Category: Guidelines for Food Additives in Canada

Baking 101, Guidelines for Food Additives in Canada, List of Approved Anticaking Agents for Baked Products

List of Anticaking Agents Approved For Baked Products

December 7, 2014

Here is the complete list of approved anticaking agents by CFIA that can be used in baked products or in...

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Baking 101, Guidelines for Food Additives in Canada

What is classified as food additives in baked products

November 7, 2014

The list below are ingredients that are classified as food additives in baked products and must be declared on label...

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Baking 101, Guidelines for Food Additives in Canada, List of Approved Anticaking Agents for Baked Products

What is the amount of anticaking agents usage for Baked Products

November 4, 2014

What is the amount of anticaking agents usage for Baked Products. Below is the regulated amounts of allowable anticaking agents...

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Baking 101, Guidelines for Food Additives in Canada, Starch-Modifying Agents

List of Approved Starch-Modifying Agents for Bakery Applications

September 17, 2014

Here Is A List of Approved Starch-Modifying Agents for Bakery Applications such as cakes, fillings, custards, muffins and glazes. Item...

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Baking 101, Guidelines for Coloring Agents, Guidelines For Colouring Agents, Guidelines for Food Additives in Canada

Approved Food Colouring Agents For Baking Application

August 2, 2014

Approved Food Colouring Agents For Baking Application – Here is a list of Approved Food Colouring Agents that can be...

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Baking 101, Guidelines for Food Additives in Canada, Sweeteners

List of Approved Sweeteners that can be used in baking applications

May 8, 2014

Here is a List of Approved Sweeteners that can be used in bakery applications or general foods. Item No. Column...

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Baking 101, Guidelines for Food Additives in Canada, Sequestering Agents

List of Approved Sequestering Agents

March 27, 2014

Here is a regulated List of Approved Sequestering Agents for bakery and food applications an is set by CFIA. Item...

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Baking 101, Guidelines for Food Additives in Canada, Maturing or Dough Conditioning Agents

How much Bleaching, Maturing or Dough Conditioning Agents

February 7, 2014

How much Bleaching, Maturing or Dough Conditioning Agents can be added to doughs or bread mixes? Below is the list...

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Baking 101, Guidelines for Food Additives in Canada, Maturing or Dough Conditioning Agents

Approved Bleaching, Maturing or Dough Conditioning Agents

January 7, 2014

Here is a list of Approved Bleaching, Maturing or Dough Conditioning Agents that are used to improve dough Rheology, texture,...

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Baking 101, Guidelines for Food Additives in Canada, Stabilizing or Thickening Agents

List of Approved Emulsifying, Gelling, Stabilizing or Thickening Agents

November 7, 2013

Here is a List of Approved Emulsifying, Gelling, Stabilizing or Thickening Agents that can be used, these additives are regulated...

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Baking 101, Enyzmes, Food Enyzmes, Guidelines for Food Additives in Canada

List of Approved Food Enzymes

September 7, 2013

Here is list of approved Food Enzymes that can be used in baked products or mixes used in baking application,...

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Baking 101, Guidelines for Food Additives in Canada, Preservatives

List of Approved Preservatives for baked products

June 30, 2013

Here is a List of Approved Preservatives and the amount od dosage ans usage for baked products. These amounts are...

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Baking 101, Food for Yeast, Guidelines for Food Additives in Canada, Yeast Foods

List of Approved Yeast Foods for Bakery Application

June 19, 2013

Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other Conditions...

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Baking 101, Guidelines for Food Additives in Canada

List of Approved Food Additives with General Uses

July 8, 2012

Here is List of Approved Food Additives with General Uses. Item No. Column 1 Additive Column 2 Permitted in or...

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Baking 101, Firming Agents, Guidelines for Food Additives in Canada

List of Approved Firming Agents

April 7, 2012

Here is a List of Approved Firming Agents for bakery applications, the amount of firming agents that can be used...

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