PS: 614-2011

PS: 614-2011 (R)

ICS No. 67.060.20

PAKISTAN STANDARD

WAFER BISCUITS (3RD REVISION)

(ALL RIGHTS RESERVED)

PAKISTAN STANDARDS AND QUALITY CONTROL AUTHORITY
Standards Development Centre,
PSQCA complex, Standardization Wing II, 1st Floor, Plot - ST-7/A, Block-3,
Scheme No.36, Gulistan-e-Jauher, Karachi
 PS: 614-2011

PAKISTAN STANDARDS & QUALITY CONTROL AUTHORITY

(STANDARDS DEVELOPMENT CENTRE)
(AGRICULTURE & FOOD DIVISION)

MEMBERSHIP LIST OF CEREAL, PULSES & THEIR PRODUCTS TECHNICAL COMMITTEE

CHAIRMAN

1. Dr. Faqir M. Anjum, National Institute of Food

Director General Science & Technology,
University of Agriculture
FAISALABAD.
MEMBERS

2. Dr. Riffat Aysha Anis National Institute of Health,

Chief, Nutrition Division, ISLAMABAD

3. Dr. Ilyas Faridi Food Laboratory,

Govt. Public Analyst, 24 Cooper Road,
LAHORE.

4. Govt. Public Analyst, Food Laboratory,

Phase V Hayatabad
PESHAWAR

5. Govt. Public Analyst, Food Laboratory,

Directorate General Health Services,
HYDERABAD.

6. Director General, PCSIR Laboratories Complex,

Off University Road,
KARACHI

7. Director General, Agri. Research Institute,

Ternab,
PESHAWAR.

8. Director General, Agri. Research Institute,

Sariab,
QUETTA.

9. Director General, Agri. Research Institute,

TANDOJAM (Sindh).

10. Miss Ghazala Sultana, Agri. & Livestock Products

Senior Marketing Officer Marketing & Grading Deptt.,
KARACHI.

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 PS: 614-2011
11. Mrs. Kishwar Shabina CDGK, Food Laboratory
Public Analyst, KARACHI

12. Surgeon General, AGS Br. (Med Dte),.

G. H. Q.,
RAWALPINDI

13. Dr. Ehsan Elahi Bajwa Ayub Agri. Research Institute,

Director, (Post Harvest) FAISALABAD

14. Mr. Atta Muhammad, House No.K-9/4, Gulfishan Housing Project

Ex-S.R.O., Near Azeem Pura,
KARACHI

15. Mr. A. Ghaffar Katiya, M/S. English Biscuits Manufacturer,

Korangi Industrial Area,
KARACHI

16. Mr. Munsarim Saif, Ismail Industries Ltd, 17, Banglore Town,
Director (Candy Land), Main Shahra-e-Faisal,
KARACHI

17. Chairman, Pakistan Flour Mills Association,

(Sindh Circle), 1st floor, Block C-3,
Taj Complex, M.A. Jinnah Road,
KARACHI.

18. Mr. Javed Iqbal, Asian Foods (Pvt.) Ltd,

Director, 46-49, Industrial Area, Grumagat Road,
Gulberg-III,
LAHORE.

19. Mr. Abdul Asad Khan, Subhan Food Industries,

General Manager, L-21/C-1, Block-21, F.B. Area,
KARACHI.

20. Director (Food) Food Department,

Govt. of Punjab
LAHORE.

21. Director (Food) Food Department,

Govt. of Khyber Pukhtoonkhua
PESHAWAR.

22. Director (Food) Food Department,

Govt. of Balochistan
QUETTA.

23. Director (Food) Food Department,

Govt. of Sindh
KARACHI.
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24. Dr. Rakshanda Bilal Pakistan Atomic Energy Commission,

Director (Tec-I) Head Office,
ISLAMABAD.

25. Director (Technical) Continental Biscuits (Pvt) Ltd.,

6th Floor, PIDC, House
KARACHI.

26. Director SGS (Pvt) Ltd.,

PECHS Block-6
KARACHI.

27. Dr. Farhat Jameel Nestle Pakistan Ltd.,

Regulatory Affairs Manager LAHORE

28. Dr. Orang Zaib Nuclear Institute for

Food & Agriculture (NIFA)
PESHAWAR.

29. Director Quality Control Centre

PSQCA Block 77 Pak. Secretariat
KARACHI

Secretariat

1. Mr. Naseem-us-Sami Standards Development Centre,

Assistant Director (Agri. & Food) PSQCA,
& Secretary to the committee KARACHI

2. Ms. Yasmin Khanam Standards Development Centre,

Examiner (Agri. & Food) PSQCA,
KARACHI

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 PS: 614-2011

PAKISTAN STANDARD SPECIFICATION

FOR
WAFER BISCUITS (3RD REVISION)

0. FOREWORD

0.1 This Pakistan Standard Specification was adopted by the Pakistan Standards & Quality Control Authority;
Standards Development Centre on 28-07-2011 after the draft finalized by the Cereal, Pulses & their Products
Technical Committee had been approved by the National Standards committee for Agricultural & Food
Products.

