3. Compositional Aspects

Donuts with Toppings
Spain

This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.

3.1 Composition Requirements

Category

Pastry products (productos de bollería in Spanish)

According to Royal Decree 496/2010, the raw materials used for the products covered by such regulation (confectionery, pastry, and bakery products) must be those described in the specific product standard. However, at the national level, no specific standard has been identified. 

In Spain, various communities have published the respective Technical Artisan Standard for Bakery, Pastry, and Confectionery products [1]. Although these standards are applicable to artisan products, they provide an approximation of the ingredients authorized to produce pastry products. According to Article 3, the following raw materials may be used:

1. Wheat flour and flour, flakes, or seeds of cereals other than wheat
2. Oils and fats:
   1. Oils
   2. Butter, lard (lard, cocoa butter), margarine (non-hydrogenated and not from palm origin)
3. Sweeteners 
   1. Natural sweeteners (sugars being understood as such) 
      1. Monosaccharides: glucose (dextrose), fructose, and galactose. 
      2. Disaccharides: sucrose, lactose, and maltose.
   2. Nutritive sweeteners (derived from natural products)
      1. Glucose or isoglucose syrup
      2. Invert sugar
   3. Group IV polyhydric alcohols and polydextrose. 
   4. Other sweeteners (not described in the artisan standard, but if approved in the corresponding regulation for food additives allowed in processed food, it can be used). 
4. Bread improvers
5. Common salt
6. Natural yeast and chemical impellent
7. Drinking water
8. Milk 
9. Fresh and pasteurized egg
10. Other ingredients: 
    1. Cream, concentrated milk, and condensed milk
    2. Honeys, molasses, and syrups
    3. Cocoa, spices, and natural seasonings
    4. Dried fruits and nuts
    5. Sultanas, truffles, and other vegetables (coconut, vegetable fiber, etc.)
    6. Jams and marmalades 
    7. Cream and other processed products

Product

Donuts with toppings

Same as "Category" above. No compositional requirements are specifically described for donuts. 

3.2 Raw Material Requirements

Category

Pastry products

Follows the raw material requirements outlined in Section 3.2 of the "General Foods" guidebook for Spain.

Product

Donuts with toppings

It follows the raw material requirements outlined in Section 3.2 of the "General Foods" guidebook for Spain. Additionally, the below applies. 

Specific regulations for some raw materials that must be observed for donuts' manufacturing:

• Royal Decree 1052/2003, of August 1 [2] approving the technical-sanitary regulations on certain sugars intended for human consumption.
• Royal Decree 677/2016, of December 16 [3] which approves the quality standard for flours, semolina, and other cereal milling products.
• Royal Decree 308/1983, of January 25 [4] approving the Technical-Sanitary Regulations of Edible Vegetable Oils.
• Principal regulations applied for milk and dairy products [5] - this is a regulatory compilation of all the national and EU Community regulations to be applied for milk and dairy products. 

3.3 Fortification
Category

Pastry products

The category of "pastry products" follows the fortification requirements outlined in Section 3.3 of the "General Foods" guidebook for Spain.
 
Product

Donuts with toppings

Same as "Category" above.

3.4 Other Permitted Ingredients

Category

Pastry products

The category of "pastry products" follows the "Other Permitted Ingredients" requirements outlined in Section 3.4 of the "General Foods" guidebook for Spain.

Product

Donuts with toppings

Same as "Category" above.

3.5 Permitted Additives

Category

Pastry products

It follows the requirements described in Section 3.5 of the "General Foods" guidebook for Spain. Additionally, additives authorized for use in fine bakery ware are listed in EU Regulation (EC) No 1333/2008 under category 7.2.

Product

Donuts with toppings

Same as "Category" above.

3.6 Permitted Flavors and Colors 

Category

Pastry products

Follows the "Permitted Flavors and Colors" requirements outlined in Section 3.6 of the "General Foods" guidebook for Spain.

Product

Donuts with toppings

Same as "Category" above.

3.7 Permitted Processing Aids 

Category

Pastry products

The category of "pastry products" follows the requirements for permitted processing aids outlined in Section 3.7 of the "General Foods" guidebook for Spain. Additionally, the following applies:

For the food category 18 “Confectionery, cakes, pastries, cakes, and biscuits”, Royal Decree 773/2023 provides for the use of the following processing aids: 

• Edible Oils
• Thermo-oxidized edible oils
• Amylases
• Natural amino acids
• Magnesium carbonate
• Natural waxes of vegetable and animal origin
• Magnesium, calcium, and aluminum stearate dimethylpolyxilosane (silicone)
• Polyglycerol esters of fatty acids from heat-dimerized edible oils
• Polyglycerol esters of transesterified castor fatty acids
• Glyoxidases
• Edible fats
• Invertases
• Pharmaceutical-grade liquid paraffin waxes
• Pentosanases
• Proteases

Royal Decree 773/2023 also establishes the corresponding function, conditions of use, and maximum residue limits for each substance. 

Product

Donuts with toppings

Same as "Category" above.

3.8 Additional Notes 

Category

Pastry products

Please refer to Section 3.8 of the "General Foods" guidebook for Spain for additional notes on:

1. Novel Food
2. Extraction Solvent
3. GMO
4. Food Enzyme

Product

Donuts with toppings

Same as "Category" above.

3.9 References

1. Technical Artisan Standard for bakery, pastry and confectionery products

https://www.navarra.es/documents/48192/6664822/08.1+N.T.A.+Bollería%2C+pastelería+y+repostería+_V3_.pdf/c809a029-4b69-f736-3bc1-0512dd110df8?t=1633677102800

2. Royal Decree 1052/2003, of August 1, approving the technical-sanitary regulations on certain sugars intended for human consumption

https://www.boe.es/buscar/act.php?id=BOE-A-2003-15481 

3. Royal Decree 677/2016, of December 16, which approves the quality standard for flours, semolina and other cereal milling products

https://www.boe.es/buscar/act.php?id=BOE-A-2016-11951 

4. Royal Decree 308/1983, of January 25, approving the Technical-Sanitary Regulations of Edible Vegetable Oils 

https://www.boe.es/buscar/act.php?id=BOE-A-1983-5543 

5. Principal regulations to be applied for milk and dairy products 

https://www.mapa.gob.es/es/alimentacion/legislacion/recopilaciones-legislativas-monograficas/sumariocompleto2_tcm30-641379.pdf