Decree of the Ministry of Agriculture No. 334 / 1997 Coll.
Decree of the Ministry of Agriculture implementing § 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, for natural sweeteners, honey, chocolate confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate confectionery
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Effective from 31.12.1997
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31.12.1997
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334
DECLARATION
Ministry of Agriculture
of 12 December 1997
implementing Article 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, for natural sweeteners, honey, chocolate confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate confectionery
According to Article 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws (hereinafter referred to as "the Act") for natural sweeteners, honey, chocolate confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate confectionery:
_
For the purposes of this decree:
(a) natural sweeteners in water soluble sweet-tasting substances based on natural carbohydrates, in particular sucrose, dextrose, fructose, lactose,
(b) sugar sucrose prepared primarily in crystals, meal, cubes, homos, supplemented, where appropriate, by additives, flavourings or spices;
(c) liquid sugar products products based on aqueous sucrose solutions.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 1.
Labelling
(1) In addition to the particulars provided for in the Act and in the Special Declation1), the following shall be indicated:
(a) sugar by group and subgroup, except liquid sugar products;
(b) liquid sugar products subgroup, dry matter content and invert sugar content, in the dry state;
(c) other natural sweeteners containing carbohydrates other than sucrose by the name of the group or subgroups corresponding to the name of the carbohydrate (e.g. dextrose, fructose, lactose).
(2) Allowed negative mass deviations from consumer packaging are given in Annex 2.
Quality requirements
The physical and chemical quality requirements are set out in Annex 2.
Technological requirements
Sugar must not be subjected to prayer.
Entry into circulation
(1) Sugar, except for flour, is stored at a temperature of not more than 30 ° C and a relative humidity of not more than 70%.
(2) The flour sugar is stored at a temperature of not more than 30 ° C at a relative humidity of not more than 65%.
(3) Liquid sugar products shall be stored at a temperature not exceeding 25 ° C.
(4) Extra white sugar, white sugar and semi-white sugar are put into circulation in consumer packages weighing 125 g, 250 g, 500 g, 750 g, 1 kg, 1,5 kg, 2 kg, 2,5 kg, 3 kg, 4 kg, 5 kg.
MED
For the purposes of this decree:
(a) honey food of a natural carbohydrate character, which is created by a community of bees from collected sweet juices of plant flowers (nectar) or from secretions of live parts of plants or from live parts of plants (mead) and which collect, reconstitute, combine with their specific substances, store and leave maturing in the mantle;
(b) honey of flowers originating in particular from nectar flowers,
(c) honey honey honey honey obtained mainly from the secretions of live parts of plants or on live parts of plants occurring;
(d) honey mixed with honey derived from a collection of nectar and honey-based origin without significant dominance of one species;
(e) honey obtained by the centrifugation of the weaned comb with the honey,
(f) honey with honeycomb honey, closed and stored by bees in freshly built childless tyres and sold in sealed whole sheets or parts of such coats,
(g) pressed honey honey obtained by the pressing of the mantle without fruit using mild heat,
(h) caudal honey honey obtained by the caudal decanter without fruit.
Group breakdown
(1) Honey is broken down into groups
(a) flowery,
(b) honey,
(c) mixed.
(2) Distribution according to the method of extraction
(a) dialed honey,
(b) comb honey,
(c) pressed honey,
(d) chapped honey.
Labelling
(1) Honey must be identified by the species of bee. This indication need not be provided where the species of honey bee is an animal.
(2) Honey is referred to as species and group. In the case of floral honey, the name may also be given with one-way or one-way.
(3) The honey is hereinafter referred to as the extraction method. In the case of honey, the method of extraction may not be indicated.
(4) The honey shall be marked as a paste honey which has been technologically modified into a pastoral consistency and which consists of a mixture of fine crystals.
(5) Honey with comb shall be marked with honey containing one or more pieces of comb honey.
(6) Honey from imports packed in domestic consumer packaging must always be indicated by the country of origin, including in the case of mixtures of domestic and imported honey.
(7) The permitted negative mass deviations of the consumer package are given in Annex 3, Table C.
Quality requirements
(1) No substances which change the natural composition of the honey shall be added to the honey and none of its essential ingredients shall be removed from it.
(2) Honey must not:
(a) have any foreign flavors and odours;
(b) start fermentation or foaming,
(c) be heated to such an extent that its natural enzymes are destroyed or become inactive;
(d) have artificially altered acidity.
(3) The sensory, physical and chemical quality requirements are set out in Annex 3.
Entry into circulation
The honey shall be stored in dry rooms at a temperature not exceeding 25 ° C and a relative humidity not exceeding 70%.
