Reference number  
DRS 78:2018  
© RSB 2018  
 
 
 RWANDA 
STANDARD  DRS 
78 
 
Second  edition  
2018-mm-dd 
 
Cakes  — Specification  
  DRS 78:2018  
©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 78:2018  
iii                ©RSB 2018 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Requirements  ................................ ................................ ................................ ................................  2 
4.1 Ingredient s ................................ ................................ ................................ ................................ .... 2 
4.1.1  Essential Ingredients  ................................ ................................ ................................ ...................  2 
4.1.2  Optional Ingredients  ................................ ................................ ................................ .....................  3 
4.2 General requirements  ................................ ................................ ................................ ..................  4 
4.3 Specific requirements  ................................ ................................ ................................ ..................  5 
4.4 Microbiological requirements  ................................ ................................ ................................ ..... 5 
5 Hygiene  ................................ ................................ ................................ ................................ ..........  5 
6 Food additives  ................................ ................................ ................................ ..............................  6 
7 Packaging  ................................ ................................ ................................ ................................ ...... 6 
8 Labelling  ................................ ................................ ................................ ................................ ........  6 
9 Sampling  ................................ ................................ ................................ ................................ ....... 6 
Annex  A (normative) Determination of Fruit content  ................................ ................................ ............  7 
Annex  B (normative)  Determination of Moisture content  ................................ ................................ .... 8 
Annex  C (normative)  Determination of Acid insoluble ash  ................................ ................................ .. 9 
Annex  D (normative)  Determination of Acidity of extracted fat ................................ .........................  11 
 DRS 78:2018  
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 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 i s to prepare national standards.  Final Draft Rwanda S tandards adopted 
by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS 78 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:  
1) KS 05 -1042:1994, Cakes -Specification.  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This sec ond edition cancels and replaces the first edition ( RS 78:2009 ), 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 Agriculture Board  
SIMBA Supermarket  
SOSOMA Industries  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 78:2018  
1                ©RSB 2018 - All rights reserved  
 Cakes — Specification  
1 Scope  
This Draft Rwanda Standard prescribes the requirements , sampling and test methods for the following types of 
cakes:  
a) Plain cakes ; 
b) Fruit cakes ; 
c) Sponge cakes  and 
d) Speciality cakes . 
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.  
ISO 16649 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta -
glucuronidase -positive Esc herichia coli -- Part 2: Colony -count technique at 44 degrees C using 5 -bromo -4-
chloro -3-indolyl beta -D-glucuronide  
RS 164 , Honey─Specification  
RS CAC/RCP 1, Code of Practice -General principle of food hygiene.  
RS CODEX STAN 19,  Codex standard for edible fa ts and oils  
RS EAS 1, Wheat flour. ─Specification  
RS EAS 1 2, Potable water ─. Specification  
RS EAS 38, Labelling of pre -packaged and prepared foods.  
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 24333 , Cereals and cereal products —Sampling    
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 RS ISO 4833 -1, Microbiology of the food chain -- Horizontal method for the enumeration of micr oorganisms -- 
Part 1: Colony count at 30 degrees C by the pour plate technique  
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  
3 Terms and d efinitions  
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.  
4 Requirements  
4.1 Ingredients  
4.1.1  Essential Ingredients  
The following ingredients  shall be used in the preparation of the batter for the different cakes: and shall  comply 
with relevant standards.  
4.1.1.1  For Plain Cakes , the ingredients shall be:  
a) Wheat flour  complying with RS EAS 1; 
b) Shortening ; 
c) White Sugar  complying with RS EAS 5;  
d)  Eggs;  
e) Potable water  complying with RS EAS 12. ; and  
f)  Baking Powder . 
