هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final draft  
 
 
 
GSO 0 5/ FDS 1370  / 2012 
 
 
 
العجائن المجمدة 
FROZEN DOUGH  
 
 
 
 
 
 
 
 
 
 
Prepared By 
Gulf technical committee for standards of food and agriculture produ cts  
 
 
This document is a draft gulf standard circulated for comments. it is there 
for subjected to change and may not be referred as a gulf standard until 
adopted by the board of directors.  
 
 
 
 
ICS:  67.060    
 
 
 
 
 
 
 
 
 
FROZEN DOUGH  
 
 
 
 
 
 
 
 
 
 
 
Date of GSO Board  of Directors Approval  : /    /           H  (    /   /        G)  
Issuing  Status  : 
Technical regulation  
 
 
 
 
 
 
 
 
 
 
   
 
Foreword  
 
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC membe r States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No.:.(5) " Gulf technical committee for 
standards of food and agricultu re products " has updated the GSO Standard No.GSO 
1370/2002 "Frozen Dough "  . The Draft Standard has been prepared by  Sultanate  of Oman.  
 
This standard has been approved as a Gulf Technical Regulation by GSO Board of Directors  
in its meeting No.(       ),h eld on            /     /             H ,      /     /              G.  The approved 
standard will replace and supersede the GSO standard No. (1370/2002) . 
 
 
 GSO 1370 / 20 12   GSO STANDARD  
 
 1 FROZEN DOUGH 
 
1.      SCOPE AND FIELD OF APPLICATION : 
 
This standard is concerned with ready to use frozen dough’s for the preparation  of 
pies, pastries and desserts  and it’s not for cake dough’s or  frozen breads.  
 
 
2.      Complementary References:   
 
2.1 GSO 9  " Labeling of prepackaged food stuffs  ". 
2.2 GSO 21     “Hygienic  regulations for food plants  and their personnel  ”.  
2.3 GSO 323  “General requirements for transportation and storage of chilled and 
frozen foods ” 
2.4 GSO 356    " Preservatives permitted for use in food products ."  
2.5 GSO 357     “Antioxidants permitted for use in food products”  . 
2.6 GSO 381     " Emulsifiers, stabilizers and thickeners perm itted for use   
in food stu ffs." 
2.7          GSO 707    " Flavoring permitted for use in food stuffs."  
  2.8         GSO 988    " Limits of radioactivity levels permitted in foods stuff -part 1."  
 2.9        GSO 1016   " Microbiological limits in food and fo od stuff – Part 1"  
  2.10        GSO 150    " Expiration period of food products".    
  2.11         GSO 1371   “Methods of tests for frozen dough ”. 
  2.12       CODEX  192  Which will be adopted by GCC Standardization Organization (GSO)  
 
 
3.      Definitions:  
Frozen dough : food product come mainly from wheat flour or other food  grains  
flour , water, and optional  ingredients  (item No. 5.10) by type, it may be 
sometimes treated  by heat, to stop the activity of yeast after obtaining the  
appropriate  fermentation witho ut being cooked or changes color significantly, 
formed as desire d, and freeze quickly until you reach the center temperature to       
-18c. 
 
4.      Classifications:   
4.1 Short pastry ( short crust ): a dough usually  prepared  from weak flour (low protein) 
or with average strength  in the form of plates or various forms such as pizza and 
used in the preparation of many of the pies.  GSO 1370 / 20 12   GSO STANDARD  
 
 2 4.2 Puff pastry  (fluffy):  Dough  usually prepare d from  strong flour  type, in the form 
of very thin layers superimposed on top of each other, separated by using oil or 
edible fat such  as Danish  pastry . 
4.3 Loosely flakes : a dough in a form of Loosely flakes usually free from Leavening 
agent , and sometimes heat -treated such as Alvelo  dough   (Algelash), Sambusak , 
scrolls, Markook , Mataziz , Kataife , and half cooked pizza .... etc..  
4.4 Dough in the form  of various forms  such as strings  and ribbons : dough  in a form 
of yarn, are usually free from l eavening agent , and  heat treatment, such as Konafa . 
 
