NACE 10.7 – Manufacture of Bakery and Farinaceous Products | Public Tenders

NACE 10.7: Bakery and farinaceous products in public tenders. CPV codes, contracting authorities and tenders for bread, rolls, cakes and pasta.

Definition: NACE 10.7 covers the manufacture of bread, rolls, rusks, biscuits, cakes, fine baked goods and other baked goods and the manufacture of farinaceous products (noodles, pasta, couscous) and long-life baked goods. Production in bakeries primarily active in retail (then NACE 47.24) is not included.

Legal basis: NACE Rev. 2 (Regulation (EC) No 1893/2006) · Last updated: April 2026

What does NACE 10.7 cover?

NACE 10.7 (Manufacture of bakery and farinaceous products) classifies industrial bakeries, confectioneries and pasta manufacturers — a segment with high everyday relevance for institutional catering in all public facilities.

Group 10.7 of Division 10 covers the following classes:

Class	Title	Typical products
10.71	Manufacture of bread, fresh pastry and cakes	Bread, rolls, croissants, gateaux, cakes, fine baked goods
10.72	Manufacture of rusks, biscuits and similar products	Crispbread, rusks, biscuits, waffles, gingerbread, Spekulatius
10.73	Manufacture of macaroni, noodles, couscous and similar farinaceous products	Spaghetti, penne, tagliatelle, lasagne, Spätzle, couscous

Public contracting authorities are all institutions with institutional catering (schools, hospitals, barracks, care homes) and canteen operators under public sponsorship.

Public Tenders: Bread, Bakery and Farinaceous Products

Bread and baked goods are among the daily-requested foods in public institutional catering — from school refectories to hospital kitchens, substantial volumes are tendered each year under framework agreements.

Typical types of contract

Bread and roll supplies: Daily or weekly fresh delivery of bread and rolls for hospitals, care homes, barracks and authority restaurants
Pasta supplies: Framework agreements for noodles and pasta in large containers (boxes) for school canteens and institutional kitchens
Fine baked goods and confectionery: Tenders for cakes, gateaux and patisserie for authority canteens and event catering
Long-life baked goods for emergency stocks: Procurement of crispbread, rusks and long-life baked goods for state emergency reserves
Frozen baked goods for bake-off systems: Frozen dough pieces and pre-baked bread for public bake-off stations (canteens without their own bakery)
Gluten-free baked goods: Specialist bread and pastries for coeliac patients in public hospitals

Thresholds and procedure types

Bread and bakery deliveries for individual facilities are often below the EU threshold and are awarded nationally. For procurement consortia and multi-year framework agreements for hospital networks or school sponsors, EU-relevant volumes can be reached. Typical procedures are open procedures with lot division by product group (fresh products, long-life baked goods, pasta) or delivery areas.

Relevant CPV codes for NACE 10.7

CPV Code	Title	Area of application
15810000	Bread products, fresh pastry and cakes	Fresh bread, rolls, croissants, cakes
15811000	Bread products	Wheat bread, mixed bread, wholemeal bread, rye pastries
15812000	Pastry goods and cakes	Cakes, gateaux, fine baked goods, muffins
15820000	Rusks and biscuits; preserved pastry goods	Crispbread, rusks, biscuits, waffles, gingerbread
15851000	Farinaceous products	Pasta, spaghetti, penne, lasagne sheets
15851100	Uncooked pasta	Dry pasta in large containers
15851200	Cooked or stuffed pasta	Fresh pasta, stuffed pasta (ravioli, tortellini)

Current tenders can be found on TED and national procurement portals.

Contracting Authorities and Bidders

Public contracting authorities

Hospitals and care homes under public sponsorship are among the most reliable buyers of daily bread and roll deliveries. School refectories and day-care centres require fresh baked goods daily for breakfast and lunch offerings. The German armed forces procure bread and long-life baked goods centrally for all locations. Prisons with their own bakeries procure raw materials (flour, baking mixes) or obtain finished products from external suppliers.

Companies and bidders

Bakeries and pasta manufacturers wishing to win public tenders typically need to demonstrate:

Food-law registration: Under Regulation (EC) 852/2004 for all food businesses
HACCP system: Certified food-safety management system
Supply capacity: Daily fresh delivery with reliable route planning, minimum volumes
Allergen labelling: Seamless declaration of all 14 main allergens (Regulation (EU) 1169/2011) for each product
Organic certification: For tenders with an organic bakery-goods share
Product range for dietary requirements: Wholemeal, gluten-free, lactose-free and reduced-calorie variants for hospitals

Frequently Asked Questions about NACE 10.7 and Public Tenders

Can craft bakeries participate in public tenders? Yes — particularly in regional and municipal tenders, craft bakeries are well positioned. The obligation to divide contracts into lots (Section 97(4) GWB) and the option to divide by geographical delivery area favour local providers. Bidder consortia of several regional bakeries can jointly participate in larger tenders.

What quality standards apply to bread and baked goods in public catering? The DGE quality standards for school catering, hospital catering and works catering set minimum shares for wholemeal products. Public contracting authorities use these standards as performance requirements. Sugar and salt content are also increasingly defined as quality criteria in specifications.

NACE 10.7 in context: Section C and Division 10

NACE C – Manufacturing: Parent section
NACE 10 – Manufacture of food products: Food-production division
NACE 10.6 – Manufacture of grain mill products: Flour as raw material for baked goods
NACE 10.8 – Manufacture of other food products: Sugar, chocolate, spices

Last updated: April 2026 All information is provided without guarantee. For legally binding advice, please consult a law firm specialising in public procurement law.