Decree of the Ministry of Agriculture No. 333 / 1997 Coll.
Decree of the Ministry of Agriculture implementing § 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, for grain mill products, pasta, bakery products and pastry products and dough
Valid
Order
Effective from 31.12.1997
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333
DECLARATION
Ministry of Agriculture
of 12 December 1997
implementing 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, for grain mill products, pasta, bakery products and pastry products and dough
According to Article 18 (1) (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 batter:
MILLARY ARTICLES
For the purposes of this decree:
(a) grain mill products obtained from the processing of one or more botanical types of cereals, buckwheat or rice by a multi-stage milling process;
(b) flour grain mill product obtained by milling grain, buckwheat and rice and sorted by particle size, mineral content and type of grain grains used, buckwheat and rice,
(c) the grinder grain product obtained at the first stage by milling grain grains in the form of husk-free coarse particles;
(d) flaked products of cleaned and peeled cereal grains or flat or free ploughs, obtained by squeezing or cross-cutting them,
(e) shredded cereal grain product, obtained by gentle crushing,
(f) hail products from the cleaned grain, mainly from barley, which have been removed from the packaging by grinding,
(g) broken broken, unsorted grain and heathen hail,
(h) beet-purified millet treated with peeling and polishing;
(i) germ particles or scales of sweet taste obtained during the milling process of grain;
(j) cereals for direct consumption, cleaned or otherwise prepared, in particular wheat, rye, barley or oats;
(k) mixtures of cereals of products the majority of which consists of mill grain products to which other ingredients are added, intended for direct consumption or for consumption after heat treatment;
(l) instant grain mill products products obtained by heat treatment;
(m) grain rice obtained from a cultural plant of rice (Oryza sativa L.) and varieties thereof,
(n) rice paddy rice grains with whole upper shell,
(o) rice, semi-husked (natural) grains of rice, which have been removed from the upper husk (plums),
(p) rice husked grains of rice, removed from all parts of the pericarp and grapevine and partly from the germ,
(r) rice of long grain rice, the grain of which is on average 6 mm long and the ratio of length to width is generally more than 3;
(s) medium grain rice with an average grain length between 5,2 mm and 6,0 mm and a ratio of length to width of the grain generally less than 3;
(t) round grain rice with an average grain length of less than 5,2 mm and a grain length / width ratio of less than 2;
(u) müsli mixture of grain mill products, modified by flaking, extruding or other appropriate technology, to which other ingredients are added, in particular dry kernels, dried or otherwise processed fruit and substances which adjust the taste, smell or consistency.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 1.
Labelling
(1) Milk cereal products are referred to as group or subgroup.
(2) For bulk cereal mixtures, indicate the method of use and the instructions for preparation.
(3) In the case of grain mill products, the botanical genus of the cereals from which the product is produced shall be marked.
Quality requirements
(1) The sensory, physical and chemical quality requirements for grain mill products are set out in Annex 2.
(2) The physical and chemical quality requirements for rice are set out in Annex 3.
(3) Groups of rice must not be mixed together, but up to 10% of other rice groups are allowed.
(4) The permitted negative mass deviations of the products are set out in Annex 4.
Entry into circulation
The milling cereal products and rice must be stored separately from the aromatic substances, stored on pavement at least 5 cm from the wall in ventilating areas with a relative humidity of not more than 75%.
PREPARATIONS
For the purposes of this decree:
(a) pasta food produced by the moulding of unfermented and chemically unfermented dough prepared mainly from grain mill products or mixtures thereof;
(b) pasta dried pasta which, after forming, is dried for a moisture content not exceeding 13% by weight,
(c) pasta undried pasta which, after forming, is slightly dried to a total moisture content of not less than 20% by weight;
(d) egg pasta pasta for which eggs or egg products are used in addition to grain mill products;
(e) non-egg-free pasta produced without the addition of eggs,
(f) pasta with semolina pasta made only from semolina of wheat Triticum durum, without addition of eggs,
(g) whole grain pasta made from whole grain flour of one or more types of cereals, buckwheat or rice,
(h) pasta stuffed with pasta,
(i) pasta with instant pasta produced by a special technological process which is prepared for consumption by rehydration in water or other liquid.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 5.
Labelling
In addition to the particulars provided for in the Act and in the Special Regulation (2), the packaging of pasta shall include:
(a) in the product name, the type and group of products,
(b) for undried pasta, the indication that the pasta is undried and the period of application is indicated;
(c) in the case of pasta packed in vacuum or inert atmosphere, an indication of the time by which the food needs to be consumed after opening the package;
(d) in the case of stuffed pasta, the labelling of the filling.
Quality requirements
(1) The sensory, physical and chemical quality requirements are set out in Annex 6.
