a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.060                           DMS 31:2020  
     Third edition  
 
 
 
 
DRAFT PROPOSAL  
 
 
 
 
 
 
 
Bread – Specification  
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard  
 
 
 
 
 
 
 
 
 
  
  ICS 67. 060             DMS 31 :2020
                Third edition  
 
 
 
 
 
 
 
 
 
Bread – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
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 TABLE OF CONTENTS    
Contents                                                                                                                                                     page  
 
Foreword …………………………………………………………………………………………………………………..  i 
Technical committee …………………………………………………………………………………………………… .. i 
Notice ……………………………………………………………………………………………………………………. .. i 
Scope ……………………………………………………………………………………………………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Terms and definitions ……………………………………………………………………………………………………  2 
Essential composition and quality requirements ……………………………… ……………………………………..  3 
Food additives…………… ...……………………………………………………………………………………………. 6 
Contaminants.. …………………………………………………………………………………………………………...  6 
Hygiene …………………………………… …………………………………………………………………… …….. …. 6 
Packaging and labelling ………………………………………………………………………………………………… 6  
Methods of sampling and analysis …………………………………………………………………………………….  7  
Annex A: Sampling  of bread ……………….. ………… …..………… …………………………… ………………… ... 8 
Annex B : Determi nation of acid -insoluble ash ………………. ………………… ..……………………… ………….10 
Annex C : Determination of whole milk solids… ……………… ………… ..……………………………………… ... 11 
Annex D : Determination of fat… ……………… ………..………... ……..………………………………………… ... 12 
Annex E : Determination of volume/weight ratio… ……………… …...………………….. …………………………  13 
 
 
FOREWORD  
 
This draft proposal was prepared by MBS/TC 1 9, the Technical Committee on  Bread and confectioneries , to 
provide requirements and methods of test for bread. 
 
This draft proposal is a result of the second review  of MS 31 . The revision has been done to incorporate latest 
technical changes in bread.  
 
In preparing this draft proposal, reference was made to the following standards:  
 
African standard, ARS 853:2016 , Cassava bread – Specification;  
 
East African Standard, EAS 43 : 2012 , Corrigendum 1 -2013 , Bread – Specification ; and  
 
Kenyan Standard, KS 2859: 2018,  Sweet potato b read – Specification . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft proposal  was prepared by MBS/TC 1 9, the Technical Committee on Bread and confectioneries , and 
the following companies, organizations and institutions were consulte d: 
 
Bakhresa Grain Milling;  
Blantyre City Council;  
Bread Talk;  
Bvumbwe Agricultural Research Station;  
International Potato Center Malawi;  
Lilongwe University of Agriculture & Natural Resources;  
Ministry of Health – Department of Nutrition, HIV & AIDS;  
National Fortification Alliance;  
Universa l Industries Limited; and  
University of Malawi.  
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier whenever it is necessary, in order to keep abreast  
of progress. Comments are welcome and shall be considered whe n the standard is being reviewe d. 1 
 DMS 31:2020  
DRAFT PROPOSAL  
 
Bread – Specification  
 
 
1 SCOPE  
 
This draft proposal prescribes the requirements and methods of sampling and analysis  of bread  intended for 
human consumption .  
 
 
2 NORMATIVE REFERENCES  
 
The following standard s contain provisions, which through reference in this text, constitute provisio ns of this 
draft proposal . All standards are subject to revision and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agreements bas ed on this draft proposal  are 
encouraged to take steps to ensure the use of the most recent edition of the standards indicated below. 
Information on curre nt valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing unit s – Code of hygienic conditions;  
 
MS 30: Wheat flour – Specification;  
 
MS 144 : Agricultural food products – Determination of crude fibre content – General method;  
 
MS 188: Edible salt – Specification;  
 
MS 202: White sugar – Specification;  
 
MS 214 : Drinking water – Specification;  
 
MS 237: Food additives – General Standard;  
 
MS 302 : Contaminants and toxins in foods   ̶  General standard ; 
 
MS 610: Cereals and cereal products – Determination of moisture content – Reference method ; 
MS 624 : Nutrition labelling  – Guidelines ; 
 
MS 1257 : Baker’s yeast  – Specification;  
 
MS 1382: Cassava flour – Specification;  
 
MS 1385: Sweet potato flour – Specification ; 
 
MS 1386: Cassava and cassava products – Determination of total cyanogens – Enzymatic assay method ; 
 
