Decree No. 18 / 2020 Coll.
Decree on requirements for grain mill products, pasta, bakery products and pastry products and dough
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Effective from 01.02.2020
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01.02.2020
27.01.2020
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18
DECLARATION
of 20 January 2020
on requirements for grain mill products, pasta, bakery products and pastry products and batter
According to Article 18 (1) (a), (b), (g) and (h) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment and addition of certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll., Act No. 146 / 2002 Coll., Act No. 131 / 2003 Coll., Act No. 274 / 2003 Coll., Act No. 316 / 2004 Coll., Act No. 120 / 2008 Coll., Act No. 139 / 2014 Coll., and Act No. 180 / 2016 Coll., ("Act '):
Subject matter
This decree regulates the application of directly applicable European Union1)
(a) the method of providing information on grain mill products, pasta, bakery products and pastry products and batter;
(b) the types of grain mill products, pasta, bakery products and pastry products and pastry products, broken down into groups and subgroups;
(c) for each type of grain mill, pasta, bakery and pastry products, quality requirements relating to the name and permitted negative weight variations;
(d) for grain mill products, pasta, bakery products and pastry products and dough
1. temperature modes and relative humidity during storage,
2. methods of storage and handling during marketing,
3. minimum technological requirements.
Definition of certain terms
(1) For the purposes of this decree:
(a) grain mill products obtained by the treatment of one or more botanical types of cereals, buckwheat or other pseudo-cereals or rice by a multi-stage milling process; grain mill products are not starch and vital gluten,
(b) flour grain mill product obtained by milling grain, pseudo-cereals or rice and sorted by particle size, mineral content and type of cereals used, pseudo-cereals or rice,
(c) the grinder grain product obtained at the first stage by milling grain or pseudo-cereals in the form of husk-free coarse particles;
(d) flakes of cleaned and peeled grain or grain free or free of ploughs obtained by squeezing or cross-cutting,
(e) müsli mixture of grain mill products, modified by flaking, extruding or other appropriate technology to which other ingredients are added, in particular shell kernels, dried or otherwise processed fruit, and substances which taste, smell or consistency,
(f) bran of the packing layer of cereal grains obtained from grain milling;
(g) pseudo-cereals of plants belonging to families other than lipids with a similar processing and use as for cereals,
(h) shredded cereal grain product obtained by gentle crushing;
(i) hail products from cleaned cereal grain free of packaging layers by grinding,
(j) broken small broken unsorted grain and heathen hail,
k) pearls very small grain hail,
(l) pure millet, with pear and polishing,
(m) germ particles or scales of sweet taste obtained during the milling process of grain;
(n) cereals for direct consumption cleaned or otherwise prepared cereal grains,
(o) mixtures of cereals of products intended for direct consumption or for consumption after heat treatment, the bulk of which consists of grain mill products to which other ingredients are added,
(p) grain rice obtained from a cultural plant of Oryza sativa L. and its varieties,
(q) rice paddy paddy rice grain with whole upper shell,
(r) rice, semi-husked or in the natural state, grains of rice removed from the upper shell,
(s) rice husked rice grains removed from all parts of the pericarp and colza and partly from germ,
(t) rice of long grain rice with a grain of more than 6 mm,
(u) rice of medium grain rice the average grain length of which is between 5,2 mm and 6,0 mm and the length / width ratio of which is less than 3;
(v) round grain rice with an average grain length of less than 5,2 mm and a grain length / width ratio of less than 2;
(w) whole grain flour milling grain product obtained by crushing whole grains of cereals or pseudo-cereals or by dispersing its individual constituents and containing all the ingredients of the grain, namely endosperm, bran and germ, in the same proportion as the original grain,
(x) Graham flour Wheat whole grain or Wheat flour obtained by milling germ-free wheat grains but containing the other constituents of the grain in the same proportion as the original grain removed from the germ.