4.1.1.2  For Fruit Cakes , the ingredients shall be:  
a) Wheat flour  complying with RS EAS 1;  
b)  Shortening ; 
c) White Sugar  complying with RS EAS 5;  DRS 78:2018  
3                ©RSB 2018 - All rights reserved  
 d) Eggs;  
e)  potable water  complying with RS EAS 12;  
f) Baking powder ; and  
g) Fruit (dry  or preserved) . 
4.1.1.3  For sponge c akes , the ingredients  shall be:  
a) Wheat flour  complying with RS EAS 1;  
b) White Sugar  complying with RS EAS 5;  
c) Eggs ; 
d) potable water  complying with RS EAS 12; and  
e) Baking powder . 
4.1.1.4  For Specialty Cakes (Christmas cakes, birthday cakes, wedding cakes etc) , the ingredients shall 
be: 
a) Wheat flour  complying with RS EAS 1;  
b) Shortening ; 
c) White Sugar  complying with RS EAS 5 ; 
d) Icing sugar ; 
e) Eggs ; 
f)  Potable water  complying with RS EAS 12;  
g) Baking powder ; 
h) Spices and food colour ; and  
i) Cake filings . 
4.1.2  Optional Ingredients  
One or more of the ingredients given below may be added:   
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 a) Candied peel (orange, lemon and grape fruits) ; 
b) Glazed cherries ; 
c) Crystallized ginger ; 
d) Dry fruits and nuts such as sultana, black sultana, raising, currants dates, walnuts, cashew nuts, 
almonds ; 
e) and peanuts ; 
f) Desiccated coconut ; 
g) Flavouring essences ; 
h) Edible oilseeds, oilseeds flours or oilseed concentrates ; 
i) Honey complying  with RS 164 ; 
j) Liquid glucose ; 
k) Milk and milk products ; 
l) Spices and herbs ; 
m) Edible starches ; 
n) Glycerine ; 
o) Semolina ; 
p) Defatted or lecithinated Soya flour ; 
q) Sorbitol liquid or sorbitol powder ; and  
r) Molasses  
s) Permitted aerating agents  Ropes or mould inhibitors in quantities may be applied:  
4.2 General  requirements  
Cakes shall : 
a) be suitably baked with due allowance for heat penetration of the edges ; DRS 78:2018  
5                ©RSB 2018 - All rights reserved  
 b) not show signs of under baking  or overbaking ; 
c) be moist, uniform in texture and with even distribution of added ingredients ; 
d) have the colour, texture, flavour and aroma characteristics of typical well -baked cakes ; and  
e) be free from  any rancidity or other objectionable taste, insect or fungus and mould infestation.  
NOTE : The appearance, taste and odour shall be determined in ac cordance with the methods of sensory analysis of food.  
4.3 Specific requirements  
Cakes shall comply with the specific requirements stipulated in Table 1.  
Table1 — Specific  requirements for cakes  
S/N  Characteristics  Requirements  Test method  
Plain Cakes  Fruit cakes  Sponge 
cakes  Specialty  
i.  Moisture, per cent by  
mass  15 to 25  15 to 25  20 to 27  15 to 25   Annex B 
ii.  Acid insoluble ash (on  
dry matter basis), per  
cent by mass, max.  0.1 0.1 0.1 0.1 Annex C 
iii.  Acidity of extracted fat  
(as oleic acid), per  cent 
by mass, max.  1.0 0.5 1.0 1.0 Annex D 
iv.  Fruit content, per cent  
by mass, min  — 7.0 — — Annex A 
4.4 Microbiological requirements  
Cakes shall comply with the microbiological limits indicated in Table 2.  
Table2 — Microbiological limits for cakes  
S/N  Micro organism  Maximum limit   Test method  
i.  Total viable count, CFU/g  10 4 RS ISO 4833 -1 
ii.  Yeasts and moulds, CFU/g . 10 3 RS ISO 21527 -2 
iii.  Salmonella spp CFU/ 25g   absent  RS ISO 6579 -1 
iv.  Pathogenic Escherichia coli  CFU/ g Absent  ISO 16649 -2 
5 Hygiene  
Cakes shall be manufactured processed, packaged, stored and distributed under hygienic conditions prescribed 
in RS CAC/RCP 1 .  
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 6 Food additives  
Food additives which may be used in the manufacture of cakes  shall comply with RS CODEX STAN 192.  
7 Packaging  
Cakes  shall be packaged in  food grade packaging materials that shall not affect the quality of the product .  
8 Labelling  
In addition to the requirements specified in RS EAS 38 , the following specific  labelling requirements shall apply 
and shall be legibly and ind elibly marked : 
a) Name of product  “cakes”  
b) Name and address of the manufacturer ; 
c) List of ingredients ; 
d) Net content ; 
e) Date of manufacture ; 
f) ‘Sell by’ date ; 
g) Country of origin (‘Made in Rwanda’ for locally  manufactured cakes); and  
h) storage instructions  
9 Sampling  
Sampling shall be done in accordance with RS ISO 24333.  DRS 78:2018  
7                ©RSB 2018 - All rights reserved  
 Annex  A 
(normative ) 
Determination of Fruit content  
A.1 This method determines the contents of both dry fruits and preserved fruits in fruit cakes.  
A.2 Equipment.  
A.2.1  Bread or cake knife  
A.2.2  Brush  
A.2.3  Filter paper or clean cloth  
A.2.4  weighing balance  
A.3 Method  
Weigh four cake slices (approximately 100 g) accurately. Pick the pieces of preserved fruit and dry fruit. Pick 
each piece of preserved fruit and dry fruit and wipe them with a hair brush or a fi lter paper or clean cloth. Weigh 
the fruits so collected and calculate the percentage of fruits from the mass of fruits picked out separately for 
preserved fruit and dry fruits.  
 
