ification prcise lapplication premire que lon peut en
19、 faire, iKut cependant remarquer quil incombe a lutilisateur, au tout premier chef, de dcider si la spcification peut servir aux fins quil envisage. Plusieurs des tests requis aux termes des spcifications de 1ONGC sont dan reux. LONGC nassume ni naccepte aucune responsabi% pour les blessures ou les
20、dommages qui pourraient survenir pendant les essais, peu importe lendroit OU ceux-ci sont effectus. IOFICE DES NORMES GENERALES DU CANADA COJGC) qui des besoins particuliers, B la demande de tant du secteur priv que du secteur public. LONGC ne se prononce pas quant la validit de la proprit industrie
21、lle de chaque article assujetti la prsente spcification. Les utilisateurs de la smification sont informs de fa on Ylle quil leur revient entiarement de dterminer la valih. e la proprit industrielle. Pour de plus amples renseignements sur IONGC et ses services, prire de communiquer avec: Le Secrtaire
22、 Mice des normes gnrales du Canada Ottawa, Canada K1A 1G6 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-jO CGSB 32-1M 87 1874650 0034962 225 Canadian General Standards Board Office
23、des normes generales du Canada This CGSB specification supersedes former CGSB standard 32-GP-1M of October 1978, which is now withdrawn. La prsente spcification de IONGC remplace lancienne norme 32-GP-1 M de IONGC doctobre 1978, qui est maintenant retire. Supersedes 32-GP-1 M October 1978 Bread, Whi
24、te Enriched White and Whole Wheat Pain blanc, pain blanc enrichi et pain de bl entier Published by the Canadian General Standards Board Ottawa, Canada K1 A 1 G6 32.1 k December/Decembre 1987 Minister of Supply and Services Canada - 1987 a No part of this publication may be reproduced in any form wit
25、hout the prior permission of lhe publisher. Remplace 32-GP-1 M Octobre 1978 Publie par lOffice des normes gnrales du Canada Ottawa, Canada KIA 1G6 OMinistre des Approvisionnements et Services Canada - 1987 Aucune partie de cette publication ne peut tre reproduite daucune manire sans la permission pr
26、alable de lditeur. B Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.LM 87 1874650 0014963 LbL CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GENERALES DU CANADA COMMITTEE
27、 ON CEREAL PRODUCTS COMIT DES PRODUITS BASE DE CEREALES (Membership at date of approval) (Composition a la date d?approbation) General Mills Canada Inc. Catelli Ltd. Department of Supply and Services Kellogg Salada Canada Inc. The Quaker Oats Co. of Canada Ltd. Nabisco Brands Canada Ltd. Effem Foods
28、 General Foods Inc. CSP Foods Ltd. Department of National Health and Welfare Bakery Council of Canada Dainty Foods 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 B
29、oard Affairs Blodgett, J. Chabot, C. Ms./Mme Doust, W. Enke, P. Goclin, D. Harwood, R. Hersh, K. Knight, Dr R.M. Macdonald, E. Mercer. J. Nelson, P.A. Rozon, W.R. Saunders, B. Smith, J. Ms./Mme Thibodeau, P.L. Trepanier, Lt J. Turner, E. Weadon, D.R. Siikanen, E. Mrs./Mme SecretaryiSecrtaire General
30、 Mills Canada Inc. Catelli Ltd. Ministre des Approvisionnements et Services Kellogg Salada Canada Inc. La cie Quaker Oats du Canada Ltee Nabisco Brands Canada Ltee Effem Foods General Foods Inc. CSP Foods Ltd. Ministre de la Sant nationale et du Bien-tre Conseil canadien de la boulangerie Les alimen
31、ts Dainty Foods Inc. Les Moulins Maple Leaf Lte Ministre de l?Agriculture social Ministre de la Consommation et des Corporations Ministre de ia Dfense nationale Primo Foods Inc. Les Minoteries Ogilvie Lte Office des normes gnrales du Canada Acknowledgment is made for the French translation of this C
32、anadian General Standards Board specification by the Translation Bureau of the Department of the Secretary of State. Nous remercions le Bureau des traductions du Secrtariat d?tat de la traduction franaise de ia presente spcification de l?Office des normes gnrales du Canada 32.1 M Copyright Canadian
33、General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.LM 87 m LB74650 00149b4 OT8 m 1. 1.1 2. 2.1 2.1.1 2.1.2 2.1.3 2.2 3. 3.1 3.1.1 A 3.1.2 CANADIAN GENERAL STANDARDS BOARD 32.1 M DecemberlDecembre 1
