CECAEN Rev 3
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Sections Correlation Guide About the Project Contact
Group 107

Manufacture of pastry products and biscuits

This category covers the manufacture of biscuits, rusks, cakes and other pastry products that are preserved (packaged, frozen, refrigerated). Essentially, if you produce biscuits, cookies, packaged cakes or ready-made pastry products with extended shelf life, this is the appropriate division. It does not include fresh bread or custom-made cakes in pastry shops.

Included Activities & Applicability

  • ✅ Manufacture of biscuits
  • ✅ rusks and other dry bakery products Manufacture of cakes
  • ✅ tarts
  • ✅ muffins and other pastry products Manufacture of preserved pastry products (frozen
  • ✅ refrigerated or packaged) Manufacture of cereal-based confectionery products (except fresh
  • ✅ unpackaged ones) Manufacture of sweet dough snacks (e.g.
  • ✅ cream biscuits
  • ✅ chocolate biscuits)

Excluded Activities & Restrictions

  • ❌ Manufacture of fresh bakery products (bread
  • ❌ buns) - code 1071 Manufacture of fresh confectionery products (custom cakes
  • ❌ tortes) - code 1071 Manufacture of chocolate and confectionery products - code 1082 Manufacture of ice cream - code 1052 Retail trade of pastry products - code 4724

Subordinate Structure

1071 Manufacture of bread; manufacture of fresh pastry goods and cakes
→
1072 Manufacture of biscuits and rusks; manufacture of cakes and preserved pastry products
→
1073 Manufacture of macaroni, noodles, couscous and similar farinaceous products
→

Detailed Analysis & Commercial Insights

Biscuit and Preserved Pastry Manufacturing Industry in Romania

The biscuit and preserved pastry manufacturing industry in Romania is a dynamic sector with a significant contribution to the agri-food economy. This branch, classified under CAEN code 107, includes the production of biscuits, rusks, packaged cakes, frozen or refrigerated pastry products, and other cereal-based delicacies. Over the past decade, the Romanian market has experienced steady growth, driven by both domestic consumption and exports to European Union countries. The tradition of local pastry-making blends with modern technology, allowing manufacturers to offer high-quality products with extended shelf life.

Macro-economically, this sector is important due to the added value generated and the number of jobs created, ranging from bakers and pastry chefs to food engineers and logistics staff. The main challenges include fluctuations in the prices of raw materials such as flour, butter, sugar, or chocolate, as well as high energy costs. Additionally, intense competition from both large international corporations and local producers requires constant innovation in assortments and packaging to attract increasingly label- and quality-conscious consumers. Entrepreneurs operating in this niche must be prepared to comply with strict food safety standards and invest in automation to remain competitive on the domestic and international markets.