SASO 1637

(GS 1370)
FROZEN DOUGHS

FROZEN DOUGHS

ICS:

Date of GSMO Board of Directors' Approval

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

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GULF STANDARD

GS 1370/2002

FROZEN DOUGHS

1-

SCOPE AND FIELD OF APPLICATION

This Gulf standard is concerned with frozen doughs. It does not include frozen
doughs for cake, bread or low calorie products.

2-

COMPLEMENTARY REFERENCES

2.1

GS 9/1995 Labelling of Prepackaged Foods.

2.2

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

2.3

GS 323/2000 General Requirements for Transportation and Storage of Chilled

and Frozen Foods.

2.4

GS 356/1994 Preservatives Permitted for Use in Food Products.

2.5

GS 357/1994 Antioxidant Permitted for Use in Food Products.

2.6

GS 381/1994 Emulsifiers, Stabilizers and Thickeners Permitted for Use in

Food Products.

2.7

GS 707/1998 Flavours Permitted for Use in Foodstuffs.

2.8

GS 988/1999 Limits of Radiation Levels Permitted in Foodstuffs.

2.9

GS 1016/1999 Microbiological Criteria for Foodstuffs - Part 1.

2.10

GS 1023/2001 Shelf Life of Food Products - Part Two.

2.11

GS 1371/2002 Methods of Test for Frozen Doughs.

33.1

44.1

DEFINITIONS
Frozen dough: An alimentary product, essentially prepared from wheat flour
and/or any other kind of cereal grain flours, water and suitable optional
ingredients (item 5.10) according to type. It may be heated to stop the activity
of yeast after making suitable fermentation without ripening or changing the
colour. Formed as desired then quickly frozen tell the core temperature reach
to -18oC.
TYPES
Short pastry (short crust): A dough made from soft flour squeezed into
different sheets or shapes such as pizza.

GULF STANDARD

GS 1370/2002

4.2

Puff pastry: A dough made from strong flour, accumulated in very thin layers
flakes and isolated with a layer of edible oil or fat such as danish pastries.

4.3

Loosely flaked dough: A dough take loosely flatened flakes shape such as filo
pastry leaves (flat leaves), sambusak, wrappers, markook, mataziz and kataife.
It shall be usually free from leavening agents, sometimes expose to heat.

4.4

Konafa: A dough take thready shape usually free from leavening agents, heattreated.

5-

REQUIREMENTS
The following shall be met in frozen doughs:

5.1

It shall be completely free from pig products or its derivatives.

5.2

All materials used in manufacturing shall comply with Gulf standards

concerning each one.

5.3

The production shall be carried out according to Gulf standard (item 2.2).

5.4

The shape shall be characterized to the types and shall be free from off
flavours.

5.5

It shall be free from foreign materials, rodent residues, insects and its
fragments.

5.6

It shall be free from any blisters, clogs or breakage.

5.7

Limits of radiation in the product shall not be exceed the levels prescribed in
the Gulf standard mentioned in item 2.8.

5.8

Contaminating metallic elements content shall not exceed the following limits
(ppm):
Lead
Arsenic
Copper
Zinc
Tin

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2
1
30
50
100

5.9

Criteria of microbiological shall be comply with the limits mentioned in item

2.9.

5.10

It is permitted to add the following optional products:

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Cereals grains and edible oil seeds and their products.

Vegetables and fruits and their products.

Milk and egg and their products.

Meat, poultry, fish, Crustacea and their products.

Flour, sugar or chocolate confectionery and their products.

GULF STANDARD

5.11

GS 1370/2002

Spices and condiments.

Yeasts and fungi such as mushroom.

Nuts.

Edible salt.

It is permitted to add the following food additives:

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Flavours: According to GS mentioned in item 2.7.

Emulsifiers, stabilizers, thickening agents: According to SASO mentioned

in item 2.6.

Leavening agent and acidity regulators agents.

Colouring materials: (see Table 1) provided that total colouring matter

(except caramel) shall be no more than 300 ppm.

Preservatives: According to GS mentioned in item 2.4.

Antioxidants: According to GS mentioned in item 2.5.

5.12

Besides the previous items the following requirements shall be met in pizza
pies:

5.12.1

Protein content shall be not less than 12.5%.

5.12.2

Fat content shall be not less than 8%.

5.12.3

Cooked meat shall be not less than 15% in case of pizza with meat.

5.12.4

Moisture content shall be not exceed than 50%.

5.12.5

Ash content shall be not exceed than 3%.

GULF STANDARD

GS 1370/2002

TABLE (1)
*Maximum Limits of Colouring Matters Permitted
for Use in Frozen Doughs

6-

Colouring Matter

Maximum Limit (ppm)

Turmeric - Beta-apo-8-Carotenal - Ethylester

of B-apo-8-carotenoic acid, Brilliant Black PN.

40

Annato extract - Beet root red - Anthocyanine Curcumine - Chlorophyll, Indigotine.

50

Beta-carotene - Chlorophyll copper complex.

60

Azorubine - Sunset yellow FCF - Riboflavin.

100

Tartrazine - Patent Blue V.

150

Caramel (plain) or made by the ammonium

sulphite process.

4000

Titanium dioxide, Iron oxides, Aluminium,

Silver, Gold.

Good
Manufacturing
Practices

PACKAGING, TRANSPORTATION AND STORAGE

The following requirements shall be met during packaging, transportation and
storage:

6.1

The packages shall be uniform in size offer adequate protection against

deterioration, contamination and physical damage.

6.2

Transportation and storage shall be carried out according to Gulf standard

mentioned in item 2.3.

7-

LABELLING
Without prejudice to the provision of the GS mentioned in items 2.1, 2.10, the
following information shall be declared on the product:

GULF STANDARD

GS 1370/2002

7.1

Statement: KEEP FROZEN (-18oC OR BELOW).

7.2

Statement: Free from pig products or its derivatives.

7.3

Guidelines for preparing method.

7.4

Statement: Vegetable protein (such as soyabean protein) in case of using it

as a substitute for meat.

88.1

TESTS
Sampling
The following shall be met during sampling:

8.1.1

Samples shall be transported at -18oC as quickly as possible to the laboratory.

8.1.2

Samples shall be kept far from sources of contamination and direct sunlight
and in such a manner that there is no protelysis or deterioration.

8.1.3

Samples shall be taken randomly according to Table 2.

TABLE (2)
Sampling of Frozen Doughs

8.2

Number of samples in the

Lot

Number of samples to be taken

for analysis

2 - 15
16 - 25
26 - 90
91 - 150
151 - 280
281 - 500
501 - 1200
1201 - 3200
3201 - 10000
10001 - 35000
35001 - 150000
150001 - 500000
500001 and over

2
3
5
8
13
20
32
50
80
125
200
315
500

Methods of Test
Tests shall be carried out on the representative sample taken according to item
8.1 to determine its compliance with all items of this standard in accordance
with Gulf standard mentioned in item 2.11.