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what should legally be on a food label (name of the food, a lot number…
what should legally be on a food label
name of the food
a lot number which identifies where and when the food was packaged or prepared and the batch
a date mark
the name and address of the supplier or business in New Zealand or Australia, who can be contacted if more product information is needed
mandatory warning statements, advisory statements and declarations to identify certain ingredients or substances that may trigger allergies or be of concern
an ingredient list, including any food additives such as preservatives, flavours and colours. Food additives should be identified by their function and name or code number (for example, 'Thickener (pectin)' or 'Thickener (440)')
a date marking (usually ‘Use By’ or ‘Best Before’ dates) for most packaged food with a shelf life of less than 2 years
directions for use and storage to ensure the food will keep for the period indicated by the date mark. Directions may include how you should store the food to stop it spoiling or reduce the growth of pathogens that may cause illness
a Nutrition Information Panel (NIP) to allow you to compare the quantities of 7 key nutrients per serving, and per 100g (or 100ml if liquid)
the percentage of a product's characterising ingredient, if relevant (for example, cocoa in chocolate or strawberries in strawberry yoghurt)
the net weight or volume.
what are the functions of ingredients
flower and structure builders
The main function of flour in baking is to build structure. When the proteins found in wheat flour are hydrated, they interact with each other forming what is known as gluten.
As dough or batter containing wheat flour is worked, an elastic network is developed.
eggs
Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter.
they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze
sugars and sweaters
This union of sugar and water affects the texture of baked goods in two important ways. It keeps baked goods soft and moist.
The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don't dry out too quickly.
fats like butters and oils
As a solid fat, butter is better suited for baking than any other fat product.
Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.”
It also helps in leavening and adds moisture
rising agents
Leavening agents are those materials which give products like cakes, breads, cookies, a rise and increase them in volume, gives shape and adds texture to the product.
Leavening is production or incorporation of gases in the baked product. Leavening agents serve following purposes; makes the products light and spongy.