DRAFT UGANDA STANDARD  
  DUS  1599  
First Edition  
2015-mm-dd 
 
 
 Reference number  
DUS 1599 : 201 5 
© UNBS 2015 
  
Pastry  ─ Specification  
 DUS 1599 : 2015  
ii © UNBS 2015  – 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  
© UNB S 2015  
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.  
Requ ests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
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Uganda  
Tel: 256 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: info@unbs. go.ug  
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. DUS 1599 :2015  
© UNBS 2015 – 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.  UNBS is mandated to co -ordinate the 
elaboration of s tandards 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/SPS Agreements of the World Trade Organisation (W TO). 
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 representatives of 
consumers, traders, academicians, manufactu rers, government and other stakeholders.  
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 draft standards 
for app roval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in 
production and regulation of pastr ies. 
This Draft Uganda Standard was develo ped by the UNBS/TC 2/ SC 3  – Cereals, pulses and related 
processed products  Sub Committee under the Food and Agriculture standards Technical Committee, 
UNBS/TC 2 . DUS 1599 : 2015  
iv © UNBS 2015  – All rights reserved  
 Introduction  
Pies, turnovers, strudel and cream puffs, are just a few of the pastries loved t he world over. The same basic 
ingredients, flour, fat and water, are used to make all of them. When combined in different proportions and by 
varying mixing methods, these basic ingredients make flexible dough’s that can be shaped into practical or 
decorati ve shapes to hold a variety of sweet or savory fillings.  
 
 DRAFT UGANDA STANDARD  FDUS 1599 : 2015 
 
© UNBS 2015 – All rights reserved  1 
 Pastry — Specification  
1 Scope  
This Draft Uganda  standard specifies  requirements and methods of sampling and test for pastr ies. 
2 Normative references  
The following referenced documents are indisp ensable for the application 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.  
US 28, Hygiene in the food and drink manufacturing  industry – Code of practice  
US 45, General standard for food additives  
US EAS 1, Wheat flour – Specification  
US EAS 12, Drinking (potable) water – Specification   
US EAS 14, Specification for margarine  
US EAS 22, Butter – Specification  
US EAS 35, Fortified  food grade salt – Specification  
US EAS 38, Labelling of pre -packaged foods – Requirements  
US EAS 803, Nutrition labelling ─ Requirements  
US EAS 804, Claims ─ General requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements  
US ISO 5498, Agr iculture food products – Determination of crude fibre content – General method  
US 738, General standard for contaminants and toxins in food and feed  
US ISO 712, Cereals and cereal products – Determination of moisture content – Reference method  
US ISO 2171 , Cereals, pulses and by -products -- Determination of ash yield by incineration  
US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 300C by the pour plate technique  
US ISO 6579, M icrobiology of food and animal feeding stuffs – Horizontal method for the detection of 
Salmonella spp.  DUS 1599 : 201 5 
2 © UNBS 2015 – All rights reserved  
 US ISO 6888 -1, Microbiology of food 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  
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 ISO 11085, Cereals, cereal -based products and animal feeding stuffs – Determination of crude fat and 
total fat content by Randall extraction method  
US ISO 20483, Cereals and pulses – Determination of the nitrogen content and calculation of the crude 
protein content – Kjeldahl method  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply .  
3.1  
pastry  
product produced by mixing of flour, water and fat and baked into different shapes and sizes  and may or  may 
not be filled with sweet or savoury fillings  or any other food ingredients  
3.2 
puff pastry  
a light, flaky, mechanically leavened pastry  containing several layers of fat  
3.3 
croissant  
a buttery , flaky, pastry made of a layered yeast -leavened dough  with a well -known crescent  shape  and golden 
brown crust  and might be plain or filled or coated  having 2 -3 folds, layered tender crumb textured with uniform 
open cells and the ric h, pleasant aroma of butter  
3.4 
flaky pastry  
light, flaky and tender baked pastry  
3.5 
yeasted  pastry  
are light flaky pastries that are crisp on the outside, but soft and tender on the inside  made from dough which 
yeast has been added  
3.6 
short pastry  
a flaky, crisp pastry with several variations  depending on the quantity of the basic ingredients used  
3.7 
chou paste (cream puff paste)  
a unique cooked dough that, when baked, forms a high shell around an inner cavity and can be filled with 
whipped or vanilla cream, cheeses, and other sweet or savoury fillings  
3.8 
food grade 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 produ ct DUS 1599 : 2015 
© UNBS 2015 – All rights reserved  3 
 4 Essential composition and quality factors  
4.1 Ingredients  
4.1.1  Essential Ingredients  
The following essential ingredients shall be use d in the preparation of pastr ies: 
a) Wheat flour conforming to US EAS 1  and US EAS 769 ; 
b) Composite wheat cassava flour  
c) Butter conforming to US EAS 22;  
d) Salt conforming to US EAS 35;  and 
e) Water  conforming to US EAS 12 . 
4.1.2  Optional ingredients  
In addition    to the essential ingredients in 4.1.1, the following optional ingredients may be use d in the 
preparation of pastr ies: 
a) baker’s yeast ; 
b) gluten;  
c) milk and milk products ; 
d) fruits and fruit products ; 
e) egg and egg products;  
f) spices ; 
g) honey and sugar products ; 
h) meat; and  
i) any food products fit for human consumption . 
4.2 General requirements  
Pastries  shall:  
a) be free of extraneous and foreig n matter;  
b) be free from abnormal flavours or rancid odours;  
c) have a homogeneous crust and free from unburned parts;  and 
d) have a pleasant and acceptable taste.  
4.3 Specific requirements  
4.3.1 Pastr ies shall comply with the specific requirements stipulated in t able 1.  DUS 1599 : 201 5 
4 © UNBS 2015 – All rights reserved  
 Table 1 — Specific  requirements for pastr ies 
S/No.  Parameter  Requirement  Test method  
i) Moisture content, %, max.  25 US ISO 711  
ii) Crude p rotein, %, min . 8 US ISO 20483  
iii) Total fat, %, max . 30 US ISO 11805  
iv) Total  ash, %, m/m on dry basis , max . 6 US ISO 2171  
v) Crude fibre, %, m/m on dry basis, max.  1.0 US ISO 5498  
5 Food additives  
Food additives may be use d in the preparation of pastr ies in accordance with US 45.  
6 Contaminants  
6.1 Pesticide residues  
Pastr ies shall conform to those maxi mum limits for pesticide residues established by the Codex Alimentarius 
Commission.  
6.2 Other contaminants  
Pastries  shall conform to those maximum limits for other contaminants established under US 738.  
7 Hygiene  
Pastr ies shall be produced and handled unde r hygienic conditions and in appropriate premises in order to 
preve nt contamination of the product.  
Pastr ies shall comply wit h the limits for micro -organisms  specified in table 2 . 
Table 2 — Microbiol ogical limits for pastr ies 
S/No.  Microo rganism  Limit  Method of test  
i) Total plate count , CFU/g, max.  103 US ISO 4833 -1 
ii) E. Coli , MPN/g, max.  <1 US ISO 7251  
iii) Yeast and mould , CFU/g, max.  102 US ISO 21527 -2 
iv) Staphylococcus aureus , CFU/g, max.  102 US ISO 6888 -1 
v) Salmonella , 25 g, max.  Absent  US IS O 6579  
 
