From now on, applications can also be submitted for shortbread made with butter
The range of baked goods eligible for the KMÉ trademark has been expanded, and from now on, applications can also be submitted for shortbread made with butter. Producers of sweet and savory cakes available in the domestic market can join the national quality system, but they must meet strict conditions.
![](https://trademagazin.cdn.webgarden.io/wp-content/uploads/2023/06/breakfast-gf621e7e62_640-300x200.jpg)
(Photo: Pixabay)
Even the Hungarian Food Code strictly regulates what the manufacturer can call a buttery food: only the product that contains butterfat from pure butter can bear the adjective “buttery” in its name. Flavors, flavor enhancers, aromas and food additives referring to butter may not be used.
Such cakes have a chance to obtain the trademark
You can apply for KMÉ or KMÉ gold level trademarks with a sweet or savory cake that contains only fine wheat flour (type BL 55 flour), baking yeast, table salt, 2.8% fat milk (or fat milk powder), butter, sugar, whole egg (or whole egg juice), a product made by using drinking water, making dough, spinning, twisting, typically placed in a baking dish or free-sown, smeared with whole egg on the surface, loosened, and then baked. A basic condition is that the shortbread made with butter cannot be frozen. In the case of sweet cakes, it is a requirement that the product may contain only 1% table salt, and at least 11% butter, based on the amount of flour used. The amount of butter also applies to pretzels.
For both sweet and savory products, it is mandatory that 90 g of whole eggs or only preservative-free egg juice be used per kg of flour. The fat content of the filling (in the technical term: filling) of the trademarked sweet and savory cakes must reach at least 10%, measured in mass percentage.
kme.hu
Related news
Lidl wins through its ‘breadification’ strategy in the UK
British supermarkets are being criticised for allegedly misleading marketing in…
Read more >What can be called sourdough bread will soon become tougher
Recent discussions within the Hungarian Food Codex Committee suggest changes…
Read more >Upcoming changes in the Hungarian Food Book
Trade magazin has asked deputy state secretary Dr Beáta Olga…
Read more >Related news
Large companies are resistant to economic uncertainty
Restrained expectations characterize the domestic corporate sector for the next…
Read more >Company trend in 2024: a more positive half-year, but still a negative message
The lowest number of companies in the last five years…
Read more >The Hungarian Marketing Association for the supply of the profession
The Hungarian Marketing Association is actively working for the future…
Read more >