MS 1635: Fruit and vegetable products – Determination  of pH;  
 
CXG 23: Guidelines for use of nutrition and health claims ; 
 
ISO 4833 -1: Microbiology  of  the  food  chain – Horizontal  method for the enumeration of microorganisms – 
Part 1: Colony count at 30 °C by the pour plate technique;  
  
2 
 ISO 6579 -1/AMD 1:  Microbiology of the food chain – Horizontal method for the detection, enumeratio n and 
serotyping of Salmonella – Part 1:  Detection of Salmonella spp. – Amendment 1: Broader range of incubation 
temperatures, amendment to the status of Annex D, and correctio n of the composition of MSRV and SC ; 
ISO 7251 : Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia coli – Most probable number technique ; and 
ISO 21527 -2: Microbiology of food and animal feeding stuffs – Horizontal method for the en umeration of yeasts 
and moulds – Part 2: Colony count technique in products with water a ctivity less than or equal to 0. 95. 
 
 
3 TERMS AND DEFINITION S 
 
For the purpose s of this draft proposal , the following terms and definitions shall apply:  
 
3.1  
bread  
product obtained by baking fe rmented dough made from  a single or mixture of flours from; wheat,  maize,  
sorghum, millet, cassava , sweetpotato , rice , rye and soya bean  
 
3.2  
white bread  
product  obtained by baking fermented dough made from white flour  
 
3.3  
brown bread  
product obtained by baking fermented dough made from wholemeal flour or a mixture of wholemeal and white 
flour, bran or molasses  
 
3.4 
whole wheat  meal  bread  
product obtained by baking  fermented dough  made from wholemeal wheat  flour  
 
3.5 
milk bread  
product  obtained by baking fermented dough containing milk  
 
3.6 
cassava bread  
product obtained by baking fermented dough made from cassava flour  
 
3.7 
sweetpotato bread  
product obtained by baking fermented dough made from at least 20 % of sweetpotato puree or 10  % 
sweetpotato flour  
 
3.8 
fortified bread  
product obtained by baking fermented dough made from fortified flour  
 
3.9 
wheat germ bread  
product  obtained by baking fermented dough which contains added processed wheat germ   
 
3.10  
gluten bread  
product obtained by baking fermented dough which contains  added gluten  
 
3.11  
high protein bread  
product obtained by baking fermented dough which contains  more of protein than ordinary bread  
  
3 
 3.12  
fruit bread  
bread made from dough which contains of added fruit in the form  of sultanas, currants, fruit peel, or any 
combination of these ingredients  
 
3.13  
malt bread  
product obtained by baking fermented dough which contains added malt products   
 
3.14 
texture  
the structure formed by the strands of gluten, including the area they surround  
 
3.15 
stale bread  
a bread which has lost the power of pleasing and which when placed in the mouth the  crumb feels dry and 
crumbly, requires a substantial quantity of saliva and has no sensation of dissolution as it passes from the 
mouth during deglutination unfit for human consumption  
 
3.16  
food grade material  
material which safeguard the hygienic, nutritional, technologi cal and organoleptic qualities of the products  
 
3.17 
foreign matter  
organic and inorganic materials (such as sand, soil, glass) other than extraneous matter in the bread  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY REQUIREMENTS  
 
4.1 Essential ingredients  
 
4.1.1 Flour, complying with relevant Malawi standards.  
 
4.1.2  Sweet potato puree , complying with MS 1605.  
 
4.1.3 Baker's yeast , complying with MS 1257 . 
 
4.1.4 Edible c ommon salt, complying with MS 188 . 
 
4.1.5 White s ugar , complying with MS 202 . 
 
4.1.6 Potable w ater, complying with  MS 214.  
 
4.1.7 Edible f ats and o ils, complying with relevant Malawi s tandards . 
 
4.2 Optional ingredients  
 
4.2.1 Milk or milk p roducts , complying with relevant  Malawi stan dards . 
 
4.2.2  Fruits and fruits products, complying with relevant  Malawi standards.  
 
4.2.3  Oilseeds and oilseeds products , complying with relevant Malawi standards.  
 
4.2.4  Added g luten . 
 
 
 
 
  
4 
 4.3 General quality r equirements  
 
4.3.1  Bread c rust 
 
The crust shall have an appetizing golden, light -brown colour and shall be free from blisters . The crust shall 
not be burned and shall be free from soot or any other foreign matter. The loaf  shall be evenly baked on all 
sides including the bottom.  
 
