Bakery products have gained popularity in Malaysia recently. However Muslim consumers are still concerned of the safety, quality composition and ‘halalness’ of bakery product. They want to know the origin of the ingredient used and the way it was processed. Therefore the bakery ingredient should be inspected and tested for permissibility to meet the Halal compliance. This study is designed to identify the origin of non halal ingredient in bakery industry. In producing Halal bakery product, all of the raw ingredients must be Halal and must not come into contact with any equipment that has been used for non-Halal food. Pork, gelatine and alcohol and its derivatives were assessed in the bakery products using Polymerase Chain Reaction (PCR) methods to detect the non halal items in bakery ingredients. Ten samples of ingredients and bakery products were tested. The aim of this study is to increase the consumer knowledge towards the halal bakery product. It also acts as reference for any future study in the related field mainly in Malaysia.