(2) For the purposes of this Order, the following definitions shall also apply:
(a) pasta products manufactured by the moulding of non-fermented and chemically non-fermented dough prepared from grain mill products or other raw materials of plant origin, possibly containing other ingredients;
(b) pasta dried pasta which, after forming, is dried for a moisture content not exceeding 13% by weight,
(c) pasta undried pasta which, from a microbiological point of view, are easily destroyed and slightly dried after forming to a total moisture content of at least 20% by weight;
(d) pasta with fresh pasta which, from a microbiological point of view, are easily destroyed and are slightly dried after forming to a total moisture content of not less than 24% by weight and whose expiry date is not more than 14 days from the date of manufacture;
(e) pasta with egg pasta for which eggs or egg products are used in addition to grain mill products;
(f) pasta with semolina pasta made only of semolina, which is to say, wheat groats Triticum durum, without addition of eggs and egg products,
(g) pasta with semolina egg pasta made only from semolina, which is to be understood as wheat groats Triticum durum, with the addition of eggs or egg products,
(h) whole grain pasta made from whole grain flour of one or more types of cereals, buckwheat or rice;
(i) pasta with instant pasta produced by a special technological process which is prepared for consumption by rehydration in water or other liquid.
(3) For the purposes of this Order, the following definitions shall also apply:
(a) a bakery establishment in which all the technological operations necessary for the manufacture of the bakery product have taken place from the storage of raw materials to the preparation and processing of the dough to the final heat treatment;
(b) a baker's product obtained by heat treatment of batter or mass, the dry matter of which, with the exception of durable and fine pastries made of mashed materials, protein and pure grain products and gluten-free bakery products in the predominant proportion, consists of mill grain products;
(c) a bread-making product, fermented with yeast or offal, or a combination thereof, in the form of meat, loaf or mould, weighing not less than 400 g, excluding sliced bread and non-traditional bread types, the weight of which may be lower;
(d) a common bakery product made from wheat flour or other grain mill products and other ingredients containing less than 8% anhydrous fat and less than 5% sugar on the basis of the total weight of the grain mill products used,
(e) a fine baker's product made from wheat flour or other grain mill products and other ingredients containing 8% or more anhydrous fat or 5% or more sugar on the basis of the total weight of the grain mill products used, filled, where appropriate, with different pre-baking fillings or filled after baking with jam, poodles, fruit spreads or liners which are microbiologically stable under normal marketing conditions, or surface-treated;
(f) a durable bakery product made from wheat flour or other grain mill products and other ingredients, with a water content not exceeding 10% and, for gingerbread, pretzels and durable sticks with a water content not exceeding 16%, filled, where appropriate, with different fillings which are stable under marketing conditions, or coated or surface-treated;
(g) wheat bread or wheat bread baker's product containing at least 90% of wheat mill cereal products on the basis of the total weight of the grain mill products used,
(h) rye bread or rye pastries of a bakery product containing at least 90% of rye grain mill products on the basis of the total weight of the grain mill products used,
(i) rye wheat bread or rye wheat bread bakery product containing more than 50% rye grain grain and more than 10% wheat grain grain products, on the basis of the total weight of the mill grain products used,
(j) wheat-seed bread or wheat-seed bakery product containing at least 50% of wheat-seed grain products and more than 10% of rye grain products on the basis of the total weight of the grain mill products used,
(k) whole grain bread or whole grain pastry baker's product containing at least 80% of whole grain flour or their corresponding quantity of grain mill products in such a way that all the ingredients of the grain are included in the total weight of the grain mill products used,
