Quick Answer
Bread manufacturing units producing loaves, rolls, pav, buns, and other yeast-leavened bakery products must have FSSAI State License. Bread is a staple food for millions of Indians and FSSAI has strict standards for bread composition, labelling, and food safety management.
Who Needs FSSAI License for Bread and Bakery Products Unit?
- Commercial bread manufacturing units
- Pav and bun producers
- Artisanal bread bakeries
- Hotel and institution bread suppliers
💡 The 14-digit FSSAI License number must be displayed at your premises and printed on all packaging, bills, and menus.
Which License Type Do You Need?
| Annual Turnover | License Type | Issued By |
|---|
| Below ₹12 Lakh | Basic FSSAI Registration | State Food Authority |
| ₹12 Lakh – ₹20 Crore | State FSSAI License | State Food Authority |
| Above ₹20 Crore | Central FSSAI License | FSSAI Central Office |
⚠️ If your business operates across multiple states, a Central FSSAI License is required regardless of turnover.
Documents Required
- PAN & Aadhaar
- Manufacturing unit premises proof
- Product list (bread types, bun sizes)
- Flour and ingredient sourcing details
- Yeast and improver details
- FSMS plan
- Packaging and labelling samples
- Water test report
Step-by-Step Application Process
- Determine License Type — Based on annual turnover decide Basic, State, or Central.
- Register on FoSCoS Portal — Visit foscos.fssai.gov.in and create an applicant account.
- Fill Application Form — Complete Form A (Basic) or Form B (State/Central).
- Upload Documents — Attach all required documents in prescribed formats.
- Pay Government Fee — Pay online via UPI, net banking, or debit/credit card.
- Await Inspection — An FSSAI officer may inspect your premises within 30 days.
- Receive License — Download your FSSAI License certificate from the FoSCoS portal.
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Fees & Timeline
| License Type | Government Fee | Processing Time |
|---|
| Basic Registration | ₹100/year | 7–10 working days |
| State License | ₹2,000–₹5,000/year | 15–30 working days |
| Central License | ₹7,500/year | 30–60 working days |
Frequently Asked Questions
What is the FSSAI standard for bread?
FSSAI specifies that bread must contain minimum specified amount of protein from wheat flour, maximum moisture content, and that only permitted improvers, emulsifiers, and preservatives (calcium propionate) may be used.
Is whole wheat or multigrain bread regulated differently?
FSSAI requires that bread labelled as "whole wheat" must contain a minimum percentage of whole wheat flour. Claims about fibre content or health benefits must meet FSSAI health claim standards.
What preservatives are permitted in commercial bread?
Calcium propionate is the main FSSAI-permitted preservative for bread. It must be within the maximum usage limit. Bread without preservatives must be consumed within 1–2 days and labelled accordingly.
What is the shelf life of commercially manufactured bread?
Commercial bread with preservatives typically has 5–7 days shelf life. Artisan bread without preservatives typically lasts 2–3 days. Shelf life must be determined through testing and declared on packaging.
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