3. Compositional Aspects
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3. Compositional Aspects
- 3 Mins to read
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Donuts with Toppings
Pakistan
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
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
N/A
Product
Donuts
N/A
3.2 Raw Material Requirements
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
Please refer to Section 3.2 of the "General Foods" guidebook for Pakistan.
Product
Donuts
Same as "Category" above.
Additionally, here are examples of existing raw materials that could be relevant for donuts with toppings:
- PS: 139-1994: Sugarcane Molasses (1st Rev.)
- PS: 368-1963: Hard Boiled Sugar for Confectionery
- PS: 370-1963: Arrowroot Starch
- PS: 467-1994: Icing Sugar (1st Rev.)
- PS: 628-1985: Custard Powder
- PS: 736-1991: Chocolate & Covering Chocolates (merged in PS:5243-2013)
- PS:1562-2023: Refined Maize (Corn) Oil. (2nd Rev.)
- PS:1822/SARS-0007-2021: Refined Sugar Specification
- PS: 2096-2010: Jams (Fruit Preserves) & Jellies (1st Rev.)
Flour
PS: 381-2019 on “Maida” (flour) [1] is detailed below due to its relevancy to donuts.
Quality criteria of “Maida”:
Maida used for making biscuits and bread shall be the product obtained by milling, cleaning hard or soft Wheat or blends thereof in a roller flour mill and bolting. The Maida shall be free flowing dry to the touch and should not pack. When squeezed should be in color and free from any visible bran particles.
The material shall have a characteristic taste and shall be free from musty flavor and rancid taste. The Material shall also be free from insect and fungus infestation, rodent contamination, dirt, and other extraneous matter.
Microscopic Appearance – When the material is subjected to microscopic examination, starch granules shall have a characteristic appearance. The number of small granules shall be 4 to 5 times the number of larger ones. The diameter of the smaller granules shall vary between 5 and 7 microns and that of the larger ones between 30 and 50/µ.
The material shall comply with the requirements given in Table 1 below. Currently, these requirements are only applicable for bread and biscuits which may manifest for donuts in the future.
Table 1: REQUIREMENTS FOR MAIDA FOR BREAD AND FOR BISCUIT
No. | CHARACTERISTIC | BREAD | BISCUITS |
i. | Moisture, percent by percent by mass, max. | 13.5 | 13.0 |
ii. | Protein (NX 5.7) percent by mass, (on dry basis) Min. | 11.0 | 9.0 |
iii. | Gluten, (on a dry basis) percent by mass. | 19.00-34.00 | 19.00-34.00 |
iv. | Total ash, (on a dry basis) percent by mass, max. | 0.5 | 0.5 |
v. | Acid insoluble ash (on a dry basis) percent by mass, max | 0.05 | 0.05 |
vi. | Alcoholic Acidity (as H2 SO4) in 90 percent alcohol, percent by mass, max. | 0.1 | 0.1 |
vii. | Water absorption, percent min. | 55% | 50 % |
viii. | Sedimentation value, min. | 30 | 22 |
ix. | Granularity Granularity – To satisfy the requirement of the test I | To satisfy the test | To satisfy the test in the method in Appendix I [1] |
Baker's Yeast
PS: 5529-2021 on “Baker’s yeast” [3] is detailed below due to its relevancy to donuts.
Baker's Yeast Compressed must not contain more than 73% Moisture, While Baker's Yeast dried must not contain more than 8% Moisture. Specific specifications are detailed in the standard.
3.3 Fortification
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
For Fortified Wheat Flour or Maida (White Flour) [2], the following fortification is illustrated in Table 2 below.
Table 2: LEVEL OF MINERALS AND VITAMINS
1 | Folic acid | Not less than 1.0 ppm |
2 | Iron (in the form of NaFeEDTA) | Not less than 15 ppm |
3 | Zinc (in the form of Zinc oxide) | Not less than 30 ppm |
4 | Vitamin B12 | Not less than 0.008 ppm |
Product
Donuts
Same as the "Category" above for this type of flour only.
3.4 Other Permitted Ingredients
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
N/A
Product
Donuts
Same as the "Category" above.
3.5 Permitted Additives
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
Please refer to Section 3.5 - Permitted Additives - of the "General Foods" guidebook for Pakistan.
Product
Donuts
Same as the "Category" above.
3.6 Permitted Flavors and Colors
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
Please refer to Section 3.6 - Permitted Flavors and Colors - of the "General Foods" guidebook for Pakistan.
Product
Donuts
Same as the "Category" above.
3.7 Permitted Processing Aids
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
Please refer to Section 3.7 - Permitted Processing Aids - of the "General Foods" guidebook for Pakistan.
Product
Donuts
Same as the "Category" above.
3.8 Additional Notes
Category
Other Fine Bakery Products (e.g. Donuts, Sweet rolls, Scones, and Muffins)
Please refer to Section 3.8 - Additional Notes - of the "General Foods" guidebook for Pakistan for additional notes on requirements for:
- Halal
- Novel Food
- GMO
- Extraction Solvent
- Food Enzyme
Product
Donuts
Same as the "Category" above.
3.9 References
1. PS: 381-2019 Maida (2nd Rev.) (PDF attached below)
https://www.psqca.com.pk/division-wise-standards/agriculture-food-division/
2. PS: 4872 – 2017 Fortified Wheat Flour (AATA) (1st Revision) (Harmonized) (PDF attached below)
https://www.psqca.com.pk/division-wise-standards/agriculture-food-division/
3. PS:5529-2021 Baker’s yeast (PDF attached below)
https://www.psqca.com.pk/division-wise-standards/agriculture-food-division/
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