Mixes for fine bakery wares (e.g. cakes, pancakes) (07.2.3.0)

Description

Mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, eggs) are added to prepare a dough for fine baked goods. Examples include: cake mix, flour confectionery mix, pancake mix, pie mix, and waffle mix. Prepared dough is found in category 07.1.4. Mixes for ordinary bakery wares (e.g., bread) is found in category 07.1.6.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

GSFA Provisions for Food Category 07.2.3.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

475

16000 mg/kg

451: On the dry mixture basis.

07.2.3.0

475

Food Additive or Group

Max Level

16000 mg/kg

Notes

451: On the dry mixture basis.

Defined In

07.2.3.0

310

200 mg/kg

15: On the fat or oil basis.

196: Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).

07.2.3.0

310

Food Additive or Group

Max Level

200 mg/kg

Notes

15: On the fat or oil basis.

196: Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).

Defined In

07.2.3.0

405

10000 mg/kg

11: On the flour basis.

07.2.3.0

405

Food Additive or Group

Max Level

10000 mg/kg

Notes

11: On the flour basis.

Defined In

07.2.3.0

-

8000 mg/kg

11: On the flour basis.

45: As tartaric acid.

07.2.3.0

-

Food Additive or Group

Max Level

8000 mg/kg

Notes

11: On the flour basis.

45: As tartaric acid.

Defined In

07.2.3.0

-

200 mg/kg

11: On the flour basis.

07.2.3.0

-

Food Additive or Group

Max Level

200 mg/kg

Notes

11: On the flour basis.

Defined In

07.2.3.0

Showing 1 to 5 of 5 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.