Decree No. 76 / 2003 Coll.
Order laying down requirements for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate sweets
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Effective from 01.05.2004
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76
DECLARATION
of 6 March 2003
laying down the requirements for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate sweets
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, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll. and Act No. 146 / 2002 Coll., ("the Act ') and in accordance with European Community law, 1) for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate sweets:
_
For the purposes of this decree:
(a) natural sweeteners - water-soluble sweet-tasting substances based on natural carbohydrates, as provided for in this Decree;
(b) sugar - purified crystallized sucrose, prepared mainly for crystals, meal, cubes, homos, supplemented where appropriate by additives, flavourings or spices,
(c) liquid sugar - aqueous sucrose solution,
(d) liquid sugar products - products based on aqueous sucrose solutions meeting the requirements set out in Annex 2 (2),
(e) liquid invert sugar - an aqueous sucrose solution partially inverted by hydrolysis in which the proportion of invert sugar does not exceed that laid down in Annex 2, point 2,
(f) invert sugar syrup - an aqueous sucrose solution (with possible crystallisation) which has been partially inverted by hydrolysis, the inverted sugar content being greater than 50% by weight of dry matter and meeting the requirements laid down in Annex 2 (2),
(g) glucose syrup - purified concentrated aqueous solution of sugars suitable for human consumption, obtained from starch or inulin, or a combination thereof and meeting the requirements laid down in Annex 2 (5),
(h) dried glucose syrup - partially dried glucose syrup with a minimum of 93% by weight of dry matter and meeting the requirements laid down in Annex 2 (6);
(i) dextrose (dextrose monohydrate or dextrose anhydrous) - purified crystallized D-glucose with one crystal water molecule (monohydrate) or anhydrous and meeting the requirements laid down in Annex 2, point 3,
(j) fructose - purified crystallized D-fructose, meeting the requirements set out in Annex 2, point 4.
Breakdown of species, groups and sub-groups
Annex No 1 lists the breakdown of natural sweeteners into species, groups and sub-groups.
Labelling
(1) In addition to the information provided for in the Act and the Implementing Legislation (2), the following shall be indicated:
(a) natural sweeteners by group and subgroup, with the exception of liquid sugar products;
(b) liquid sugar products by subgroup, dry matter content and invert sugar content in the dry matter.
(2) The name liquid sugar and liquid invert sugar may be supplemented by the designation "white" if the physical and chemical requirements set out in Annex 2 are met.
(3) For packaged products with a weight of less than 20 g, the net weight of the product need not be indicated on the packaging.
(4) Where invert sugar syrup contains sugar crystals, its name shall be supplemented by the word "crystallized '.
(5) The designation "glucose syrup" shall be changed to "glucose-fructose syrup" and the designation "dried glucose syrup" shall be changed to "dried glucose-fructose syrup" if the product contains fructose in excess of 5% by weight in terms of dry matter and glucose content predominates over the fructose content, or it shall be changed to "fructose-glucose syrup" or "dried fructose-glucose syrup" if the fructose content predominates over the glucose content.
(6) White sugar can only be referred to as "sugar."
(7) 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 to be put into circulation in consumer packages of 125 g, 250 g, 500 g, 750 g, 1 kg, 1,5 kg, 2 kg, 2,5 kg, 3 kg, 4 kg, 5 kg, except for one-order packages of 20 g.
Large-volume transport of raw sugar by sea
(1) Large-volume transport of raw sugar by sea is permitted in containers, containers or tanks not used exclusively for the transport of foodstuffs if:
(a) the containers, containers or tanks have been cleaned before loading of raw sugar in such a way as to remove the residues of the previous load and the residues of other impurities; and
(b) the load of raw sugar has not been preceded by bulk transport of liquids.
(2) Detailed documentation must be kept on the bulk transport of raw sugar by sea. This documentation shall contain a precise and detailed description of the cargo which was immediately transported in the container, container or tank and the method and effectiveness of the cleaning process used before the transport of raw sugar, the documentation shall also clearly and indelibly indicate in one or more languages of the European Communities: "This product must be refined before use for human consumption."
(3) The documentation referred to in paragraph 2 shall accompany the consignment throughout the transport to the sugar refining undertaking and a copy thereof shall be kept in that undertaking.
(4) The documentation referred to in paragraph 3 and a copy thereof shall be submitted for inspection at the request of the supervisory authority (Article 14 of the Act).
(5) Raw sugar transported by sea in containers, containers or tanks not intended solely for the transport of foodstuffs can only be considered as suitable for use as food or as an ingredient of a foodstuff if it has undergone complete and effective refining.