NUCLEAR SUGAR
For the purposes of this decree:
(a) non-chocolate confectionery ("confectionery") foodstuffs the basic ingredient of which is natural or sweetener and which contain not more than 5% of cocoa components expressed as dry matter,
(b) caramel confectionery malleable consistency, to some extent chewable, with different flavors,
(c) non-chocolate-expensive confectionery of a rigid to hard consistency with different inserts, with a sugar content,
(d) jelly confectionery with a gel consistency resulting from the addition of gelling substances, such as pectin, agar, starch or gelatine,
(e) non-chocolate confectionery containing soya or peanuts in the form of tables, sticks or cuts;
(f) rubber confectionery confectionery of the rubber character of different shapes and flavours,
(g) with a high starch jelly of various forms coated with a mixture of powdered sugar and starch;
(h) a turkey honey-whipped sugar syrup solution with white and, where appropriate, containing dried nuts,
(i) seaweed-whipped candyte with a foaming substance of pastoral consistency, possibly containing dry nuts and fat;
(j) liquorice confectionery confectionery of a mixture of sugar, candy syrup and flour, or other raw materials, the characteristic ingredient of which is liquorice extract,
(k) fondane confectionery confectionery of semi-solid to solid consistency of sugar content, possibly containing other substances with a fine crystalline structure;
(l) comprimates of confectionery produced by pressing flavored and dyed powder mixtures in the form of lentils or tablets, in particular;
(m) gum confectionery of a significantly rubber to tension consistency with various flavourings,
n) Dropsy confectionery not filled with candytic matter consisting mainly of sugars and starch syrup, differently shaped, different colours and flavours, hard consistency,
(o) roquette confectionery of a hard consistency similar to drops, in the form of blocks, sticks or lollipops, which may have colour patterns of seasoned candytes on the cross-section,
(p) fresh candytic confectionery, on the surface of matte, glass, hard consistency containing within at least 13% semi-solid or liquid filling,
(r) foamy confectionery, light foaming, slightly gummy, chewy consistency, with fine particles of a mixture of powdered sugar and starch.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is given in Annex 4.
Labelling
The permitted negative mass deviations are given in Annex 5, Table 2.
Quality requirements
The physical and chemical quality requirements are set out in Annex 5, Table 1.
_
For the purposes of this decree:
(a) cocoa beans fermented and dried cocoa seeds (Theobroma cacao L.),
(b) cocoa crushing of cocoa beans roasted or not roasted after cleaning, dehusked or germ, containing not more than 5% by weight of husk or germ residues and not more than 10% by weight of ash calculated as fat-free dry matter,
(c) cocoa paste mechanically processed into fine paste without reducing the natural fat content;
(d) fat obtained from cocoa beans or parts thereof not satisfying the requirements laid down for cocoa butter;
(e) cocoa butter fat obtained from cocoa beans or parts thereof meeting the requirements laid down in Annex 6, Table 2;
(f) cocoa powder (hereinafter referred to as cocoa) food obtained from roasted cocoa beans from which cocoa fat has been partially removed,
(g) a mixture of cocoa and sugar food obtained by mechanical mixing or instantiating of cocoa powder and sugar in a proportion;
(h) with cocoa powder, small particles of cocoa beans obtained after mechanical separation of the skin residues, containing at least 20% by weight of fat calculated as dry matter,
(i) cocoa soups of cocoa powder or cocoa paste, in the form of moulds, containing 20% or more by weight of cocoa butter calculated as dry matter and not more than 9% of water,
(j) cocoa moulds with a reduced fat content by weight of forage containing 8% or more by weight of cocoa butter calculated as dry matter.
Breakdown of species, groups and sub-groups
Breakdown of species, groups and sub-groups is given in Annex 6, Table 1.
Labelling
(1) Cocoa shall be marked with the name of the group, the mixture of cocoa with sugar the name of the subgroup.
(2) The permitted negative deviations from the mass are given in Annex 7, Table 3.
Quality requirements
The physical and chemical quality requirements are set out in Annex 7, Tables 1 and 2.
CHOCOLATE AND CHOCOLATE SUGAR
For the purposes of this decree:
(a) a chocolate foodstuff made from cocoa components, natural or sweeteners, dairy products or, where appropriate, other ingredients, additives or flavourings;
(b) chocolate confectionery foodstuffs for which the proportion of cocoa components is at least 5% expressed in dry matter,
(c) cocoa powder, cocoa paste, cocoa powder, cocoa fat, cocoa butter, cocoa powder or cocoa waste;
(d) frosting a foodstuff where the cocoa butter has been partially or completely mixed with other vegetable fats.
Breakdown of species, groups and sub-groups
Breakdown of species, groups and sub-groups is set out in Annex 8.
