1、CGSB 32-9M 88 M 3874650 0035423 968 CGSB SPCIFICATION SPECIFICATION de IONGC Cake Mixes, Prepared, Complete Melanges gteau complets 32.91111 AugusAot 1988 Canad Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted wit
2、hout license from IHS-,-,-CGSB 32-9M 88 = L874b50 0015424 8T4 = The CANADIAN GENERAL STANDARDS BOARD (CGSB), under Le rsente spcification * labore SOUS les aus ices de voluntary standards and specifications in many subject areas, at rdige des normes facultatives et des spcifications sap liquant a th
3、e mauest of sources in both the private and public sectors. ulusieurs domaines, la demande dorganismes tant !u secteur whose auspices this specification has been developed, produces iaRc DES NORMES GNERALES DU CANADA coiJcc) qui The CGSB has been accredited by the Standards Council of Canada as a na
4、tional standards-writin organization. The standards that it develops and offers as Nationf 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 as national standards, the CGSB produces standar
5、ds and specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CCSB standards and specifications, and national standards developed by the CGSB, are developed in conformance with the policies described in the Policy Manual for
6、 the Development and Maintenance of Standards by CGSB. CCSB specifications are developed to state the particular requirements 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 been met. Unlike a CG
7、SB standard, a CGSB specification may lack any one or any combination of the followin factors: broad application, committee balance, representation of d vital interests or consensus approval. CGSB specifications are subect to review and revision at any time, so as to ensure that they ieep abreast of
8、 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 sheets or in new editions of specifications. An upto-date listing of CGSB specifications
9、, including details on latest issues and amendments, and ordering instructions, will be found in the Catalogue of Standards and Qualified Products Lists which is published annually and is available without charge upon request. Aithough the intended primary application of this specification is stated
10、 in its Scope, it is important to note that it remains the responsibility of the users of the specifkation to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherently hazardous. The CGSB neither assumes nor accepts any responsibility for any iqjur
11、y or damage that may occur during or as the result of tests, wherever performed. The CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly advised that determination of the validity of a
12、ny 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, Canada K1A 1C6 priv que du secteur public. Le Conseil canadien des normes a confr IONGC le titre dorganisme rdact
13、eur de normes nationales. En consquence, les normes ue 1Dnice labore et soumet titre de Normes nationales du Cana%a se conforment aux criti?res et procdures tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, IONGC rdige galement des normes et des spetfica
14、tions visant des besoins particuliers, la demande de usieurs organismes tant du secteur riv ue du secteur public. Es normes et les spcifications de lOI!GC etjes normes nationales tablies par cet organisme sont conformes aux politiques nonces dans le Manuel des litiques pour llaboration et la mise jo
15、ur des normes de lON spcification prcise galement les rlr les observer pour dterminer si les exi nces ont t4 satishes. Contrairement une norme de 1ONxune spdication de IONGC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: application &rale, comit huilibr reprsentant tous les grou
16、pes dintert importants ou approbation par voie de consensus. &tant donn lvolution technique, les spfications de 1ONGC font lobjet de rvisions priodiques. outes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand intrt et pores lattention des comis concerns. Les changement
17、s appors aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvelles ditions des spcifications. Une liste jour des spcifications de IONGC com renant des renseignements sur les spcifications rcentes et Ls derniers modificatifs parus, et sur la faon de se les procurer
