AFDC 15 (262) CD 3 
                              DRAFT TANZANIA STANDARD                                                                          
 
 
 
               Maandazi  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
  
 0 Foreword  
This Tanzania Standard is being prepared to ensure the safety and quality of Maandazi produced  and/or 
traded in the country.  
In the preparation of this Tanzania Standard, assistance was drawn from local manufacturers.  
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall  be done in accordance with TZS 4 (see clause 
2). 
1 Scope  
This Tanzania Standard specifies requirements , methods of sa mpling and test  for Maandazi  intended for 
human consumption.  This standard applie s to doughnuts, East African  doughnuts, Swahili buns, 
mahamri.  
2 Normative r eferences  
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, the latest editi on of the referenced 
document (including any amendments) applies;   
TZS 4 , Rounding off numerical v alues  
TZS 109, Food p rocessing units - Code of hygiene - General  
TZS 122 -1/ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
TZS 125 -1/ ISO 6888 -1, Microbiology of f ood 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  
CODEX STAN 192, Codex General Standard for foods  additives.  
CODEX STAN 193, Codex General Standard for Contaminants and Toxins  in foods  
TZS 538/EAS 38,  Labelling of pre -packaged foods — General requirements  
TZS 730 -1/ ISO 16649 – 1, Microbiology of the food chain - Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli - Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide   
TZS 2426 -2/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 equal to 0.95  
TZS 2752,  Bakery  products - methods of analysis  
TZS 2753, Bakery products - methods of sampling   
 3 Term s and definitions   
For the purpose of this Tanzania Standard the following term s and definitions  shall apply  
3.1 Maandazi  
a deep  fried dough that is either yeast leavene d and/or chemically leavened .  
3.2 Doughnuts   
a small fried of sweetened dough, typically in the shape of a ball or ring.  
3.3 East African doughnuts   
fried  and spicy, airy yeast doughnut dough  
3.4 Mahamri  
 also known as Swahili bun  or doughnut , a sweet cardamom -spiced bread made with coconut milk 
powder, and are excellent for soaking up curries or just snacking on . 
3.5 Swahili buns  
Synonymy of maandazi  
3.6 Food grade packaging material  
packaging  material, made of substances which are safe and suitable for their intended use and which will 
not impart any toxic substance or undesirable odour or flavour to the product  
4 Classification  of Maandazi  
Type I - Plain  - Home style fried Maandazi  
Type II – Coated  - Icings, frostings, glazes,  powders, candy pieces , sliced nuts, spices coronets  etc. 
Type III – Filled  - Filling such as jelly,  cream or other.  
5 Requirements  
5.1 General requirements  
The product shall  
 be homogeneous and not  burned , unburned parts  or scorched  crust .  
 have a crust of a golden brown  color normally associated with the product variety  
 have no raw, stringy or gelatinized cent, but shall have a uniform cooked texture.  
 adhere to the crust when subjected to ordinary shocks of transportation  when c oatin gs are used .  
 Retain filling or c oating if used , either on or within the crust so that it does not adhere to the 
packaging material or adjacent maandazi .  
 have a characte ristic fresh taste and pleasant flavor and odor.  
 be free of extraneous substances and impurities.  
 be free from fungus phenomenon   
  not have off flavor or rancid odor.  
5.2 Ingredients  
5.2.1 Essential ingredients   
The following essential ingredients shall be used in the preparation of Maandazi : 
 Wheat flour  
 baker’s yeast;  and or baking powder  
 Water  
 Butter/ edible fats /vegetable  oil 
 Sugar  
 salt  
5.2.2 Optional ingre dients  
In addition to the essential ingredients in 5.2.1, the following optional ingredients may be used in the 
preparation of Maandazi : 
 coconut milk/ cream  
 gluten;  
 milk and milk products;  
 fruits and fruit products;  
 egg and egg products;  
 spices;  
 honey and s ugar products;  
 any food products fit for human consumption.  
5.3 specific requirements  
Maandazi  shall comply with the specific requirements stipulated in Table 1  
 
    Table 1 — Specific requirements for Maandazi  
S/N Characteristics  
 Requirements  
 Test meth od 
1 Moisture content, %, max.  35  TZS 2752  
2 Total fat, %, max.  20 
3 Total ash, %, m/m on dry basis, max.  2 
4 Acid insoluble ash ,%, m/m on dry basis, max.  0.2 
 
6 Food additives  
When f ood additives used in the preparation of Maandazi  shall be in accordance with Codex  Stan 192.  
7 Hygiene  
7.1 Maandaz i shall be prepared under Good Hygie nic Practices as stipulated in TZS 109 and TZS 111 
(see clause 2).   
 7.2 When tested by appropriate methods of sampling and test, Maandazi  shall comply with the 
microbiological limits gi ven in T able 2 and free from any other pathogenic microorganism . 
Table 2 - Microbial limits for Maandazi  
Characteristic  Maximum limit  Methods of test (see clause 2)  
 Yeast  and mould s cfu/g   102   TZS 2426 -2 
 Salmonella  spp per 25 g   absent   TZS 122 -1  
 E. coli cfu/g   absent   TZS 730-1 
 S. aureus cfu/g   absent   TZS 125 -1  
 
8 Contaminants  
Heavy metal  
Presence of heavy metal shall conform to the limits set in app ropriate s ections of CODEX STAN 193 (see 
clause 2).  
9 Sampling and methods of test  
9.1 Sampling  
Maandazi  shall be sample d in accordance with Tanzania Standard  TZS 2753 . 
9.2 Method of test  
Maandazi  shall be tested in accordance with methods described in  this Tanzania Standard.  
10 Packing, marking and labelling  
10.1 Packing  
Maandazi  shall be packed in food grade containers that safeguar d the hygienic, nutritional and 
organoleptic qualities of the product.  
10.2 Marking and labelling  
10.2.1 Labelling of Maandazi  shall be done in accordance with the requirements 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 Maandazi  or doughnuts, East African doughnuts, Swahili buns, 
mahamri  
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 ingredie nts;  
h) Storage  conditions  and instructions; and  
i) Trade name or brand, if any.  
10.2.2 The containers shall be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality shall be used by the manufacturers only under licenc e from 
TBS. Particulars of conditions under which the licences are granted, may be obtained from TBS.