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The FSSAI is updating the standards for baked goods, including cookies and bread

The FSSAI has updated the standards for baked goods, including cookies and bread, in accordance with the provisions of the first amendment to food safety and standards (standards for food products and food additives) of 2021. These standards include the new varieties of biscuits such as sugar-free, low-sugar varieties with fat-free varieties.

These regulations were recently notified by the former food authority and will come into force on January 1, 2022.

According to the notified regulations, „biscuit” is a baked product that is acidified or unleavened, coated or uncoated, partially or completely filled in the middle, such as B. wafer biscuits, coated waffles, biscuits, crackers, center-filled biscuits, coated biscuits, sandwich biscuits, cream biscuits, including fat-free / low-fat or sugar-free / low-sugar variants.

“Cookies can be made from grains and grain products, including millet / legumes / legumes and / or mixtures. It may also contain fats and oils, including fat emulsions, etc. or a mixture thereof, baking soda, sugar and sugar products, edible table salt including salt substitutes, dairy products and analogs, nutritious and non-nutritious sweeteners, honey, invert sugar, jaggery, dextrose, edible molasses, liquid Glucose / glucose syrup (high maltose / high fructose), fruits and vegetables and their products (including dried fruits and vegetables), cocoa and its products including pralines, tea, coffee, chicory and their extracts, coconut and their products, eggs and egg products, Gluten, nut and nut products, malt and malt products, milk and milk products, oil seeds and their products, including oil flour, all edible starches and flours, spices, spices, herbs and their extracts, spices, vinegar, edible seeds, protein concentrates / isolates , Yeast and its products including yeast extract, enzymes, nutrients such as vitamins and minerals, edible fibers, maltod extrin, oligofructose, trehalose and all other ingredients in accordance with food safety regulations and standards, ”the press release said.

The requirements for cookies include no more than 0.1% ash insoluble in dilute HCl,% dry matter, and no more than 2.0% acidity of the extracted fat (as oleic acid).

The definition of bread states that bread and bread-like products such as rusks are the baked product made from a mixture of atta (whole wheat flour) and / or maida (refined wheat flour), water, salt, yeast or some other fermentative medium or sourdough medium . It contains the different types of bread, rusks and so on.

It can also contain dairy products and analogs, gluten, sweeteners like honey (such as sugar and sugar products, invert sugar, jaggery, dextrose, edible molasses, invert sugar, jaggery, liquid glucose / glucose syrup (high maltose / high fructose), date syrup, malt products and their extracts, edible starches and flour, edible cereals, cereals and pulses or their flour, products, semolina, edible seeds including oil seeds and their flour, edible bran, edible fiber-rich ingredients or concentrates, trehalose (maximum 10%), coconut and coconut products, Cocoa and products made from cocoa, prebiotics, probiotics, eggs and egg products, tea, coffee, chicory and their extract, protein concentrates and isolates, other minerals, nutrients, vitamins, vanaspati, margarine or refined edible oil of a suitable type, interesterified vegetable fat or butter or ghee or their mixture or any other kind of edible fat / oil, albumin, lime water, lysine, spices and spices and de Ren extracts, h peas, spices, fruits and fruit products, edible vegetables and vegetable products, dried fruits, nuts and nut products, maltodextrin, oligofructose (maximum 15%), vinegar or other ingredients in accordance with the regulations for food safety and standards ”, it says in the communication .

The requirements of the amended notice include that the alcohol content (with 90 percent alcohol) (for bread) must not exceed 7.5 ml. in NaOH per 100 g of dried substances not more than 1.5% acidity of the extracted fat as oleic acid and not more than 0.2% ash, insoluble in dilute HCl.

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