*)E. coli is used  here as an indicator of faecal 
contamination  
 
8 Weights and measures  
The weight of the p astries shall comply with the w eights and measures requirements . DUS 1599 : 2015 
© UNBS 2015 – All rights reserved  5 
 9 Packaging  
Pastr ies shall be packaged in food grade containers which wil l safe guard the hygienic, nutritional and 
organoleptic qualities of the product. The containers including packaging materials shall not impart any toxic 
substance or undesirable odour to the product.  
10 Labelling  
In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked:  
a) name of the  product as  “X pastry ” where “X” is replaced by the specific product ; 
b) complete list of ingredients to be declared in descending order of pro portion;  
c) name and physical address of processor/producer ; 
d) batch or code number ; 
e) storage conditions and instructions ; 
f) date of manufacture;  
g) best before date;  
h) net content  in metric units  
i) allergen declaration ; and 
j) country of origin;  
k)  
10.2  Nutritional labelli ng 
The amount of micronutrients in the pastries shall be declared on the label in accordance with  US EAS 803 . 
11.3   Nutrition and health claims  
Pastries may have claims on the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be consistent with US EAS 804 and US EAS 805 . 
11 Methods of analysis  
Test of pastr ies shall be done in accordance with the Uganda Standard s stated in the relevant clauses.  DUS 1599 : 201 5 
6 © UNBS 2015 – All rights reserved  
 Bibliography  
[1] GSO05/FDS:2012, Croissant  – Specification  
 DUS 1599 : 2015  
© UNBS 2015 – All rights reserved  7 
 Certificati on marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau 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 m ade 
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 standard 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 1599: 2015    
 
ICS 67.06 0 
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