Contents x
    3. Compositional Aspects
    • 4 Mins to read
    • Dark
      Light
    Contents

    3. Compositional Aspects

    • 4 Mins to read
    • Dark
      Light
    Article summary

    Donuts with Toppings
    Bolivia


    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

    6 08 Bakery and pastry products [1]

    No compositional requirements or specific product regulations are laid down in legislation.

    Product

    6 0806 Bakery and pastry products (others) [1]

    No compositional requirements or specific product regulations are laid down in legislation.

    3.2 Raw Material Requirements

    Category

    6 08 Bakery and pastry products

    Mandatory Standard

    Wheat flour used for the manufacture of bakery products, pastries, cookies, pastas, and other derived products, must comply with the fortification requirements established in the Legislation and regulation of wheat flour, flour blends, and Fortified Derivatives [2] and the Bolivian Standard NB 680:2016 Flour and derivatives - Wheat flour - Requirements [3]:

    Table 1. Minimum levels of micronutrients in wheat flour

    MicronutrientsType of Fortificant (*)Minimum level (mg/kg)
    Vitamin B1Thiamine mononitrate4,4
    Vitamin B2Riboflavin2,6
    NiacinNicotinamide35,6
    FolateFolic acid1,5
    IronAnhydrous Ferrous Sulfate30,0

    *Nomenclature FCC FOOD CHEMICAL CODE

    Voluntary Standards

    For other types of raw materials, there are voluntary Standards in Bolivia:

    • Sugar: Bolivian Standard NB/NA 0011:2008 Refined sugar - Requirements (Voluntary Standard) [4]
    • Butter: Bolivian Standard NB 33012:2003 Dairy products - Butter – Requirements (Voluntary Standard) [5]
    • Vegetable shortening: Bolivian Standard NB 34013:2024 Oils and fats – Edible vegetable shortening – Requirements (Voluntary Standard) [6]
    • Milk powder: Bolivian Standard NB 33010:2006 Dairy products - Milk powder – Requirements (Voluntary Standard) [7]

    Product

    6 0806 Bakery and pastry products (others)

    Same as "Category" above. 

    3.3 Fortification

    Category

    6 08 Bakery and pastry products [1]

    N/A, fortification is considered within nutrition programs as a national policy, since the Bolivian population is nutrient deficient.

    Product

    6 0806 Bakery and pastry products (others) [1]

    Same as "Category" above.

    3.4 Other Permitted Ingredients

    Category

    6 08 Bakery and pastry products

    N/A

    3.5 Permitted Additives

    Category

    1) 6 08 Bakery and pastry products

    Fine bakery wares (sweet, salty, savory) and mixes (07.2)

    Applicable list of additives:

    List of permitted additives with max level and list of additives under Good Manufacturing Practices (GMP) in “Codex General Standard for Food Additives (GSFA) Online Database, for Bakery wares (07.0)” [9].

    2) Confectionary

    List of permitted additives with max level and list of additives under Good Manufacturing Practices (GMP) in “Codex General Standard for Food Additives (GSFA) Online Database, for Confectionery (05.0)” [12].

    Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 (05.2) [8].

    List of permitted additives with max level and list of additives under Good Manufacturing Practices GMP in “Codex General Standard for Food Additives (GSFA) Online Database, for “Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 (05.2)” [13].

    Product

    1) 6 0806 Bakery and pastry products (others)

    List of permitted additives with max level and list of additives under Good Manufacturing Practices GMP in “Codex General Standard for Food Additives (GSFA) Online Database, for “Fine bakery wares (sweet, salty, savory) and mixes (07.2)” [10].

    List of permitted additives with max level and list of additives under Good Manufacturing Practices GMP in “Codex General Standard for Food Additives (GSFA) Online Database, for “Other fine bakery products (e.g. donuts, sweet rolls, scones, and muffins) (07.2.2)” [11].

    2) Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces (05.4) [8] 

    List of permitted additives with max level and list of additives under Good Manufacturing Practices GMP in “Codex General Standard for Food Additives (GSFA) Online Database, for “Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces (05.4)” [14].

    3.6 Permitted Flavors and Colors 

    Category

    1) 6 08 Bakery and pastry products

    Fine bakery wares (sweet, salty, savory) and mixes (07.2) 

    Please refer to Section 3.6 - Permitted Flavors and Colors - of the "General Foods" guidebook for Bolivia.

