GCC STANDARDIZATION ORGANIZATION (GSO) إشتراطات محسنات منتجات الخبيز Requirements of bakery products improvers

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1 GCC STANDARDIZATION ORGANIZATION (GSO) Final draft GSO/FDS. /2012 إشتراطات محسنات منتجات الخبيز Requirements of bakery products improvers Prepared by: Gulf Technical Committee for Sector Standards of Food and Agricultural Products This document is a draft Gulf standard circulated for comments, it is therefore, subject to alteration and modification, and may not be referred to as a Gulf standard, until approved by GSO Board of Directors. ICS:

2 Foreword GCC Standardization Organization (GSO) is a regional Organization which consists of the National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf Standards /Technical regulations through specialized technical committees (TCs). GSO through the technical program of committee TC No: (5) "Gulf technical committee for Standards of food and agriculture products" has prepared the GSO Standard "Requirements of bakery products improvers ". The Draft Standard has been prepared by (STATE OF QATAR).This standard has been prepared after review the Arabic, foreigner, International standards and related complied references. This standard has been approved as a Gulf technical regulation by GSO Board of Directors in its meeting No.( ), held on h ( G).

3 Requirements of bakery products improvers 1-Scope: This Gulf Standard is concerned with the requirements of bakery products improvers. 2- Complementary Standards: 2.1 GSO 9" Labeling of prepackaged food stuffs". 2.2 GSO 21" Hygienic regulations for food plants and their personnel". 2.3 GSO 150" Expiration periods of food products". 2.4 GSO 168" Conditions of storage for dry and canned food stuffs". 2.5 GSO 839" Food packages- Part 1: General requirements". 2.6 GSO 841" Maximum limits of mycotoxins permitted in food and feeds- Aflatoxins". 2.7 GSO 842" Microbiology- General Requirements for enumeration of yeast and moulds- Colony count technique at 25 C". 2.8 GSO 988" Limits of radioactivity levels permitted in food stuffs- Part 1". 2.9 GSO 998" Methods for the detection of permissible radionuclide limits in foods- Part 1: Gamma spectrometry analysis: A-Cs- 134, Cs 137" GSO 1000" Methods of sampling of prepackaged food products" GSO 1016" Microbiological criteria for food stuffs- Part 1: Gulf Standard which the Organization shall be approved concerning with: "General Standard for food additives" GSO/CAC 193" General Standard for contaminants and toxins in food and feed" 2.14 GSO/CAC 107" Labeling of food additives when sold as such" GSO/ISO 7218" General guidelines for microbiological examination: Gulf Standard which the Organization shall be approved concerning with: Methods of test for bakery products improvers". 3- Definitions: Bakery products improvers: Products prepared from food stuffs (with or without adding food additives to it), in powder, liquid or paste form which is added during preparation and process of raising dough with yeast or baking powder, to improve the quality of bakery products and to treatment the differentiation of using raw materials and to facilitate the produce the bakery products. 4- Requirements: The following shall be met in the product: 4.1 The product shall be free from pig products and its derivatives and all which contradicts Islamic law. 4.2 The product shall be free from impurities and foreign odors. 4.3 The raw materials used in the processing shall be complying with Gulf Standards specific to each. 4.4The production shall be carried out according to hygienic regulations mentioned in Gulf Standard stated in Item (2.2). 4.5 The following raw materials may be allowed adding to improvers: Milling cereal products- sugar- egg- fat- raisins- spices- yeast- raising agents- antisticking agents- edible salt- sorbitol- monopropelene glycol- preservatives. 4.6 The product shall be containing one or more from the following materials:

4 Oxidizing agent- reducing agents- emulsifiers- yeast food- dry biogluten - enzymesstabilizers- thicken agents- acids- flavors- acidity regulators. 4.7 Water content of the product shall not exceed than 6%. 4.8 Additives shall be complying with Gulf Standard stated in Item (2.12). 4.9 Mycotoxins (Aflatoxines) in the product shall not exceed 10 microgram/kg of the product Contaminants content shall not exceed to what mentioned in Gulf Standard stated in Item (2.13) The product shall be free from live and dead insects and their fragments and residues and mould growth The product shall be free from pathogenic microbes and caused spoilage microbes and its toxins Radioactivity contaminant limit in the product shall not exceed to what mentioned in Gulf Standard stated in Item (2.8). 5- Sampling: Samples shall be taken according to Gulf Standard stated in Item (2.10). 6- Methods of examination and test: Tests declared in Gulf Standards stated in Items (2.7, 2.9, 2.15, 2.16) shall be carried out on the representative sample taken according to Item (5). 7- Packaging, transportation and storage: 7.1 Packaging: The product shall be packed in suitable, sound and clean containers and complying with Gulf Standard stated in Item (2.5). 7.2 Transportation: The product shall be transported in sound and clean transport means, which should not be previously used in transportation of any harmful or toxic materials. 7.3 Storage: The product shall be stored in well ventilated stores far from heat and contamination sources, and shall be complying with the conditions mentioned in Gulf Standard stated in Item (2.4). 8- Labeling: Without prejudice to what mentioned in Gulf Standards stated in Items (2.1, 2.3, 2.14) 2 The following shall be declared on the label of the container: 8.1 Product name. 8.2 List of essential and additives ingredients. 8.3 Method of using.

5 8.4 Ratio of using. 8.5 Conditions of storage, transport and keeping. 8.6 It should be free from any nutrition or healthy calms. 3