DRAFT UGANDA STANDARD  
  DUS 1599 
Second  Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 1599: 2021 
© UNBS 2021  
  
Pastry — Specification  
 DUS 1599: 2021  
ii © UNBS 2021 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNB S 2021  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Reque sts for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1599 :2021  
© UNBS 2021 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Ingredients  ................................ ................................ ................................ ................................ .............  2 
4.2 General requirements  ................................ ................................ ................................ ...........................  3 
4.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Contaminants  ................................ ................................ ................................ ................................ .........  3 
6.1 Pesticide residues  ................................ ................................ ................................ ................................ . 3 
6.2 Other contaminants  ................................ ................................ ................................ ...............................  3 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Weights and measures  ................................ ................................ ................................ .........................  4 
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Labelling  ................................ ................................ ................................ ................................ .................  4 
10.1  General  ................................ ................................ ................................ ................................ ...................  4 
10.2  Nutritional labelling  ................................ ................................ ................................ ...............................  5 
10.3  Nutrition and health claims  ................................ ................................ ................................ ..................  5 
11 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 
T. DUS 1599: 2021  
iv © UNBS 2021 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is ma ndated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreeme nt of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
includin g government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments b efore recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 203, Cereals , pulses and 
related products and processes  
This second edition cancels and replaces the first  edition ( US 1599 :2015 ), which has been technically revised.  
.DUS 1599 :2021  
© UNBS 2021 – All rights reserved  v 
  
Introduction  
Pies, turnovers, strudel and cream puffs, are just a few of the pastries loved the world over. The same basic 
ingredients, flour , fat and water, are used to make all of them. When combined in different proportions and by 
varying mixing methods, these basic ingredients make flexible dough’s that can be shaped into practical or 
decorative shapes to hold a variety of sweet or savory f illings.  
 DRAFT UGANDA STANDARD  DUS 1599: 2021  
 
© UNBS 2021 – All rights reserved  1 
 Pastry — Specification  
1 Scope   
This Draft Uganda Standard specifies requirements, sampling and test methods for pastry.  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US 38 , Labelling of pre -packaged foods — Gene ral requirements   
US EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice   
US EAS 740 , Cassava composite wheat flour – Specification  
US EAS 782 , Composite flour — Specification  
US 45, General standard for food additives   
US 738, General standard for contaminants and toxins in food and feed   
US EAS 1, Wheat flour —Specification   
US EAS 12, Drinking (potable) water — Specification   
US EAS 14, Margarine — Specification  
US EAS 22, Butter — Specification   
US EAS 35, Fortified food grade salt — Specification   
US EAS 803, Nutrition labelling — Requirements   
US EAS 804, Claims — General requirements   
US EAS 805, Use of nutrition and health claims — Requirements   
US ISO 2171, Cereals, pulses and by -products — Determination of ash yield by incineration  
US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of  microorganisms – 
Part 1: Colony count at 300 °C by the pour plate technique  
US ISO 5498, Agriculture food products — Determination of crude fibre content – General method  US ISO 
5983 -1, Animal feeding stuffs — Determination of nitrogen content and calcul ation of crude protein content — 
Part 1: Kjeldahl method   
2 © UNBS 2021 – All rights reserved  
 US ISO 6579, Microbiology of food and animal feeding stuffs – Horizontal method for the detection of 
Salmonella spp.   
US ISO 6888 -1, Microbiology of food and animal feeding stuffs – Horizontal method  for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird -
Parker agar medium   
US ISO 7251, Microbiology of food and animal feeding stuffs – Horizontal method  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
pastry  
product produced by mixing of flour, water and fat and baked into different shapes and sizes and may or may 
not be filled with sweet or savoury fillings or any other food ingredients  
 4 Requirements  
4.1 Ingredi ents  
4.1.1  Essential ingredients  
The following essential ingredients may be used in the preparation of pastry  and shall comply with the 
following Uganda  standards :  
a) wheat flour conforming to US EAS 1 and  
b) composite flours conforming to  US EAS 741  and US EAS 782;  
c) butter conforming to US EAS 22 or margarine conforming to US EAS 14;  
d)  salt conforming to US EAS 35; and  
e)  water conforming to US EAS 12.  
4.1.2  Optional ingredients  
In addition to the essential ingredients in 4.1.1, the following optional ingredients may be used in the 
preparation of pastry:  
a) baker’s yeast;  
b) gluten;  
c) milk and milk products;  
d) fruits and fruit products;  
e) egg and egg products;  DUS 1599: 2021  
© UNBS 2021  – All rights reserved  3 
 f) spices;  
g) honey and sugar products;  
h) meat; and  
i) any food products  fit for human consumption  
4.2 General requirements  
Pastry shall:  
a) be free of extraneous and foreign matter;  
b) be free from abnormal flavours or rancid odours;  
c) have a homogeneous crust and free from unburned parts; and  
d) have a pleasant and ac ceptable taste.  
4.3 Specific requirements  
Pastry shall comply with the specific requirements given in Table 1 when tested in accordance with the 
methods specified therein.  
Table 1 — Specific requirements for pastry  
S/N Parameter   Requirement  Test method   
i.  Moisture content, %, max.   40 US ISO 712  
ii.  Total fat, %, max.   30 US ISO 11805  
iii.  Acid insoluble ash, %, mass by mass, on 
dry basis, max.  0.1 US ISO 5985  
iv.  Acidity of extracted fat (%oleic acid)  1 US ISO 7305  
 
