In 2003, Henan Xingtai Science and Technology Industry Co., Ltd. formally submitted an application for drafting the national standard of steamed bread to the National Standardization Management Committee through the Henan Provincial Bureau of Quality and Technical Supervision.

On June 6th, 2005, the National Standardization Administration Committee's Notice on Issuing 56 1 national standards such as Determination of Selenium Content in Tea [National Standards Committee Plan (2005) No.42] approved that Henan Xingtai Science and Technology Industry Co., Ltd. would take the lead in drafting the national standard of wheat flour steamed bread, and the project number was "20050513".

After the national standard of wheat flour steamed bread was formulated, in July, 2005, Henan Xingtai Science and Technology Industry Co., Ltd. established the national standard drafting group of wheat flour steamed bread through many exchanges and consultations with China Agricultural University, Henan University of Technology, the Center for Quality Supervision, Inspection and Testing of Grain and Products of the Ministry of Agriculture (Harbin) and Hubei Angel Yeast Co., Ltd. Conduct data and field research nationwide, collect and sort out relevant domestic product standards, hygiene standards, inspection method standards and related research results, and conduct a comprehensive investigation on the current situation, quality characteristics and product development trend of steamed bread market.

On June 5438+February 10, 2005, the first working meeting of the national standard drafting group of "Wheat Flour Steamed Bread" was held in Henan Xingtai Science and Technology Industry Co., Ltd., and the standard discussion draft and compilation instructions were discussed and revised, and the next work was clearly divided.

From June, 5438 to October, 2006, according to the opinions of the drafting group, Henan Xingtai Science and Technology Industry Co., Ltd. made a summary, and in February, 2006, the draft national standard of wheat flour steamed bread was formed.

Immediately enter the stage of soliciting opinions and solicit opinions extensively through various channels; Summarized and revised the opinions of all parties and revised the standards. In June 2006, a draft standard was formed and submitted to the National Technical Working Committee for Grain and Oil Standardization for expert review.

From June 5438, 2006 to February 2006, this standard successfully passed the expert review in Shenzhen, formed a draft for approval, and submitted it to the National Standardization Administration Committee for approval. It is reported that this standard was approved by the National Standardization Administration Committee in June 2007, and will be officially released in the No.1 12 of China Standardization, and officially implemented in June 2008.

In view of the abundant experience accumulated in the national standard of Wheat Flour Steamed Bread and the company's technical accumulation in the field of pasta research, at the beginning of 2006, our company submitted an application to the National Standards Committee for the preparation of the steamed bread standardization professional working group, which was approved by the National Standardization Management Committee on July 26, 2007, and will officially start the preparation of the steamed bread standardization working group on June 5438+ 10.