4.3.2 Character of crust 
 
A good crust is thin and breaks easily. It shall not be thick, tough, or rubbery.  
 
4.3.3 Volume  
 
The bread shall have a good volume. The loaf shall be considered to have a good volume if  the volume to 
weight ratio is not more than 5.75 to 1 when tested according to the method in  Annex E. 
 
4.3.4 The crumb  
 
4.3.4.1  The crumb shall be springy, with small pores uniformly distributed throughout and with thin  cell walls.  
 
4.3.4.2  It shall be free from non -porous mass, lumps of flour or salt, or any other evidence of  incomplete 
mixing.  
 
4.3.4.3 There shall be no hollow between the crust and the crumb.  
 
4.3.4.4  The crumb shall have colour characteristic of the ingredients used. When sliced, the surface of the 
slices shall present  a uniform shade without streaks or dark patches.  
 
4.3.5 Flavour  
 
The flavour shall be characteristic of fresh, well -baked bread, free from staleness, bitterness, or any other  
objectionable flavour or taste.  
 
4.3.6 Mould or rope  
 
The bread shall be free from indications of ‘rope’ or ‘mould’.  
 
4.3.7 Internal t exture  
 
The structure shall  be uniform w ith thin -walled cells. The internal texture shall be soft and velvety, without 
weakness, and should not crumble.  
 
4.3.8 Aroma  
 
The aroma shall be fresh and shall not be musty, metallic or sour.  
 
4.3.9 Taste  mastication  
 
The bread shall ha ve pleasant and acceptable  taste. The  loaf shall be free from doughi ness  and shall not  dry 
or tough.  
 
4.3.10 Foreign matter  
 
The bread shall be free from any foreign matter except for negligible amount of  edible grains, dusting bran, 
maize flour or rice flour from the baker’s shovel, which  may a dhere to the bottom of the loaf.  
 
4.3.11  Whole wheat bread shall be made from 100 % wheat meal.  
 
4.3.12  Brown bread shall contain not less than 20 % wheat bran or 60 % whole wheat flour.  
 
4.3.13  Milk bread shall contain not less than 3.6 % by weight of milk solids.   
5 
 4.3.14   Fortified bread shall be made according to national fortification regulations.  
 
4.3.15  Wheat germ bread shall contain not less than 10 % by w eight of added processed wheat germ and 
'wheat germ' for the purpose  of  this  paragraph  means  a product of whe at milling containing not less than 
23 % protein and not less than 6.5 % oil.  
 
4.3.16  Gluten bread shall contain not less than 16 % gluten calculated on the dry weight of bread.  
 
4.3.17  Gluten free bread shall contain less than 20 mg/kg of gluten when sold as such.  
 
4.3.18  High protein bread shall contain not less than 22 % protein calcu lated on the dry weight of the bread.  
 
4.3.1 9 Fruit bread shall be made from dough which contains not less than 6 % of added fruit in the form of 
dry fruit calculated on the weight of the flour used.  
 
4.3.2 0 Malt bread shall be made from dough, whic h contains not less than 6 % of added malt products, 
calculated on the weight of the flour used.  
 
4.3.21  Rye bread shall be made from dough which contains not more than 15  % of rye flour calculated on the 
weight of flour used.  
 
4.4 Specific  quality  requirements  
 
4.4.1  The bread shall also conform to the specific quality requirements specified in Table 1 . 
 
Table 1  – Specific requirements for bread  
 
1 2 3 4 5 6 7 8 9 
 
 
S/N  
 
Characteristic  Requirements   
Method 
of 
analysis  White 
bread  Brown 
bread  Whole 
wheat 
flour 
bread  Milk 
bread  Cassava 
bread  Sweet 
potato 
bread  
1 Moisture content, %  
(m/m), max.  40.0 40.0 40.0 40.0 12.0 – 
14.0  40 MS 610  
2 pH of aqueous extract  5.3 – 
6.0 5.3 – 
6.0 5.3 – 
6.0  5.3 – 
6.0  5.3 – 6.0  5.3 – 6 
.0  MS 1635  
3 Acid insoluble ash, % 
(m/m) on dry basis, 
max.  0.2 0.2 0.2 0.2 0.2 0.2 Annex B  
4 Crude fibre, % (m/m) 
on dry basis.  0.3 
(max.)  0.6 
(min.)  1.0 
(min.)  0.3 
(max.)  3.5 – 4.0  N/A MS 144  
5 Milk soli ds (whole or 
skimmed), % (m/m) , 
min.  
N/A 
  