 
 
 
   
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 Annex  B 
(normative ) 
 
Determination of Moisture content  
B.1 Apparatus  
B.1.1 Moisture Dish, made of porcelain, silica, glass or aluminium.  
B 1.2 Oven , Electric maintained at 105 ± 1 
 C 
B 1.3 Desiccator  
B.2 Procedure  
B 2.1  Weigh accurately about 5 g 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 desiccators and weigh.  Repeat 
the process of drying, cooling and weighing at 30 min intervals until the difference between the two Consecutive 
weightings’ is less than one mill igram. Record the lowest mass.  
B.3 Calculation and expression of results  
B.3.1  Moisture content, w, expressed as a percentage by mass of the product as received, is given by the 
following equations.  
 
 
DRS 78:2018  
9                ©RSB 2018 - All rights reserved  
 Annex  C 
(normative ) 
 
Determination of Acid insoluble ash  
C.1 Apparatus  
C.1.1 Dish , Silica or porcelain.  
C.1.2 Muffle Furnace , Maintained at 600 ± 20
 C. 
C.1.3 Water , Bath  
C.1.4 Desiccator  
C.2 Reagents  
Dilute Hydrochloric Acid, approximately  5 N, prepared from concentrated hydrochloric acid.  
C.3 Procedures  
Weigh accur ately 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 aci d 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 filter 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 o peration 
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 i ts mass from the mass of insoluble ash of the sample.  
C.4 Calculation and expression of results  
C.4.1 Acid insoluble ash , percent by mass (A)  
 
Where  
m1 = mass, in g, of the dish containing acid insoluble ash ( see Note),  
 
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 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.  
C.4.2 acid insoluble ash, percent by mass (dry basis)  
 
Where  
 
A = acid insoluble ash, per cent by mass ( see C.4.1), and  
m = percentage of moisture in the biscuit ( see A.3) 
 
 
DRS 78:2018  
11                ©RSB 2018 - All rights reserved  
 Annex  D 
(normative)  
 
Determination of Acidity of extracted fat  
D.1 Apparatus  
Soxhlet Apparatus, with a 250 ml flat bottom flask.  
D.2 Reagents  
D.2.1  Petroleum Ether, boiling point 40
 C to 80
C. 
D.2.2  Benzene -Alcohol -Phenolphthalein Stock Solution, to one litre of distilled benzene add one litre of  alcohol 
or rectified spirit and 0.4 g of phenolphthalein. Mix the contents well.  
D.2.3  Standard Potassium Hydroxide Solutions, 0.05 N.  
D.3 Proced ures  
Weigh accurately about 10 g of biscuit powder and transfer it to the thimble and plug it from the top 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 C.2.2) and titrate  
the contents to a distinct pink colour with the potassium hydroxide solution taken in a10 ml micro burette. If the  
contents of the flask become cloudy, during titra tion, 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 titre of the fat, the blank  titre. 
D.4 Calculations and expression of result  
Acidity of extracted fat, (as oleic a cid) per cent by mass  
 
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  
 
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 m2 = mass, in g, of the empty Soxhlet flask.  
 DRS 78:2018  
ICS 67.060  
 
 
©RSB 2018  - All right s reserved