DEAS 351:2018  
ICS 67.180.10  
 
© EAC 2018  Second Edition 2018  
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD  
 
Toffee — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 DEAS 351:2018  
ii © EAC 2018  — All rights reserved   
 
Foreword  
 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of product s and services in East Africa. It is envisaged that through 
harmonized standardization, trade barriers which are encountered when goods and services are 
exchanged within the Community will be removed.  
 
In order to achieve this objective, the Partner State s in the Community through their National Bureaux 
of Standards, have established an East African Standards Committee.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, 
together with the representatives from t he private sectors and consumer organizations. Draft East 
African Standards are circulated to stakeholders through the National Standards Bodies in the Partner 
States. The comments received are discussed and incorporated before finalization of standards, i n 
accordance with the procedures of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the 
East African Standards are therefore expected to ensure that they always have the latest versions of 
the standards they are implementing.  
 
© East African Community 2018  — All rights reserved* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 -27-2504481/2504255  
E-Mail: eac@eachq.org  
Web: www.each.int  
 
 
                                                 
* 2004 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs. 
 DEAS 351:2018  
© EAC 2018  — All rights reserved  1  
Toffee — Specification  
 
1 Scope  
 
This Draft East African  Standard specifies requirements , sampling and test methods for 
toffee  
 
 2 Normative references  
 
EAS 12, Potable water —Specification  
 
EAS 38, Labeling  of pre -packaged foods - General requirements  
 
EAS 39  Hygiene in the food and drink manufacturing industry — Code of  
Practice  
 
EAS 348 Glossary of terms used in confectionery trade  
 
ISO 5377 :1981   Starch hydrolysis products -- Determination of reducing power and dextrose 
equivalent  – 
 
ISO 5809:1982   ,Starches and derived products - Determination of sulphated ash  
 
ISO 8968 -1:2014  (IDF 20 -1:2014)   ,Milk and milk products -- Determination of nitrogen content 
-- Part 1: Kjeldahl principle and crude protein calculation  
 
ISO 4832  Horizont al method for the detection and enumeration of Coliforms  
 
ISO 6579 -1 Microbiology of the food chain -- Horizontal method for the detection, 
enumeration and serotyping of  Salmonella  - Part 1: Detection of  Salmonella  spp. 
 
 
ISO 21527 -2 horizontal method for the enumeration of viable osmophilic yeasts and 
xerophilic moulds in products intended for human  
 
  
AOAC  986.15  Official Method  Arsenic,  Cadmium,  Lead,  Selenium,and  Zinc in Human  and Pet 
Foods  
 
3 Terms and definitions  
 
For the purpose of this standard the terms and definitions given in EAS 348 shall apply  
 
 
3.1 Toffee  DRAFT EAST AFRICAN 
STANDARD   
2 © EAC 2018  — All rights reserved   
 
Toffee  
 
A firm but chewy candy made by caramelized sugar, and edible fat (usually  
butter) with or without other  approved  ingredients . 
 
 
3.2 Product types  
 
The types of toffee include  but no t limited to the following  
3.2.1  Plain Toffee  
 
They shall be made out of sugar and edible fat in addition to other optional ingredients.  
 
3.2.2  Milk Toffee  
 
They shall be made out of sugar, edible fat and milk/or milk products in any form and in 
addition may contain any of the optional ingredients.  
 
3.2.3  Modified Toffee  
 
They shall be made from the ingredients used for plain toffee or milk toffee in addition one 
or more of the following; chocolate, coffee, cocoa, fruits (fresh or dried and fruit products) , 
and nuts and nuts products  and approved additives and ingredients . 
 
 
4 Requirements  
 
4.1  General  requirements  
 
a) The product shall be safe and suitable for human consumption.  
 
b) The    product shall be of a acceptable taste , flavour and chewy.  
 
c) It shall be free from dirt and other harmful, or injurious foreign matter and shall be non -
toxic.  
 
d) The product shall not stick to their individual wrappers.  
 
 
4.2 Ingredients  
 
All ingredients shall be food grade complying with the requirements of the r elevant 
 East African standards.  
 
When water is used , it shall comply to EAS 12  DEAS 351:2018  
© EAC 2018  — All rights reserved  3  
4.2.1 Essential Ingredients  
 
a) Sugar  
b) Edible fat hydrogenated or refined edible oil, milk fat or margarine, or cocoa butter  
  
 
4.2.2 Optional ingredients  
 
Any other optio nal food grade ingredient used shall comply with clause 4. 2 of this standard  
 
4.3 Specific quality requirements  
 
Toffee shall also comply with the requirements given in Table 1.  
 
Table 1 — Requirements for toffee  
 
S/
N Characteristics  Requirem
ent Test Meth ods  
1 Moisture, percent by mass, max   6.0 AOAC 977.10  
 
2 Ash Sulphated, percent by mass, Max  2.5 ISO 5809  
3 Acid insoluble ash, percent by mass, max  0.2 AOAC 975.12  
4 Reducing Sugar (calculated as dextrose) per cent 
by mass,  minimum  10 ISO 5377 - 1981 
5 Fat, per cent by mass, (on dry basis)  minimum  4.0 AOAC 963.15  
6 Protein (N x 6.25), (for milk toffee), min.  3.0  
 ISO 8968 - 1 
7 Lactose, per cent by mass, (for milk toffee), min.  3.5 ISO 2266 2 
 
4.4 Food additives  
 
The food additives used in the product shal comply with   codex stan 192   
 
5 Contaminants  
 
Toffee  shall not contain heavy metals in amounts which may represent a hazard to human 
health and shall comply with the limits in Table 2.  
 
Table 2 — Limits for metal contaminants  
 
S/N Metal  Maxim um Limits 
mg/kg (ppm)  Test methods  
4 Lead    0.5 AOAC 986 -15 
 5 Arsenic   1.0 
 
6 Hygiene   
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The Toffee shall be prepared and handled in a hygienic manner in accordance with EAS 39 
and shall comply with the microbiological limits stipulated in Table 3 when  tested in 
accordance with the methods specified therein.  
  
  
Table 3 — Microbiological requirements  
 
 
Characteristic  Requirement  Test Methods  
Coliforms   CFU/g  <10  ISO 4832  
Salmonella  spp per 25 g   
Not detected  ISO 6579 -1 
Staphylococcus  aureus /g 
 Not detected   ISO 6888  - 3 
Yeast and moulds, CFU/g  <10 ….ISO 21527 -2 
 
7 Packaging  
 
The Toffee shall be packaged in food grade material that ensure the  integrity and the safety 
of the product   
 
 
8 Labelling  
 
 
The packages shall be labeled  in accordance wi th the requirements of  EAS 38 . 
 
Exemptions specified in clause 4.7.1. c) of EAS 38 for expire date do not apply and expir y 
date shall be given.  
 
 
9.  Weight and measures  
The weight and fill of toffee  shall comply with the weights and measures regulations of 
Partner States or equivalent legislation.  
 
 
10. Sampling  
 
 Sampling shall be carried out in accordance with Codex  Stan 50  
 
 
 
  
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