FSSAI updates standards for bakery products

1. Bakery products standards include biscuits, cakes, pastries and other similar products? The Food Safety and Standards Authority of India (FSSAI) has recently updated the standards for bakery products in order to ensure the safety and quality of these products. The new standards apply to a wide range of bakery products, including bread, biscuits, cakes, pastries, and other similar products. In this article, we will discuss the key updates made by FSSAI updates standards for bakery products. 1. Definition of Bakery Products The FSSAI has revised the definition of bakery products to include products that are made from flour or meal derived from any cereal, with or without the addition of other ingredients. This includes products such as bread, biscuits, cakes, pastries, pies, buns, and other similar products. 2. Labelling Requirements The new standards have introduced labelling requirements for bakery products. The label of bakery products should now include information about the name of the product, list of ingredients, net weight, date of manufacture, expiry date, and the name and address of the manufacturer or packer. The label should also indicate if the product contains any allergens. 3. Standards for Bread The FSSAI has updated the standards for bread to ensure that it is safe and of good quality. The new standards specify the maximum limit for ash content in bread, which is

2. now 0.5%. The standards also specify the maximum limit for the use of food additives in bread, which is now 5000 ppm. 4. Standards for Biscuits The new standards for biscuits specify the maximum limit for moisture content, which is now 5%. The standards also specify the maximum limit for ash content, which is now 0.2%. Additionally, the standards limit the use of food additives in biscuits to 5000 ppm. 5. Standards for Cakes and Pastries The new standards for cakes and pastries specify the maximum limit for moisture content, which is now 20%. The standards also limit the use of food additives in cakes and pastries to 5000 ppm. 6. Standards for Sweet Buns The new standards for sweet buns specify the maximum limit for moisture content, which is now 35%. The standards also limit the use of food additives in sweet buns to 5000 ppm. 7. Standards for Rusk The new standards for rusk specify the maximum limit for moisture content, which is now 5%. The standards also limit the use of food additives in rusk to 5000 ppm. 8. Standards for Cream Rolls The new standards for cream rolls specify the maximum limit for moisture content, which is now 30%. The standards also limit the use of food additives in cream rolls to 5000 ppm. 9. Standards for Sponge Cakes The new standards for sponge cakes specify the maximum limit for moisture content, which is now 20%. The standards also limit the use of food additives in sponge cakes to 5000 ppm. 10. Standards for Fruit Cakes The new standards for fruit cakes specify the maximum limit for moisture content, which is now 28%. The standards also limit the use of food additives in fruit cakes to 5000 ppm. 11. Standards for Plum Cakes

3. The new standards for plum cakes specify the maximum limit for moisture content, which is now 28%. The standards also limit the use of food additives in plum cakes to 5000 ppm. 12. Standards for Muffins The new standards for muffins specify the maximum limit for moisture content, which is now 35%. The standards also limit the use of food additives in muffins to 5000 ppm. 13. Standards for Doughnuts The new standards for doughnuts specify the maximum limit for moisture content, which is now 30%. The standards also limit the use of food additives. To know more about: https://fmtmagazine.in/fssai-updates-standards-for-bakery-products-including-biscuits-and- breads/