367. Federal Minister for Health and Women's Regulation on jams, jellies, jams and chestnut purée (Confiturate Regulation 2004)

Due to § § 10 (1) and 19 (1) of the Food Law 1975, BGBl. No. 86/1975, as last amended by the Federal Law BGBl. I n ° 69/2003, is-in agreement with the Federal Minister for Economic Affairs and Labour-in accordance with § § 4 and 6:

SCOPE

§ 1. (1) The subject of this Regulation is the following products:

1.		Konfitüre is the mixture of sugars, pulp and/or fruit pulp of one or more fruit variety (s) and, where appropriate, water, which is brought into the appropriate gelatinised consistency. By way of derogation, jam of citrus fruits may be produced from the whole fruit, which is cut into strips and/or pieces. The quantity of pulp and/or fruit pulp used for the production of 1000 g of finished product shall be at least:
-			350 g in general
-			250 g for red currants/ribles, bird beers, buckthorn, black currants/ribisulls, hawutts and quince
-			150 g for ginger
-			160 g in the case of cashew apples
-			60 g for passion fruit.
2.		a) Confiture extra is the mixture of sugars, non-concentrated pulp from one or more fruit variety (s) and, where appropriate, water, which is applied to the appropriate gelatinised consistency. Jam extra of rosehip and coreless jam extra of raspberries, blackberries, blackcurrants/ribisulas, blueberries and redcurrants/ribles, however, can be made in whole or in part from non-concentrated fruit marrow . Extra-citrus fruit must be made from the whole fruit, cut into strips and/or pieces. From mixtures of the following fruits with other fruits, no jams can be made extra: apples, pears, non-stone plums/plums, melons, watermelons, grapes, pumpkins, cucumbers, tomatoes and paradeisers. The pulp used for the production of 1000 g of finished product shall be at least
-			450 g in general
-			350 g for red currants/ribles, bird beers, buckthorn, black currants/ribisulls, hawutts and quince
-			250 g for ginger
-			230 g in the case of cashew apples
-			80 g for passion fruit.
b)			Easy-to-use is the mixture of the mixture which has been applied to the appropriate gelatinized consistency. Ingredients mentioned above-except water-with an orchard level of at least 600g/kg of finished product.
3.		Jelly is the adequately gelled mixture of sugars and juice and/or aqueous extracts of one or more fruit sores (s). The quantity of juice and/or aqueous extracts used for the production of 1000 g of finished product shall be at least equal to the quantity required for the manufacture of jam. The quantity data shall apply after deduction of the weight of the water used for the preparation of the aqueous extracts.
4.		(a) Jelly extra the quantity of fruit juice and/or aqueous extracts used for the production of 1000 g of finished product shall be at least equal to the quantity required for the manufacture of jam. The quantity data shall apply after deduction of the weight of the water used for the preparation of the aqueous extracts. From mixtures of the following fruits with other fruits, no jelly can be produced: apples, pears, non-stone paving plums/plums, melons, watermelons, grapes, pumpkins, cucumbers, tomatoes.
b)			On Light jelly the quantity of fruit juice and/or aqueous extracts used for the production of 1000 g of finished product shall be at least equal to the quantity prescribed for the manufacture of light-coniferous products.
5.		a) Marmelade is the mixture of optionally water, sugars and one or more of the following products produced from citrus fruits: pulp, fruit purée, juice, aqueous extract, shell, which is brought to the appropriate gelatinized consistency. The quantity of citrus fruit used for the production of 1000 g of finished product shall be at least 200 g, of which at least 75 g shall be derived from the endocarp.
b)			Lightweight marmalade is the mixture of the mixture which has been applied to the appropriate gelatinized consistency. Ingredients mentioned above-except water-with an orchard level of at least 400 g/kg of finished product.
6.		Jelly Marmelade is the product from which all insoluble constituents have been removed, with the exception of any small fraction of the finely sliced shell.
7.		Maronenkrem is the mixture of water, sugars and at least 380 g of marinmark (from Castanea sativa) per 1000 g of finished product, brought to the appropriate consistency.

(2) In the case of mixtures, the minimum proportion of each type of fruit prescribed in paragraph 1 shall be adjusted in proportion to the percentage of the percentages used.

(3) This Regulation shall not apply to products intended for the manufacture of bakery products, confectionery products and pastries.

