Standards and regulations

for bakery and confectionery

Introduction

Bakery products production - 31 lakh MTs (India)

Turn over per annum Rs.7000 Crores
Tiny & small scale bakery units - 70,000
Quality of products assumes great importance from the marketing
angle.
Quality awareness & food safety are now becoming the hallmarks of
consumer movement.
Proper maintenance of hygiene & sanitation need in the production
unit.
Personnel hygiene & GMP are the prime requisites for achieving
products of good quality.

Quality of any product has to inbuilt right from

Selection of raw materials

Processing
Packaging
Storage
Distribution and
Documentation
Finished products
Finally selling through retail outlets.

Standards for bakery ingredient

1) Flour
Characteristics

Refined wheat flour ISI Wheat flour ISI

IS.1009-1079
IS. 9194 - 1979

Moisture (%)

13.0

13.0

Total ash %
(on dry weight basis)

0.7

0.7

Acid insoluble ash (%)

0.05

0.05

Gluten (on dry weight basis)

7.5

7.9

0.1
(90% alcohol)

0.1
(60% alcohol)

10

10

Ash soluble in alcohol (%)

Uric acid (mlg/100g)

PFA Specification for Maida

Moisture
Total ash
Ash insoluble
Gluten
Alcoholic acidity
Foreign materials

14.0 per cent

1.0 per (on dry weight cent. basis)
0.1 per cent
7.5 per cent (on dry weight basis)
0.12 per cent
5 pieces/kg.

Agents used for flour treatment :

Benzoyl peroxide
40 p.p.m.
Potassium bromate
20 p.p.m
Ascorbic acid
200 p.p.m.

Flour - BIS standards for bread,

Characteristicscake &Bread
Cake
Biscuit
biscuits

Moisture (%)

13.0

13.0

13.0

Total ash %
(on dry weight basis)

0.5

0.5

0.5

1.5

Gluten %
(on dry weight basis)

9.5

7.9

7.5

Protein (%)

11.0

9.0

9.0

Acid soluble in alcohol (%)

0.10

0.10

0.10

Water absorption capacity

6.0

5.5

Maltose (%)

2.3

Sedimentation capacity

22

22

desired

desired

desired

30

30

30

10.0

10.0

10.0

Acid insoluble ash (%)

Granular size
Afalotoxine (mcg/kg)
Uric acid

2) Yeast
Characteristics

Compressed yeast ISI

IS.1320-1972

Dry yeast ISI

IS.1320-1972

75

desired level

desired level

Fermentation capacity (min)

900

350

Bacterial count (millions/g)

1.5

8.0

desired level

desired level

Moisture (%)
Water soluble solids (%)

Flour rising capacity

3) Baking powder
Characteristics

ISI- IS.1159-1981

Carbondioxide (%)

12.0

Arsenic (mlg/gg)

1.1

Metals (mlg/gg)

10.0

4) Salt
Characteristics

Common salt
IS.254 -1970

Table salt
IS.254 -1970

Milk salt
IS.254 -1970

Water insoluble solids (%)

1.0

2.2

0.03

Chloride (%)

96.0

97.0

99.6

Acids insoluble solids (%)

1.5

Water soluble calcium (%)

0.10

0.01

Water soluble magnesium (%)

0.10

0.01

Sulphite (%)

0.50

0.30

Alkalinity (%)

0.20

0.1

Aluminium (ppm)

2.0

2.0

Arsenic (ppm)

1.0

1.0

Copper (ppm)

2.0

5) Sugar (cane sugar/beet sugar)

Characteristics

A.07-01 PFA. 684 P

Total ash (%)

0.7

Water (%)

1.5

Sucrose (%)

96.5

6) Liquid glucose
Characteristics

ISI IS. 873 - 1974

Solubility (%)

80

Ash (%)

0.3

pH

4.8 5.5

Sulphurdioxide (ppm)

400

Arsenic (ppm)

1.0

Copper (ppm)

5.0

Aluminium (ppm)

2.0

7) Calcium propionate
Characteristics

ISI IS. 6031 - 1971

Purity (%)

98

Moisture (%)

5.0

Water insoluble solids (%)

0.3

Arsenic (mlg/gg)

3.0

Aluminium (mlg/gg)

10.0

Calcium (mlg/gg)

50.0

8) Dry coconut
Characteristics

ISI IS. 966- 1975

Moisture (%)

3.0

Fat (%)

65.0

Lauric acid

0.3

9) Corn flour
Characteristics

ISI IS. 6031 - 1971

Moisture (%)

12.5

Ash (%)

0.3

Acid insoluble ash (%)

0.1

Starch (%)

98.0

Protein (%)

0.5

pH
Acid (NaOH/100g)

4.5 7.0
40.0

10) Milk powder

Characteristics

PFA 1954
(fat rich milk powder)

ISI IS.1165-1967
(milk powder)

Moisture (%)

4.0

5.0

Milk solid (%)

96.0

95.0

Solibility (%)

85.0 (RD)
98.5 (SD)

85.0 (RD)
98.5 (SD)

Ash (%)

7.3

9.3

Fat (%)

2.6

1.5

Lactic acid (%)

1.2

1.5

Bacteria (nos./g)

50,000

50,000

Coliform (nos./g)

9.0

9.0

11) Cocoa powder

Characteristics
Moisture (%)
Cocoa butter (%)

ISI IS.1164-1980
7.0
10 - 20

Ash (%)

14.0

Acid insoluble ash (%)

0.20

Alkalinity of ash (%)

5.5

Fibre (%)

7.0

PFA Specifications for Biscuits

Biscuits made from

Maida
Vanaspati/ refined edible oil/ ghee
table butter/ butter/ margarine
Permitted anitoxidants, preservatives &
colours, flavouring
Emulsifying & stabilizing agents
Leavening agents - baking powder,
ammonium bicarbonate, ammonium
carbonate
Milk powder
Salt, Cheese citric acid, Cocoa
Coffee extract, Nuts, Egg
Edible desiccated coconut
Fruit & fruit products
Amylases and other enzymes
Flavour improvers and fixers
Honey, Jellyfying agents, Invert sugar

Liquid glucose malt products

Edible oilseeds, Spices &
condiments
Protein concentrates
Sodium bisulphites, sodium
metabisulphite & dough conditioners
Vitmains, calcium & ferrous salts
potassium iodide
Malic & lactic acids; tartaric acid,
vinegar, acetic acid, yeast.