(6) The procedure for cleaning containers, containers or tanks before loading the raw sugar referred to in paragraph 1 (a) must be carried out in such a way that, due to the nature of the cargo transported, there is no risk of a health breach (2a) for refined sugar.
MED
For the purposes of this decree:
(a) honey - a food of a natural carbohydrate character, consisting mainly of glucose, fructose, organic acids, enzymes and solid particles caught in the collection of sweet juices of plant flowers (nectar), insect discharges on the surface of plants (mead), or on live parts of plants by bees (Apis mellifera) which collect, reconstitute, combine with their specific substances, store and produce dehydration and maturation in the mantle;
(b) flower honey (nectar) - honey originating mainly from nectar flowers,
(c) honey of honey honey - honey originating mainly from discards of insects (Hemiptera), which are fed from plants on live parts of plants or from secretions of live parts of plants,
(d) paste honey - honey which, when obtained, has been modified to a pasty consistency and consists of a mixture of fine crystals,
(e) honey dialed - honey obtained by centrifugation of the decantoid plaques,
(f) honeycomb honey - honey stored and sealed by bees in childless tyres freshly built on intermediate walls made exclusively of or without beeswax and sold in enclosed whole or parts of such coats,
(g) castrated honey - honey obtained by dripping of decanted protein-free tyres,
(h) honey with walnuts - honey containing one or more pieces of walnut honey,
(i) pressed honey - honey obtained by pressing of childless tyres using mild heating up to 45 ° C or without heat use,
(j) filtered honey - honey which, when obtained, has been modified by removing foreign inorganic or organic substances in such a way that significant pollen removal occurs;
(k) baker's honey (industrial honey) - honey intended exclusively for industrial use or as an ingredient in other foodstuffs; may have a foreign flavour or odour, may have an initial fermentation or may have been heated,
(l) pollen - a natural part of honey not considered as an ingredient of honey under Article 2 (2) (f) of the Food Information Regulation (4).
Honey breakdown
Honey is broken down:
(a) by origin:
1st May,
2. honey,
(b) according to the method of acquisition or presentation
1. dialed honey,
2. comb honey,
3. pressed honey,
4. caudal honey,
5. honey with comb,
6. filtered honey,
7. paste honey,
8. baker's honey.
Labelling
(1) In addition to the information provided for in the Act and in the implementing legislation2), honey is further marked on the label
(a) according to its origin in accordance with Article 8 (a) and its method of acquisition or presentation in accordance with Article 8 (b); in the case of dialed honey, pressed honey or chapped honey, the origin, method of production and presentation need not be indicated and the product can only be classified as honey,
(b) the country of origin where the honey was obtained; in the case of a mixture of honey originating in several countries of the European Union or in third countries, the names of the countries of origin may be replaced by one of the following:
1. "mixture of honey from EU countries,"
2. "mixture of honey from non-EU countries,"
3. "mixture of honey from EU and non-EU countries."
(2) The designation of honey, with the exception of filtered honey and baker's honey (industrial honey), may be supplemented by the following:
(a) a regional, territorial or local designation of origin, where the product originates entirely from that source of origin;
(b) in relation to the origin of honey [§ 8 (a)], the name "one-way" or "mixed,"
(c) the species of plants from which it originates, if the product originates wholly or mainly from that species and has the corresponding organoleptic, physicochemical and microscopic characteristics;
(d) specific quality criteria.
(3) Bakery honey and filtered honey, in addition to the information provided for in the law and implementing legislation5), shall be marked on transport containers, packaging and commercial documents by the words "baker's honey" or "industrial honey" and "filtered honey." Where honey is filtered or filtered into another type of honey, the mixture of these honey shall be referred to as "baker's honey 'or" filtered honey'.
(4) Bakery honey (industrial honey) must be marked on all packages near the name by indicating that the honey is intended only for cooking, baking or other processing.
(5) Where baker's honey (industrial honey) is used as an ingredient in a foodstuff, the term "honey 'may be used in the name of that foodstuff instead of" baker's honey' or "industrial honey '; However, the name" baker's honey' or "industrial honey 'shall always appear in the list of ingredients.
(6) The permitted negative mass deviations for consumer packages are given in Annex 3, Table 3.
Quality requirements
(1) No other substances, including additives, may be added to honey, except for other types of honey.
(2) No pollen or other specific part of honey shall be removed from honey, except where this cannot be avoided in the removal of foreign inorganic and organic substances, in particular by filtration.