(4) In the manufacture of the products referred to in paragraph 1, only those referred to in Asset 1 shall be used, which shall be used with Investment 2 agree.

DEFINITIONS

§ 2. In accordance with this Regulation:

1.		"Fruit":
		the fresh, healthy, non-spoiled fruit which has not been removed from any material, in a suitable state of ripening, after cleaning and cleaning.
		For the purposes of this Regulation, tomatoes, the edible parts of rhubarb stalks, carrots, sweet potatoes, cucumbers, pumpkins, melons and watermelons, shall be treated in the same way as the fruit.
		"Ingwer" refers to the (fresh or preserved) edible roots of the ginger plant. Ginger can be dried or made durable in syrup.
2.		"Fruit pulp":
		the edible part of the whole, possibly peeled or decored fruit, which may be divided into pieces or crushed, but not processed into marks.
3.		"Fruit mark":
		the edible part of the whole fruit, if necessary peeled or decored, which is processed into Mark by passing or similar proceedings.
4.		"watery extract of fruit":
		aqueous extract of fruit containing, apart from technically unavoidable losses, all water-soluble parts of the fruit.
5.		"Sugars":
a)			who are in the sugar regulation, BGBl. II No 472/2003, sugar species
b)			Fructose syrup
c)			the sugars obtained from fruit
d)			brown sugar.

§ 3. (1) The products defined in section 1 (1) must contain at least 60% soluble dry mass (refractometer value), with the exception of the products in which the sugar has been wholly or partly replaced by sweeteners. Light jams, light jellies and light jams, however, contain less than 45%, but at least 38% soluble dry matter (refractometer value).

(2) Sugar-poor fruit jams, jellies and jams contain less than 60%, but at least 45% soluble dry mass (refractometer value) and, with regard to their fruit content, correspond at least to the requirements for products of the category extra.

LABELLING PROVISIONS

§ 4. (1) Without prejudice to the provisions of the Food labelling Regulation 1993-LMKV, BGBl. No 72, as amended, the names referred to in Article 1 (1) are reserved for the products defined therein and must be used as a title.

(2) Without prejudice to paragraph 1, the name "jam" may also be used in the case of direct surrender to the final consumer by the producer on local markets, such as farmers ' markets or weekly markets, in place of the term "jam".

(3) Without prejudice to paragraph 1, in the case of direct surrender to the final consumer by the producer on local markets, such as farmers ' markets or weekly markets, in place of the name "Marmelade", the name "Marmelade of citrus fruit" may also be replaced by the name "Marmelade". shall be used.

(4) The type of product shall be supplemented by the indication of the fruit or fruit used. Fruits in descending order of the weight proportion of the starting materials used. However, the indication of the fruits used in the case of products produced from three or more fruit may be replaced by a reference to "multi-fruit", a similar indication or an indication of the number of fruit used.

(5) On the label, the fruit content must be indicated by the reference "produced from ... g fruit per 100 g" of finished product, optionally after deduction of the weight of the water used for the preparation of the aqueous extracts.

(7) The information referred to in paragraphs 5 and 6 shall be clearly legible in the same field of vision as the description of the description.

(8) Without prejudice to paragraph 1, the names referred to in Article 1 (1) may also be used for products not covered by this Regulation if that is compatible with the protection of consumers against deception.

(9) By way of derogation from the food labelling regulation 1993-LMKV in the list of ingredients, the sulphur dioxide residues above 10 mg/kg shall be indicated in the list of ingredients which contain these residues in the product.

FINAL PROVISIONS

§ 5. With the entry into force of this regulation, the Confiturian Regulation, BGBl, is to be entered into. No 897/1995, except for force.

§ 6. Products which do not comply with this Regulation but before 12 July 2004 in accordance with the provisions of the Confiturnate Regulation, BGBl. No 897/1995, may be placed on the market until the stocks have been fully dismantled.

§ 7. This Regulation lays down that Council Directive 2001 /113/EC of 20 December 2001 on fruit jams, jellies and marmalades and chestnut purée intended for human consumption, OJ L 327, 30.12.2001, p. No. Council Directive 2004 /84/EC of 10 June 2004 amending Directive 2001 /113/EC relating to fruit jams, jellies and marmalades and chestnut purée intended for human consumption, OJ L 327, 30.12.2004, p. No. OJ L 219, 19.6.2004, transposed into Austrian law.

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