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The Implementing Decree To The Act. On Food And Tobacco Products

Original Language Title: prováděcí vyhláška k zák. o potravinách a tabákových výrobcích

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333/1997 Coll.



The DECREE



The Ministry of agriculture



of 12 June. December 1997,



implementing section 18 (a). and), b), (g) and (h))) Act No. 110/1997 Coll., on

Food and tobacco products and amending and supplementing certain

related laws for the mill corn products, pasta, bakery

products and confectionery and pastry



Change: 93/2000 Sb.



Change: 268/2006 Sb.



Change: 182/2012 Sb.



The Ministry of agriculture lays down, pursuant to section 18 (a). and), b), (g) and (h)))

Act No. 110/1997 Coll. on foodstuffs and tobacco products and amending

and the addition of some related laws for the mill corn products,

pasta, bakery products and confectionery products and dough:



Section 1



GRAIN MILL PRODUCTS



§ 1



For the purposes of this Ordinance means



and grain products) rock products obtained from the processing of one or

more botanical species of the cereals, rice, buckwheat or multi-stage

mill process



(b)), the flour mill grain product obtained by milling the grain, and sorted according to the

particle size distribution, content of mineral substances and the type of cereal

grain, buckwheat and rice,



c) barley grain mill product obtained in the first stage of grinding grain

the grains in the form of heavy particles of skin,



(d) products of cleaned oats) and a peeled cereal grains or

naked or free pluch, obtained his pressing or transverse

cutting,



e) trhankou product from the cleaned grain grains obtained by gently

crushing,



(f)) of Cereal groats products cleaned grain, mostly barley,

free of packaging layers, grinding,



g) lámankou broken small grain buckwheat groats and unsorted,



h) jáhlami treated grain millet prepared by peeling and polishing,



I) germ particles or flakes sweetish taste obtained from mlýnském

processing cereal grains,



j) cereals for direct consumption, purified, or further otherwise

modified cereal grains, notably wheat, rye, barley or oats,



k) mixtures of cereals products, which make up a major share of the mill

cereal products, to which are added other components, intended for direct

consumption or for consumption after heat treatment,



l) instant film products obtained from products being wheat-thermal

editing,



m) rice grains obtained from cultural rice plants (Oryza sativa L.) and

its varieties,



n) rice paddy paddy rice grains with a complete top shell,



about) rice pololoupanou (natural) grains of rice from which top skins

(husk)



p) rice husked grains of rice from which all parts of the pericarp and tegument and

part of the grass,



r rice long grain rice), whose grain is 6 mm long and on average the ratio

its length and width is typically more than 3,



with rice střednězrnnou rice), whose average length is between 5.2 mm and

6.0 mm and of a length/width ratio is usually lower than 3,



t) rice, round rice, the average length of grain is less than 5.2

mm and of a length/width ratio of less than 2 grains,



u) Cheerios mixture grain mill grain products, modified by flocking,

extrudováním or other appropriate technologies, to which are added for more

folder, in particular core dry fruits, dried or processed fruit

and substance governing the taste, smell or consistency.



§ 2



Breakdown of groups and subgroups



Breakdown of groups and subgroups as listed in annex 1.



§ 3



Labelling



(1) the mill corn products, indicate the name of the group or subgroup.



(2) in the case of bulk mixtures of cereals, the mode of use and the instructions for

preparation.



(3) for milling grain products marks the botanical genus of cereals,

that the product is manufactured.



§ 4



Quality requirements



(1) Sensory, physical and chemical requirements for the quality of the grain mill

cereal products are listed in annex No. 2.



(2) physical and chemical requirements for the quality of the rice are listed in the

Annex No. 3.



(3) a group of rice must not be barriers, but allows the presence of up to

10% of the other group of rice.



(4) the tolerable negative weight deviations products are listed in the

Annex No. 4.



§ 5



Putting into circulation



The mill corn products, and rice must be stored separately from the substances

aromatic, stored at podlážkách at a distance of at least 5 cm from the

the walls in the větratelných areas with relative humidity not exceeding

75%.