(3) Honey, with the exception of baker's (industrial) honey, may 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 significantly inactivated;
(d) be artificially altered acidity.
(4) The sensory, physical and chemical quality requirements are set out in Annex 3, Tables 1 and 2.
SUGAR
For the purposes of this decree:
(a) confectionery - foodstuffs other than chocolate and chocolate confectionery, the essential ingredient of which is natural sweeteners or sweeteners (3) and other ingredients which may include cocoa components or chocolate and which do not meet the requirements for chocolate or chocolate confectionery referred to in Article 19;
(b) caramel - confectionery malleable consistency, to some extent chewable, with different flavors,
(c) auctioned - sugar confectionery of a more rigid to hard consistency with different inserts, with a bag of sugar in particular,
(d) jelly - sugar confectionery with a gel consistency resulting from the addition of gelling substances, in particular pectin, agar, starch or gelatine,
(e) marzipan - semi-solid confectionery, various shapes made of at least 1 part of crude marzipan matter (consisting of 50% or more of peeled almonds and not more than 50% of sugar) and not more than 1 part of sugar flour, whether or not coloured, treated on the surface by sprinkling, decorating or coating,
(f) rahath - starch jelly of various forms coated with a mixture of powdered sugar and starch,
(g) Turkish honey - whipped sugar syrup solution with egg whites, possibly containing dried nuts,
(h) seaweed - whipped candyte with a foaming substance of grazing consistency, possibly containing dry nuts and fat,
(i) liquorice confectionery - sugar, glucose syrup and flour confectionery, or other raw materials, the characteristic ingredient of which is liquorice extract,
(j) fondane confectionery - semi-solid to rigid confectionery, possibly containing other substances with a fine crystalline structure,
(k) comprimates - confectionery produced by pressing flavored and dyed powder mixtures, in particular in the form of lenses or tablets,
(l) chewing gum - a confectionery of significantly rubber to tension consistency with various flavors,
m) Dropsy - confectionery, not filled, of candytic matter, composed primarily of sugars and glucose syrup, of varying shapes, different colours and flavours, of hard consistency,
n) Rocks - hard-consistency confectionery similar to drops, in the form of blocks, sticks or lollipops, which may have colour patterns of flavored candytes on the cross-section,
o) furé - candytic confectionery, on the surface of matte, glass, hard consistency containing within at least 13% semi-solid or liquid filling,
(p) Foam confectionery (marshmallow) - light, foamy, chewable, possibly with fine particles of a mixture of powdered sugar or starch or a combination thereof.
Breakdown of species, groups and sub-groups
Annex 4 lists the breakdown of confectionery into species, groups and subgroups.
Labelling
(1) In addition to the information provided for in the Act and Implementing Legislation (2), confectionery shall be identified by the name of the group and subgroup. If the product cannot be identified by the name of the group or subgroup, the name shall be derived from the basic raw materials or technologies used in the production in accordance with Section 6 (1) (b) of the Act.
(2) In the product name, the words "chocolate 'or other similar words may be used only in cases where chocolate as an ingredient has been used in manufacture and its content in the product exceeds 5%.
(3) Allowed negative mass deviations from consumer packaging 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 seed (Theobroma cacao L.),
(b) cocoa fat - fat obtained from cocoa beans or parts thereof not satisfying the requirements laid down for cocoa butter,
(c) cocoa butter - fat obtained from cocoa beans or parts thereof meeting the requirements laid down in Annex 7, Table 3,
(d) cocoa powder (cocoa) - a foodstuff obtained from roasted husk-free cocoa beans, prepared in the form of powder, containing 20% or more of cocoa butter in the dry matter and 9% or more of water,
(e) a mixture of cocoa with sugar - a foodstuff obtained by mechanical mixing or instantiating of cocoa with sugar in a proportion;
(f) powdered chocolate - a foodstuff made from a mixture of cocoa and sugars containing at least 32% cocoa,
(g) chocolate for the preparation of a drink, sweetened cocoa, sweetened cocoa powder - foodstuffs made from a mixture of cocoa and sugars containing at least 25% cocoa.
Breakdown of species, groups and sub-groups
Annex 6 lists the breakdown of cocoa powder and mixtures of cocoa with sugar into species, groups and subgroups.
Labelling
(1) In addition to the information provided for in the Act and Implementing Legislation (2), cocoa shall be identified by the name of the group and, where appropriate, by the name of the subgroup.