N/A  
N/A  
3.6 N/A N/A Annex C  
6 Fat, % (min.)  0.7 2.0 0.7 2.0 N/A N/A Annex D  
7 Total solids, % (m/m) 
min. 60.0 60.0 60.0 60.0 N/A N/A  
 
4.4.2 Cassava bread shall not contain more than 10 mg/kg  of hydrogen cyanide when analysed  according 
to MS 1386.  
 
4.5 Microbiological limits  
 
Bread shall conform to the microbiologic al limits in Table 2  when analysed  according to the methods specified 
therein .  
  
6 
 Table 2 – Microbio logical limits for bread  
 
S/N Microorganism  Limit  method  of analysis  
1 Total viable count, cfu/g, max.  104 ISO 4833  
3 Escherichia coli, cfu/g  Absent  ISO 7251  
4 Salmonella , 25 g  Absent  ISO 6579  
5 Yeasts and moulds, cfu/g, max.  103 ISO 21527 -2 
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237, may be used and only within the limits specified.  
 
 
6 CONTAMINANTS  
 
6.1 Bread  shall comply with the maximum residue limits for pesticides established by the Codex 
Alimentari us Commission . 
 
6.2 Bread shall comply with the maximum levels for contaminants and toxins in accordance with MS 302. 
 
 
7 HYGIENE  
 
Bread shall be prepared and handled in a hygienic manner in accordance with MS 21.  
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
Bread shall be packaged in food grade materials that will safeguard the hygienic, nutritional and organoleptic 
qualities of the product.  
 
8.2 Labelling  
 
8.2.1 In addition to the requirements of MS 19, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked:  
8.2.1.1  Name of  the product according to section 3 and/or Table 1 ; 
 
8.2.1.2  Name and address of the manufacturer, packer, distributor, importer, exporter or vendor ; 
 
8.2.1.3  List of ingredients in descending order of proportion of ingoing weight;  
 
8.2.1.4  Details of enrichment and quantities added;  
 
8.2.1.5  Lot identification ; 
 
8.2.1.6  Net weight, in metric units ; 
 
8.2.1.7  Date of manufacture;  
 
8.2.1.8  Number of days within which bread shall have to be consumed/used from the date of manufacture ; 
and 
 
8.2.1.9  Instructions on disposal of used package . 
  
7 
 8.2.2 When labelling 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 appe ar on the packages.  
 
8.2.3 Nutrition labelling  
 
The amount  of nutrients in the  bread shall be declared on the label in accordance with MS 624 . 
 
8.2.4  Nutrition and health claims  
 
Bread may have claims on the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be in compliance with  CXG 23.  
 
 
9 METHODS OF SAMPLING  AND ANALYSIS  
9.1 Sampling of bread shall be  done in accordance with Annex A.  
9.2 Analysis of bread shall be done in accordance with methods of test specified in Tables 1  and 2 
indicated against each parameter.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
8 
 Annex A  
(Normative ) 
 
SAMPLING  OF BREAD  
 
A.1  GENERAL  
  
The following precautions are observed in drawing, preparin g, storing and handling bread intended for testing:  
  
A.1.1  Samples are taken in a place protected from exposure to damp air, dust or soot;  
  
A.1.2  Samples, the container for the samples, and any sampling equipment are protected from 
contamination;  
A.1.3  Samples consisting of loose cassava bread or retail packs are placed in a clean, dry airtight container 
made of metal or glass, or in sealable moistu re-proof plastic bags;  
A.1.4  Samples are stored at room temperature; and  
A.1.5  Containers used are sealed and marked with the date, time, and place of sampling, and other 
identifying details.  
 
 
A.2 SAMPLING  FROM A LOT  
  
A.2.1  The number of containers in the lot to be sampled depends on the size of the lot and is c hosen in 
accordance with Table 1.  
  
Table A.2 – Sampling from a lot  
  
No. of Containers in Lot ( N)  No. of containers to be sampled  (n) 
Up to 50  1 
51 – 150  2 
151 – 300  3 
301 – 500  4 
501 and over                    5 
  
A.2.2  The containers to be sampled are selected at random, using random number tables. If such tables 
are not available, every rth container is chosen, by starting to count at any one, and counting 1, 2, 3 … r, where 
r is the whole number of the fraction N/n, until n of the containers have been selected.  
 