5 Food additives  
Food additives may be used in the preparation of pastry in accordance with US 45.  
6 Contaminants  
6.1 Pesticide residues  
Pastry shall conform to those maximum limits for pesticide residues established by the Codex Alimentarius 
Commission.  
6.2 Other contaminants  
Pastry shall  conform to those maximum limits for other contaminants specified in US 738 .   
4 © UNBS 2021 – All rights reserved  
 7 Hygiene  
Pastry shall be produced and handled under hygienic conditions and in appropriate premises in order to 
prevent contamination of the product.  
Pastry shall comply with the limits for micro -organisms given in Table 2 when tested in accordance with the 
methods specified therein.  
Table 2 — Microbiological limits for pastry  
S/N Micro-organism  Limits  Test method  
i.  Total plate count, CFU/g, max.  103 US ISO 4833 -1  
ii.  Escherichia coli , MPN/g, max.  Absent  US ISO 7251  
iii.  Yeast and mould, CFU/g, max.  102 US ISO 21527 -2  
iv.  Staphylococcus aureus, CFU/g, max.  102 US ISO 6888 -1  
v.  Salmonella , 25 g, max.  Absent  US ISO 6579  
 
8 Weights and measures  
Pastry shall be packa ged in accordance with the Weights and Measures requirements of the destination 
country  
9 Packaging  
Pastry shall be packaged in food grade packaging material  which will safeguard the hygienic, nutritional and 
organoleptic qualities of the product. The con tainers including packaging materials shall not impart any toxic 
substance or undesirable odour to the product.  
10 Labelling  
10.1 General  
In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall b e legibly and indelibly marked:  
a) name of the product as “X pastry” where “X” is replaced by the specific product;  
b) complete list of ingredients to be declared in descending order of proportion;  
c) name and physical address of processor/producer;  
d) batch or code number;  
e) storage conditions and instructions;  
f) date of manufacture;  
g) best before date;  DUS 1599: 2021  
© UNBS 2021  – All rights reserved  5 
 h) net content in metric units  
i) allergen declaration; and  
j) country of origin;  
10.2 Nutritional labelling  
The amount of micronutrients in  the pastry shall be declared on the label in accordance with US EAS 803.  
10.3 Nutrition and health claims  
Pastry may have claims on the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be in accordance with US EA S 804 and US EAS 805.  
11 Sampling  
Sampling s hall be done in accordance with US ISO 24333   
6 © UNBS 2021 – All rights reserved  
  DUS 1599: 2021  
© UNBS 2021  – All rights reserved  7 
 Bibliography  
[1] US 1559:2015, Pastry - Specification  
 DUS 1599: 2021  
© UNBS 2021 – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme o perated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a  system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms  and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1599: 2021    
 
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