(2) Chocolate powder, chocolate for the preparation of a drink, sweetened cocoa powder (sweetened cocoa) shall be labelled with a total cocoa dry matter content of at least....% by weight.
(3) Cocoa and mixtures of cocoa and sugar should be labelled "reduced fat" if the cocoa butter content is less than 20% by weight of the total dry matter. The packaging shall bear indications of the actual content of cocoa butter.
(4) Allowed negative mass deviations from consumer packaging are given in Annex 7, Table 4.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 7 to Tables 1 to 3.
(2) Cocoa powders, chocolate powder, chocolate to make drinks cannot be added to flavourings that mimic the taste of chocolate or milk fat.
CHOCOLATE AND CHOCOLATE BONBONS
For the purposes of this decree:
(a) chocolate (bitter chocolate) - a foodstuff made from cocoa components, natural sweeteners, sweeteners, sweeteners (3) or a combination thereof ("sweeteners"), additives or flavourings and, where appropriate, other ingredients and meeting the requirements set out in Annex 9;
(b) milk chocolate - a foodstuff made from cocoa components, sweeteners, milk or milk products or, where appropriate, from other ingredients and meeting the requirements laid down in Annex 9,
(c) white chocolate - a foodstuff made from cocoa butter, milk or milk products, sweeteners or, where appropriate, other ingredients and which satisfies the requirements laid down in Annex 9;
(d) filled with chocolate - a food whose outer layer consists of chocolate, milk chocolate, family milk chocolate or white chocolate; the internal filling must not consist of bakery products or frozen creams (ice cream); the external chocolate content must be at least 25% of the total weight of the product,
(e) Chocolate a la taza - chocolate made from cocoa components, sweeteners, flour or wheat, rice or maize starch, the flour or starch content being not more than 8% by weight and meeting the requirements laid down in Annex 9,
(f) Chocolate familiar a la taza - chocolate made from cocoa components, sweeteners, flour or wheat, rice or maize starch, the flour or starch content being not more than 18% by weight and meeting the requirements of Annex 9,
(g) milk chocolate families - food produced from a lower proportion of cocoa components, sweeteners and a higher proportion of milk or milk products, and which satisfies the requirements laid down in Annex 9;
(h) chocolate chocolate - a single-mouthed food made from one type of chocolate or a combination of chocolate in a mixture (chocolate, milk chocolate, family milk chocolate, white chocolate or filled chocolate) and other edible ingredients; the total chocolate content must be at least 25% of the total product weight,
(i) cocoa parts - cocoa powder, cocoa powder, cocoa butter, cocoa moulds, cocoa fat.
Breakdown of species and groups
Annex 8 lists the breakdown of chocolate and chocolate chocolates into species and groups.
Labelling
(1) In addition to the data provided for in the Act and the Implementing Legislation (2), the name of the chocolate and chocolate chocolates should be indicated in the name of:
(a) species or group, as appropriate;
(b) the name of the ingredient characterising the product, such as almonds, hazelnuts, dried fruit, etc., if the ingredient has been used.
(2) If the product cannot be identified by the name of the species or group, the name shall be derived according to the basic raw materials or technologies used in production in accordance with § 6 (1) (b) of the Act.
(3) If the name "chocolate '(" bitter chocolate') is added to the designation
(a) "rice" or "flakes," the product must be put into circulation in the form of grains or flakes and must contain at least 32% of total cocoa dry matter, at least 12% of cocoa butter and at least 14% of non-fat cocoa dry matter,
(b) "icing," the product must contain at least 35% of total cocoa dry matter, 31% of cocoa butter and 2,5% of non-fat cocoa dry matter,
(c) the "gianduja" nut chocolate or the derivative of that word must be made of chocolate containing at least 32% of total cocoa dry matter, at least 8% of non-fat cocoa dry matter and of finely ground hazelnuts in a quantity of not less than 20 g and not more than 40 g of hazelnuts in 100 g of the product. The following other ingredients can be added:
1. milk or milk powder, obtained from concentrated or dried whole milk, semi-milk or skimmed milk, cream or concentrated or dried cream, in such a quantity that the total milk dry matter content of the finished product does not exceed 5% by weight,
2. almonds and other types of nuts, whole or in fractions, in such a quantity that the total content of these ingredients, including hazelnuts, does not exceed 60% of the total weight of the product.
(4) Where the name "milk chocolate 'is supplemented by the designation:
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Regulation Information
| Citation | Decree No. 76 / 2003 Coll., laying down requirements for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate sweets |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 27.03.2003 |
|---|---|
| Effective from | 01.05.2004 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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