DRAFT UGANDA STANDARD  
  DUS 1923  
First  Edition  
2018 
 
 
 Reference number  
DUS 1923 : 2018 
© UNBS 2018  
  
Cake — Specification  
 DUS 1923 : 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   
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Uganda  
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 DUS 1923 :2018 
© UNBS 2017  – 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 , 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 Org anisation (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 key stakeholders 
including government, academia, c onsumer groups, private sector and other interested parties.  
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 dr aft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, food and agriculture , 
Subcommittee SC 3, cereal. Pulses and related products  
. DUS 1923 : 2018 
iv © UNBS 2018 – All rights reserved  
  
 DUS 1923: 201 8 
v  
 Cake  — Specification  
1 Scope   
This Draft Uganda standard specifies  the requirements , sampling and test methods for cake for  human 
consumption.  
2 Normative references   
The following referenced documents 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.  
US EAS 38 , General standard for  labelling of pre -packaged foods   
US EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry   
US EAS 901, Cereal and Pulses - Test methods  
US EAS 900, Cereal and Pulses - Sampling  
US ISO 6579,  Microbiology of food and animal feedi ng stuffs -- Horizontal method for the detection of 
Salmonella spp.  
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 
US IS O 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
US 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  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. :  
ISO and IEC maintain terminological databases for use in s tandardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
foreign matter  
 any organic or inorganic matter other than the product  referred to in the relevant paragraphs  e.g shell, hair, 
packaging ma terial and others .   
3.2 
Insect infestation  
means the presence of live insects   
vi © UNBS 2018 – All rights reserved  
 3.3 
Filth   
Impurities of animal origin  
3.4 
Shortening  
Any baking  fat that's solid at room temperature, like butter and margarine.  
 
4  Types of cakes  
4.1 The cakes shall be of the following types : 
a) Plain cakes,   
b) Fruit cakes, and  
c) Sponge cakes  
5. Ingredients  
3.1 All ingredients shall conform to the relevant Uganda Standard s for the specified ingredients .  
3.2 Essential Ingredients  
3.2.1  The following materials conform to  the specifications given below shall be used in the preparation of 
the batter for the different types of cakes   
S/N Ingredient  
 Plain Cake  Fruit Cake  Sponge Cake  
i Baking flour  Baking flour  Baking flour  
ii Shortening  Shortening  Sugar  
iii Sugar  Sugar  Liquid 
iv leavening agent  Liquid   
v Liquid  Fruits(Dry /Preserveed   
 
3.3 Optional ingredients  
In addition to the essential ingredients, any of the following ingredients may be added to the cake  
a) Candied peel (orange, lemon, malta and grape fruit );  
b) Glaxed  cherries;  
c) Crystallized ginger;,  
d) currants, dates, walnuts, cashe wnuts, almonds and peanuts;  
e) Cocoa powder   
© UNBS 2017  – All rights reserved  vii 
 f) Desiccated coconut;  
g) Flavouring essences;  
h) Edible oilseeds, flours, concentrates and isolates conforming the relevant Uganda Standards;  
i) Honey;  
j) Liquid gl ucose  
k) Milk and milk products;  
l) Spices and herbs  
m) Edible starch;  
n) Glycerine;  
o) Semolina;  
p) Modified starches;  
q) Defatted or lecithinated soya flour;  
r) Artificial  sweeteners Sorbitol, liquid or powder;  
s) Molasses, food  grade, and  
t) Herating agents -permitted in the PFA Rule s. 
u) Baking Powder - or any other permitted mixture of aerating agents.  
v) Water - Potable.  
w) Eggs 
x) Mould Inhibi tors. Such as Calcium or sodium propion , Sodium diacetatr, Sorbic acid,  
y) Colouring Matter  
z) Whipping Agents  
aa) Any food products fit for human consumption  
6 Quality Requirements  
4.1 General  requirements  
The cake shall   
a) be suitably baked ,(not allow signs of under baking or over baking) ; 
b) be moist, uniform in texture with even distribution of added ingredients ;  
c) have the colour, texture , flavour and aroma cha racteristic of the  cake type   
d) be free from any evidence of rancidity or other objectionable tastes .  
viii © UNBS 2018 – All rights reserved  
 e) be free from  insect s , or fung al and mould growth  
f) Free from foreign  matter.  
 
4.2 Specific requirements  
4.2.1  Cakes shall conform to the specific requiremen ts when tested with the methods stated in table 2 
below  
Table 2: specific requirements for cake  
s/n Parameter  Requirement  Method of test  
Plain cake  Fruit cake  Sponge cake  
i Moisture , by mass, %  max 15.25  15.25  20.27  US EAS 901  
ii Acid insoluble as h, on dry 
matter basis, % mass, max  0.1 0.1 0.1 US EAS 781  
iii Acidity of extracted fat  
( as oleic acid ), percent  
by mass, Max  1.0 1.5 1.0 US EAS 82  
 
4.2.2  Fruit cake shall be made from dough which contains not less than 30% of added fruit in the  
form o f dry fruit calculated on the weight of ingredients used . 
5 Food additives  
Only the food additives permitted in US 45 for food additives may be used  
6 Contamina nts 
6.1 Pesticide  
Cakes shall comply with those maximum pesticide residue limits established b y CODEX Alimentarius 
commission for similar commodities . 
6.2 Heavy metals  
Cake shall not con tain any heavy metal contaminants in amounts which may represent a hazard to health  as 
sated in table 2 when tested with the relevant methods . 
 
Table 2: Heavy meta l limits in cake  
s/n Parameter  Limits  Test method  
i Lead  0.2 US ISO 6633   
© UNBS 2017  – All rights reserved  ix 
  
7 Hygiene  
7.1  Cakes shall be produced, prepared and handled in accordance with the provisions of appropriate 
sections of US EAS 39  
7.2  Cakes shall conform to the microbial li mits stated in table 2:   
 
s/n Requirement  Limits  Test method  
i E.coli  count per g, Max  Absent  US ISO 11866,  
ii Salmonella sp . per g, Max  Absent  US ISO 6785  
iii Yeast and mould count per g, max  1000 US ISO 21527 -2 
 
8 Packaging  
Cake shall be packed in food grade containers which will safeguard the hygienic, nutritional, and organoleptic 
qualities of the product  
9 Labelling  
In addition to the requirements in US EAS 38, each package shall be legibly and indelibly labelled with the 
following:  
i. the name of  the product shall be (type) cake  
ii. Brand name/trade name;  
iii. The name and physical address of the manufacturer;  
iv. batch/code number  Net  
v. net weight in metric units;  
vi. List of ingredients in descending order  
vii. list of any additives used;  
viii. Date of manufacture;  
ix. Country  of origin;  
x. Storage conditions;  
xi. Expiry dat e 
10 Sampling  
Methods of sampling of cakes shall be  accordance with US EAS 900  
x © UNBS 2018 – All rights reserved  
   
© UNBS 2017  – All rights reserved  xi 
 Annex  A 
(normative)  
 
Mass  
5.1 The mass of the plain cake shall conform to any of the following  mass, 24 hours after manufacture:  
 
Size  Mass  Tolerance  
1 100 ±5.0 
2 200 ±7.5 
3 400 ±10.0  
4  800 ±15.0   
xii © UNBS 2018 – All rights reserved  
 Bibliography  
[1] IS :9712 -1981, Specification for cakes   
[2] EAS 43, Bread Specification   
© UNBS 2017  – All rights reserved  xiii 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda Nation al 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 made 
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 sta ndard 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.  
 
 WDUS1923 : 201 8   
 
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