Section 2



PASTA



§ 6



For the purposes of this Ordinance means



and pasta foods made by shaping) nekynutého and chemically

nekypřeného dough prepared cereal products, in particular from the mill

or mixtures thereof,



(b) dried pasta, pasta) are dried on the ztvarování

moisture content not exceeding 13% by weight,



(c)) nesušenými pasta pasta, which are slightly after ztvarování

dried before use on the total moisture content of at least 20% by weight,



(d)) egg pasta pasta, to the production of which in addition to the mill

cereal products, apply egg or egg products,



e) pasta bezvaječnými pasta made without the addition of eggs,



f) pasta semolinovými pasta made only of meal

(with semolina) of wheat Triticum durum, not containing eggs



g) pasta, pasta made from wholegrain wholemeal flour from

one or more of the cereals, rice, buckwheat or



(h) stuffed with pasta with pasta), fillings,



I) pasta pasta produced a special instant film technology

the procedure for preparing the rehydratací consumption in water or

other fluid.



section 7 of the



Breakdown of groups and subgroups



Breakdown of groups and subgroups as listed in annex 5.



§ 8



Labelling



In addition to the data referred to in the Act and in particular the code ^ 2) is on the package

pasta shall



in the product name) and always the kind and the product group,



(b) the entry for the nesušených pasta) that it is a pasta nondried and

marks the expiry date,



(c)) for pasta, packaged under vacuum or in an inert atmosphere, an indication of the time to

that it is necessary to consume food after opening the packaging,



(d) the designation of the filled pasta), fillings.



§ 9



Quality requirements



(1) Sensory, physical and chemical quality requirements are listed in the

Annex No 6.



(2) the tolerable negative weight deviations are listed in annex 7.



§ 10



Putting into circulation



(1) Dried pasta must be stored separately from the aromatic substances,

stored on the podlážkách at least at a distance of 5 cm from the wall in the

větratelných areas with relative humidity not exceeding 75%.



(2) Nondried pasta must be stored at a temperature of not more than 8 degrees

(C), or vacuum-packaged pasta in an inert atmosphere must be

stored at a temperature not exceeding 10 ° C, if the manufacturer does not provide

other storage conditions.



(3) the Pasta nondried are transported in isothermal layers of packaging or

Isothermal layers of the means of transport.



(4) the pasta is not color or transparent box translucent

the package, under which is visually obscured by the color of the nezabaleného of the product.



Section 3



BAKERY PRODUCTS



§ 11



For the purposes of this Ordinance means



and bakery products) products obtained from the heat treatment of dough or materials,

the dry matter is the predominant share consists of rock and a choice of

products with the exception of snow and refried bread,



b) Bread bakery product kypřený leavening, or yeast, in the shape of

eons, loaf, or form with the exception of non-traditional types of bread,

at least 400 g of sliced bread and with the exception of non-traditional

types of bread,



(c)) the conventional breads shaped bakery product made from wheat or

rye flour mill or other cereal products, additives and

additives, which contains less than 8.2% anhydrous fat and less

than 5% of sugar, in relation to the total weight the milling of grain

products,



(d)) with a fine pastry bakery products obtained from the heat treatment of dough or

materials with recepturním by at least 8.2% anhydrous fat or 5%

the total weight of the used sugar mill products, where appropriate,

stuffed with various fillings before baking or jelly after baking,

fruit toppings, fillings mikrobiálně stable in normal

the conditions of storage, jam or plum jam or surface

sprinkles, icing, or glaze,



e) durable bread products made from flour, in particular, where appropriate,

other raw materials, additives and flavourings, to the

water content of not more than 10%, with the exception of the gingerbread, pretzels and durable

sticks with a maximum water content of 16%; where appropriate, stuffed with various fillings,

dipped, coated or uncoated,



f) wheat bread or wheat bread bakery product containing

at least 90% of the market share of grain mill products from wheat from the total weight

