Reference number  
DRS 101:2018  
© RSB 2018  
 
 
 RWANDA 
STANDARD  DRS 
101 
 
Second  edition  
2018-mm-dd 
 
Cookies — Specification  
 
  DRS 101:2018  
©RSB 2018  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2018 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw   DRS 101:2018  
iii                ©RSB 2018  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ....................  v 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Requ irements  ................................ ................................ ................................ ................................  3 
4.1 Ingredients  ................................ ................................ ................................ ................................ .... 3 
4.1.1  Essential ingredients  ................................ ................................ ................................ ...................  3 
4.2 Optional ingredients  ................................ ................................ ................................ .....................  3 
4.3 General requirements  ................................ ................................ ................................ ..................  4 
4.4 Specific requirements  ................................ ................................ ................................ ..................  4 
4.5 Microbiological requirements  ................................ ................................ ................................ ..... 4 
5 Food additives  ................................ ................................ ................................ ..............................  5 
6 Hygiene  ................................ ................................ ................................ ................................ ..........  5 
7 Contaminants  ................................ ................................ ................................ ................................  5 
7.1 Heavy meta ls ................................ ................................ ................................ ................................ . 5 
7.2 Aflatoxins  ................................ ................................ ................................ ................................ ...... 5 
8 Packaging  ................................ ................................ ................................ ................................ ...... 5 
9 Labelling  ................................ ................................ ................................ ................................ ........  5 
10 Sampling  ................................ ................................ ................................ ................................ ....... 6 
Annex  A (normative)  Determination of moisture content  ................................ ................................ .... 7 
A.1 Apparatus  ................................ ................................ ................................ ................................ ...... 7 
A.2 Procedure  ................................ ................................ ................................ ................................ ...... 7 
A.3 Calculation and expression of results  ................................ ................................ .......................  7 
Annex  B (normative)  Determination of acid insoluble ash  ................................ ................................ .. 8 
B.1 Apparatus  ................................ ................................ ................................ ................................ ...... 8 
B.1.1  Dish ; Sili ca or porcelain ................................ ................................ ................................ ...............  8 
B.1.2  Muffle furnace; Maintained at 600 ± 20
 C. ................................ ................................ ...............  8 
B.1.3  Water bath  ................................ ................................ ................................ ................................ ..... 8 
B.1.4  Desiccator  ................................ ................................ ................................ ................................ ..... 8 
B.2 Reagents  ................................ ................................ ................................ ................................ ....... 8 
B.3 Procedures  ................................ ................................ ................................ ................................ .... 8 
B.4 Calculation and expression of results  ................................ ................................ .......................  8 
