Definitions of pastry, bread and biscuit

Pastry means food using one or several of cereal, beans, potatoes, oils and fats, sugar, eggs, etc. as raw materials and adding (or not adding) other raw materials, obtained by the processes of preparing, molding, cooking, etc., added butter, protein, cocoa, jam, etc. on the surface of the product before or after cooked or inside the product after cooked.

According to the production process, pastry can also be divided into hot processing pastries (pastries with baking, frying, steaming, stir-frying, etc., as the final cooking process) and cold processing pastries (pastries with secondary processing at room temperature or low temperature after various heating cooking processes).

Bread means food using wheat flour, yeast, water, etc. as raw materials and adding (or not adding) other raw materials, obtained by processes of mixing, fermenting, shaping, proofing, cooking, etc., added butter, protein, cocoa, jam, etc. on the surface or inside the product before or after cooked.

Biscuit means food that is made from grain flour (and/or soybean meal, tuber power) with or without sugar, fat or other raw materials, prepared by processes of mixing, forming, baking (or cooking). The product also can be added cream, egg white, cocoa, chocolate, etc. between pieces (or on the surface or inside) before or after cooked.

Related national standards

When importing pastries, bread and biscuits, importers should check the following national food safety standards to determine whether the imported food is qualified and ensure the safety and reliability of the imported food.

GB 7099-2015 National Food Safety Standard Pastry and Bread

GB 7100-2015 National Food Safety Standard Biscuit

GB 2760-2014 National Food Safety Standard Standard for Uses of Food Additives (to be repealed on February 8, 2025)

GB 2760-2024 National Food Safety Standard Standard for Uses of Food Additives (to be implemented on February 8, 2025)

GB 7718-2011 National Food Safety Standard General Standard for the Labeling of Prepackaged Foods

GB 28050-2011 National Food Safety Standard General Rules for the Nutrition Labeling of Prepackaged Foods

GB 29921-2021 National Food Safety Standard Maximum Levels of Pathogenic Bacteria in Prepackaged Foods

How to import pastry, bread and biscuit?

1. Importers make application to the Customs for filing through "Internet + Customs" or the China international trade "Single Window", and submit paper materials to the filing department of the competent Customs at the same time, who should be responsible for the authenticity of the information provided.

2. After importers submit the information, the filing system will automatically generate the filing application number, by which importers may check the process or modify the information.

3. The Customs will verify the filing materials and electronic information of importers. Where the information and materials are true and complete, the Customs will generate the filing number through the filing system and publish the list of enterprises filed; where the information and materials need to be modified after verification, the Customs will return to importers through the filing system, who may resubmit after revising the application information; where filing is not be granted after verification, the Customs will inform the reasons through the filing system and return the application.

Source: Shenzhen Customs 12360

Note: This article is compiled by Antion. Please indicate the source for reprint.