 
A.3  SIZE OF THE SAMPLE LOT  
  
A.3.1  Either two bread pieces, or the equivalent of 200 g if packed in small slices, are taken from each 
container selected for sampling.  
  
A.3.2  One bread pie ce or 100 g of the loose  bread is set aside in a sealed, labelled sample container for 
examination and inspect ion for conformity with clause 8.2.  
  
A.3.3  The remainder of the sample drawn from the container is weighed and the weight recorded. These 
are then stored in sealed containers, labelled with the number of the container in the lot they were  taken, until 
needed for sample preparation.  
 
 
  
9 
 A.4 PREPARATION OF TEST SAMPLE  
  
A.4.1  The bread from each sampled container is ground separately, as soon as possible. Grinding is done 
in a dry atmosphere.  
  
A.4.2  About 15 g of ground  bread from each sampled container is placed immediately in a sealed container, 
labelled appropriately (including the number of the sampled container), for use in the test for moisture content.  
  
A.4.3  The rest of the ground  bread from each sampled contai ner is placed in one container, representing 
the whole lot, and thoroughly mixed by shaking to produce a composite sample for use in the tests for ash and 
cyanogenic glycosides.  
  
A.4.4  In the event of a dispute between the purchaser and the vendor as to the ac ceptability of a lot of bread, 
the procedure described in A.1 to A.4 may be followed, using three times the amounts mentioned, to produce 
separate samples for the vendor, the purchaser, and for the reference.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
10 
 Annex  B 
(Normative ) 
 
DETERMINATION OF ACID INSOLUBLE ASH  
 
B.1 REAGENT  
 
Dilute hydrochloric acid prepared by diluting concentrated hydrochloric acid with water in a ratio of 2:5.  
 
 
B.2 APPARATUS  
 
B.2.1 Muffle furnace , at 600 ± 20  oC. 
 
B.2.2 Water bath . 
 
 
B.3 PROCEDURE  
 
B.3.1 Weigh accurately 5 -10 g of finely powdered bread in a porcelain or platinum dish. Ignite the material 
in the dish with a suitable  flame  until it  chars. Pl ace the ignited  bread  in the muffle furnace.  
 
B.3.2  Heat  at 600  ± 20 oC for at least 1 h. Remove the dish from the furnace and cool.  
 
B.3.3 Wet the ash with a suitable amount of hydrochloric acid, and place on a water bath for 10 min. Filter  
through a No.1 sinter glass crucible. Wash the crucible with water until the washings  are free from acid.  Dry 
the crucible in an air -oven for 2 h. Cool in a desiccator and weigh. Repeat the process until the  difference 
between two successive weighings is less than 1 mg. Take the lowest mass.  
 
 
B.4 CALCULATION  
 
Acid insoluble ash  (AI), per cent by mass (on dry basis) , is calculated as follows:  
 
 
𝑀2 ×100
𝑀1  
 
 
Where,  
 
𝑀1 is mass of sample;  and 
 
𝑴𝟐 is mass of insoluble matter.  
 
 
 
 
 
 
 
 
  
11 
 Annex C 
(Normative ) 
 
DETERMINATION OF WHOLE MILK SOLIDS  
 
C.1 PRINCIPLE  
 
Milk bread should contain lactose. The lactose is determined in bread after removing the other sugars present 
by fermentation with yeast. The following method involves extracting the sugars from bread with dilute alcohol, 
destroying the non -lactose reducin g sugars by fermenting the alcohol -free extract with yeast and determining 
the lactose remaining by somogyi’s method.  
 
 
C.2 REAGENTS  
 
C.2.1 Yeast suspension,  wash baker's yeast by centrifuging with 4 times its volume of distilled water. Dilute 
to a 25 % suspension.  
 
C.2.2 Yeast nutrient solution , containing 1.7 % bacto -peptone, 0.5 % dipotassium phosphate  and 0.33 % 
magnesium sulphate.  
 
C.2.3 Protein precipitant , dissolve 50.0 g Sodium tungstate and 6.0 g Disodium phosphate in 200 ml  water. 
Add slowly 220 ml of 2 N HCl, mix and dilute to 500 ml.  
 