(2) The permitted negative mass deviations are set out in Annex 7.
Entry into circulation
(1) Dried pasta must be stored separately from the flavouring 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 must be stored at a temperature of not more than 8 oC, vacuum-packed pasta or inert atmosphere must be stored at not more than 10 oC, unless other storage conditions are specified by the manufacturer.
(3) Undried pasta is transported in isothermic packaging or in isothermic means of transport.
(4) Pasta must not be packed in coloured transparent or translucent packaging under which the colour of the unpacked product is distorted visually.
BEEPING PRODUCTS
For the purposes of this decree:
(a) bakery products of products obtained by heat treatment of batter or solids, the dry matter of which consists in the predominant proportion of mill cereal products, with the exception of whipped materials and snow pastries;
(b) a bread-making product, fermented with yeast or, 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,
(c) a standard bakery-shaped product made from wheat or rye flour or other grain mill products, additives and additives containing less than 8,2% anhydrous fat and less than 5% sugar on the basis of the total weight of the grain mill products;
(d) fine baker's products obtained by heat treatment of batter or substances with a receptor addition of at least 8,2% anhydrous fat or 5% sugar per total weight of the mill products used, where appropriate filled with various pre-baking or after baking with marmalade, fruit spread, microbial-stable filling under normal storage conditions, jam or porous or surface-treated with sprinkles, coating or glaze;
(e) durable pastries made mainly of flour and, where appropriate, other raw materials, additives and flavourings, with a water content not exceeding 10%, with the exception of gingerbread, pretzels and durable sticks with a water content not exceeding 16%; whether or not filled with different fillings, wet, film-coated or surface-treated,
(f) wheat bread or wheat bread bakery product containing at least 90% by weight of wheat mill products of the total weight of the milling products;
(g) rye bread or rye bakery product containing at least 90% by weight of milling products of rye of the total weight of the milling products;
(h) rye wheat bread or rye wheat bread bakery product in whose dough the proportion of rye mill products must exceed 50% and wheat mill products exceed 10% of the total weight of the mill products;
(i) wheat rye bread or wheat rye bakery product in whose dough the proportion of wheat mill products must be at least 50% and rye mill products exceeding 10% of the total weight of the milling products;
(j) whole grain bread or whole grain pastry baker's product, the dough of which must contain 80% or more of the total weight of the grain mill products or the corresponding quantity of processed cereal-based packaging particles;
(k) by multi-grain bread or multi-grain bread, a baker's product, the dough of which includes milling products of cereals other than wheat and rye, leguminous vegetables or oilseeds in a total quantity of at least 5% of the total weight of the grain mill products used;
(l) a special type of bread or pastry baker's product containing, in addition to wheat and rye milling products, 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, Arabic bread or similar flat-shaped bread of a weight of less than 400 g, which contain at least 50% of the proportion of milling products and are normally fermented with yeast or offal;
(m) biscuits products obtained by baking dough, in particular chemically fermented;
(n) durable pastries made of whipped materials, products which are exclusively mechanical, the basic raw materials of which are egg content and sugar,
(o) wafers of products obtained by baking a thin layer of dough or matter in contact form;
(p) gingerbread baked products of chemically fermented dough with added spices and neutralised inverted sugar solution or invert sugar or honey,
(r) biscuits products of batter, whether or not chemically or biologically, after being sliced and sawn,
(s) pretzels and durable sticks products of dough, whether tanned chemically or biologically, which, when baked, must be dried in whole volume;
(t) crack pastry products of laminated batter, whether or not chemically or biologically fermented.
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 the extension of durability and which is also offered for sale to the consumer within 24 hours of baking or similar heat treatment.
Breakdown of species and groups
The breakdown of species and groups is given in Annex 8.
Labelling
In addition to the data provided in the Act and the Specific Regulation (2), these additional labelling requirements are:
(a) bakers' products shall be identified by the name of the species and group, except for fine pastries and durable pastries. The type of common pastries may be designated "pastries,"
(b) in the case of durable pastries, the group shall be marked;
(c) the fine pastries and the durable pastries must be marked with the type of filling and coating in the case of filled or film-coated products;
(d) the name "Old Bohemian Bread" or "Traditional Bread" may be used only for bread which is fermented by a vital rye yeast, with a minimum content of 70% of the amount of excess rye flour produced on the basis of the total quantity of milling products,
(e) the name "common bread" may be used for bread with characteristic large and irregular pores, shaped into a round loaf of at least 2 kg, containing at least 60% rye flour on the basis of the total quantity of milling products;
(f) the term "durable" means bread the durability of which must be at least 21 days;
(g) normal milk pastries may be labelled as ordinary bread containing milk equivalent to at least 1,7% dry matter on the basis of the total weight of the milling products;
(h) products may be identified by the name:
1. butter, if the fat used in the dough is exclusively butter,
2. egg, if they contain at least 180 g of whole eggs or 64 g of egg yolks per kg of mill products,
3. cocoa, if they contain at least 2,5% by weight of cocoa,
4. the dry nuts groups used, if they contain at least 25 g of such dry nuts per kg of matter,
(i) the fine pastries may be marked in the following words, which shall be expressed in terms of receptor or technological processing such as "leaf batter," "sour batter," "fried batter," "drawn batter," "cast batter," "whipped batter," "crushed batter," "fragile fat batter," "core batter," "tea batter," "fruit bread," "salt or cheese batter,"
(j) in the case of an unpackaged bakery product which has been frozen in its finished state and is offered to the consumer in a defrosted state, where the product is offered directly for sale to the consumer, the term "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 "frozen semi-finished product" shall be visibly placed near the product name.