grain mill products,



g) served with rye bread or rye bread bakery product containing

at least 90% of the market share of grain mill products of rye from the total weight

grain mill products,



h) rye wheat bread or rye wheat bread Baker

the product, in which the batter must be a higher proportion of rye grain mill products

than 50%, and wheat grain mill products higher than 10% of the total

the weight of grain mill products,



I) wheat rye bread or wheat rye bread Baker

the product, in which the batter must be the proportion of wheat grain mill products

at least 50% and rye mill products higher than 10% of the total

the weight of grain mill products,



j) wholemeal bread or wholemeal bread Baker's product

the dough must contain from the total weight the milling of cereal products

at least 80% of whole grain flour or equivalent amount of adjusted

packing of particles of grains,



k) vícezrnným bread or vícezrnným Bread bakery product, to

the pastry flour and cereal products are added from other grain than wheat

and rye, legumes or oilseeds in a total quantity of at least 5% of the

the total weight the milling of grain products used,



l) special kind of bread or Bread bakery product, which

contains in addition to the grain mill products from wheat and rye other folder

in particular, cereals, oilseeds, legumes, fiber, dry nuts

fruits, vegetables, dairy products or potatoes, in a quantity of at least 10% of the

of the total weight of the used of grain mill products, or non-traditional kinds of


bread pita bread type, Arabic bread or similar types of bread

the flat shape weighing less than 400 grams, containing at least 50% of the

the proportion of grain mill products and are usually the leavening yeast, kypřené or



m) products obtained from the upečením dough biscuits, in particular chemically

kypřeného,



n) durable pastries of refried materials products exclusively kypřené

mechanically, the basic ingredients are egg and sugar content,



about) wafers products derived upečením a thin layer of dough or mass

contact in forms



p) gingerbread baked products from chemically kypřeného dough with the addition

spices and neutralized the inverted sugar solution or

invert sugar or honey



r) crackers products from dough kypřeného chemically or biologically, after

baking sliced and sautéed,



with pretzels and lasting) sticks of dough, kypřeného products chemically

or biologically, that must be when baking prosušeny throughout the volume,



t) crackerovým bread products from the laminated dough lightened with baking chemically

or biologically.



section 11a



For the purposes of this Ordinance means



and the extruded product product) made from a grain mill grain products

extrusion technology of pressure and temperature,



(b)) pufovaným product product made from the row zvlhčených

cereal grains, one or more of the botanical species of cereal, rice, or

buckwheat in the expansion of the baking form device by pressure and temperature,



(c)) macesem brittle Unleavened product round or angular shape

made of pastry from the water and wheat flour heat treatment,



(d)) knäckebrotem the product fragile consistency of cereal grain mill products

and other raw materials, usually in the shape of the rectangle made by heat treatment,



e) fresh bread without bread, the whole technological process

production from the preparation of the dough to the baking or similar heat treatment,

including placing in circulation was not interrupted by freezing or other

technological modification leading to the extension of life and which is

at the same time offered for sale to the consumer not later than 24 hours after baking

or similar heat treatment,



(f)) fresh pastries pastry common in the normal bulk, whose entire

technological process of manufacture from the preparation of the dough to the baking or similar

thermal modification, including putting into circulation was not interrupted by freezing or

another treatment leading to the extension of life and that

It is also offered for sale to the consumer not later than 24 hours after the

baking or similar heat treatment,



g) fresh soft bread buns, which unpacked an entire

technological process of manufacture from the preparation of the dough to the baking or similar

thermal modification, including putting into circulation was not interrupted by freezing or

another treatment leading to the extension of life and that

It is also offered for sale to the consumer not later than 24 hours after the

baking or similar heat treatment.



