3. Compositional Aspects

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3. Compositional Aspects

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Donuts with Toppings
Germany

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

Fine baked goods (Feine Backwaren)

1. The fine baked goods definition is mentioned in Section 2.1 of this guidebook.

2. Cereals within the meaning of these guidelines are the bread grains wheat, rye, spelt, and triticale, and the non-bread grains buckwheat, barley, oats, millet, maize, and rice.

3. Cereal products within the meaning of these guidelines are all products made from purified cereals that have been further processed (e.g. by crushing, squeezing, fractionating, and heating): e.g. flour, baking meal, wholemeal flour, wholemeal meal, semolina, and haze, germ, flakes and edible bran.

4. Fats within the meaning of these guidelines are butter, milk fat products, margarine and mixed fat products, edible fats, and edible oils and their preparations. Insofar as fats can be substituted for each other, the following ratios apply to the minimum additions of fats specified in these guidelines, taking into account the different water contents of the various types of fat: 10 kg of butter corresponds to 8.2 kg of clarified butter, 8.2 kg of fractionated butterfat, 8.6 kg of concentrated butter, 10.25 kg of margarine or 8.2 kg of other anhydrous fats.

5. Sugar types within the meaning of these guidelines are all types of sugar that are customary in trade.

6. Whole egg within the meaning of these guidelines is the egg mass obtained from the contents of freshly cracked hen's eggs of medium weight or commercially pasteurized whole egg with a dry matter content of at least 23 percent. If eggs of other weight classes are used, any shortage of egg yolk is compensated for.

7. Fillings:

Fruit fillings contain a significant proportion of fruit and/or fruit products including fruit pulp (also in thickened or dried form). They are also produced using flavorings with natural and/or natural-identical flavorings. Flavorings with artificial flavorings are not used.
Fruit cream fillings contain the ingredients and/or flavorings listed under point 7 letter a. When using flavorings with artificial flavorings, no reference is made to fruit by means of pictorial representations. The use of vanillin or ethyl vanillin does not preclude the depiction of fruit if it does not impart to the product the smell or taste peculiar to these flavoring substances.
Fat-containing fillings contain the fats mentioned under number 4 as basic ingredients. Milk creams intended as fillings for wafers, cookies, and similar products contain at least 2.5 percent, and cream creams at least 4.0 percent milk fat with the corresponding quantities of non-fat milk solids.
Ganache: a creamy mixture made from two parts dark chocolate coating and one part whipped cream. Mocha, rum, brandy, kirsch or vanilla are used as flavoring agents.
Egg cream contains at least 15 percent whole egg or the equivalent amount of egg products.
Chocolate cream contains at least 5 percent chocolate as defined by the Cocoa Ordinance; white chocolate is not used.
Cocoa cream contains at least 2.5 percent highly de-oiled cocoa powder as defined by the Cocoa Ordinance.
Wine cream contains at least 50 percent of the liquid used as wine. Wine creams made from dry wine products have a clearly perceptible wine flavor.
Nut and almond fillings contain a total of at least 15 percent hazelnut, walnut kernels, or almonds, with the oilseed that gives them their name in predominant proportions. Raw nut and/or marzipan masses are also processed - in accordance with their proportion of oilseeds - but no raw persipan mass or raw mass made from other oilseeds.
Marzipan fillings: Marzipan filling mass (is baked with the product) and marzipan filling cream (is not baked with the product) contain at least 20 percent marzipan raw mass or equivalent quantities of marzipan, even as a topping, but no other oilseeds or raw masses made from other oilseeds.
Persipan fillings: Persipan filling mass (is baked with) and persipan filling cream (is not baked with) contain, even as a topping, at least 15 percent raw persipan mass or equivalent quantities of persipan, but no other oilseeds or raw masses made from other oilseeds (see also Persipan).
Nougat fillings: Nougat filling mass (is baked with the cake) and nougat filling cream (is not baked with the cake) contain at least 10 percent nougat mass, even as a topping, or corresponding quantities of nougat.
Poppy seed fillings contain at least 20 percent poppy seeds with a standard moisture content.
Fillings made from other oilseeds contain at least 20 percent of these oilseeds, even in mixtures. Raw masses can be processed according to their weight proportion of oilseeds.
Foam masses are produced using protein-containing foaming agents such as egg white, milk, or soy protein.

8. Cocoa-containing fat glaze: The use of fat glazes that can be confused with cocoa products, even in chunky form, is sufficiently indicated (e.g. "with a fat glaze containing cocoa"). Fat glazes are not used in fine bakery products of special quality, e.g. wafer gingerbread, Printen, Spitzkuchen, Schlotfeger, Zimtsterne, or if this is indicated; this also applies if the sales description does not suggest chocolate.

9. Persipan: The use of persipan is indicated if the use of persipan is not customary according to public opinion.

10. Candied lemon peel and candied orange peel are candied fruits within the meaning of these guidelines [1].

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.2 Raw Material Requirements

Category

Fine baked goods (Feine Backwaren)

Please refer to Section 3.1 above and its reference (BMEL Publication-Guideline for fine bakery [1]).

Of note, harmonized EU legislation exists for certain sugars intended for human consumption [2].

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.3 Fortification

Category

Fine baked goods (Feine Backwaren)

The category of "Fine baked goods" follows the fortification requirements outlined in Section 3.3 of the "General Foods" guidebook for Germany [3].

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.4 Other Permitted Ingredients

Category

Fine baked goods (Feine Backwaren)

Please refer to Section 3.1 - Composition Requirements - above.

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.5 Permitted Additives

Category

Fine baked goods (Feine Backwaren)

Additives authorized for use in fine bakery ware are listed in EU Regulation (EC) No 1333/2008 [4] under category 7.2.

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.6 Permitted Flavors and Colors

Category

Fine baked goods (Feine Backwaren)

This category follows the requirements explained in Sections 3.5 and 3.6 of the "General Foods" guidebook for Germany.

Additionally, the use of various additives is permitted for fine baked goods, in some cases with specific maximum quantities. For example, fine baked goods with a certain moisture content such as fruit cake may contain sorbic acid and its salts as a preservative, and packaged fine baked goods may also contain propionic acid and its salts. In addition, pastries, decorations, and coatings may be colored with colorants. The additives must be listed in the list of ingredients for packaged goods.

In the case of unpackaged goods, for example at the bakery or in a café, they must be indicated in the price list, on the menu, or in another written form, stating their class name, for example "with preservative" or "with colorant"[5].

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.7 Permitted Processing Aids

Category

Fine baked goods (Feine Backwaren)

Please refer to Section 3.7 - Permitted Processing Aids - of the "General Foods" guidebook for Germany.

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.

3.8 Additional Notes

Category

Fine baked goods (Feine Backwaren)

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

Extraction solvent
GMO
Food enzyme

Additionally, please note that donut is not a novel food (a finished good can not be novel, only single ingredients) and in general, Germany follows the EU regulations with regards to Novel Food.

Product

Boiled pastries (Krapfen, Dougnuts, Berliner Pfannkuchen)

Same as "Category" above.