2. Product Categories

Donuts with Toppings
Germany

This section provides the regulatory definition of the food category in scope, or the appropriate food category for the product in scope. Additionally, it provides the food products that belong to this food category along with the definition and specific information on each of these types of food products.

2.1 Category Name & Definition

Category Name

Fine baked goods (Feine Backwaren) [1]

At the Community level, there is no harmonized EU legislation applicable to donuts with toppings. Consequently, various horizontal community provisions related to foodstuffs in general (labeling, additives, etc.) are applicable, and National legislation applies where relevant. In Germany, there are official guidelines for fine baked goods [1] issued by the Federal Ministry of Food and Agriculture. 

Definition

Fine bakery products are made from doughs or masses by baking, roasting, drying, cooking extrusion, or other processes. The doughs or masses are prepared using cereals and/or cereal products, starches, fats, and sugars. Fine bakery products differ from bread and cookies in that their fat and/or sugar content is more than 10 parts per 90 parts of cereals and/or cereal products and/or starches. Where specified in the special assessment characteristics, lower proportions of fats and/or sugars may be added to certain products.

2.2 Product & Definition

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen) [2,3]

Boiled pastries, also known as fried pastries, are fine baked goods that are baked floating in hot oil. 

Boiled pastries such as Berlin pancakes, lard cakes, or donuts are yeast-raised products that are baked in hot fat and classified as fine baked goods.

Flavorless oils, coconut oil, and peanut oil are used for frying, but clarified butter is used less frequently. Fillings with jams, preserves, plum jam, whipped cream, or creams, but unfilled pastries are also common. After baking, oil-baked goods are sugared, apricot-coated, and glazed or coated with chocolate.

Specifications/Target Age

No specific target age is defined.

Additional Information

N/A

2.3 References

1. BMEL Publication-Guideline for fine bakery

BMEL - Publikationen - Leitsätze für Feine Backwaren

2. Boiled pastries

Siedegebäck – Wikipedia

3. Max Ruber-Institut

Fettreduktion bei Siedegebäcken | Max Rubner-Institut (bund.de)