§ 12



Breakdown on the types and groups



Breakdown on the types and groups indicated in annex No. 8.



section 13



Labelling



In addition to the data referred to in the Act, and the special předpise1), these are more

labelling requirements



and) bakery products with marks the name of the species and groups, with the exception of

fine pastries and durable pastries. Kind of normal bread, you can mark

the name "bread",



(b)) for durable pastries with the marks group



(c)), fine pastries and biscuits must indicate the type of content and

in the case of frosting filled or coated products



(d) the name of the "old bread)" or "traditional bread" can be used only for the

the bread, which is a vital kypřen rye leaven, with a minimum content of 70

% of the amount of carved out of rye flour in relation to the total quantity of mill

products,



(e)) the name "bread" can be used for bread with special

large and irregular pores, molded into a round loaf of

weight of at least 2 kg, containing at least 60% of the rye flour with respect to

the total amount of grain mill products,



f) wine "durable" to mark bread, whose shelf life has

be at least 21 days,



(g)) ordinary bread milk can indicate normal bread that contains

milk in quantities corresponding to at least 1.7% milk solids on the

the total weight of grain mill products,



h) products to indicate the name of the



1. butter, grease is applied exclusively to the batter of butter,



2. egg, if at least 180 g whole eggs or yolks on 64 g

1 kg of grain mill products,



3. cocoa, contain not less than 2.5% by weight of cocoa



4. the group used dry nuts, contain not less than 25 g

the cores of these dry nuts on 1 kg of mass,



I) buns can be marked on the words expressing the recepturní or

technological processing, such as "puff", "yeast

puff pastry "," fried "," z ","-led the dough from cast materials "," from the

refried materials "," materials "," mashed from the fragile fat dough "," from the

core materials "," pastry "," fruit bread "," salty or

cheese bread "



j) for fresh Baker's product, which was the final State of the frozen and

the consumer is offered in rozmrazeném State, where the product is

offered for sale directly to the consumer, visibly placed near

the product name, the indication "rozmrazeno"



the fresh product) at the Baker's, which was completed from frozen

the semi-finished product, where product is offered for sale

the consumer, visibly placed near the product name, the indication "of

frozen semi-finished product ".



§ 14



Quality requirements



(1) the requirements for the quality of the baked goods are listed in annex 9.



(2) the tolerable negative weight deviations products are listed in the

Annex No 10.



§ 15



Putting into circulation



Transport packaging and means of transport of bakery products is

do not use for other purposes.



Section 4



CONFECTIONERY AND PASTRY



section 16 of the



For the purposes of this Ordinance means



and flour confectionery products), which are bakery products,

that are dohotoveny with the fillings, icings, decorations and pieces of fruit,

or also products whose basis is solid matter created using

gelling substances without baking and finished in particular with fillings, icings

or a piece of fruit,



(b)) the dough uncooked semi-finished products for the production of bakery products,



(c)) that is used to load a semi-finished product performance or decorating confectionery

products,



d) light butter or buttered custard filling resulting from vyšleháním

Basic cream with fresh butter or other fat, while the contents of the

FAT or unsalted butter is at least 30% in the dry matter,



e) butter or buttered custard flavored filling containing fat or

fresh butter and the sugar and fat or unsalted butter is

at least 45% in dry matter,



(f)) šlehačkovou vyšlehaná whipping cream filling flavored sugar or

other ochucovadly, or vmíchaná to the masses on the basis of hydrokoloidů,

that make up no more than one third of the weight of the cream filling,



g) bílkovým cream filling resulting from the vyšleháním of fresh, liquid

pasteurised or dried pasteurised egg whites with sugar mulled with

water,



(h)) the other cream filling with a fat content of less than 30% in the dry matter,



I) dough lineckým dough with high fat content,



j) dough leaf dough with high fat content, prepared without the use of

blends of resources, consisting of individual layers of dough and vodového

fat, which after heat treatment shows the characteristic swipe,



the leaf or the dough kynutým) also plundrovým the dough with a high content of

fat prepared with the use of blends of resources, consisting of individual

layers of leavened dough and fat, which after heat treatment has

the characteristic swipe.



