Weight control of baked items
Hi All
We are making home made cakes in a small bakery in the uk, so all fresh no additives or just add water items to make muffins. Products are things like, cookies (packs of 4/5) scones (4 in a tray) vicoria sponges as well as half sponges and many loaf cakes and tarts.
Currently products are sold via markets, into independent shops & cafes and a regional retailer. My question is, currently there are no weights on the packs or weights taken for finished product and specs.
Should we be declaring the weight on the tables and specs? If so average weight inline with the packers rules?
Many thanks
Hi.
I work for a craft bakery supplying wholesale as well as retail and own shop lines.
We generally sell as a count and not by weight - weights are only applied where customer requires (ie retailer own brand).
After almost 20 years on retailer branded lines (with average weight legislation applied), to move to product lines for bakery items based on count was a bit of a culture shock.
'....The quantity information must:
- be accurate, clear and easy to understand
- be labelled in the same field of vision as the name of the food and its alcoholic strength where appropriate
- not be misleading
Pre-packed foods are exempt from these requirements if they are:
- under 5 g or 5 ml, apart from herbs and spices, where there is no minimum threshold
- usually sold by number, provided that the number of items can be clearly seen and easily counted from the outside
- subject to considerable losses in their volume or mass and are sold by number or weighed in the presence of the purchaser.....'
Food information: net quantity labelling - GOV.UK
I do have weights written into product specifications for reference etc.
Regards
S