Decree No. 182 / 2012 Coll.
Decree 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 products and pastry products and batter, as amended
Valid
Effective from 01.08.2012
182
DECLARATION
of 23 May 2012
amending Decree 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 grain mill products, pasta, bakery products and pastry products and batter, as amended
The Ministry of Agriculture provides, pursuant to Article 18 (1) (a), (b), (g) and (h) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll., Act No. 146 / 2002 Coll., Act No. 274 / 2003 Coll., Act No. 316 / 2004 Coll. and Act No. 120 / 2008 Coll.:
This Decree was notified in accordance with Directive 98 / 34 / EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations and rules and of rules on information society services, as amended by Directive 98 / 48 / EC.
Decree 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 cereal products, pasta, bakery products and pastry products and batter, as amended by Decree No. 93 / 2000 Coll. and Decree No. 268 / 2006 Coll., is amended as follows:
1. In the title and the introductory sentence, "§ 18 (a), (d), (h), (i), (j) and (k) 'is replaced by" § 18 (1) (a), (b), (g) and (h)'.
2. in Article 1 (a), the words "cereals, buckwheat and rice" shall be replaced by "one or more botanical types of cereals, buckwheat or rice."
3. In Article 1 (b), the word "grain 'is replaced by" grain grains, buckwheat and rice';
4. In Article 1 (c), the word "grain 'is replaced by" grain grains'.
5. In Article 1 (g), the words "and pagans' shall be inserted after the words" grain '.
6. In Section 5, the words "on premises' are replaced by the words" in ventilable spaces'.
7. In Article 6 (c), the words "and no more than 30 'are deleted.
8. footnote 1 is deleted, including the footnote reference.
9. In Article 6 (g), the words "wheat whole grain flour 'are replaced by the words" whole grain flour of one or more cereal species, buckwheat or rice'.
10. In Article 10 (1), the words "on premises' are replaced by the words" in ventilable spaces'.
11. in Paragraph 10 (2), "5" is replaced by "8."
12. In Section 10, at the end of paragraph 2, the words "unless otherwise specified by the manufacturer 'shall be added.
13. in Article 11 (b):
"(b) a bread-making product, fermented with yeast and, where appropriate, offal, in the form of meat, loaf or mould, with the exception of non-traditional types of bread, weighing not less than 400 g, excluding sliced bread and non-traditional types of bread,"
14. in Article 11 (c), the words "or other grain mill products" shall be inserted after the words "flour."
15. in Article 11 (d), the words "fruit spreads, filling microbially stable under normal storage conditions," shall be inserted after the words "jam."
16. in Article 11, the words "of the total weight of the grain mill products used" shall be added at the end of the text in point (k).
17. in Article 11 (l):
"(l) a special type of bread or pastry baker's product containing, in addition to the milling products of wheat and rye, an additional component, in particular cereals, oil seeds, leguminous vegetables, fibre, dry nuts, vegetables, dairy products or potatoes, of at least 10% of the total weight of the milling products used, or non-traditional types of pita bread, Arab bread or similar flat-shaped bread of a weight of less than 400 g, which contain at least 50% of the proportion of the milling products and are usually fermented with yeast or offal,"
18. The following Section 11a is inserted after Section 11:
For the purposes of this Order, the following definitions shall also apply:
(a) extruded product, the product produced from grain mill products by extrusion technology by pressure and temperature;
(b) a buffered product of a product made from trimmed, moistened grain grains of one or more botanical types of cereals, rice or buckwheat in the expansion form of a baking device by pressure and temperature,
(c) a tender, unfermented, non-fermented, round or square product made from non-fermented dough of water and wheat flour by heat treatment;
(d) knäckebrotem product of fragile consistency from grain mill products and other raw materials usually in the shape of a rectangle produced by heat treatment;
(e) fresh bread unpackaged, the whole technological process of which, from the preparation of the dough to the baking or similar heat treatment, including putting into circulation, has not been interrupted by freezing or other technological treatment leading to an extension of durability and which is also offered for sale to the consumer no later than 24 hours after baking or similar heat treatment;
(f) fresh, common pastries of which the whole process of production, from the preparation of the dough to the baking or similar heat treatment, including putting into circulation, has not been interrupted by freezing or other technological treatment leading to the extension of durability and which is also offered for sale to the consumer within 24 hours of baking or similar heat treatment;
(g) 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, including putting into circulation, has not been interrupted by freezing or other technological treatment leading to an extension of durability and which is offered for sale to the consumer no later than 24 hours after baking or similar heat treatment. "
19. at the end of point (i), the dot is replaced by a comma and the following points (j) and (k) are added:
"(j) in the case of an unpackaged bakery product which has been frozen in its finished state and offered to the consumer in its unfrozen state, where the product is directly offered for sale to the consumer, the indication" thawed "shall be visibly placed near the product name,
(k) in the case of a non-packaged bakery product which has been completed from a frozen semi-finished product, where the product is directly offered for sale to the consumer, the indication "from a frozen semi-finished product" shall be visibly placed close to the product name. "
20. In Article 16, the words "or products the basis of which is solid produced by means of gelling agents without baking and completed mainly by means of filling, coating or cut fruit shall be added at the end of the text in point (a). ';
21. In Article 16 (j), the words "characteristic foliage prepared without the use of means of fermentation" shall be replaced by the words "high fat content prepared without the use of means of fermentation consisting of individual layers of water dough and fat which, after heat treatment, shows characteristic casting."