§ 17



Breakdown on the types and groups



Breakdown on the types and groups indicated in the annex No 11.



section 18



Labelling



In addition to the data referred to in the Act and special legislation ^ 2) are these additional

labelling requirements



and) confectionery products are referred to the date of application,



(b)) filled with confectionery products, marks the name of the species and groups



(c) to indicate the name of the content)



1. cocoa, if at least 2.5% by weight of cocoa



2. chocolate contains at least 5.0% by weight chocolates,



3. dry nuts, if it contains at least 25 g of kernels of these

dry nuts in 1 kg cream or pastries materials,



(d)) if refills seasoned only flavouring,

indicate "flavored"



e) filling marked as butter must contain exclusively in the formulation

butter,



(f)) for confectionery products containing alcohol, the presence of alcohol

marks,



g) of dough, you can mark other wine expressing the recepturní or

technological processing, for example. sweet leaf, drawn, fragile, not spun;

the fatty, salty cheese, and core,



h) for fresh confectionery product, which was the final State of the frozen

and the consumer is offered for sale in the State of rozmrazeném, where there is a

product offered for sale to the consumer, visibly placed in the

close to the name of the product, the statement "rozmrazeno".



§ 19



Quality requirements



(1) quality requirements for confectionery products and are listed in the

Annex 12.



(2) the tolerable negative weight deviations products are listed in the

Annex No. 13.



section 20



Technological requirements



The filling must be processed into confectionery product within 24 hours after

their production, and during this time can be stored at a temperature of not more than 5

degrees (C). To filling newly made is illegal incorporation

storage cartridge.



section 21



Putting into circulation



(1) Confectionery products into circulation at a temperature of 8 ° c, with

the exception of the products referred to in paragraph 2.



(2) confectionery products that are packaged as a result of the use of raw materials

trvanlivějšího character or technological modifications to the

extend the durability of microbiologically and physico-chemically stable

at temperatures above 8 ° c, with circulation at temperatures of the declared

by the manufacturer.



(3) the dough with the circulation at a temperature below 10 ° c.



section 22



The transitional provisions of the



Labelling of milling grain products, pasta, bakery products and


pastry products packed in the period from 1. January 1998 to 31 December 2001. March

1998 shall be assessed only under section 6 of the Act.



section 23



The effectiveness of the



This Decree shall take effect on the date of its publication, with the exception of section 3, 8, 13 and

18, which shall take effect on 1 January 2005. April 1998.



Minister:



Ing. Lux in r.



Annex 1



Breakdown of groups and subgroups

+----------------------+-----------------+----------------------+

| Kind of | Group | Subgroup |

+----------------------+-----------------+----------------------+

grain mill products | | |-flour flour |

| | | polohrubá flour |

| | | semolina |

| | | wholemeal flour |

| +-----------------+----------------------+

| the gross wheat semolina | | grits |

| | corn groats | |

| | soft wheat semolina | |

| +-----------------+----------------------+

| | flakes | |

| +-----------------+----------------------+

| | trhanka | |

| +-----------------+----------------------+

| hail Guinea fowl | | |

| | | cracked |

| | | small hail |

| | | other hail |

| +-----------------+----------------------+

| | millet | |

| +-----------------+----------------------+

| | buckwheat | |

| +-----------------+----------------------+

| | keys | |

| +-----------------+----------------------+

| for cereals | | |

| | direct consumption | |

| +-----------------+----------------------+

| | | muesli mixes |

| | loose mixture | |

| +-----------------+----------------------+

| | pololoupaná | rice long grain rice |

| | | husked medium grain rice |

| | | round grain rice paddy rice |

| | parboiled rice, | |

+----------------------+-----------------+----------------------+



Annex 2



Sensory, physical and chemical quality requirements



Flour



Physical and chemical requirements



The humidity of the flour of all kinds of cereal, buckwheat and rice may be a maximum of

15.0%.



Corn flour and meal may contain not more than 3.0% fat in dry matter.



Flour may not be chemically bleached.

