AFDC 15 (767) DTZS                      
                              DRAFT  TANZANIA STANDARD                                                                          
 
 
 
             Half-cake  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
  
 0 Foreword  
This Tanzania Standard is being prepared to ensure the safety and quality of half-cake s produced and/ or 
traded in the countr y.  
In the preparation of this stand ard, assistance was drawn from local manufacturers  
In reporting the results of a test or analysis made in accordance with this draft Tanzania Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in a ccordance with TZS 4 (see 
clause 2).  
1 Scope  
This Tanzania Standard specifies requirements , methods  of sa mpling and test  for half -cakes  intended for 
direct human consumption.  
2 Normative r eferences  
The following referenced documents are indisp ensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies;   
CODEX STAN 192, Codex General Standard for foods  additives.  
CODEX STAN 193, Codex General Standard for Contaminants and Toxins  in foods  
TZS 4 , Rounding off numerical v alues  
TZS 109, Food processing units - Code of hygiene - General  
TZS 111,  Bakery units – Code of hygiene  
TZS 122 -1: /ISO 6579 -1 - Microb iology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp  
TZS 538/EAS 38, Labelling of pre -packag ed foods — General requirements  
TZS 730 - 2/ISO 16649 -2 Microbiology of food  and animal feeding stuffs – Horizontal method for the 
enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 0C 
using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 2426 -1/ ISO 21527 -1 Microbiology of food and an imal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds - Part 1: Colony count technique in products with w ater activity greater 
than 0.95  
TZS 2752: Bakery products - methods of analysis  
TZS 2753: Bakery products - methods of sampl ing 
 
  
  
3 Term s and definitions   
For the purpose of this Tanzania Standard the following terms and definitions  shall apply  
3.1 half- cake   
a deep fried  product with a crunchy crust made from  chemically leavened  wheat /composite flour  dough  
charac terized with crack layers  
3.2 food  grade packaging material  
Packaging material, made of substances which are safe and suitable for their intended use and which will 
safeguard the hygienic, nutritional and organoleptic qualities of the product   
4 Requireme nts  
4.1 General  
The product shall ; 
(i) Be free of extraneous substances and impurities.  
(ii) Free from fungus phenomenon  
(iii) Be free from off flavor or rancid odor.  
(iv) Have crack layers   
(v) Be well cooked  with no signs of under cooking  or over cooking .  
(vi) Have typical charac teristics flavour and aroma   
(vii) Be light to golden brown colour  
(viii) Be free from foreign matter and impurities  
4.2 Essential ingredients  
The following essential ingredients shall be used in the preparation of half-cake  and shall comply with 
relevant Tanzania Sta ndards  
(i) Wheat flour /composite flour  
(ii) baking powder  
(iii) Water  
(iv) Butter/ edible fats and oil  
(v) Sugar  
4.3 Optional ingredients  
In addition to the essential ingredients in 4.2, the following optional ingredients may be used in the 
preparation of half-cake  and shall comply with relevant Tanzania standards : 
(i) salt  
(ii) coconut cream/milk  
(iii) gluten;  
(iv) milk and milk products;  
(v) egg and egg products;   
 (vi) spices;  
(vii) honey and sugar products;  
4.4 specific requirements  
Half-cake  shall comply with the specific requirements stipulated in Table 1  
 
    Table 1 Specific requirements for half-cake  
S/N Characteristics  
 Requirements  
 Test method  
1 Moisture content, %, max.  12   
 
 
TZS 2752  2 Total fat, %, max.  25 
3 Acid insoluble ash  
 0.2 
4 Acid value of extracted fat/oil, max 1 
 
5 Food additi ves 
When f ood additives are used in the preparation of half-cake  shall comply with Codex  Stan 192.  
6 Hygiene  
6. Half-cake  shall be prepared under Good Hygie nic Practices as stipulated in TZS 109 and TZS 111 (see 
clause 2).  
6.2 Half-cake  shall be free fro m pathogenic microorganisms and shall comply with the microbiological 
limits gi ven in T able 2. 
Table 2 - Microbiological limits for half-cakes  
Characteristic  Maximum limit  Methods of test (see clause 2)  
 Yeast and moulds cfu/g   102   TZS 2426 -2 
 Salm onella  spp per 25 g   absent   TZS 122 -1  
 E. coli cfu/g   absent   TZS 730 -1 
 S. aureus cfu/g   absent   TZS 125 -1  
 
7 Contaminants  
Heavy metal  
Presence of heavy metal shall conform to the limits set in appropriate sections of  CODEX STAN 193 (see 
clause 2).  
  
 8 Sampling and methods of test  
8.1 Sampling  
Half-cake  shall be samples  in accordance with Tanzania Standard  TZS 2753 . 
8.2 Method of tests  
Half-cake  shall be tested in accordance with methods described in this Tanzania Standard.  
9 Pack aging, marking  and labelling  
9.1 Pack aging  
Half-cake  shall be packed in food grade packaging  materials  that will safeguard the  quality and safety of 
the product.  
 9.2 Marking and labelling  
9.2.1 Labelling of half-cake  shall be done in accordance with the require ments of the TZS 538/EAS 38 
and the following particular shall be clearly and indelibly marked on each container; printing ink if any 
shall be non -toxic and non -transferable  
a) Name of the product shall be “Half- cake” 
b) Name, physical and postal address  of the manufacturer;  
c) Batch or code number;  
d) Date of manufacture and expire date;  
e) Net weight;  
f) Country of origin;  
g) List of ingredients;  
h) Storage  conditions   
i) Instructions  for use ; and  
j) Trade name or brand, if any.  
9.2.2  When label ling non -retail packages, information for non -retail packages shall either be given on the 
packages or in accompanying documents, except that the name of the product, lot identification and the 
name and address of the manufacturer or packer shall appear on  the packages.  
 
9.2.3 The packaging materials may be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences  are granted, may be obtained from TBS.