C.2.4 Somogyi's reagent,  dissolve 12.0 g Sodium potassium tartrate, 20.0 g anhydrous Sodium carbonate 
and 25.0 g Sodium bicarbonate in 500 ml water. T o this add with stirring 6.5 g C opper sulphate (CuSO 4.5H 2O) 
previously dissolved in 100 m l water. Then mix this solution with another containing 10.0 g Potassium iodide, 
0.8 g Potassium iodate and 18.0 g Potassium oxalate dissolved in 200 ml water and dilute to a litre.  
 
 
C.3 METHOD  
 
Weigh 15.0 g of air -dried bread  into a 200  ml volumetric flask containing 60 ml water. Mix, add 35 m l ethanol 
(95 %) and immerse in a boiling water bath for 15 min. Cool, dilute to the mark with more  ethanol and centrifuge. 
Evaporate 150 m l of the supernatant liquor to 40 m l and dilute to 100 m l in a volumetric flask.  
 
Transfer 10 m l of this bread extract to a 50 ml conical flask, add 6.0 m l yeast suspension and 5 m l yeast 
nutrient solution. Also set up a blank commencing with 10 m l water. Close the flask with a  stopper throu gh 
which passes 6 mm glass tubing (about 10 cm long) and incubate at 30  oC for 2 h 30  min with shaking. Then 
centrifuge for 10 min at 1 000 r.p.m. Transfer the supernatant liquor into a 50  ml volumetric flask and wash the 
residue with two 10  ml portions of  water. To the liquor plus washings  add 2.5 m l, mix and filter, rejecting the 
first few millilitres of filtrate. For the determination of lactose,  pipette 5 m l of the filtrate into a tube, neutralize 
to phenol red with 0.5 N sodium hydroxide, add 5 m l Somo gyi's reagent and drops of benzene. Then immerse 
the tube capped with glass bulb in boiling  water for 15 min, cool, add 2.5 ml 2 N Sulphuric acid and titrate the 
excess iodine with 0.005 N Sodium  thiosulphate using starch.  
 
Set up the reference curve by taking 5  ml portions of Somogyi's reagent and plotting the difference  between 
the blank and lactose solutions against the corresponding lactose content.  
 
 
C.4 CALCULATION OF RESULTS  
 
If 𝐿 is g lactose in a 5 -ml aliquot (obtained from the calibration curve );  
 
𝑴 is moisture in air -dried bread, per cent lactose in the air -dried bread ; then  
 
% non-fatty acid milk  solids in the air dried bread is equal to : 
 
8.33 ×𝐿×104
100 −𝑀−0.35  
12 
 Annex D 
(Normative)  
 
DETERMINATION OF FAT  
 
D.1 PREPARATION OF SAMPLE  
 
Cut a loaf or half a loaf of bread into slices 2 to 3 mm thick. Spread the slices on paper and let them dry  in a 
warm room until sufficiently crisp and brittle to grind well in a mill. Grind the entire sample to pass  No. 20 sieve, 
mix well and keep in an air -tight container.  
 
 
D.2 PROCEDURE  
 
D.2.1 Transfer 50 g of the sample to a 600  ml beaker. Add 100 m l of distilled water and mix. Add 100 m l 
HCl, mix, cover and heat on a steam bath for 1 h, stirring well for about 6 or 7 times. Cool in a coldwater bath 
(≤ 15 oC) and stir. Add 10 g of Filter -Cel, or similar absorbent, stir, and mix completely.  
 
D.2.2 Prepare 90 mm buchner as follows:  
 
D.2.2.1 Place two 9 cm S and S 588 blue ribbon, or equivalent, filter papers  in a funnel and apply  
suction.  Mix10 g Filter -Cel wi th 50 m l H2O and rapidly pour the mixture into the funnel. (This should make a  
smooth, even layer of Filter -Cel over paper, without cracks or openings.) Immediately filter the sample.  Rinse 
the beaker several times with ice -cold H 2O just before filtration is complete, wash the sides of  buchner with   
100 m l ice-cold H 2O (or until a clear filtrate comes through). Up to this point do not let the  pad suck  
dry. Continue with suction until Filter -Cel pad seems dry. Transfer this mass, without paper,  from the buchner 
to the original beaker. Break up the mass with a rod, dry overnight on a steam bath,  and then heat in oven at 
100 oC for 30 min to remove all moisture (material shall be dry or fat results will  be low). Break up any lumps 
and cool.  
 