(l) with multi-grain bread or multi-grain bread, a bakery product the dough of which contains, in addition to grain mill products of wheat and rye, other ingredients such as grain mill products of other botanical species, pseudo-cereals, leguminous vegetables or oilseeds in total quantity of 5% or more on the basis of the total weight of the grain mill products used,
(m) by special bread, i.e. non-traditional types of bread such as pita, Arabic bread or similar types of bread of flat shape, or by special pastries of a bakery product whose dough contains:
1. in addition to grain mill products of wheat and rye, an additional component such as grain mill products of other botanical species, rice, pseudo-cereals, oilseeds, leguminous vegetables, fibre, nuts, vegetables, milk products or potatoes in quantities of at least 10% on the basis of the total weight of the grain mill products used; or
2. separate cereals or pseudo-cereals of one or more botanical species,
(n) fresh bread unpackaged, the whole technological process of which has not been interrupted by freezing or other technological treatment leading to the extension of durability and which is also offered for sale within 24 hours of baking,
(o) fresh, common pastries, unpackaged standard pastries, the whole technological process of which has not been interrupted by freezing or any other technological modification leading to an extension of durability and which is offered for sale no later than 24 hours after baking,
(p) fresh fine pastries unpackaged fine pastries, the whole technological process of which, from the preparation of the dough to the baking or similar heat treatment and placing on the market has not been interrupted by freezing or other technological treatment leading to the extension of durability and which is also offered for sale within 24 hours after baking or similar heat treatment,
(q) yeast or yeast fermented semi-finished products of one or more mill cereal products, water and the basis of the yeast, in the case of rye or yeast fermented semi-finished products of rye flour, water and the basis of the yeast, the fermented micro-organisms of which are in the active state and in the quantity needed to acidify the dough; matured yeasts or rye yeasts are capable of repeated multiplication, yeasts are produced without the use of additives or enzymes, the acid content of yeasts is exclusively due to fermentation,
(r) a stable yeast-fermented semi-finished product of one or more mill cereal products, water and the basis of the yeast, prepared in particular by drying or thickening, the acidification of which may be used with fermented vinegar or additives, namely lactic acid or acetic acid in a quantity of not more than one third of the total acidity of the stable yeast; the additives used are obtained exclusively by fermentation.
(4) For the purposes of the decree, the following definitions shall apply:
(a) biscuits of preserved bread obtained by baking matter, not fermented or chemically fermented;
(b) a durable pastries made of whipped materials, a durable pastries which are exclusively mechanically fermented, the essential ingredients of which are egg content and sugar,
(c) wares of durable bread obtained by baking a thin layer of dough or matter in contact form;
(d) gingerbread made of chemically fermented dough sweetened with honey, neutralised invert sugar solution or invert sugar, flavoured with spices,
(e) rusks of preserved pastries of batter fermented chemically or biologically, after being sliced and sawn,
(f) pretzels or durable bread bars made of batter, whether or not chemically or biologically, which, when baked, is dried in whole volume;
(g) crackers of preserved pastries of laminated dough, whether or not carbonised;
(h) extruded product bakery product made from grain mill products and other extrusion technology components by pressure and temperature;
(i) a buffered product of a bakery product made from cut-up, moistened grain grains of one or more types of cereals, rice or buckwheat or other pseudo-cereals in expansive form by pressure and temperature,
(j) the knäckebrotem bakery product of a fragile consistency usually in the shape of a rectangle, obtained by heat treatment of dough from grain mill products and other ingredients,
(k) cereal wholegrain chips bakery product made from whole grains of cereals by a process involving heat treatment;
(l) a baked müsli bakery product made by baking a mixture of müsli mixed with natural sweeteners and fats or other ingredients, where appropriate, after heat treatment supplemented by the addition of other ingredients.