22. In Article 16, at the end of point (j), the dot is replaced by a comma and the following point (k) is added:
"(k) batter, fermented with leaves or plundered dough, with a high fat content, prepared with the use of hip products, consisting of individual layers of fermented batter and fat, which, after heat treatment, shows characteristic foliage."
23. In Article 18, at the end of point (g), the dot is replaced by a comma and the following point (h) is added:
"(h) in the case of a non-packaged pastry product which has been frozen in its finished state and is offered to the consumer for sale in a defrosted state, where the product is directly offered for sale to the consumer, the indication" thawed "shall be visibly placed near the product name."
24. In Article 19 (1), the words "products and" shall be inserted after the words "confectionery."
25. Paragraph 21, including the title, reads:
Entry into circulation
(1) Confectionery products shall be put into circulation at temperatures below 8 ° C, except for the products referred to in paragraph 2.
(2) 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 put into circulation at temperatures declared by the manufacturer.
(3) The dough is put into circulation at temperatures below 10 ° C. '
26. In Annex 2, Table 2 reads:
"Table 2
Sensory requirements for flour quality
| Název mouky | Barva | Vůně a chuť |
|---|---|---|
| pšeničná | bílá s nažloutlým odstínem | Příjemná, charakteristická pro mouku z dané obiloviny, bez cizích pachů a příchutí |
| pšeničná chlebová | bílá se žlutošedým nebo našedlým odstínem | |
| pšeničná celozrnná | hnědavý, načervenalý nebo tmavočervený odstín | |
| žitná světlá (výražková) | bílá | |
| žitná tmavá (chlebová) | šedobílá se zelenomodrým odstínem |
"
27. Annex 6 shall read as follows:
"Annex 6 to Decree No 333 / 1997 Coll.
Sensory, physical and chemical quality requirements for pasta
Table 1
Sensory requirements
| Vzhled a tvar | Odpovídají tržnímu druhu, spotřebitelské balení neobsahuje příměs jiných tvarů těstovin nad 1 %. Povrch hladký, kompaktní, bez trhlin. U válcovaných těstovin a u těstovin, kde většina povrchu je tvořena řezem (např. u tzv. hvězdiček), může být povrch mírně drsný a moučný. Podíl zlomků může být maximálně 10 %. Těstoviny se při dodržení podmínek uvedených v návodu nerozvařují, nejsou lepkavé a zachovávají si svůj tvar i po uvaření. |
| Barva | Světlá, rovnoměrná v různých odstínech žluté, u vaječných těstovin odpovídající počtu použitých vajec, u semolinových těstovin jantarová nebo v různých tmavších odstínech žluté, u ostatních druhů odpovídá použitým surovinám nebo přídatným látkám nebo látkám určeným k aromatizaci. |
| Vůně a chuť po uvaření | Příjemná, těstovinová, odpovídající použitým surovinám. |
Table 2
Physical and chemical requirements
| těstoviny | nejméně | nejvýše | |
|---|---|---|---|
| Vlhkost | - sušené | - | 13% |
| - nesušené | 20% | - | |
| - zmrazené | 20% | 38% | |
| - balené vakuově či v inertní atmosféře | 20% | 38% |
"
28. Annexes 8 and 9 shall read as follows:
"Annex No 8 to Decree No 333 / 1997 Coll.
