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All products for sale in the baking business are
made from scratch and not from pre-mixes.
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Products are made largely by hand – machinery
such as dividers, rollers and shapers can be used,
but not automated lines.
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Any prooving and fermentation must be achieved through
natural means and natural timeframes.
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Products must be made in-house or if off-site, at
a facility owned and operated by the baking business.
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All products which are presented as fresh and ready
for consumption are to be made fresh and not from
par-baked.
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Any associated products used in the baking business
(dips, sandwich fillings, pie fillings) must also
adhere to these guidelines, with the exception of
longlife products (jams, preserves, pickles, butter,
mayonnaise) though they should also be made under
similar circumstances though not necessarily in store.
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All ingredients used, including basics like eggs,
butter and flour should be of the best quality feasible
and the purchasing of these products from local sources
will be looked upon favourably.
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Fair trade items, organic produce and practices
that encourage and adhere to environmentally sustainable
practices will be looked upon favourably and encouraged.
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The baking business must be operating within Australia.
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Bakeries Only: The baking business
creates products using no synthetic trans fats, no
industrially formulated bread improvers, no treatment
agents or other additives (other than compulsory vitamins
in non-organic flour), such as preservatives.
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Patisseries Only: The baking business
creates products using no synthetic trans fats, no
industrially formulated bread improvers, no treatment
agents or preservatives, no synthetic flavours and
only food safety approved colours used at safe levels
in accordance with FSANZ guidelines.
