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
N°
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
N°
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
N°
405
Food Additive or Group
Max Level
10000 mg/kg
Notes
11: On the flour basis.
Defined In
07.2.3.0
N°
-
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
N°
-
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.