0.2 In the preparation of this standard the views of the Manufacturers, Consumers, Scientists, and Food
Technologists & Testing Authorities have been taken in to consideration.

0.3 The demand for wafers suitable for serving with ice-cream or for the production of plain, filled or coated
wafers is gradually on the increase. In the manufacture of wafers, the consistency and composition of the
batter, mixing time, baking time, and temperature are of considerable importance.

0.4 This standard was established in 1966, first revised in 1980 and secondly revised in 2003. Keeping in view
the latest technological and trade advances the committee felt it to revise in the light of latest development
in the Industries.

0.5 Pakistan Standard Specification for Biscuits (excluding Wafer Biscuit) PS: 383 is a necessary adjunct to this
standard.

0.6 For the purpose of deciding whether a particular requirement of this standard in complied with the final
value, observed or calculated expressing the results of a test or analysis, shall be rounded off in accordance
with PS: 103 for Methods of Rounding off Numerical Values. The number of significant places retained in the
rounded off value should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the sampling for wafer Biscuits.

2. TYPES
2.1 The Wafer Biscuit shall be of two types, namely (a) Plain and (b) Modified.

3. ESSENTIAL INGREDIENTS (HALAL)

3.1 The following materials shall be used in the preparation of batter of Wafer Biscuits

(a) Wheat Flour – conforming to PS: 381

(b) Water – potable. Conforming to PS: 1932
(C) Rice flour are any other Cereal/or Cereal Products

4. OTHER INGREDIENTS (HALAL)

4.1 In additional to the essential ingredients codex list of permitted food additives may be added to the wafer
biscuits.

5. REQUIREMENTS

5.1 Wafer Biscuit shall be properly baked and shall not show signs of under baking or over baking. They shall be
crisp, crunchy and light in texture. The design impressed on them, if any shall be clear. They shall have an
agreeable odor typical of well-baked Wafers Biscuit, and shall be free from soapy or other objectionable
flavors, insect and fungus infestation.
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Note: The appearance, taste and odor shall be determined by Sensory evaluation test.

5.1.1 Plain Wafer Biscuit – Plain Wafer Biscuit may be hollow or flat in any shape desired by the buyer.

5.1.2 Modified Wafer Biscuit – these shall be of the following two types.

5.1.2.1 It shall have two or more plain wafers, sandwiched with filling in between. The filling may be of cream, jam,
jelly, marshmallow, caramel, dry fruits, chocolate, cocoa, cheese, spices and other ingredients and shall not
be less than 20% by weight of the filled Wafer Biscuits.

NOTE – for the purpose of this standard, “cream” means a homogenous mixed preparation of hydrogenated fat, or bakery
shortening, icing sugar, flavors with or without other ingredients as mentioned in clause 4.1

5.2 The Wafer Biscuits shall be manufactured in premises maintained under hygienic conditions.

5.3 The Wafer Biscuit shall also comply with the requirements given in Table 1, 2

TABLE-1
Requirements for Wafer Biscuits (Clause 5.3 & 8.3)

S.No. Characteristic Requirements

Plain Modified
1 Moisture, percent by weight, Max 3.4 3.5
2 Acid insoluble ash (on dry basis), percent by weight, Max 0.05 0.05
3 Acidity of extracted fat (as oleic acid), percent by w/w 1.75 1.75
Max

TABLE-2
Microbiological Requirements

S.No. Evaluation Criteria Accepted Limits

1 Total Microbial Count Less than 10000 cfu/gms
2 Coliform Less than 10 cfu/gm
3 E.Coli Less than 3 cfu/gm
4 Yeast & mould Less than 100 cfu/gm
5 S. aureus Less than 3 cfu/gm
6 Salmonella Absent/25 gms

6. PACKING AND MARKING

6.1 PACKING – wafer Biscuit shall be packed in Clean, sound containers made of tinplate, pack-rolled cold
reduced carbon steel (PCRC) sheets, cardboard, paper (BOPP) Bioxyline Oriented polypropylene Food Grade
Flexible Packaging, material as agreed to between the purchaser and the vendor, in such a way as to protect
them from contamination and from absorption of moisture. They shall not come in direct contact with a
packing material other than clean greaseproof or sulphite paper, cellulose film or other non-toxic packing
material which may be covered with moisture proof film, waxed paper or moisture-proof laminate or coated
paper.

6.2 MARKING:
The following particulars shall be clearly and indelibly marked or label on each container:

a. Name of the Products.

b. Name and address of the manufacturer,
c. Batch or code number,
d. Net weight,

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e. List of ingredients(HALAL)
f. Date of manufacture and expiry.
g. Pakistan standard number, mark and license number.
Note: Packed containing less than 60 gm and less than 120 gm of Biscuits shall be marked as required under 6.2 (a), (b) and (e)
and may not be marked with particulars require under 6.2 (c) and (d)

7. SAMPLING

7.1 Representative samples of the material shall be drawn as prescribed in Appendix – A of PS: 383 for Biscuits
(Excluding wafer Biscuits)

8. METHOD OF TEST:

The relevant testing methods of ISO/CAC and of other internationally recognized standard methods may be
taken into account for analysis purpose.

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