(5) For the purposes of this Order, the following definitions shall also apply:
(a) pastry products of a kind used in the manufacture of bakers' products or unbaked matter, which are prepared by means of filling and coating, ornaments, fruit or other ingredients, or products of a similar nature without the basis of a bakery product or unbaked matter manufactured solely from filling, coating, ornaments, fruit or other ingredients;
(b) non-heat-treated preparations for the preparation of bakers' products placed on the market in a package for the final consumer in a refrigerated or deep-frozen state,
(c) semi-finished products used for filling or decorating pastry products;
(d) a light fat content of not less than 25% and less than 40% of margarin2) containing between 80% and 90% fat or the corresponding quantity of mixed fats, anhydrous fat or their combination with butter, based on the total weight of the filling;
(e) a light butter filling containing at least 25% and less than 40% of butter (2) containing 80 to 90% fat or equivalent quantity of butter fat, based on the total weight of the filling; the presence of other fat is only allowed in small quantities as a result of transmission from the seasoning ingredients used, where it occurs naturally,
(f) a fat content of 40% or more by weight of margarine containing 80 to 90% fat or the corresponding quantity of mixed fats, anhydrous fat or their combination with butter, on the basis of the total weight of the filling,
(g) butter filling containing at least 40% of butter containing 80 to 90% fat or the corresponding quantity of butter fat, on the basis of the total weight of the filling; the presence of other fat is only allowed in small quantities as a result of transmission from the seasoning ingredients used, where it occurs naturally,
(h) filling other containers containing less than 25% margarine containing between 80% and 90% fat, mixed fat, butter or a combination thereof, or an equivalent quantity of anhydrous fat or butter fat, on the basis of the total weight of the filling,
(i) the filling of whipped cream cream, whipped cream or cream, high-fat flavoured with sugar or other flavourings, possibly mixed into hydrocolloidal materials, which shall not exceed one third of the total weight of the filling;
(j) the filling of white fat from fresh, liquid pasteurised or restored dried pasteurised whites with sugar welded with water;
(k) batter of leaf dough formed by rolling individual layers of water dough and fat, prepared without the use of means of bloating which, after heat treatment, exhibit characteristic foliage.
Milk cereal products
(1) The breakdown of grain mill products into groups and sub-groups is set out in Annex 1 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food to consumers (m3), in the law and in the Decree on certain methods of labelling of foodstuffs (4), in the case of grain mill products, mention:
(a) in the product name, a group or subgroup of products, indicating the botanical genus of the cereals or pseudo-cereals; and
(b) for bulk cereal mixtures, the method of use and instructions for preparation.
(3) Sensory, physical and chemical quality requirements for grain mill products are set out in Annex 2 to this Decree.
(4) The physical and chemical quality requirements for rice are set out in Annex 3 to this Regulation.
(5) Not more than 10% of other rice groups are allowed for all rice groups.
(6) The milling cereal products and rice are stored separately from the flavouring substances and stored in ventilating areas, dry and on pavement at a distance of 5 cm from the wall, except for free bags over 25 kg which can be stored on the floor.
(1) The moisture content of flour of all cereals, buckwheat and rice is not more than 15,0%. Maize flour and meal shall contain not more than 3,0% fat in the dry matter. Flours are not chemically bleached.
(2) The average quantity of grain mill products shall be the weight of grain mill products without packaging, taking into account the permitted negative weight deviation in Annex 4 to this Decree.
Pasta
(1) The breakdown of pasta into groups and subgroups is set out in Annex 5 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the Decree on certain methods of labelling of foodstuffs, pasta products should be mentioned
(a) in the product name, always the type, group and sub-group of the product; and
(b) in the case of pasta packed in vacuum or inert atmosphere, an indication of the time by which the food needs to be used after opening the package.
(3) The sensory, physical and chemical quality requirements for pasta are set out in Annex 6 to this Decree.
(4) The average quantity of pasta shall be the weight of the pasta without packaging, taking into account the permitted negative weight deviation in accordance with Annex 7 to this Decree.
(1) Dried pasta shall be stored separately from aromatic substances, stored on pavement at least 5 cm from the wall in ventilated spaces with a relative humidity of not more than 75%.
(2) Undried pasta packed in vacuum or inert atmosphere which are microbiologically stable under normal marketing conditions shall be placed on the market at a temperature of not more than 10 ° C, unless the manufacturer provides for other storage conditions.
