Ingredient Labels for Baked Goods
Ingredient labels for baked goods list every ingredient by weight, heaviest first, and open up the ones that have ingredients of their own: enriched flour shows its added vitamins and iron, baking powder its acids and starch. Butter and cream don't say milk in their names, so the label has to name milk too, in parentheses or in a Contains line. Enter your recipe and we write the whole statement, sub-ingredients and allergens included.
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Where the ingredient label sits on a bakery package
Parts 4 and 5 are the ingredient label; the other four parts frame it. The numbers match the muffin pack on the left.
- 1Product name21 CFR 101.3"Blueberry buttermilk muffins". Plain words a shopper understands, on the front.
- 2Net weight21 CFR 101.7Ounces and grams of what is in the pack, weighed after baking and cooling.
- 3Nutrition Facts21 CFR 101.9Per muffin. Small sellers and items baked and sold in your own shop can be exempt; the ingredient list still applies to packaged items.
- 4Ingredient list21 CFR 101.4Every ingredient by weight, heaviest first, with flour, baking powder and vanilla extract opened up in parentheses.
- 5Allergen statement21 U.S.C. 343(w)Contains milk, egg, wheat. Butter (cream) doesn't name milk, so the Contains line does it.
- 6Name and address21 CFR 101.5The bakery that made or packed it, with city, state and ZIP.
Ingredient label rules that matter in baking
Start from a muffin recipe that's already filled in
Blueberry buttermilk muffins, 12 to a batch. Enter each ingredient once with its total amount: if the streusel uses more flour and butter, add it to the same row so the weight order comes out right. The label on this page uses the batch weight before baking; weigh yours after baking and enter that, and the numbers per muffin follow.
| Ingredient | Amount | Unit |
|---|---|---|
| All-purpose flour✓ USDA match | 2 1/3 | cups |
| Low-fat buttermilk✓ USDA match | 1 | cup |
| Blueberries✓ USDA match | 1 1/2 | cups |
| Unsalted butter✓ USDA match | 3/4 | cup |
| Granulated sugar✓ USDA match | 3/4 | cup |
| Eggs✓ USDA match | 2 | large |
| Brown sugar, packed✓ USDA match | 1/3 | cup |
| Baking powder✓ USDA match | 2 | tsp |
| Vanilla extract✓ USDA match | 1 | tsp |
| Salt✓ USDA match | 1/2 | tsp |
| Baking soda✓ USDA match | 1/2 | tsp |
Baked goods ingredient label questions
Yes, for enriched flour. It has a standard of identity, so you either name it and list its ingredients in parentheses, or work each of them into the main list by weight. The first way is the one shoppers recognize, and the one our tool uses. Start a label →
Yes. "Leavening" followed by each leavening agent in parentheses is allowed, heaviest first. Listing baking powder (with its parts) and baking soda separately is correct too.
Yes, for oils you really do use at times. The exception: when the fats and oils together weigh as much as or more than the heaviest other ingredient, only the oils actually present may be listed.
For eggs, the name already says it. Butter doesn't say milk, so you need either "butter (milk)" in the list or a Contains line. Most bakers print the Contains line: one place that names milk, egg, wheat and any nut. Allergen Labeling Requirements (FALCPA) →
Each bought-in ingredient with its own ingredients is listed with those in parentheses, copied from the supplier's label. Watch for soy lecithin in chocolate and for certified colors in sprinkles, which are named one by one, like Red 40. Add a Custom Ingredient to Your Nutrition Label →
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