AFDC 15( 6521 ) P3  
                              DRAFT TANZANIA STANDARD                                                                          
 
Samosa  (Manda)  and spring roll sheets – specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
  
 0 Foreword  
Samosa  and spring roll sheets are frozen wheat flour products made from mixing of wheat flour, salt, oil 
and wate r into dough, which is then kneaded and flattened as flatbread then spreads the dough so it can 
cook lightly  (baked)  on either side  , lastly the pastry are cut into appropriate sizes and pack ed to be sold.   
They are prepackaged, sealed, and refrigerated or  frozen at a temperature below -18 ºC. 
This Tanzania Standard is being formulated to ensure preparation, manufacture or processing of  manda 
and spring roll sheets of safety and quality  intended for human consumption.  
In preparation o f this Tanzania Standard assistance was derived from:  
a) Local manufacturers  
b) TZS 2414 :2011 Paratha (chapatti)  – Specification  
In reporting the result of test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculat ed is to be rounded off, it shall be done in accordance with TZS 4 (see clause 
2). 
1 Scope  
This Tanzania standard prescribes requirements, sampling and method of tests for samosa (manda) and 
spring roll sheets . 
 2 Normative references  
The following r eferenced documents are indispensable 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;  
AFDC 15(6523) P 3Bakery products - methods of sampling  
AFDC 15 (6522)  P3 Bakery products  - method of analysis  
Codex Stan 192  Genera l standard for food additives  TZS 4 Rounding off numerical values  
TZS 109  Code of hygiene for food processing units – General  
TZS 111 bakery units - code of practices.  
TZS 118 -1 /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  
TZS 119/ ISO 4831 - Microbiology of food and animal feeding stuffs – Horizontal method for detection 
and enumeration of coliforms – Most probable number technique  
TZS 122 -2/ISO/TS 6579 -2 Microbi ology of food and anima l feed — horizontal method for the detection,  
enumeration a nd serotyping of Salmonella — Part 2: Enumeration by a miniaturized most probable 
number technique . 
 
TZS 132/EAS 35 Fortified food grade salt — Specification   
 TZS 331 /EAS 901  Cereals – Milled products – Method  of test  
TZS 439 -1/ EAS: 1 Wheat flour – Specification  
TZS 439 -2/ EAS: 767 Fortified wheat flour – specification  
TZS 538 /EAS 38  Labelling of pre -packaged foods — General requirements  
TZS 730 - 2)/(1st  Ed) 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 789:/EAS 12: Potable water — Specification  
TZS 2426 -1/ISO 21527 -1Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity 
greater than 0.95  
3 Terms and definitions  
For the purpose of this Tanzania Standard the following terminology shall apply ; 
3.1 samosa (manda) sheets  
thin and delicate pastry  elongated rectangular in shape  in which the filling for the samosa is wrapped and 
then frie d 
3.2 Spring roll sheets   
thin and delicate pastry  square in shape , in which the filling for the spring roll  is wrapped and then fried . 
4. Requirements  
4.1 General requirements  
4.1.1  All ingredients for making samosa and spring roll sheets shall be clean, sound, wholesome, and 
free from foreign material and free from evidence of infestation  
4.1.2  samosa  and spring roll sheets  shall;  
- have a uniform colour and appearance characteristic of the product  
- be rolled out thinly  and firm enough to support the weight of filling . 
- be con sistent in size  
- have a soft texture and be pliable  
- be ready to fill the fillers and folded to give desired product of samosa and spring roll.  
4.2 Essential ingredients  
samosa  and spring roll sheets shall consist of the following  essential  ingredients:  
a) W heat flour conforming to TZS 439  
b) Salt (Edible) Conforming to TZS 132   
 d) Potable water conforming to TZS 789  
e) Cooking vegetable oil, butter or margarine conforming to relevant standards  
4.3 Specific requirements  
samosa  and spring roll sheets shall comp ly with the following specific requirements as given in the Table 
1. 
Table 1: Requirements for samosa  and spring roll sheets  
S/N Characteristic  
 Requirement  
 Method of test  
samosa sheet  Spring roll 
sheet   
1 Moisture % m/m Max  
 45 45 TZS 331  
2 Acid Insoluble ash % Max  
 0.1 0.1 TZS 331  
3 Fat content/m % min 
 1 1 TZS 331  
5 Thickness of  one (1) sheet  
 
in mm , min   
0.6  
0.6  Vanier  caliper  
6 Weight of one (1) sheet in gram , 
min 
  
 
10  
 
30  Weighing 
balance  
 
5. Food additives  
Samosa  and spring roll sheets may be added with food  additives in accordance with Codex Stan 192.   
6 Hygiene  
6.1 samosa  and spring roll sheets shall be prepared, manufactured and packaged under hygienic 
conditions in accordance with TZS 109 and TZS 111  
 
6.2 samosa and spring roll sheets shall be  free from pathogenic organisms, substances originating from 
micro -organisms or any other deleterious substances in amounts which may constitute  a health hazard 
and shall comply with microbiological limits  specified  in Ta ble 2.  
 
Table 2: Microbiological requirements  
S/N Characteristic  
 Limits  Method of test  
1 Salmonella /25g, max absent  TZS 122 -2 
2 Total Plate Count , cfu/g, max  104  TZS 118  
3 Escherichia coli  cfu/g  absent  TZS 730 -2 
4 Coliforms cfu/g , max  < 102  TZS 119  
5 Yeast and moulds  cfu/g , max  103 TZS 2426 -2 
  
 7. Sampling and method of tests  
7.1 sampling shall be done in accordance with AFDC 15(6523) P2  
7.2 The tests shall be carried out as given in tables 1 and 2.  
8 Packing , marking and labelling  
8.1 Packing  
Samosa  and spring roll sheets  shall be wrapped in two food grade polyethylene sheets/  capable of 
maintaining the quality of the  samosa  and spring roll sheets . The wrapped discs shall be packaged in 
food grade polypropylene bag  as outer bag and frozen at - 18 °C. 
8.2 Marking and l abeling  
8.2.1  Each pack shall be labeled  in accordance with the requirements of the TZS 538/ EAS 38 and the 
following particular s shall be clearly and indelibly marked on each container ; printing ink if any shall be 
non-toxic and non -transferable:  
a) The name of the product , samosa sheets, spring roll sheets  
b) The name and address of the manufacturer;  
c) Batch or code number;  
d) Net mass in metric units;  
e) A list of ingre dients  
f) Date of manufacture;  
g) Country of origin  
h) The wording “store frozen below  - 18 °C”; 
i) Instructions for use/cooking instructions.  
j) Expiry date  
k) Instructions  for disposal of used packages.  
8.3 The containers may also be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality may be used by the manufacturers only under  licence from 
TBS. Particulars of conditions under which the licences are granted, may be obtained from TBS.