(3) Fresh and undried pasta shall be marketed at a temperature not exceeding 8 ° C.
(4) Pasta should not be packed in a colour transparent or translucent package under which the colour of the unpacked product would be visually distorted.
Bakery products
(1) The breakdown of bakery products into species and groups is set out in Annex 8 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the Decree on certain methods of labelling foodstuffs, baker's products should be indicated
(a) for bread and common bread, the name of the species and group; the type of common pastries may be designated "pastries',
(b) in the case of fine bakery products, the name of the species; they may also be labelled as "leaf dough '," fermented leaf dough', "fried '," whipped' or "scrubbed '; and
(c) in the case of durable pastries, the name of the group, with the exception of snow pastries and biscuits from the group of durable pastries made of mashed materials, which shall be marked with the words "snow pastries" or "biscuits."
(3) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the Decree on certain methods of labelling foodstuffs, unpackaged bakery products should be indicated
(a) in the case of fine pastries and durable pastries, the type of filling and coating in the case of filled or film-coated products;
(b) in the case of an unpackaged bakery product which has been frozen in its finished state and is offered to the final consumer in a defrosted state, where the product is directly offered for sale to the final consumer, the indication "thawed" visibly near the product name; and
(c) in the case of a non-packaged bakery product which has been completed from a frozen bakery preparation, where the product is directly offered for sale to the final consumer, the indication "frozen preparation" visible near the product name.
(4) Information "bakery" or words which have the same meaning for the consumer may be used for the marketing of a bakery product only if it has been produced in a bakery.
(5) Fine pastries and durable pastries may be classified as whole grains if they contain at least 80% of whole grain flour or their corresponding quantity of grain mill products, so that all the ingredients of the grain are included, on the basis of the total weight of the grain mill products used.
(1) The quality requirements for bakery products are set out in Annex 9 to this Decree.
(2) The average quantity of baker's products shall be the weight of the baker's products without packaging, taking into account the permitted negative weight deviation in accordance with Annex 10 to this Decree.
(3) Transport packaging and means for transporting bakery products are not used for other purposes.
(4) Deep-frozen bakery products and semi-finished products are placed on the market at a temperature below or below 18 ° C.
Confectionery and dough
(1) The breakdown of pastry products and batter into species and groups is set out in Annex 11 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the Decree on certain methods of labelling of foodstuffs, pastry products and batter should be indicated
(a) the date of application;
(b) for pastry products, the name of the species and group; if they cannot be assigned to a group, then only the species name,
(c) for dough, the name of the species;
(d) the indication "thawed" in the case of unpackaged pastry products which have been frozen in their finished state and which are offered for sale to the final consumer in their unfrozen form or after decoration; this indication shall be indicated visibly near the product name where the product is offered for sale to the final consumer; and
(e) for pastry products containing alcohol, information on the presence of alcohol.
(3) Filling of pastry products may be indicated by the name:
(a) "cocoa," if it contains at least 25 g of cocoa per kg of filling,
(b) "chocolate" if it contains at least 50 g of chocolate per kg of filling; or
(c) nuts containing 25 g or more of such nuts per kg of fill.
(4) The average quantity of pastry products and batter shall be the weight of the pastry products and unpackaged batter, taking into account the permitted negative weight deviation in accordance with Annex 12 to this Decree.
(5) The filling of pastry products has a uniform colour, the rough components are evenly dispersed in the filling.
(6) The filling and surface decorating of pastry products have a pleasant aroma and taste corresponding to the raw materials used, without foreign odours and flavors and taste is not sour or bitter if the bitterness or bitterness are not a characteristic of filling or surface decoration.
(1) The bakery product, which is the basis or part of the pastry product, is well baked, is not burnt, has a pleasant aroma and taste corresponding to the raw materials used, without foreign smells and flavours.
(2) The filling of pastry products which are readily destroyed from a microbiological point of view should be processed within 24 hours of their manufacture. unused cartridges may be stored at a temperature not exceeding 5 ° C during this period.
