DSTU 4582:2006 “Bread and bakery products” is the Ukrainian national standard establishing the general technical requirements for bread and bakery products. This standard applies to all types of bread and bakery items produced from wheat, rye, and mixed flour, intended for retail sale and food service.
Scope and classification
The standard covers bread (loaves weighing 500 g and above) and bakery products (items weighing less than 500 g — rolls, buns, baguettes, etc.). Products are classified by flour type (wheat, rye, wheat-rye, rye-wheat), by recipe complexity (plain and enriched), and by production method (hearth-baked and pan-baked).
Key quality requirements
- Organoleptic: proper shape, surface (without cracks, tears, or burns), crumb structure (evenly porous, elastic), taste, and aroma
- Physicochemical: moisture content, acidity, porosity — with specific limits for each product type
- Safety: heavy metals, pesticides, mycotoxins, radionuclides, and microbiological indicators must comply with applicable Ukrainian sanitary regulations
Production and storage
Bread must be produced according to approved technological instructions and recipes, using raw materials that comply with relevant standards. The standard specifies packaging, labeling (including mandatory nutritional information), transportation, and storage requirements. Shelf life depends on the product type and is defined in the manufacturer’s documentation.
This summary is provided for informational purposes. For an officially certified copy, contact your regional Derzhstandart office.