Quality requirements
(1) The quality requirements for bakery products are set out in Annex 9.
(2) The permitted negative weight deviations are set out in Annex 10.
Entry into circulation
Transport packaging and means for transporting bakery products shall be prohibited for other purposes.
SUGAR PRODUCTS AND ARTICLES
For the purposes of this decree:
(a) pastry products which are based on pastry products which are completed by filling, coating, ornaments and pieces of fruit, or by products the basis of which is solid produced by means of gelling agents without baking and which are mainly made by means of filling, coating or cut fruit;
(b) batter uncooked preparations for the manufacture of bakery products;
(c) semi-finished products used for filling or decorating pastry products;
(d) light fat or butter filling cream resulting from the removal of basic cream with fresh butter or other fat, the fat or fresh butter content being at least 30% in the dry matter of the filling,
(e) fat or butter-flavoured filling containing fat or fresh butter and sugar, the fat or fresh butter content being at least 45% on the dry matter of the filling,
(f) whipped cream filled with whipped cream, flavoured with sugar or other flavourings, possibly mixed into hydrocolloidal materials, which shall not exceed one third of the weight of the whipped cream filling;
(g) white cream filling resulting from the removal of fresh, liquid pasteurised or dried pasteurised egg whites with sugar welded with water;
(h) other filling cream with a fat content of less than 30% in the dry matter,
(i) dough with a high fat dough,
(j) batter of leaf dough with a high fat content prepared without the use of percolating agents consisting of individual layers of water dough and fat which, after heat treatment, shows characteristic foliage;
(k) leaf batter or plundered dough with a high fat content, prepared by means of hip products, consisting of individual layers of fermented batter and fat which, after heat treatment, exhibit characteristic foliage.
Breakdown of species and groups
The breakdown of species and groups is set out in Annex 11.
Labelling
In addition to the data provided in the Act and the Specific Regulation (2), these additional labelling requirements are:
(a) pastry products shall bear the date of application;
(b) stuffed pastry products shall be marked with the name of the species and group;
(c) the filling may be marked with the name:
1. cocoa, provided that it contains at least 2,5% by weight of cocoa,
2. chocolate, if it contains at least 5,0% by weight of chocolate,
3. dry nuts containing at least 25 g of such dry nuts in 1 kg of cream or pastry matter,
(d) where the fillings are only flavoured with flavourings, they shall be marked "flavored,"
(e) the filling marked butter must contain exclusively butter in the recipe,
(f) for pastry products containing alcohol, the presence of alcohol shall be indicated;
(g) the other dough may be labelled with a component expressing receptor or technological processing, such as hip leaf, drawn, brushed, brittle fat, core, salty and cheese,
(h) in the case of unpackaged pastry products which have been frozen in their finished state and offered to the consumer for sale in defrosted state, where the product is directly offered for sale to the consumer, the indication "thawed" shall be visibly placed near the product name.
Quality requirements
(1) The quality requirements for pastry products and fillings are set out in Annex 12.
(2) The permitted negative weight deviations are set out in Annex 13.
Technological requirements
The filling shall be processed into the pastry product no later than 24 hours after manufacture and may be stored at a temperature of not more than 5 ° C during this period. It is not permissible to add stored filling to the remade filling.
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.
Transitional provision
The labelling of grain mill products, pasta, bakery and pastry products packed between 1 January 1998 and 31 March 1998 shall be assessed only in accordance with Article 6 of the Act.
Efficacy
This Decree shall take effect on the day of its publication, with the exception of Sections 3, 8, 13 and 18, which shall take effect on 1 April 1998.
Minister: Ing. Lux v. r.
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 333 / 1997 Coll., implementing § 18 (1) (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 |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 31.12.1997 |
|---|---|
| Effective from | 31.12.1997 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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