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Technical & Hygiene GuidelinesAGS-03-013

Technical & Hygiene Guidelines - Factories and Workshops of Sweets

Technical & Hygiene Guidelines - Factories and Workshops of Sweets

One roof, two industries: dry and hot on the bakery side, chilled and cream-filled on the other.

Regular price $190USD
Regular price USD Sale price $190USD
Taxes included.
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Key documents

DocumentFormat
Factories and Workshops of Sweets Word

Overview

A 53-chapter master guideline for sweets and patisserie factories and workshops, issued as a single reference document and aligned with the Codex bakery and confectionery codes and ISO 22000. It starts from the fact that these establishments run two product families at once — baked goods and cream-filled patisserie — and governs the premises accordingly: the eight sections, the four production rooms, the display and sale hall, utilities and sugar-boil safety. Six annexes carry the production room tables, the two product families, an inspection checklist and a Codex and ISO mapping.

What it covers

  • The eight sections, the four production rooms and the display and sale hall
  • Flour and treatment agents, eggs, dairy and cream materials, nuts, chocolate, low-moisture ingredients and additives
  • Kneading and preparation, baking, setting and frying, with acrylamide control
  • Sugar boiling and sugar confectionery with sugar-boil safety, cream filling and decoration, and chocolate and coating
  • Chilled environment and Listeria control, then packing, labelling, storage and transport

Who it's for

Sweets and patisserie manufacturers, workshop owners, production and QA supervisors, and the inspectors who approve and audit confectionery establishments with cream-based lines. Where a workshop is being licensed, extended into chilled products or challenged on its cream handling, this states what the rooms, the ingredients and the chilled chain are expected to look like.

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