18、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 prbsente s ification rcise lapplication incombe lutilisateur, au tout premier, chef, de dcider si la spcificaaon peut servit
19、 aux fins quil ennsage. Plusieurs des tests requis aux termes des spcifications de IONGC sont dan reux. LONGC nassume ni naccepte aucune responsabi& pour les blessures ou les dommages qui pourraient survenir pendant les essais, peu importe lendroit O ceux-ci sont effectus. premiirre que lon peut en
20、faire, i p6” faut cepentant remarquer quil t LONGC ne se prononce pas quant la validit de la propri industrielle de chaque article assqietti la prsente spcification. Les utilisateurs de la spcification sont informs de ffyn personnelle quil leur revient entirement de dterminer la vali it de la propri
21、t industrielle. Pour de plus amples renseignements sur IONGC et ses services, prire de communiquer avec: Le Secrtaire Office des normes gnraies du Canada Ottawa, Canada K1A 1G6 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networki
22、ng permitted without license from IHS-,-,-CGSB 32-9M 88 L874b50 0015425 730 Canadian General Standards Board Office des normes generales du Canada P This specification supersedes former CGSB standard 32-GP-9a May 1970, which is now withdrawn. Supersedes 32-GP-9a May 1970 La prsente spcification remp
23、lace lancienne norme de IONGC (F)32-GP-9a de mai 1970, qui est maintenant retire. Cake Mixes, Melanges a Prepared, gteau Complete complets 32.9M AugusAot 1988 Published by the Canadian General Standards Board Ottawa, Canada K1A 1G6 Remplace (F)32-GP-9a Mai 1970 Publie par lOffice des normes generale
24、s du Canada Ottawa, Canada K1 A 1 G6 QMinister of Supply and Services Canada - 1988 QMinistre des Approvisionnements et Services Canada - 1988 No part of this publication may be reproduced in any form without the prior permission of the publisher. Aucune partie de cette publication ne peut tre repro
25、duite daucune manire sans la permission pralable de Idditeur. Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-911 88 L874b50 OOL5Y2b b77 General Mills Canada Inc. Catelli Ltd.
26、 Department of Supply and Services CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GNRALES DU CANADA COMMITTEE ON CEREAL PRODUCTS COMIT DES PRODUITS BASE DE CRALES (Membership at date of approval) (Composition a ia date dapprobation) Kellogg Salada Canada Inc. The Quaker Oats Co. of Canada Ltd. N
27、abisco Brands Canada Ltd. Effem Foods 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 Canadian Grain Commission Department of National Defence P
28、rimo Foods Ltd. Ogilvie Mills Ltd. Canadian General Standards Board Affairs Blodgett, J. Chabot, C. Ms./Mme Doust, W. Enke, P. Goslin, 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. Tkachuck, R. Trpanier, Lt J
29、. Turner, E. Weadon, D.R. Siikanen, E. Mrs./Mme SecretaryISecrtaire General Mills Canada Inc. Catelli Ltd. Ministre des Approvisionnements et Kellogg Salada Canada Inc. La Cie Quaker Oats du Canada Lte Nabisco Brands Canada Lte Effem Foods General Foods Inc. CSP Foods Ltd. Ministre de la Sant nation
30、ale et du Conseil canadien de la boulangerie Les aliments Dainty Foods Inc. Les Moulins Maple Leaf Lte Ministre de lAgriculture Services Bien-tre social Ministre de la Consommation et des Commission canadienne des grains Ministre de la Dfense nationale Primo Foods Inc. Les Minoteries Ogilvie Lte Off
31、ice des normes generales du Canada Corporations Acknowledgment is made for the French translation of this Canadian General Standards Board specification by the Translation Bureau of the Department of the Secretary of State. Nous remercions le Bureau des traductions du Secrtariat dtat de la traductio
32、n franaise de la prsente spcification de loffice des normes gnrales du Canada. 32.9M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.9M 88 W 1874b50 0035427 503 = 1. 1.1 1.2 z
33、. 2.1.1 2.1.2 2.2 3. 3.1 3.2 CANADIAN GENERAL STANDARDS BOARD CAKE MIXES, PREPARED, COMPLETE SCOPE This specification applies to prepared cake mixes requiring the addition of water only. It is mainly intended to be used by food services in procurement of food. The test methods referred to in this sp
34、ecification may require the use of materials and/or equipment that could be hazardous. This document does not purport to address all the safety aspects associated with its use. Anyone using this specification has the responsibility to consult the appropriate authorities and to establish appropriate
