FSSAI License for Bakery Business in India: Complete Compliance Guide 2026

FSSAI Licensing for Bakeries in India

India's bakery industry is worth over ₹80,000 crore and growing rapidly. From neighbourhood bread shops to artisanal cake studios to large industrial biscuit manufacturers, the bakery sector covers a wide range of businesses with varying FSSAI requirements.

FSSAI License Categories for Bakeries

Bakery Type	FSSAI Category
Small neighbourhood bakery or cake shop (annual turnover ≤₹1.5 crore)	Basic Registration
Mid-size bakery / artisanal cake studio with delivery	State License (recommended)
Industrial bakery (biscuits, bread, cookies for retail)	State or Central License (based on turnover)
Baker selling on Zomato/Swiggy/Instagram	Minimum Basic Registration

FSSAI Standards for Key Bakery Products

Bakery products must meet the standards specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011:

Bread

• Moisture: Not more than 40% for white/whole wheat bread
• Must be made from wheat flour (atta/maida) or approved cereal flour
• Permitted improvers: Ascorbic acid, potassium bromate was banned in India (unlike some other countries)
• No artificial colours permitted in standard white bread
• Shelf life: Fresh bread — 2–3 days; packaged with preservatives — 7–15 days

Biscuits and Cookies

• Only permitted fats (vegetable oils, butter) — no hydrogenated fats exceeding 2% trans fat limit
• Permitted emulsifiers: Lecithin (INS 322), Mono and diglycerides
• Permitted colours: Only FSSAI approved food colours; natural colours preferred
• Sugar content: No restriction, but must be declared in nutritional information

Cakes and Pastries

• Food-grade colours and flavours only
• Dairy ingredients (cream, butter, milk) must meet FSSAI dairy standards
• Shelf life: Fresh cream cakes — 24–48 hours at room temperature; 3–5 days refrigerated

Hygiene Requirements for Bakeries

• Flour and ingredient storage: Dry, pest-free storage; no contact with floor; FIFO rotation
• Oven area: Adequate ventilation to remove heat and combustion gases
• Cooling area: Products must cool on clean, food-grade racks — not on floors or uncleaned surfaces
• No bare hand contact with ready-to-eat baked goods — use gloves or food-safe tongs
• Pest control: Bakeries are high-risk for rodent and insect infestation due to flour and sugar storage
• Separate storage for allergens: Nuts, dried fruits must be stored separately; cross-contamination risk for nut-free claims

Allergen Management in Bakeries

Bakeries are a high-risk environment for allergen cross-contamination. FSSAI and customer safety require:

• Declare all allergens on all products: wheat/gluten (the most common in bakeries), eggs, milk, nuts, soy
• If a product is "nut-free" but made in a facility that also handles nuts: declare "made in a facility that also processes nuts" or "may contain traces of nuts"
• Separate utensils, boards, and equipment for allergen-free products if making such claims
• Train all staff on allergen awareness — a customer's allergic reaction due to undisclosed allergen is a serious FSSAI and civil liability issue

Labelling for Packaged Bakery Products

• Product name (specific: "White Sandwich Bread", "Whole Wheat Digestive Biscuits")
• FSSAI license number
• Net weight
• Ingredients list (in descending order by weight)
• Allergen declaration (bold in ingredients + "Contains:" statement)
• Nutritional information
• Best Before date
• Storage instructions ("Best consumed fresh", "Store in a cool, dry place")
• Veg symbol (most bakery products are vegetarian)

Conclusion

Whether you bake bread for a small neighbourhood clientele or supply biscuits to national retail chains, FSSAI compliance is essential. The bakery sector's compliance requirements are manageable — start with Basic Registration for small operations, upgrade to State License as you scale, and invest in allergen management and proper labelling from day one. Velco Legal India can help you get your bakery FSSAI license and ensure your labels are fully compliant.