هيئة التقييس لدول مجلس التعاون لدول الخليج العربية   
 GCC STANDARDIZATION ORGANIZATION (GSO)   
 
 
 
 
 
Final draft  
GSO /FDS  …. /2012 
 
 
 
 
 إشتراطات محسنات منتجات الخبيز  
Requirements of bakery products improvers  
  
 
 
 
 
 
  
Prepared by: 
Gulf Technical Committee for Sector Standards of Food and Agricultural Products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, subject to 
alteration and modification, and may not be referred to as a Gulf standard, until approved 
by GSO Board of Directors. 
 
 
 
 
ICS: 67.040  
 
 Gulf Standard                                                                                        GSO…/2012  
 
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 regulation s through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No: (5) "Gulf technical committee 
for Standards of food and agriculture products"  has  prepared   the GSO  Standard 
"Requirements of bakery products improvers  ". The Draft Standard has been prepared by 
(STATE OF QATAR)  .This standard has been prepared after review the Arabic, foreigner, 
International standards and related complied references.  
 
  
This standard has been approved as a Gul f  technical regulation  by GSO Board of 
Directors  in its meeting No.(   ), held on        h        ( G) .   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                        GSO…/2012  
Requirements of bakery products improvers 
 
1-Scope: 
This Gulf Standard is concerned with the r equirements of bakery  products improvers .  
 
 
2- Complementary Standards :  
 
2.1 GSO 9" Labeling of prepackaged food stuffs". 
2.2 GSO 21" Hygienic regulations  for food plants and their personnel"  .  
2.3 GSO 150" Expiration periods of food products"  .  
2.4 GSO 168" Conditions of storage for dry and canned food stuffs".  
2.5 GSO 839" Food packages - Part 1: General requirements".  
2.6 GSO 841" Maximum limits of mycotoxins  permitted in food and feeds - Aflatoxins".  
2.7 GSO 842" Microbiology - General Requirements  for enumeration of yeast  and m oulds- 
Colony count technique at 25°C".  
2.8 GSO 988" Limits of radioactivity levels permitted in food stuffs - Part 1".  
2.9 GSO 998" Methods for the detection of permissible radionuclide  limits in foods - Part 1: 
Gamma spectrometry analysis: A -Cs- 134, Cs 137".  
2.10 GSO 1000" Methods of sampling of prepackaged food products"  .  
2.11 GSO 1016" Microbiological criteria for food stuffs - Part 1:.  
2.12 Gulf Standard which the Organization shall be approved concerning with: "General  
Standard for food additive s" .  
2.13 GSO/CAC 193" General Standard for contaminants and toxins in food and feed"  
2.14 GSO/CAC 107" Labeling of food additives when sold as such" . 
2.15 GSO/ISO 7218" General guidelines for microbiological examination:. 
2.16 Gulf Standard which the Organization shall be approved concerning with: Methods of 
test for bakery products improvers ".  
 
3- Definitions: 
 
Bakery products improvers:  Products prepared from food stuffs (with or without adding 
food additives to it), in powder, liquid or paste form  which  is added  during prepar ation  and 
process of raising dough with yeast or baking powder, to improve the quality of bakery 
products and to treatment the differentiation of using raw materials and to facilitate  the 
produce the bakery products. 
 
4- Requirements: 
 
The following shall be met in the product: 
4.1 The product shall be free from pig products and its derivatives  and all which  contrad icts 
Islamic law.       
4.2 The product shall be free from impurities and foreign odors. 
4.3 The raw materials used in the processing shall be complying with Gulf Standards 
specific to each. 
4.4The production shall be carried out according to hygienic regul ations mentioned in Gulf 
Standard stated in Item (2.2).  
4.5 The following raw materials  may be  allow ed adding to  improvers :  
          Milling cereal products - sugar - egg- fat- raisins - spices - yeast - raising agents - anti-
sticking agents - edible salt - sorbitol - monopropelene glycol - preservatives .  
4.6 The product shall be containing one or more from the following materials: Gulf Standard                                                                                        GSO…/2012  
  Oxidizing agent - reducing agents - emulsifiers - yeast food - dry biogluten - enzymes - 
stabilizers - thicken agents - acids - flavors - acidity regulators.  
4.7 Water content of the product shall not exceed than 6%. 
4.8 Additives shall be complying with Gulf Standard stated in Item (2.12).  
4.9 Mycotoxins ( Aflatoxines ) in the product shall not exceed 10 microgram /kg of the 
product. 
 4.10 Contaminants content shall not exceed to what mentioned in Gulf Standard stated in 
Item (2.13).  
4.11 The product shall be free from live and dead insects  and their fragments and resid ues 
and mould growth. 
4.12 The product  shall be free from pathogenic microbes and caused spoilage microbes and 
its toxins. 
4.13 Radioactivity contaminant limit in the product shall not exceed to what mentioned in 
Gulf Standard stated in Item (2.8).  
 
5- Sampling: 
 
Samples shall be taken according to Gulf Standard stated in Item (2.10).  
 
6- Methods of examination and test: 
 
Tests declared in Gulf Standards stated in Items (2.7, 2.9, 2.15, 2.16 ) shall be carried out on 
the representative sample taken according to Item  (5).  
 
7- Packaging, transportation and storage: 
 
7.1 Packaging: 
 
The product shall be packed in suitable, sound and clean containers and complying with 
Gulf Standard stated in Item (2.5).  
 
7.2 Transportation: 
 
 The product shall be transported in sound an d clean transport means, which should not be 
previously used in transportation of any harmful or toxic materials. 
 
7.3 Storage: 
 
The product shall be stored in well ventilated stores far from heat and contamination 
sources, and shall be complying with the conditions mentioned in Gulf Standard stated in 
Item (2.4).  
 
8- Labeling :  
 
Without prejudice to what mentioned in Gulf Standard s stated in Item s (2.1, 2.3, 2.14 )  
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The following shall be declared on the label of the container :  
8.1 Product name.  
8.2 List of  essential and additives  ingredients.  
8.3 Method of using. Gulf Standard                                                                                        GSO…/2012  
8.4 Ratio of using. 
Conditions of storage, transport and keeping  .    8.5 
8.6 It should be free from any nutrition or healthy calms. 
 
  
  
  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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