5. Requirements:   
The following requirements shal l be met in frozen  dough : 
5.1   Completely free from  pork products or their derivatives.  
5.2   All materials used in the manufacturing shall comply with Gulf standards.  
5.3   Production  should  to be in accordance with the conditions of health in  
the Gulf standard mentioned in item (2 .2). 
5.4  To have the sensory  characteristics  of the variety , in terms  of taste, color  and 
odor. 
5.5  Free from  foreign materials and the remains of rodents, insects and  their parts.  
5.6  There should not be any wrinkles, clump s or break s. 
5.7   The levels of radiation shall not exceed the permissible limits in the  Gulf  standard  
mentioned in item No. (2 .8).    
5.8   The content of heavy metals shall not exceed the following (ppm):  
                 Lead      : 0.2 
Arsenic       : 1.0 
Cadmium   : 0.1        
Mercury     : 0.03 
     
5.9  The Microbiological limits shall not exceed the levels set in  item (2.9). 
5.10  Addition of the following products  is optional : 
-  Food grains and edible oilseeds and their products.  
-  Vegetables a nd fruits and their products.  
-  Milk, eggs and their products.  
-  Meat, poultry, fish, crustaceans and their products.  
-  Flour   made sweets , sugar, chocolate  and its products.  
-  Nutritious natural sweeteners.  
-  Spices and condiments  
-  Yeasts and mush rooms.  
-  Nuts.  
-  Edible salt. 
-  A suitable fats. 
 GSO 1370 / 20 12   GSO STANDARD  
 
 3  
5.11  The following food additives  are allowed  to be used : 
- Flavors: according to Gulf standard mentioned in item No. ( 2.7). 
- Emulsifiers : stabilizers, thickener s: according to Gulf standard mentioned  in 
item  No.( 2.6). 
- Flour improvers and Leavening agents and acid  regulators . 
- Color  Material s: according standard mentioned in item No. (2.12). 
- Preservatives: according to Gulf standard mentioned in item No. (2.4).  
- Antioxidants: according to GSO standard mentioned in item No. (2.5). 
5.12  The following requirements should  be available in the pizza addition  to the above:  
5.12.1  Protein content not less than 12.5%.  
5.12.2  Fat content  not less than 8%. 
5.12.3  Cooked meat shall not be less than 15% in the case of pizza with meat.  
5.12.4 Moisture content shall not exceed 50%.  
5.12.5  Ash content not exceeds  15% on the base of dry weight . 
 
6-  Sampling:  
When sampling , the following  shall be taken into account:  
6.1 Transfer samples to temperature of -18 °C as soon as possible to the  
laboratory.  
6.2  Keep samples away from pollution sources, direct sunlight and in  
conditions that do not allow any deterioration . 
 
6.3  Samples are taken randomly according to the Table ( 1). 
 
 
Table ( 1)  
Sampling frozen dou ghs  
Number of samples taken for 
analysis Number of samples in the 
lot/ pack/ batch 
2 2-15 
3 16-25 
5 26-90 
8 91-150 
13 151-280  
20 281-500  
32 501-1200  
50 1201 -3200  
80 3201 -10000  
125 10001 -35000  
200 35001 -150000  
315 150001 -500000  
500 500001 & mor e.  GSO 1370 / 20 12   GSO STANDARD  
 
 4   
7 - Packaging, transportation and  storage : 
 
The packaging , transportation, and storage,  shall be according to the  following:  
7.1  Packages shall be appropriate , safe, hygienic  and provide appropriate protection 
and does not cause contamination and da mage to the  product.  
7.2  Transportation and storage shall be according to GSO standard mentioned in item 
No.( 2.3). 
 
8-  Test methods  
Test shall be carried out on the representative sample taken according to item ( 6) to 
determine its compliance to this st andard  according to Gulf standard mentioned in item (2.11) . 
 
9-  Labelling:  
 
Without prejudice to the provisions of the Gulf standard contained in clauses ( 2.1, 
2.10), the following data shall be declared on the package:  
9.1  Product n ame 
9.2  The phrase : Keep frozen (at -18 °C  or less).  
9. 3 The phrase : free from  pork products or their derivatives  added in the case of  the  
                   use of components  of animal  origin . 
9.4  Preparation  directions  including cooking time  . 
9.5  (Vegetable protein ) sentence phrase  (such as soy protein) in case used as  
a substitute for meat.  
9.10 Source of Fat used whether  plant  or animal . 
 
 GSO 1370 / 20 12   GSO STANDARD  
 
 5 References  
 
 Egyptian standard No. (2471/2005) “ Frozen Doughs)