GS 342

(SASO 649)
CAKES

CAKES

ICS:

Date of GSMO Board of Directors Approval

Date of Publication in the Official Gazette
Date of Enforcement of this Standard

:
:
:

1415(H)-06-13 (1994-11-16)
1415(H)-10-16 (1995-03-17)
1415(H)-10-16 (1995-03-17)

GULF STANDARD

GS 342/1994

CAKES

1-

SCOPE AND FIELD OF APPLICATION

This standard is concerned with the cake types, but not including cake mixes or
cake intended for special dietary.

2-

COMPLEMENTARY REFERENCES

2.1

GS 9/1984 Labelling of Prepackaged Foods.

2.2

GS 21/1984 Hygienic Regulations for Food Plants and Their Personnel.

2.3

Gulf ./. Bread Prepared from Various Kinds of Wheat Flour.

2.4

GS 1016/1999 Microbiological Criteria for Foods Part 1.

33.1

4-

DEFINITIONS
Cake: A product that is essentially prepared from a mixture of wheat flour,
eggs and sugar. Fats (non-animal except milk fat), fruits, baking powder, water
and other ingredients may be added. It is baked in an oven at a suitable
temperature and for a suitable period.
CAKE TYPES
Cakes shall be divided according to essential ingredients as follows:
Plain Cake

Fruit Cake

Sponge Cake

Flour

Flour

Flour

Non-animal fat

Non-animal fat

Sugar

Sugar

Sugar

Eggs

Eggs

Eggs
Fruits

5-

REQUIREMENTS
The following shall be met in cakes:

GULF STANDARD

GS 342/1994

5.1

Raw materials used shall comply with the relevant Gulf standard for each.

5.2

The product shall be free from foreign, harmful and poisonous materials.

5.3

The product shall have the colour, texture and flavour characteristic of cake
type.

5.4

The product shall be free from rancidity, off taste and off odour.

5.5

The product shall be free from swine product or its derivatives.

5.6

The product shall be free from animal fats except milk fat.

5.7

The product shall be free from artificial sweeteners.

5.8

The moisture content shall range between 15-25% in the product except sponge
cake, in which it ranges between 20-27% (w/w).

5.9

Acidity of extracted fat (as oleic acid) shall not exceed 1% (w/w) in the final
product except in fruit cake 1.5% (w/w).

5.10

Acid insoluble ash shall not exceed 0.1% (w/w) in the final product.

5.11

In the fruit cake, fruits content shall not be less than 7% (w/w).

5.12

One or more of the following materials may be added in amount convenient to

good manufacturing practice, and whose properties comply with relevant Gulf
standards or international standards in case of absence of Gulf standard:
-

Fruits (fresh-dried-frozen).

Milk and milk products.

Chocolate or cocoa powder.

Nuts.

Dried coconut.

Honey.

Spices.

Edible salt.

Edible starch.

Defatted soya flour.

Vitamins.

Natural or artificial colouring materials.

Permitted natural or artificial flavours.

Mould inhibitors:
-

Calcium or sodium propionate, not exceeding 0.5% of the mass of flour.

Sodium diacetate, not exceeding 0.4% of the mass of flour.

Sorbic acid, not exceeding 0.1% of the mass of flour.

GULF STANDARD

GS 342/1994

Emulsifiers:
-

Licithin.

Glyceral monostearate.

Polyglyceral monostearate.

Nutritive sweeteners such as sorbitol.

Molasses.

5.13

The product shall comply with hygienic conditions stated in the Gulf standard
mentioned in 2.2.

5.14

The product shall be free from insects, parts thereof and their larvae. It shall be
also free from fungal contamination.

5.15

Microbiological criteria shall comply with the Gulf standard mentioned in 2.4.

6-

SAMPLING
Sampling shall be carried out in accordance with the Gulf standard mentioned
in 2.3.

7-

METHODS OF TEST

7.1

Tests shall be carried out according to the Gulf standard mentioned in 2.4.

7.2

Tests shall be carried out on the representative sample taken according to item 6
to determine its compliance with all items of this standard.

8-

PACKAGING
The following shall be met in packaging:
The product shall be packed in hygienic, clean and suitable containers, not
previously used. The cover material shall not adhere to the container in case of
covered cakes.

9-

LABELLING
It shall be labeled according to what is specified in the Gulf standard mentioned
in 2.1.

GULF STANDARD

GS 342/1994

10- TRANSPORTATION AND STORAGE

10.1

Transportation
The containers shall be transported in such a way so as to protect it from
mechanical damage and contamination.

10.2

Storage
The product shall be stored in well-ventilated warehouses far away from
heat and moisture. Storage temperature in case of frozen cake shall not exceed
(-18oC).