Labelling
(1) In the case of chocolates, the name of the product shall always indicate:
(a) species and group,
(b) the name of the ingredient characterising the product, such as almonds, hazelnuts, dried fruit,
(c) for chocolate toppings, the name of the group or sub-group, where appropriate.
(2) For chocolate confectionery, the product name shall include the species and subgroup or group and subgroup.
(3) The permitted negative mass deviations of the package are given in Annex 9, Table 3.
Quality requirements
The physical and chemical quality requirements are set out in Annex 9, Tables 2 and 3.
Entry into circulation
Chocolate and chocolate confectionery are put into circulation at a temperature below 25 ° C.
Transitional provision
The designation of natural sweeteners, honey, chocolate confectionery, cocoa powder and a mixture of cocoa with sugar, chocolate and chocolate confectionery packed between 1 January 1998 and 31 March 1998 shall be assessed only in accordance with Article 6 of the Law.
Efficacy
This Decree shall take effect on the day of its publication, with the exception of Sections 3, 9, 14, 19 and 24, which shall take effect on 1 April 1998.
Minister:
Ing. Lux v. r.
Příloha č. 1
Annex No 1 to Decree No 334 / 1997 Coll.
Breakdown of groups and sub-groups
| druh | skupina | podskupina |
|---|---|---|
| krystal, krupice, moučka | ||
protihrudkujících látek | ||
| tvarovaný | ||
| přírodní | ||
| kandys | ||
| tekutý | ||
| tekutý invertní | ||
| sirup z invertního | ||
| ostatní | dextróza, fruktóza a další | dextróza monohydrát |
| dextróza bezvodá | ||
| glukózový sirup | ||
| sušený glukózový sirup |
Příloha č. 2
Annex No 2 to Decree No 334 / 1997 Coll.
Physical and chemical quality requirements
1. Sugar
| skupina | sacharóza polarimetricky % hm. | invertní cukr % hm. | ztráta sušením % hm. | popel konduktometricky % hm. | barva v roztoku při 420 nm IU |
|---|---|---|---|---|---|
| nejméně | nejvýše | nejvýše | nejvýše | nejvýše | |
| 99,7 | 0,04 | 0,1 | 0,01 | 22,5 | |
| 99,7 | 0,04 | 0,1 | 0,04 | 45 | |
| 99,5 | 0,10 | 0,1 | 0,10 | 150 | |
| 96,7 | 0,10 | 0,2 | 0,04 | - | |
| tvarovaný | 99,5 | 0,10 | 0,25 | 0,04 | 150 |
| 85,0 | - | 1,2 | - | - | |
| přírodní | 97,5 | 0,09 | 1,4 | 0,8 | - |
| kandys | 98,5 | - | 1,0 | 0,45 | - |
| U skupin | |||||
White sugar score
| cukr extra bílý | cukr bílý | |
|---|---|---|
| celkový počet bodů nejvýše | 8 | - |
| z toho: | ||
| popel - body nejvýše | 6 | - |
| barva v roztoku - body nejvýše | 3 | - |
| typová řada - body nejvýše | 4 | 12 |
One point corresponds to:
(a) 0,0018% of the ash content determined by reference to the ICUMSA method
(b) 7,5 units of ICUMSA (IU) for colour in solution
c) 0,5 units of colour types according to the Brunswick method
Splitting by shape and size of sucrose particles:
(a) crystal sugar is a free-flowing mixture of uniformly grain crystals,
(b) groats sugar is a free-flowing mixture of smaller or crushed crystals of uniform grain,
(c) the sugar meal is a free-flowing mixture of finely crushed crystals;
(d) the natural sugar is free, granular light yellow to light-yellow, slightly sticky to the sauce,
e) candys is a mixture of large crystals and cloves, white, yellow to brown.
Sorting according to the particle size of sucrose
| délka strany oka síta v mm | podíl % hmotnostní | ||
|---|---|---|---|
| cukr krystal | cukr krupice | cukr moučka | |
| 2,00 - 0,40 | nejméně 70 | ||
| 0,80 - 0,16 nad 1,00 | nejméně 70 nejvýše 5 | ||
| 0,80 - 0,40 | nejvýše 5 | ||
| pod 0,40 | nejméně 95 | ||
Allowed negative mass deviations from consumer packaging
- for sugar and other natural sweeteners except liquid products
| deklarovaná hmotnost v g | hmotnostní odchylka v % |
|---|---|
| do 50 | - 10 |
| větší než 50 do 250 | - 4 |
| větší než 250 do 500 | - 3 |
| větší než 500 do 1000 | - 2 |
| nad 1000 | - 1 |
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 334 / 1997 Coll., implementing § 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for natural sweeteners, honey, chocolate confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate confectionery |
|---|---|
| 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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