PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 351 
First  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 351: 2018 
© UNBS 2018 
   
Toffee — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 351: 2018 
ii                © UNBS  2018 - 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  
© UNBS 2018 
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. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 351: 2018 
© UNBS  2018 - All rights reserved                iii National 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, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards 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 Agreement of the World Trade Organisation (WTO). 
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, manufacturers, 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 approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 351: 2018 , Toffee — Specification , is identical with and has been 
reproduced from an International Standard, DEAS 351: 2018, Toffee — Specification , and is being proposed 
for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture , 
Subcommittee SC 11, Sugar, edible starches and related confectionery products.  
Wher ever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." PUBLIC REVIEW DRAFTDEAS 351:2018 
ICS 67.180.10  
 
© EAC 2018 Second Edition 2018 
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD 
 
Toffee — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 PUBLIC REVIEW DRAFTDEAS 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 products 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 States 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 the 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. 
 PUBLIC REVIEW DRAFTDEAS 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  PUBLIC REVIEW DRAFT 
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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 not 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 relevant 
 East African standards. 
 
When water is used , it shall comply to EAS 12 PUBLIC REVIEW DRAFTDEAS 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 optional 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 PUBLIC REVIEW DRAFT 
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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 expiry 
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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