From now on, applications can also be submitted for shortbread made with butter

By: STA Date: 2023. 06. 01. 10:30

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.

(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.

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