D.2.2.2  Prepare  a large knorr extension tube of about 200 m l capacity (glass tubing 5 cm diameter, 12 cm 
high from shoulder to top of tube). Pack the tube with asbestos tamped tightly to form about 1 cm pad. Insert  
the stem of the tube into a 2 -hole rubber stopper in a f iltering bell jar connected to suction through a 2 -way 
stopcock. Place 500 m l erlenmeyer within the bell jar so that the stem of the tube passes through  the neck of 
the flask.  
 
D.2.2.3  To the beaker and contents, add 100 m l ether -pet ether (+1) and macerate 3 to 4 min against the sides  
of the beaker with medium size, stiff metal spatula. Decant into the extension tube. Suck dry. Add  
80 ml mixed ethers to the beaker. Work as before for 2 min. Transfer contents of the beaker to the  extension 
tube, suck dry, and tamp with flattened stirring rod until all ether is removed.  
 
D.2.2.4  To the material  in the tube add 80 m l mixed ethers used just previously to rinse out the beaker, mix 
thoroughly with the  stirring rod for a few minu tes, let it stand for 1 min, then suck dry, and tamp the material as 
before.  Make two additional extensions, turning the suction on and off carefully to avoid loss of the sample in  
erlenmeyer. Transfer to 1 litre beaker. Evaporate on a steam bath, completely transfer fat with small  amounts 
of pet ether to a weighed 150 m l beaker, carefully evaporate pet ether on a steam bath, dry at   
100 oC to constant weight (about 30 min), cool, and weigh.  
 
 
D.3 CALCULATION  
 
Fat content (on moisture free basis) per cent w/w is equal to  
 
100 ×𝑀2
𝑀1 
 
Where,  
 
𝑀1  is mass, in g, of the sample ; and 
 
𝑀2 is mass, in g, of the fat after drying.   
13 
 Annex E 
(Normative ) 
 
DETERMINATION OF VOLUME/WEIGHT RATIO  
E.1 APPARATUS  
E.1.1 Rigid container .  
E.1.2 Rape seeds . 
E.1.3 Weighing scale .  
E.1.4 Measuring cylinder .  
E.1.5 Loaf volumeter .  
E.1.6 Plate .  
 
 
E.2 DETERMINATION OF VOLUME/WEIGHT RATIO BY DISPLACEMENT METHOD  
E.2.1 Procedure  
Weigh the loaf after it is cooled to room temperature and record the weight. Fill the container with rape seeds 
and level the top of seeds with a plate. Empty out the seeds leaving a layer at the bottom of the container. 
Place the loaf on the layer of seed s. Fill the rest of the container with seeds and level the top surface with a 
plate. Pour the remaining rape seeds into the measuring cylinder and measure the volume.  
E.2.1.1  Volume (V) /weight ratio for the bread is calculated as follows:  
𝑉
𝑊 
Where ,  
𝑉 is the volume , in ml, of the remaining seeds after displacement;  and 
𝑊 is the weight , in g, of the loaf.  
NOTE  1: Do not press the loaf while keeping in the box.  
NOTE 2: For sliced bread, test before bread is sliced.  
 
 
E.3 DETERMINATION OF VOLUME OF LOAF BY LOAF VOLUMETER  
E.3.1 Procedu re 
E.3.1.1  Calibration of volumeter with dummy loaf Open the container and place a dummy loaf into it. Close the 
container and open the gate. Remove the hopper lid and fill the calibrated column with rape seeds. Tap the 
column three times to ensure maximum use of se eds around the dummy loaf. Empty all excess seeds by 
closing the gate and swinging down the column. Return the column to upright position and secure the lid to 
the container. Open the gate and swing down the volumeter to allow rape seeds to empty from bott om pan. 
When it is completely empty, close the gate and swing the volumeter to upright position.  
E.3.1.2  Measurement of the volume of loaf Weigh the loaf after it is cooled to room temperature and record 
the weight. Place the loaf in the volumeter and rep eat the procedure as that for dummy loaf. The volume of 
the loaf will be indicated by the level of seeds in the calibrated column.  
NOTE:  The loaf must be larger than the dummy loaf.   
14 
 E.3.1.3  Volume ( V) /weight  (W) ratio for the bread is calculated as follows:  
𝑉
𝑊 
Where,  
 𝑉 is the volume , in ml, of the loaf;  and 
𝑊 is the weight , in g, of the loaf . 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
ICS 67.0 60             DMS 31 :2020
           Third edition  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  Set up in 
1972 by the Malawi Bureau of Stand ards Act 
(Cap: 51:02), the Bureau is a parastatal body 
whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend t he same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.