Biscuits shall conform to the following

standards namely
Ash insoluble in dilute HCL- 0.1 per cent
Acidity of extracted fat
- 1.5 per cent
(as oleic acid)

PFA Specification of Bread

Bread prepared from a mixture of

Wheattatta, maida, water, salt yeast or other fermentative medium.

It may also contain one or more of the following ingredients, namely;

Condensed milk
Milk powder (whole of skimmed)
Whey curd
Gluten
Sugar/ jaggery/ khandsari honey/ liquid glucose
Edible starches - groundnut flour, soya flour
Protein concentrates and isolates
Vanaspti/ margarine/ refined oil/ butter/ ghee
Lecithin, glycerin, glyucerylinohosteareate, albumin
Lime water, lysine, sorbitol, vimtains, ammonium chloirde
Ascorbic acid, guar gum, spices & condiments / their extract
Fruit & fruit products.

Improvers in the quantities given against each on the flour mass

basis.
Ammonium persulphate
Calcium phosphate
Calcium Carbonate
Potassium Bromate
Poasstium iodate
Ammonium chloride
Sodium stearoy 1-2 lactylate
Calcium stearoyl 2 lactylate
L-Cystem mono hydrochloride

0.25 per cent

0.25 per cent
0.5 per cent
0.005 per cent
0.05 per cent
0.05 per cent
0.5 per cent
0.5 per cent
0.009 per cent

Mould inhibitors the quantities given against each on the flour

mass basis.
Calcium/ Sodium Porpionate
Sorbic acid/ sodium
Potassium/ Calcium salts/
Acetic acid/ Lactic acid
Vinegar
Acid calcium phospjate

0.5 per cent / 0.05 per cent

0.01 per cent
0.25 per cent

0.5 per cent

1.0 per cent

ISI standards for Confectionery

Protein rich soft candy
Chocolate
Chocolate coatingCocoa powder
& liquid chocolate
Cocoa & chocolate
confectionery products
Hard candy
Confection glossary
Sugar confectionery
Candy wax paper
Toffees
Lozenges
Lollypops & bubble gum

IS-9095-1979
IS-1163-1971
IS-11924-1986
IS-6762-1986
-

IS-11730-1986

IS-1008-1981
IS-9328-1979
IS-8806-1978
IS-3263-1981
IS-1667-1981
IS-1668-1975
IS-6747-1981

LayOut for Bakery

Space Requirement
Estimated volume of production
3000 bread (400 g) + cakes, pastries & cookies etc., /day
Required space
11.33 Cum (400 Cu ft)/ employee need
Total area
111.52 Sqm (1200 Sq ft)

Plant Design

Bakery unit may be single ground floor or multi floored type.

Multi floor type
Cheaper to build, should be construct strongly.
Supervision very difficult.
Has opportunity to take advantages of a gravity flow.
Processing stages & flow-sheet should be prepared first.
Avoid pillars. For maintain the speed operation to allow the shortest
distance to be traveled by workers for each operation.
Careful thought must be given to the requirements of the factory & other
acts.
Specialist advice necessary on matters of pertaining to construction,
equipment & welfare.

Cont

Sufficient distance must be kept between each process equipments

and machineries.

The baking oven should preferably located in one corner of the plant.
Area near the oven should well ventilated.

The water supply should also be located in a corner. The frequent

water supply connection given throughout the production area.

Store room could be locked without any interference in normal

production work.

There should be enough lighting, ventilation, temperature & humidity

control systems etc.

The door should be big enough.

For the benefit of workers, first aid accommodation, washing &

sanitary facilities, should be provided

Fire fighting facilities is essential.

Selection of equipments and

machineries

Depending upon the production volume, size & profitability.

Necessary to consider the ultimate production goal from the sells point
of view.
It is a general tendency to select sturdy, long lasting, maintenance free
machines which have minimum power requirement.
Only essential equipments should be installed in the beginning.
If it is desirable to produce cakes, pastries, cookies etc. a vertical mixer
of suitable size can be added.
Serious thought should be given to oven selection.
Number of other equipments which could be added as & when
necessity arises.

Before purchase the machineries should search the better

manufactures.
It is advisable to make arrangements for working capital for a period
of 3 months.

Electricity

Local electricity board is contacted for the approximate cost of wiring,

cable laying charges & deposits to be paid to the board.
The cost of power consumption varies from place to place that should
also be ascertained from the electricity board.
Depending on the installed equipments, a bakery may require 1050KV connected load, considering future expansion.

Lay out for small scale

Store room
bakery
unit
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Slicing & wraperring room

Bath room
Wash basin
Cake mixture
Cookies dough mixture
Bread mixture
Tap water
Fermentation room
Proofing cabinet
Bread in box
Oven
Depanning table
Cooling rack
Working table

Lay out for small scale bakery unit

3
4

9
10

15
1

15

11

2
13
14

12