 
 
                                                AFDC 15(1930) DTZS  REV. T ZS 2771:202 1  
                              DRAFT TANZANIA STANDARD                                                                          
 
Manda  (Dough sheets ) – specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
  
 0 Foreword  
manda (dough sheets)  are frozen wheat flour products made from mixing of wheat flour, salt, oil and 
water into dough  or semi sold  which is then kneaded and flattened as flatb read.  They are prepackaged, 
sealed, and frozen at a temperature ≤-18 ºC.  
In preparation of this Tanzania Standard assistance was derived from:  
a) Local manufacturers  
b) TZS 2414:2011  Paratha (chapatti)  – Specification  
In reporting the result of test or an alysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 
2). 
1 Scope  
This Tanzania standard prescribes safety and quality requirements, samp ling and tests method for 
Manda (dough sheets)  intended for further processing to render it suitable for human consumption.  
 2 Normative references  
The following referenced documents are indispensable for the application of this standard. For dated 
referen ces, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies;  
Codex Stan 192  General standard for food additives   
TZS 4 Rounding off numerical values  
TZS 109  Code of hygiene for food processing units – General  
TZS 111 bakery units - code of practices.  
TZS 122 -2/ISO/TS 6579 -2 Microbi ology of food and animal feed — horizontal method for the detection,  
enumeration a nd serotyping of Salmonella — Part 2: Enumeration by a miniaturize d most probable 
number technique . 
 
TZS 132/EAS 35 Fortified food grade salt — Specification  
TZS 331 /EAS 901  Cereals – Milled products – Method of test  
TZS 439 -1/ EAS: 1 Wheat flour – Specification  
TZS 439 -2/ EAS: 767 Fortified wheat flour – specification  
TZS 538/EAS 38 Labelling of pre -packaged foods — General requirements  
TZS 730 - 2)/(1st Ed) ISO 16649 -2: Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 
0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 789:/EAS 12: Potable water — Specification   
 TZS 2426 -1/ISO 21527 -1Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity 
greater than 0.95  
TZS 275 3 Bakery products - methods of sampling  
TZS 2752: Bakery products - methods of analysis  
3 Terms and definitions  
For the purpose of this Tanzania Standard the following ter minology shall apply ; 
3.1 Manda (dough sheets)  
Thin and delicate pastry  made in different shape s for wrapping various  fillings  in the preparation of 
different products such as samosa, spring roll, shawarma, puff pastry, local pizza etc.  
4. Requirements  
4.1 General requirements  
4.1.1  All ingredients for making Manda (dough sheets ) shall be clean, sound, wholesome, free from 
foreign material and free from evidence of infestation  
4.1.2  Manda (dough sheets ) shall;  
- have a uniform colour and appearance characteristic  of the product  
- be rolled out thinly  and firm enough to support the weight of filling . 
- be consistent in size  and shape  
- have a soft texture and be pliable  
- be ready to fill the fillers and folded to give desired product.  
4.2 Ingredients  
4.1 Essential ingredi ents 
Manda (dough sheets ) shall consist of the following  essential  ingredients  and shall comply with relevant 
Tanzania Standards  
a) Wheat flour comply with TZS 439 -1 and TZS 439 -2 
b) Salt (Edible) comply with TZS 132  
d) Potable water comply with TZS 789  
4.2 Optional ingredients  
a) Cooking vegetable oil, butter or margarine   
b) Spices  
4.3 Specific requirements  
Manda (dough sheets ) shall comply with the following specific requirements as given in the Table 1.   
  
Table 1: Requirements for Manda (dough sheets)  
S/N Characteristic  
 Requirement  
 Method of test  
1 Moisture % m/m Max  
 45 TZS 331 /EAS 901  
 
2 Acid Insoluble ash % Max  
 0.1 
3 Acid value of  extracted  
fat, Max  1 
 
4 Thickness of  one (1) sheet in mm, 
min 0.6 
 Vanier caliper/ TZS 
2752  
 
5. Food additiv es 
Manda  (dough sheets) may be added with food  additives in accordance with Codex Stan 192.   
6 Hygiene  
6.1 manda (dough sheets) shall be prepared, manufactured and packaged under hygienic conditions in 
accordance with TZS 109 and TZS 111  
 
6.2 manda (dough  sheets) shall be  free from pathogenic organisms, substances originating from 
microorganisms  or any other deleterious substances in amounts which may constitute  a health hazard 
and shall comply with microbiological limits  specified  in Table 2.  
 
Table 2: Microbiological  limits  for manda (dough sheets)  
S/N Characteristic  
 Limits  Method of test  
1 Salmonella  spp /25g,  Absent  TZS 122 -2 
2 Escherichia coli  cfu/g  Absent  TZS 730 -2 
3 Yeast and moulds  cfu/g , max  103 TZS 2426 -1 
 
7. Sampling and method of tests  
7.1 Sampling  
sampling shall be done in accordance with TZS 275 3 
7.2 Method of tests  
The tests shall be carried out as given in tables 1 and 2.  
 
 
  
 8 Packing , marking and labelling  
8.1 Packing  
Manda (dough  sheets ) shall be wrapped in two food grade materials  capable of maintaining the quality of 
the Manda (dough sheets ). The wrapped discs shall be packaged in food grade materials  as outer bag 
and frozen at  ≤ - 18 °C. 
8.2 Marking and l abeling  
8.2.1  Each pack shall be labeled  in accordance with the requirements of the TZS 538/ EAS 38 and the 
following particular s shall be clearly and indelibly marked on each container ; printing ink if any shall be 
non-toxic and non -transferable:  
a) The name of the product  shall be as per intended use , 
 b) The name and address of the manufacturer;  
c) Batch or code number;  
d) Net mass in metric units;  
e) A list of ingredients  
f) Date of manufacture;  
g) Country of origin  
h) The wording “store frozen  at ≤ - 18 °C”; 
i) Instructions for use/cooking instructions.  
j) Expiry date  
k) Instructions  for disposal of used packages.  
8.2.2 The containers may also be marked with the TBS Standards Mark of Quality.  
NOTE - The TBS Standards Mark of Quality may be used by  the manufacturers only under licence from 
TBS. Particulars of conditions under which the licences are granted, may be obtained from TBS.  
 
 
 