Breakdown of bakery products into species and groups
| Druh | Skupina |
|---|---|
| chléb/ čerstvý chléb | pšeničný |
| žitný | |
| žitno pšeničný | |
| pšenično žitný | |
| celozrnný | |
| vícezrnný | |
| speciální | |
| běžné pečivo/ čerstvé běžné pečivo | pšeničné |
| žitné | |
| žitno pšeničné | |
| pšenično žitné | |
| celozrnné | |
| vícezrnné | |
| speciální | |
| jemné pečivo/ čerstvé jemné pečivo | |
| trvanlivé pečivo | sušenky ze šlehaných hmot |
| oplatky | |
| perníky | |
| suchary | |
| preclíky | |
| trvanlivé tyčinky | |
| knäckebrot | |
| crackerové pečivo | |
| extrudované výrobky | |
| pufované výrobky | |
| macesy | |
| piškoty |
Příloha č. 9
Annex No 9 to Decree No 333 / 1997 Coll.
Quality requirements for bakery products
| Vzhled a tvar | Kůrka, povrch | Střídka | Vůně a chuť | |
|---|---|---|---|---|
| chléb/ čerstvý chléb | pravidelně formovaný klenutý | čistá zlatohnědé barvy, bez zřetelně obnažené střídky | dobře propečená, pórovitá, pružná, stejnorodá | chlebová příjemná |
| běžné pečivo/ čerstvé běžné pečivo | pravidelně formované klenuté | zlatohnědé barvy, čistá, křupavá, bez zřetelně obnažené střídky | dobře propečená, pórovitá, pružná, stejnorodá | pečivová příjemná |
| jemné pečivo/ čerstvé jemné pečivo z kynutého těsta | pravidelně formované, klenuté nebo plněné | charakteristické barvy, bez zřetelně obnažené střídky | dobře propečená, pórovitá, vláčná, pružná | jemná, pečivová příjemná, s příchutí přidaných složek |
| jemné pečivo/ čerstvé jemné pečivo z listového a kynutého listového těsta | pravidelně formovaný, klenutý | charakteristické barvy, bez viditelně obnažené střídky (s výjimkou řezů), typický strupovitý povrch | propečená, s viditelným listováním, u kynutého těsta dutiny nejsou na závadu, u plněných výrobků na řezu viditelná náplň | pečivová, příjemná s příchutí přidaných složek bez cizích pachů a příchutí |
| jemné pečivo/jemné pečivo z jiných než výše uvedených těst | pravidelně formované | charakteristické barvy, bez zřetelně obnažené střídky (s výjimkou řezů), případně s polevou či glazurou | dobře propečená | příjemná, pečivová, odpovídající použitým surovinám |
| trvanlivé pečivo kromě sušenek, oplatků, perníku | typická barva | křehká, u laminovaných výrobků vrstevnatý lom | příjemná dle přísady | |
| sušenky | pravidelné dle formy | světle hnědý | křehká | jemná |
| oplatky | dle formy | křehký otisk formy | křehká | příjemná dle použitých přísad |
| perník | dle formy | celistvý, čistý | vláčná | dle přísad |
| extrudované výrobky | pravidelný dle použité formy | charakteristický odpovídající použitým surovinám | křehká, pórovitá | pečivová, příjemná s příchutí přidaných složek bez cizích pachů a příchutí |
| pufované výrobky | pravidelný dle použité formy | charakteristický odpovídající použitým surovinám | křehká, tvořená jednotlivými pufovanými zrny | pečivová, příjemná s příchutí přidaných složek bez cizích pachů a příchutí |
"
29.
"Annex No 12 to Decree No 333 / 1997 Coll.
Quality requirements for pastry products and fillings
(1) The charges must have uniform colour, the rough components must be evenly dispersed throughout the cream volume.
(2) The smell and taste of filling and surface decoration must be pleasant, after the raw materials used, without foreign odours and flavors, the taste must not be sour or bitter if the bitterness or bitterness is not a characteristic of the filling.
(3) The bakery product, which is the basis or part of the pastry product, must be well cooked, not burnt, its aroma and taste must be pleasant, appropriate to the type and raw materials used. "
Transitional provision
Foodstuffs produced and labelled before the date of entry into force of this Order which do not comply with the requirements laid down in this Order shall be assessed in accordance with the existing legislation and may be put into circulation for a period of 9 months from the date of entry into force of this Order.
Efficacy
This Decree shall take effect on 1 August 2012.
Minister:
Ing. Bendl v. r.
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Regulation Information
| Citation | 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 products and pastry products and batter, as amended |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 04.06.2012 |
|---|---|
| Effective from | 01.08.2012 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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