    2) Confectionary

    Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 (05.2) [8].

    Please refer to Section 3.6 - Permitted Flavors and Colors - of the "General Foods" guidebook for Bolivia.

    Product

    1) 6 0806 Bakery and pastry products (others) 

    Other fine bakery products (e.g. donuts, sweet rolls, scones, and muffins) (07.2.2)

    Same as the "Category" (1) above.

    2) Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces (05.4) [8]

    Same as the "Category" (2) above.

    Requirement for the labeling of flavors: 

    If the icing or filling contains flavor, this must be declared in the product name, according to “Regulation on Labeling of Food Products for Human Consumption: 2.5 About mandatory information” [15].

    3.7 Permitted Processing Aids 

    Category

    6 08 Bakery and pastry products 

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

    3.8 Additional Notes 

    Category

    6 08 Bakery and pastry products

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

    • Novel food
    • GMO
    • Extraction solvent
    • Food enzyme

    3.9 References

    1. RA N° 015 / 2018 Regulations for the Classification of Foods (mandatory for Health Registration purposes) - SENASAG

    https://www.senasag.gob.bo/phocadownload/RESOLUCIONES_ADMINISTRATIVAS/INOCUIDAD_ALIMENTARIA/ResAdms2018/RA_015_2018.pdf


    2. Legislation and regulation of wheat flour, flour blends and Fortified Derivatives 

    https://www.minsalud.gob.bo/1676-unidad-de-alimentacion-y-nutricion


    3. Bolivian Standard NB 680:2016 Flour and derivatives - Wheat flour - Requirements (Third revision)

    https://www.ibnorca.org/tienda/catalogo/detalle-norma/nb-680:2016-nid=741-3


    4. Bolivian Standard NB/NA 0011:2008 Refined sugar - Requirements (Corresponding to the NA 0011:2002 standard) (Voluntary Standard)

    https://www.ibnorca.org/tienda/catalogo/detalle-norma/nb/na-0011:2008-nid=732-3


    5. Bolivian Standard NB 33012:2003 Dairy products - Butter – Requirements (Voluntary Standard)

    https://www.ibnorca.org/tienda/catalogo/detalle-norma/nb-33012:2003-nid=3563-3


    6. Bolivian Standard NB 34013:2024 Oils and fats – Edible vegetable shortening – Requirements (Fifth revision) (Voluntary Standard)

    https://www.ibnorca.org/tienda/catalogo/detalle-norma/nb-34013:2024-nid=3895-3


    7. Bolivian Standard NB 33010:2006 Dairy products - Milk powder – Requirements (Voluntary Standard)

    https://www.ibnorca.org/tienda/catalogo/detalle-norma/nb-33010:2006-nid=3559-3


    8. Guidelines for the use of Flavourings CAC/GL 66-2008 - CODEX (Reference norm)

    https://www.fao.org/fao-who-codexalimentarius/sh-proxy/es/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B66-2008%252Fcxg_066e.pdf


    9. Bakery wares (07.0) - General Standard for Food Additives CXS 192 Online Database

    https://www.fao.org/gsfaonline/foods/details.html?id=113&lang=en


    10. Fine bakery wares (sweet, salty, savoury) and mixes (07.2) - General Standard for Food Additives CXS 192 Online Database

    https://www.fao.org/gsfaonline/foods/details.html?id=123


    11. Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins) (07.2.2) - General Standard for Food Additives CXS 192 Online Database

    https://www.fao.org/gsfaonline/foods/details.html?id=125


    12. Confectionery (05.0) - General Standard for Food Additives CXS 192 Online Database

    https://www.fao.org/gsfaonline/foods/details.html?id=86


    13. Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 (05.2) - General Standard for Food Additives CXS 192 Online Database

    https://www.fao.org/gsfaonline/foods/details.html?id=93


    14. Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces (05.4) - General Standard for Food Additives CXS 192 Online Database

    https://www.fao.org/gsfaonline/foods/details.html?id=98


    15. RA N° 042 / 2023 Regulation on Labeling of Food Products for Human Consumption - SENASAG: 2.5 About mandatory information (Product name)

    https://www.senasag.gob.bo/phocadownload/RESOLUCIONES_ADMINISTRATIVAS/RESOLUCIONES_ADMINISTRATIVAS/INOCUIDAD_ALIMENTARIA/2023/RA_42_2023.pdf 

    Was this article helpful?
    What's Next