DRAFT UGANDA STANDARD  
  DUS 1923  
Second Edition  
2023-mm-dd 
 
 Reference number  
DUS 1923 : 2023 
© UNBS 20 23  
  
Cake — Specification  
 DUS 1923 : 2023 
ii © UNBS 2023– 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  
© UNBS  2023  
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  
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 DUS 1923 :2023 
© UNBS 2023– All rights reserved  iii 
 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 mandated 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  Agreement  of the World Trade Org anisation (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 
including government, academia, c onsumer 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 before recommending the dr aft 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 cancel s and replaces the first edition  
  DRAFT UGANDA STANDARD  DUS 1923 : 2023 
 
v  
 Cake  — Specification  
1 Scope   
This Draft  Uganda Standard specifies  requirements , sampling and test methods for cake for human  
consumption . 
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.  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
US EAS 38 , Labelling of pre -packaged foods — General r equirements   
US EAS 900, Cereal and pulses — Sampling  
US ISO 59 85, Animal feeding stuffs — Determination of ash insoluble in h ydrochloric acid  
US ISO 6579 , Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
US ISO 6633, Fruits, vegetables and derived products — Determination of lead  content — Flameless atomic 
absorption spectrometric method  
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique US 
US ISO 7305 , Milled cereal products -- Determination of fat acidity  
US ISO 21527 -2 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or eq ual to 0,95  
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: avai lable at http://www.iso.org/obp  
3.1  
foreign matter  
any organic or inorganic matter other than the product  for example, shell, hair, packaging material and others  DUS  1923: 20 23 
vi © UNBS 2023– All rights reserved  
 3.2 
insect infestation  
presence of live insects  
3.3 
filth  
impurities of animal origin  
3.4 
shortening  
any baking  fat that's solid at room temperature, like butter and margarine.  
3.5 
Cake 
sweet baked food made from a dough or thick batter usually containing flour, nutritive sweetener, shortening, 
raising agents/ leavening agents  
Classification o f cake  
Cakes are generally  classified according to whether or not they contain fat, also known as shortening (not the 
be confused sole ly with just processed shortening). Thus, cakes are either  Shortened (butter /margarine  or Oil) 
cakes  or unshortened (foam)  cakes  
5 Ingredients  
The Ingredients used in the manufacture of cakes shall be suitable  for human consumption  and these may 
include but limited to  
a) flour;  
b) shortening;  
c) nutritive sweetener ; 
d) leavening agent;  
e) Liquid ; such as potable water, milk and milk product s; 
f) fruits(dry /preserved ) such as currants, dates, walnuts, cashewnuts, almonds and peanuts;  
g) fresh fruits  
h) candied peel (orange, lemon, malta and grape fruit );  
i) glazed cherries;  
j) crystallized ginger;  
k) cocoa powder;  
l) desiccated coconut;  
m) flavouring essences ; 
n) edible oilseeds, flours, concentrates and isolates;  
o) liquid glucose ; DUS  1923: 20 23 
© UNBS 2023– All rights reserved  vii 
 p) spices and herbs;  
q) edible starch;  
r) glycerine;  
s) semolina;  
t) defatted or lecithinated soya flour;  
u) artificial sweeteners sorbitol, liquid or powder;  
v) molasses  
w) eggs;  
x) mould inhibitors. such as calcium o r sodium propion, sodium diacetatr, sorbic acid;  
y) colouring matter;  
z) whipping agents  
6 Requirements  
6.1 General  requirements  
Cake shall  
a) be suitably baked ,(not allow signs of under baking or over baking) ; 
b) be moist, uniform in texture with an even distribu tion of added ingredients;  
c) have the colour, texture , flavour and aroma characteristic of the  cake type ;  
d) be free from any evidence of rancidity or other objectionable tastes ; 
e) be free from  insect s , or fung al and mould growth ; and  
f) free from foreign matter.  
6.2 Specific requirement s  
6.2.1 Cake shall com ply with the specific requirements given in Table 2  when tested in accordance with the 
methods  specified therein.  
Table 1 — Specific requirements for cake s 
S/N Parameter  Requirement  Test method  
 Acid insolub le ash, on dry matter basis, % m/m, 
max 0.1 US ISO 5985  
 Acidity of extracted fat (as oleic acid) % m/m, max  1.5 US ISO 7305  DUS  1923: 20 23 
viii © UNBS 2023– All rights reserved  
 7 Food additives  
Only the food additives permitted in US 45 may be used . 
8 Contamina nts 
8.1 Pesticide s  
Raw materials used in th e cake manufacture shall comply with the pesticide residue limits establish ed by 
CODEX Alimentarius C ommission   
8.2 Heavy metals  
Raw materials used in the cake manufacture shall comply with the limits established in US 738  
9 Hygiene  
9.1 Cakes shall be pr oduced, prepared and handled in accordance with the provisions of appropriate 
sections of EAS 39. 
9.2 Cakes shall com ply with  the microbiological  limits given in Table 2  when tested in accordance with the 
test methods specified therein.  
Table 2 — Microbiol ogical  requirements for cake s 
S/N Requirement  Limit  Test method  
i Escherichia coli , cfu/ g, max. Shall be a bsent  US ISO 16649 -2 
ii Salmonella s sp. per g, max. Shall be absent  US ISO 6 579 
iii Yeast and mould count per g, max . 1 000 US ISO 21527 -2 
iv Staphylococc us aureus,  cfu/g, max.  10 US ISO 6888 -1 
 
10 Packaging  
Cake shall be packed in food grade  materials , which  will safeguard the hygienic, nutritional, and organoleptic 
qualities of the product . 
11 Labelling  
The following specific labelling require ments shall apply and shall be legibly and indelibly marked in 
accordance with the requirements of EAS 38:  
a) name of the product as “Cake” or usual name existing by common usage  
b) brand name/trade name;  
c) name and physical address of the manufacturer;  
d) batch/code  number  ; 
e) net weight in metric units;  DUS  1923: 20 23 
© UNBS 2023– All rights reserved  ix 
 f) list of ingredients in descending order ; 
g) list of any additives used;  
h) date of manufacture;  
i) country of origin;  
j) storage conditions; and  
k) expiry date ; 
l) declaration of allergens, if any  
12 Sampling  
Sampling of cakes shall be  done accordance with US EAS 900. DUS  1923: 20 23 
x © UNBS 2023– All rights reserved  
 Bibliography  
[1] US 1923:202 0, Cake – Specification  
[2]         https://www.craftybaking.com/learn/baked -goods/cakes/types  DUS  1923: 20 23 
© UNBS 2023– All rights reserved  xi 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National B ureau 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 operated 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 standar d 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 1923 : 2023    
 
ICS 67.060  
Price based on nn pages  
© UNBS 2023  – All rights reserved