هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
GSO 05/FDS        /2012  
 
 
 
CROISSANT  
 
 
 
 
Prepared by: 
Gulf Technical Committee for Sector Standards of 
 Food and Agriculture Product 
 
 
 
 
  
Gulf Standard    GSO         /2012  
 
 2  
 
Foreword 
 
 
GCC Standardization Organization (GSO) is a regional Organization which 
consists of the National Standards Bodies of GCC member 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 " technica l 
committee for Sector Of foods and agriculture products " has  prepared  the GSO 
Standard No. The Draft Standard has been prepared by state of Kuwait .  
  
This standard has been approved as Technical Regulation  by GSO Boa rd of 
Directors  in its meeting No.(       ),held on      /    /            H ,     /     /              G. 
The approved standard will replace and supersede the GSO standard No. (           
   ) .  
Gulf Standard    GSO         /2012  
 
 3  
CROISSANT  
1- Scope  
This standard applies to basic requirement for croissant with its different types , shapes  ,filling 
included the covered that  intended for direct consumption . 
2- Complementary References  
2.1     GSO 9    "Labeling of prepackaged food stuffs"  
2.2   GSO 150 "  Expiration period of food products "  
2.3 GSO 21 "Hygienic Regulations for Food Plants and their Personnel " 
2.4 GSO 1016 " Microbiological criteria for foodstuffs"     
2.5 GSO 839 “Food Packages – Part 1 – General Requirements”.  
2.6 GSO 194 "Wheat flour"  
2.7 GSO 149  "Unbottled drinking water"  
2.8  GSO 1992  "Butter"  
2.9 GSO 1843  "Food grade salt"  
2.10 GSO 148  "Sugar"  
2.11 GSO 38 1 "Emulsifiers , stabeigers and thickeners premitted for use in food staffs .  
 
3- Definition  
Croissant:  is crescent shape  mostly  sweet bread characterized by its flaky, golden brown 
crust and i ts might be  plain or Filled or be coated , having 2 -3 folds, layered tender crumb 
textured with uniform open cells and the rich, pleasant aroma of butter.  
 
4- Essential Composition and Quality F actors  
4.1 Basic Ingredients  
4.1.1 Wheat flour according to the GSO Standard mentioned in clause  2.6 
4.1.2   Water according to the GSO Standard mentioned in clause  2.7 
4.1.3 Butter according to the GSO Standard mentioned in clause  2.8 
4.1.4 Sugar according  to the GSO Standard mentioned in clause  2.10 and it should be 
either sucrose or glucose syrup in the rate that do not exceed 10%  
Gulf Standard    GSO         /2012  
 
 4 4.1.5 salt according to the GSO Standard mentioned in clause  2.9 and it should not 
exceed 1.5% .  
4.2 Optional Additives  
 4.2.1  Wheat gluten not exceeding 4% on flour basis  
 4.2.2  Skimmed milk powder or its derivatives 4 -8% 
4.2.3 Emulsifier . 
4.2.4 Flour treatment agent (L cysteine) not exceeding 90 ppm.  
4.2.5 Ascorbic acid not exceeding 300 ppm.  
4.2.6 Preservative (Calcium  propionate) or ( sorbic acid )  not exceeding 3000  ppm.  
4.2.7 Butter flavor may be added according to the good manufacturing practice . 
4.2.8  Chocolate, cheese, thyme, jams and honey  Or any other material is allowed to 
use can be used as filling  or coating according to  the specification of each of 
them or for good manufacturing practices in the absence of a specification  . 
5- General Requirements  
5.1 All the ingredients used in the manufacture of it must be in accordance with the 
standard specifications relating to them.  
5.2 The product must be  processed in food plant that applies  sanitary conditions  
according   the Gulf standard mentioned in item 2.2  
5.3  The product should be free of extraneous substances, insects, eggs of insects and 
impurities.  
5.4 The product must be completely free of pork products and its derivatives . 
5.5 The microbiological limits shall not exceed the limits stated in the GSO standard 
mentioned in clause 2. 4. 
5.6 The product shall be free from fungus  phenomenon  . 
5.7 The product sha ll not have off flavor or rancid odor.  
5.8 pH of products shall be 5 to 6.  
5.9 The butter or Margarine  in the final product shall  not exceed 35%  . 
5.10 Moisture content of the croissant shall not exceed 26% from total weight . 
5.11  total ash of the croissant shall not exceed 6% .  
5.12   protein content of the croissant shall not exceed 18%.   
Gulf Standard    GSO         /2012  
 
 5 5.13  Crust must be homogeneous and free from unburned parts  . 
5.14 croissant must be prepared in hygienic condition according to  the GSO stand ard 
mentioned in clause 2. 2. 
 
6- Packaging and T ransportation  
Without prejudice to what stated in Gulf standard mentioned in clause 2.4, the product 
shall be packed in packaging materials which will safe guard the hygienic and the other 
qualities of the food. The packaging material shall be made only of substances which are 
of food grade material, safe and suitable for product intended use.  
 
7- Labeling  
Without prejudice to what has been mentioned in Gulf Standard stated in item (2.1), the 
following shall be declared on the label of the product : 
7.1 Name of the product  
7.2 List  of ingredients  
7.3 Declaration of nutritive value.  
7.4 The production and ex piration date  according to the GSO Standard mentioned in 
clause 2. 2 
7.5 Country of origin  
7.6 storage instruction  
7.7  net weight on the package , and specify determine the number of samples within the 
packaging and the approximate weight of each  . 
7.7 Food  allergen declaration . 
7.8  Identify the source of materials used in the event of emulsifying  . 
    
Gulf Standard    GSO         /2012  
 
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REFRENCES :  
- KUWAIT FLOUR MILLS & BAKERIES CO.