B.4.1  Acid insoluble ash, percent by mass  ................................ ................................ .........................  8 
B.4.2  Acid insoluble ash, percent by mass (dry basis)  ................................ ................................ ...... 9 
Annex  C (normative)  Determination of acidity of extracted fat  ................................ .........................  10 
C.1 Apparatus  ................................ ................................ ................................ ................................ .... 10 
C.1.1  Soxhlet Apparatus , with a 250 ml flat bottom flask.  ................................ ...............................  10 
C.2 Reagents  ................................ ................................ ................................ ................................ ..... 10 
C.2.1  Petroleum Ether, boiling point 40
 C to 80
 C. ................................ ................................ ........  10 DRS 101:2018  
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 C.2.2  Benzene -Alcohol -Phenolphthalein Stock Solution, to one litre of distilled benzene add 
one litre of  ................................ ................................ ................................ ................................ ... 10 
C.2.3  Standard Potassium Hydroxide Solutions, 0.05 N.  ................................ ................................  10 
C.3 Procedures  ................................ ................................ ................................ ................................ . 10 
C.4 Calculations and expression of result  ................................ ................................ .....................  10 
 DRS 101:2018  
v                ©RSB 2018  - All rights reserved  
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards adopted 
by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS 101 was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and cereal products   
In the preparation of this standard, reference was made to the following standard  (s): 
1) KS 661:2007 Cook ies—Specification   
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second edition cancels and replaces the first edition (RS  101:2007 ), which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
cereal products (RSB/TC 003) in the preparation of this standard.  
ADMA International Ltd  
FARMFRESH Ltd  
Lamane Bakery  
Rwanda Agric ulture Board  
SIMBA Supermarket  
SOSOMA Industries  
Rwanda  Standards Board  (RSB) – Secretariat  
 DRS 101:2018  
1                ©RSB 2018  - All rights reserved  
 Cookies  —Specification  
1 Scope  
This Draft Rwanda Stan dard specifies the requirements, sampling and test methods for cookies  intended for human 
consumption.  
2 Normative references   
The following documents are 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.  
AOAC 942.17 , Arsenic in foods Molybdenu m blue method  
AOAC 999.10, Lead , Cadmium, Zinc, Copper and Iron in Foods, Atomic Absorption Spectrophotometry  
EAS 321, Edible fats and oils —Specification  
ISO 16649 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta -
glucuronidase -positive Escherichia coli -- Part 2: Colony -count technique at 44 degrees C using 5 -bromo -4-
chloro -3-indolyl beta -D-glucuronide  
RS 151, Edible full fat soya bean flour — Specification  
RS CAC/RCP.1 , Code of practice — General Principle s of Food Hygiene  
RS CODEX STAN 192, General Standard for food additives  
RS CODEX STAN 212, Sugars—Specification  
RS EAS 1, Wheat flour — Specification  
RS EAS 12, Potable water — Specification  
RS EAS 35, Fortified edible salt — Specification  
RS EAS 38, Labelli ng of pre -packaged foods  
RS ISO 11085, Cereals, cereals -based products and animal feeding stuffs — Determination of crude fat and 
total fat content by the Randall extraction method  
RS ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total co ntent of aflatoxins B1, B2, G1 and 
G2 in cereals, nuts and derived products — High-performance liquid chromatographic method   
©RSB 2018  - All rights reserved                  2 
 RS 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  
RS ISO 4833 -1, Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- 
Part 1: Colony count at 30 degrees C by the pour plate techni que 
RS ISO 6579 -1, Microbiology of the food chain -- Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp  
RS ISO 24333, Cereals and cereal products —Sampling  
3 Terms and definitions   
For the purposes of this standard, the follow ing terms and definitions apply . 
3.1  
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.  
3.1  
filled cookies  
