In cakes and pastries production, Halal ingredients are very essential and should be emphasized by the manufacturers. This is so because the Halal status of cakes and pastries is highly dependent on the ingredients utilized in their production. While there are many issues in the Halal food industry, adulteration of ingredients is one of the major issues in cakes and pastry production as the ingredients are primarily elusive and expensive. In fact, utilization of mashbooh (doubtful) ingredients especially among the groups of food additives is also a common issue. This research, therefore, attempts to identify the Halal critical ingredients in cake and pastry production by utilising a qualitative methodology involving interviews and library research as data collection methods. The findings of the research demonstrate that the common Halal critical ingredients in cake and pastry production are food additives, dairy products, processed meat and poultry, and microbial products. The findings of this paper could be made as a reference for those involved in cake and pastry production to ensure compliance with the Halal aspect and Shariah requirements of Muslim dietary law. It is also suggested that further research be conducted on the management of Halal critical ingredients in cakes and pastry production which involved the process of monitoring, selection, and storage management.
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