(3) The charges which are stable at temperatures above 8 ° C due to the raw materials used or the technological modification resulting in the extension of the durability of the microbiological and physico-chemically stable shall be kept at temperatures specified by the manufacturer for a maximum period of 48 hours from manufacture.
(4) The unused filling is processed separately, it is not allowed to be mixed into the newly made filling.
(5) Confectionery products with the exception of those referred to in paragraph 6 and dough are marketed at temperatures below 8 ° C. Deep-frozen pastry products and dough shall be marketed at a temperature below or below 18 ° C.
(6) Confectionery packaged which, as a result of the use of raw materials of a more durable nature or of technological modifications resulting in the extension of durability by microbiological and physico-chemically stable at temperatures above 8 ° C, are placed on the market at temperatures declared by the manufacturer.
Technical Regulation
This Decree was notified in accordance with Directive (EU) 2015 / 1535 of the European Parliament and of the Council of 9 September 2015 laying down a procedure for the provision of information in the field of technical and information society services.
Transitional provisions
(1) Foodstuffs may be produced, labelled and marketed in accordance with the Decree of the Ministry of Agriculture No. 333 / 1997 Coll., as effective before the date of entry into force of the Decree, until 1 February 2021.
(2) Foodstuffs placed on the market or labelled before the date of entry into force of this Order, which comply with the Decree of the Ministry of Agriculture No 333 / 1997 Coll., as effective before the date of entry into force of this Order, may be sold until stocks are sold out.
Repeal
They shall be deleted:
1. Decree of the Ministry of Agriculture No. 333 / 1997 Coll., implementing § 18 (a), (b), (g) and (h) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for grain mill products, pasta, bakery products and pastry products and dough.
2. Decree of the Ministry of Agriculture No. 93 / 2000 Coll., amending Decree of the Ministry of Agriculture No. 333 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for mill grain products, pasta, bakery products and pastry products and batter.
3. Decree No. 268 / 2006 Coll., amending Decree of the Ministry of Agriculture No. 333 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for mill grain products, pasta, bakery and pastry products and batter products, as amended by Decree No. 93 / 2000 Coll.
4. Decree No. 182 / 2012 Coll., amending Decree No. 333 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related laws, for grain mill products, pasta, bakery and pastry products and batter, as amended.
Efficacy
This Decision shall enter into force on 1 February 2020.
Minister:
Ing. Toman, CSc., v. r.
Příloha č. 1
Annex No 1 to Decree No 18 / 2020 Coll.
Breakdown of grain mill products into groups and sub-groups
| Druh | Skupina | Podskupina |
|---|---|---|
| mlýnské obilné výrobky | mouka | hladká mouka polohrubá mouka hrubá mouka celozrnná mouka grahamová mouka |
| krupice | hrubá krupice jemná krupice | |
| vločky | ||
| trhanka | ||
| kroupy | perličky lámanka velké kroupy střední kroupy malé kroupy | |
| jáhly | ||
| pseudoobiloviny | pohanka | |
| klíčky | ||
| otruby | ||
| obiloviny pro přímou spotřebu | ||
| směsi z obilovin | müsli sypká směs | |
| dlouhozrnná rýže střednězrnná rýže kulatozrnná rýže | pololoupaná rýže loupaná rýže neloupaná rýže parboiled rýže |
Příloha č. 2
Annex No 2 to Decree No 18 / 2020 Coll.
Sensory, physical and chemical quality requirements for grain mill products
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Regulation Information
| Citation | Decree No. 18 / 2020 Coll., on requirements for grain mill products, pasta, bakery products and pastry products and dough |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 27.01.2020 |
|---|---|
| Effective from | 01.02.2020 |
| Effective until | - |
| Status | Valid |
Legal Areas:
Administrative law
Agriculture
The regulation text is for informational purposes only.
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