are cookies sandwiched with the filing of cream, jam, jelly, ‘marshmallic caramel’, figs, raisins or similar products.  
3.2  
cream  
a homogeneously mixed preparation of hydrogenated fat or bakery shortening, icing sugar, flavours and 
approved food colours with or without other permitted ingredients in small proportions.  
3.3  
coated cookies  
cookies with or without  the filing in -between, but coated with chocolate or caramel or icing sugar.  
3.4 
garnis hed cookies  
cookies garnished with nuts, fruits, cherries, jelly crystals or candy crystals firmly set onto the product.  DRS 101:2018  
3                ©RSB 2018  - All rights reserved  
 4 Requirements  
4.1 Ingredients  
4.1.1  Essential ingredients  
The following  essential ingredients shall be used in t he preparation of batter used to make cookies:   
a) Wheat flour, complying with  RS EAS 1 ; 
b) Fat or shortening complying with EAS 321 ; 
c) Baking powder ; 
d) Potable water complying with RS EAS 1 2; and  
e) Edible salt, complying with RS EAS 35.  
4.2 Optional ingredients  
The optional ingredients  used in c ookies  shall comply with their relevant standards. Those ingredients include 
but are not limited to the following:  
a) Cereal and cereal products ; 
b) Oil seed products ; 
c) Edible starches ; 
d) Milk and Milk products ; 
e) Sugar s complying with RS CODEX STAN 212 ; 
f) Honey  complying with RS 164;  
g) Fruits, edible vegetables , and derived products;  
h) Spices ; 
i) Leavening agents;  
j) Fortifying agents;  and  
k) Processing aids .  
©RSB 2018  - All rights reserved                  4 
 4.3 General requirements  
Cookies shall:  
a) be properly baked with no signs of under -baking or over -baking so that they are crispy  
b) have uniform texture, tenderness and good appearance.  
c) be free from objectionable taste  such as soapy or bitter taste;  
d) have the colour, texture, flavour and aroma characteristics of typical well -baked  cookies   
e) be free from any rancidity and insect infestation.  
Note The appearance, taste, odour, flavour and tenderness shall be determined in accordance with the methods of sensory 
analysis of food.  
4.4 Specific requirements  
Cookies shall comply with the specific requirements stipulated in Table  1. 
Table 1 —Specific  requirements for cookies  
S/N Characteristic  Requirement  Test method  
i.  Moisture, % by mass, max.  6.0 Annex A 
ii.  Acid insoluble ash (on dry basis), % by  
mass, max.  0.05  Annex  B 
iii.  Acid of extracted fat (as oleic acid), % 
by mass, max.  1.0 Annex  C 
iv.  Broken pieces, % by mass, max.  5.0 GMP  
v.  Fat content, % by mass, max.  30.0 RS ISO 11085  
4.5 Microbiological requirements  
Cookie s shall comply with the microbiological limits indicated in Table 2.  
Table2 — Microbiological limits for cookies   
S/N Microorganism  Maximum limit s Test method  
i.  Total viable counts , CFU/g  104 RS ISO 4833 -1 
ii.  Yeasts and moulds , CFU/g  103 RS ISO 21527 -2 
iii.  Pathogenic E.coli , CFU/g  Absent  ISO 16649 -2 
iv.  Salmonella  spp, CFU/ 25g  Absent  RS ISO 6579 -1 DRS 101:2018  
5                ©RSB 2018  - All rights reserved  
 5 Food additives  
Food additives which may be used in the manufacture of cookies shall comply with RS CODEX STAN 192.  
6  Hygiene  
Cookies shall be manufactured processed, packaged, stored and distributed under hygienic conditions 
prescribed in RS CAC/RCP 1 . 
7 Contaminants  
7.1 Heavy metal s 
Cookies shall comply with the heavy metal contaminants limits indicated in Table 3.  
Table 3 — Limits for heavy metal contaminants  
SI No  Contaminant  Maximum l imit (mg/kg)  Test method  
i.  Lead (Pb)  0.5  AOAC 999.10  
ii.  Copper (Cu)  2.0  
iii.  Arsenic (Ar)  1.0  AOAC 942.17  
7.2 Aflatoxins  
When tested in accordance with RS ISO 16050 , aflatoxin levels in cookies shall not exceed 10  μg/kg  and 5 
μg/kg  for total aflatoxin and aflatoxin B1 respectively.  
8 Packaging  
Cookies shall be packaged in food grade packaging materials that will ensure the safety and integrity of the 
product throughout the shelf life.  
9 Labelling  
In addition to the requirements specified in RS EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked:  
a) name of the product as “Cookies ” 
b)  name and physical address of the manufacturer;  
c)  batch number;  
d)  net weight ;  
©RSB 2018  - All rights reserved                  6 
 e)  list of ingredient s; 
f)  date of manufacture;  
g)  expiry date;  
h)  country of origin; and  
i)  storage instructions.  
10 Sampling  
Sampling shall be done in accordance with RS ISO 24333 . DRS 101:2018  
7                ©RSB 2018  - All rights reserved  
 Annex  A 
(normative)  
 
