3. Compositional Aspects

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3. Compositional Aspects

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Donuts with Toppings
Uzbekistan

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

Bakery Products

The "Special Technical Regulation MTR.008-2020 on the Safety of Bakery and Pasta Products” [1] does not lay down any specific composition requirements for this category of products, but sets out the following general requirements:

All raw materials used for this category must comply with the applicable technical regulations. The relevant one here is the Special Technical Regulation MTR.007-2021 [2] on the Safety of Grain Products adopted by Decree No. TR-21 of 29 January 2021;
Food and other additives must be allowed by the Ministry of Health of Uzbekistan;
It is possible to use raw materials enriched with micronutrients in quantities approved by the Ministry of Health.

Product

Fried Bakery Products - Donuts

Same as "Category above". Additionally, the norms for the content of macronutrients are set out in the voluntary standard Fried Bakery Products. Doughnuts. Technical Requirements (O'z DSt 3129:2017) [3] as follows (per 100 g of product):

Proteins: 8.1 g
Fats: 17.3 g
Carbohydrates: 55.0 g
Energy value: 400 kcal

Note: the content of vitamins and minerals in “Fried Bakery Products” (donuts)" is only regulated when the product contains a vitamin-mineral mixture (see Section 3.3 on "Fortification" below).

These norms are not prescriptive unless conformity with the Standard O'z DSt 3129:2017 is claimed.

3.2 Raw Material Requirements

Category

Bakery Products

All raw materials used in bakery products must comply with the requirements set out in the Special Technical Regulation MTR.007-2021 on the Safety of Grain Products adopted by Decree No. TR-21 of 29 January 2021 [2].

Product

Fried Bakery Products - Donuts

Same as "Category above". Additionally, plant oil used for frying donuts must have a peroxide value not exceeding 10,0 mmol/kg. [3]

3.3 Fortification

Category

Bakery Products

No specific fortification requirements. It is permitted to use fortifying additives in quantities set out by the legislation. [1]

Product

Fried Bakery Products - Donuts

Same as "Category" above.

3.4 Other Permitted Ingredients

Category

Bakery Products

The category of "Bakery Products" follows the permitted ingredients requirements for "General Foods" (Section 3.4 of the "General Foods" guidebook for Uzbekistan). Additionally, the following applies:

The content of salt in bakery products must not exceed 300 mg per 100 g of product. [4]

Product

Fried Bakery Products - Donuts

Same as "Category" above.

3.5 Permitted Additives

Category

Bakery Products

Sanitary Rules 0296-11 Hygienic Requirements for the Production, Circulation and Regulation of Food Additives provide applicable limits for any food additive the content of which is restricted in bakery products. [5]

Food additives allowed in General Foods products are also allowed for bakery products. Please refer to Section 3.5 of the "General Foods" guidebook for Uzbekistan.

Product

Fried Bakery Products - Donuts

Same as "Category" above.

3.6 Permitted Flavors and Colors

Category

Bakery Products

For certain food additives, the limits are set for their content in bakery products. The list is provided in Annex 2 of the Sanitary Rules 0296-11 Hygienic Requirements for the Production, Circulation and Regulation of Food Additives. [5]

Examples of regulated content of colorings in bakery products:

Е120

coloring

drinks - 150 mg/kg; bakery fillings - 300,0 mg/kg;

other - 200,0 mg/kg

E172

coloring

Milk drinks 20,0 mg/kg; processed cheese - 50,0 mg/kg; puddings and yogurts - 100, mg/kg; food ice - 300,0 mg/kg, bakery - 100,0 mg/kg

E170

Surface coloring, anticaking agent, stabilizer

Dry serum - 10,0 г/кг; bakery - 50,0 г/кг

Product

Fried Bakery Products - Donuts

Same as "Category" above.

3.7 Permitted Processing Aids

Category

Bakery Products

The technical regulation on bakery products does not provide any list of permitted processing aids.

A list of processing aids permitted for the use of organic products is set out in the Hygienic Norms for Food Safety, 0366-19 [4]. This list can be used as a reference. The list includes: gelatine, calcium chloride, calcium carbonate, calcium hydroxide, calcium sulphate, magnesium chloride, potassium carbonate, carbon dioxide, nitrogen, ethanol, etc.

Whether a particular processing aid is permitted in bakery products is to be determined on a case-by-case basis.

Product

Fried Bakery Products - Donuts

Same as "Category" above.