34、987 SupersedeslRemplace 32-GP-1 M OctoberiOctobre 1978 OFFICE DES NORMES GNRALES DU CANADA BREAD, WHITE, ENRICHED WHITE AND WHOLE WHEAT PAIN BLANC, PAIN BLANC ENRICHI ET PAIN DE BL ENTIER SCOPE This specification applies to three types of white and whole wheat bread loaves baked in tins. It is inten
35、ded to be used by food services 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 The Food and Drugs Ac
36、t and Regulations. General Principles of Food Hygiene for Use by the The Association of Official Analytical Chemists (AOAC) Official Methods of Analysis of the Association of Reference to the above publications is to the latest issues. The sources for these publications are shown in the Notes sectio
37、n. Food Industry in Canada. Official Analytical Chemists. CLASSIFICATION Bread to this specification shall be supplied in the following types, classes and styles, as specified (par. 8.1): Types Type 1 - White bread Type 2 - Enriched white bread Type3 - Whole-wheat bread (naming the per- Classes Clas
38、s A - Regular shape loaf Class B - Sandwich loaf. centage). OBJET La prsente spcification sapplique trois types de pain blanc et de pain de bl entier cuits dans des moules. Elle est destine tre utilise par les services dalimentation oeuvrant dans lapprovisionnement. PUBLICATIONS APPLICABLES Les publ
39、ications suivantes sappliquent la prsente 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 Principes gnraux dhygine alimentaire devant servir a The Assoc
40、iation of Official Analytical Chemists (AOAC) Official Methods of Analysis of the Association of Official Les publications susmentionnes sentendent de ldition la plus rcente. La source de diffusion est indique dans la section intitule Remarques. CLASSIFICATION Le pain conforme la prsente spcificatio
41、n doit tre fourni dans les types, catgories et genres suivants, selon les prescriptions (par. 8.1): Types Type 1 - Pain blanc Type 2 - Pain blanc enrichi Type 3 - Pain de bl entier (en indiquant le pourcentage). lindustrie alimentaire canadienne. Analytical Chemists. Catgories Catgorie A - Pain de f
42、orme ordinaire Catgorie 6 - Pain sandwich. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-3 CGSB 32.LM 87.- 1874650 00149b5 T34 3.1.3 4. 4.1 4.2 4.3 5. 5.1 5.2 5.3 5.4 5.5 5.6 5.7
43、2 Syies Style 1 - Unsliced Style 2 - 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 Regulations and the Weights and Measures Act and Regulations. The bread ingredients shall b
44、e clean, wholesome and free from foreign matter. The bread shall be baked in tins and be produced and packaged under sanitary conditions in accordance with the general principles of food hygiene as given in the publication referenced in par. 2.1.2. The loaves shall be sweet and wholesome, well risen
45、 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”. The unsliced bread shall be capable of being sliced
46、without excessive crumbling. DETAIL REQUIREMENTS White bread (Type 1) shall be made from good quality enriched white flour as specified under the Food and Drugs Regulations. Enriched white bread (Type 2) shall be made from good quality enriched white flour and shall contain, for each 100 parts of fl
47、our used, not less than 2 parts by mass of skim milk solids, or 4 parts by mass of dried whey powder. Whole-wheat bread (Type 3) shall be bread in which the percentage of whole-wheat flour is not less than 60% of the total flour used unless a higher percentage has been specified (par. 8.1). White an
48、d enriched white bread (Types 1 and 2) shall be white to creamy in colour and shall be free from greyness. At the time of delivery, each loaf shall weigh not less than 450 g, unless otherwise specified (par. 8.1). The total solids content of the bread at the time of delivery shall not be less than 58% by mass (par. 7.2). When stored under suitable conditions, the bread shall keep sweet, sound and palatable for 72 h after delivery. Genres Genre 1 - Non tranch Genre 2 - Tranch. EXIGENCES GNRALES En plus de satisfaire aux exigences de