35、health and safety practices in conjunction with any existing applicable regulatory requirements prior to its use. APPLICABLE PUBLICATIONS The following publications are applicable to this specification: Department of National Health and Welfare The Food and Drugs Act and Regulations General Principl
36、es of Food Hygiene for Use by the The Association of Official Analytical Chemists (AOAC) Official Methods of Analysis of the AOAC. Reference to the above publications is to the latest issues. The sources for these publications are shown in the Notes section. Food Industry in Canada. GENERAL REQUIREM
37、ENTS In addition to meeting the requirements of this specification, the ingredients of the prepared cake mixes shall comply with the requirements of Food and Drugs Act and Regulations. The cake mixes shall be made in accordance with the general principles of food hygiene as given in par. 2.1.1. All
38、ingredients shall be of good commercial OBJET 32.9M AUUSVAO i 988 SupersedeslRemplace 32-GP-9a MayiMai 1970 OFFICE DES NORMES GNRALESDUCANADA MLANGES GTEAU COMPLETS La prsente spcification sapplique aux mlanges gteau ncessitant laddition deau seulement. Elle est destine principalement tre utilise pa
39、r les services procdant lachat de denres alimentaires. Les mthodes dessai mentionnes dans la prsente spcification peuvent ncessiter lemploi de matriaux ou dquipement dangereux. Le prsent document nentend pas traiter de tous les aspects lis la scurit de son utilisation. II appartient lusager de la sp
40、cification 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 Les publications suivantes sappliquent la prsente spcification: Ministre de la Sant et du Bien-tre social Loi et Rg
41、lement des aliments et drogues Principes gnraux dhygine alimentaire devant servir Association of Official Analytical Chemists (AOAC) Official Methods of Analysis of the AOAC. Les publications susmentionnes sentendent de ldition la plus rcente. La source de diffusion est indique dans la section intit
42、ule Remarques. EXIGENCES GNRALES lindustrie alimentaire canadienne. En plus de satisfaire aux exigences de la prsente spcification, les ingrdients des mlanges gteau doivent tre conformes aux exigences de la Loi et du Rglement des aliments et drogues. Les mlanges gteau doivent tre prpars conformment
43、aux principes gnraux dhygine alimentaire mentionns lal. 2.1.1. Tous les ingrdients doivent tre de bonne qualit 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.9M 88 H 3874b.
44、50 0035428 4YT 3.3 4. 4.1 4.2 4.3 4.3.1 4.3.2 4.3.3 4.3.4 4.3.5 2 grade, clean and wholesome and free from foreign material, evidence of insect infestation and objectionable flavours and odours. The minimum guaranteed storage life of the cake mixes under cool dry storage conditions shall be nine mon
45、ths from the date of delivery. When the mixes are baked at any time during this period according to the manufacturer?s directions (par. 5.2), the finished products shall have the colour, texture, flavour and aroma characteristic of their type. DETAIL REQUIREMENTS The mixes shall be prepared from sug
46、ar, bleached wheat flour, shortening, non-fat dry milk, emulsifier, salt, leavening agents dehydrated eggs, egg yolks or egg albumen, flavourings, spices and other ingredients necessary to produce the specified cake flavour/type. Maximum moisture content at date of delivery shall be 6.5%, when teste
47、d as specified in par. 6.2. In addition, the following requirements apply to cakes supplied under the names given below: White Cake Mix - The colour of the product after baking according to directions (par. 5.2) shall be creamy to white, and the flavour, shall be medium to low vanilla. Yellow or Gol
48、den Cake Mix - The colour of the product after baking according to directions shall be yellow to yellow orange and the flavour blend shall be predominantly vanilla or lemon. Spice Cake Mix - Spice cake mix shall contain blends of bakery spices or spice essences. The colour of the product, after baking according to directions (par. 5.2) shall be light tan to light brown and the flavour a distinct blend with no one spice outstanding. Chocolate or Devil?s Food Cake Mix - Chocol