Determination of moisture content  
A.1 Apparatus  
A.1.1 Moisture dish ; made of porcelain, silica, glass or aluminium.  
A 1.2 Oven ; Electric maintained at 105 ± 1
C 
A.1.3 Desiccator  
A.2 Procedure  
A.2.1 Weigh accurately about 5g of the ground sample in the moisture dish, previously dried in the oven and 
weighed. Place the dish in the oven maintained at 105 ± 1
 C for 4 h. Cool in the desiccator and weigh.  
A.2.1 Repeat the process of drying, cooling and weighing at 30 min intervals until the difference between the 
two consecutive weighings is less than one milligram. Record the lowest mass.  
A.3 Calculation and expression of results  
A.3.1 Moisture content, ( w), expressed as a  percentage by mass of the product as received, is given by the 
following equations.  
 
Where  
 
m1 = mass in g of the dish with the material before drying,  
m2 = mass in g of the dish with the material after drying to constant weight, and  
m3 = mass in g of th e empty dish.  
 
  
 
©RSB 2018  - All rights reserved                  8 
 Annex  B 
(normative ) 
 
Determination of acid insoluble ash  
B.1 Apparatus  
B.1.1  Dish ; Silica or porcelain  
B.1.2  Muffle furnace; Maintained at 600 ± 20
 C. 
B.1.3  Water bath  
B.1.4  Desiccator  
B.2 Reagents  
Dilute hydrochloric acid, approximately 5 N, prepared from concentrated hydrochloric acid.  
B.3 Procedures  
 Weigh accurately about 20 g of the biscuit powder in the previously weighed dish and ash in the muffle  
furnace at 600 ± 20
 C until light grey ash is obtained. Remove the dish from the furnish and allow it to cool at  
room temperature. Add 25 ml of the hydrochloric acid to the dish, cover with a watch -glass and heat on a  
boiling water -bath for 10 min. Mix the contents with the tip of a glass rod and filter through Whatman filter  
paper No. 42 or its equivalent. Wash the filte r paper with water until the washings are free from acid, tested  
with blue litmus paper. Return the washed filter paper to the dish for ashing in the muffle furnace as above.  
Cool the dish in the desiccator and weigh. Again ignite the dish for half an hour  in the furnace, cool and weigh.  
Repeat this operation until the dish has a constant mass, the difference between successive weighings being  
less than 1 mg. Filter 25 ml of the hydrochloric acid through a blank filter paper, wash, and ash and weigh it as  
in the case of acid insoluble ash. Substitute its mass from the mass of insoluble ash of the sample.  
 
B.4  Calculation and expression of results  
B.4.1  Acid insoluble ash, percent by mass  
=100−(m−m1)
m2 
Where   
 DRS 101:2018  
9                ©RSB 2018  - All rights reserved  
 m1 = mass, in g, of the dish containing acid insoluble ash  (see Note),  
m = mass, in g, of the empty dish in which the sample is taken for ashing, and  
m2 = mass, in g, of the sample.  
NOTE Correct the acid insoluble ash mass for the blank of filter paper, if any.  
B.4.2   Acid insoluble ash, percent by mass (dry basis)  
=A∗100
100∗m= 
Where  
A = acid insoluble ash, per cent by mass ( see B.4.1), and  
m = percentage of moisture in the biscuit ( see A.3.1)  
 
 
 
 
 
 
 
 
 
 
 
 
  
©RSB 2018  - All rights reserved                  10 
 Annex  C 
(normative)  
 
Determination of  acidity of extracted fat  
C.1 Apparatus  
C.1.1  Soxhlet Apparatus , with a 250 ml flat bottom flask.  
C.2 Reagents  
C.2.1  Petroleum Ether, boiling point 40
 C to 80
 C. 
C.2.2  Benzene -Alcohol -Phenolphthalein Stock Solution, to one litre of distilled benzene add 
one litre of  
C.2.3  Standard Potassium Hydroxide Solutions, 0.05 N.  
C.3 Procedures  
C.3.1  with extracted cotton and filter paper  Dry the thimble with the contents for 15 to 30 min; at 100
 C in 
an oven.  Take the weight of the empty dry Soxhlet flask. Extract the fat in the Soxhlet apparatus for 3 h to 4 h 
and evaporate off the solvent in the flask on a water -bath.  
Remove  the traces of the residual solvent by keeping the flask in the hot air oven for about half an hour and  
weigh. Cool the flask and add 50 ml of mixed benzene -alcohol -phenolphthein reagent (see  and titratethe 
contents to a distinct pink colour with the pota ssium hydroxidesolution taken in a10 ml micro burette. If 
thecontents of the flask become cloudy, during titration, add another 50 ml of the reagent (see C.2.2) and  
continue the titration. Make a blank titration of the 50 ml reagent. Subtract from the titr e of the fat, the blank  titre. 
C.4 Calculations and expression of result  
Acidity of extracted fat, (as oleic acid) per cent by mass  
=1.41∗V
m1−m2 
Where  
V = volume of 0.05 N potassium hydroxide solution used in the titration after subtracting the blank,  
m1 = mass, in g, of the Soxhlet flask containing fat, and  
m2 = mass, in g, of the empty Soxhlet flask.   
©RSB 2018  - All rights reserved                  2 
  DRS 101:2018  
ICS 67.060  
 
 
©RSB 2018- All right s reserved