Table 1

+------------------------+-------------------------------+-------------------------+

| Subgroup | Granulation 1 | Minerals (ASH) * 2 |

| | (the mesh size/fall) | (% by weight in the dry matter) |

| | mikrom/(%) | maximum |

+------------------------+-------------------------------+-------------------------+

| Flour smooth | | |

|: | | |

| |/257 wheat light at least 96-162/at least 75 | 0.60 |

| polosvětlá |/wheat at least 257 96-162/at least 75 | 0.75 |

| |/wheat bread at least 257 96-162/at least 75 | 1.15 |

light rye | (výražková) | | 0.65 |

Dark rye | (bread) | | 1.10 |

+------------------------+-------------------------------+-------------------------+

| Flour, all-purpose | 366/96-162/at least not more than 75 | 0.50 |

+------------------------+-------------------------------+-------------------------+

| Flour coarse | 485/96-162/at least not more than 15 | 0.50 |

+------------------------+-------------------------------+-------------------------+

| Flour of whole grain wheat | 2800/at least 96 | 1.90 |

+------------------------+-------------------------------+-------------------------+

1 the size of the share of the granulation of particles that lapse sieve

of the prescribed size ok

2 mineral substances (ashes) unburnable substances that remain after

burning the sample under specified conditions



Table 2

Sensory requirements on the quality of flour

+-----------------------------------+-----------------------------------+-----------------------------------+

| The name of flour | Color | Smell and taste |

+-----------------------------------+-----------------------------------+-----------------------------------+

| wheat | White with a yellowish tint | Pleasant, characteristic for |

+-----------------------------------+-----------------------------------+ moukuz the cereals, without |

| wheat bread | White with žlutošedým or našedlým | of foreign odors and flavors |

| | hue | |

+-----------------------------------+-----------------------------------+ |

| wheat wholemeal | brownish, reddish or | |

| | tmavočervený shade | |

+-----------------------------------+-----------------------------------+ |

| light rye (výražková) | bílá | |

+-----------------------------------+-----------------------------------+ |

| Dark rye (bread) | šedobílá, zelenomodrým hue | |

+-----------------------------------+-----------------------------------+-----------------------------------+

Table 3



Semolina

+----------------------+-----------------+-------------+--------------------------------+

| Kind of | Mineral substances | Humidity | Mikrom/granulation (%) |

| | (ASH) | (% by weight) | (the mesh size/fall) |

| | (% by weight | maximum | |

| in the dry state not more than), | | | |

+----------------------+-----------------+-------------+--------------------------------+

| Semolina flour | | | |

| gross | 0.50 | 15.0 | 853/at least 96-446/15 |

+----------------------+-----------------+-------------+--------------------------------+

| Semolina flour | | | |

| soft | 0.50 | 15.0 | at least 485/96-257/15 |

+----------------------+-----------------+-------------+--------------------------------+

| Soft wheat semolina | | | |

| dehydrated | 0.50 | 12.0 | at least 485/96-257/15 |

+----------------------+-----------------+-------------+--------------------------------+

| Semolina corn | 0.90 | 15.0 | - |

+----------------------+-----------------+-------------+--------------------------------+

Table 4

Flakes



The moisture content of the part Share Black

A kind of hush nerozmačkaných, snowflakes 3

in% of the grains pluch and

in% of the pericarp in%

not more than a maximum of%

not more than a maximum of

---------------------------------------------------------------

Oatmeal 0.1 0.2 0.5 12.0

Oatmeal-0.2-12.0

crushed

wheat 14.0 0.2 0.1-

Rye 0.2 0.2-14.0

barley 14.0 0.2 0.2-

other-0.2-14.0

3 black flakes flakes with the changed color to a more than 50% of the

the surface of the

Table 5



Trhanka



A pointer to a value of not more than

---------------------------------------------------------------

Humidity 15.0%

Minerals (ASH) 1.9% in the dry matter

The proportion of nerozdrcených grains 3.0%

Table 6



Hail, cracked



Share Share pluch Mineral Moisture

partially Peel and dirt * 4

Type of row in%%

or in%

neobroušených

grains in% for up to a maximum of

not more than a maximum of

---------------------------------------------------------------

Guinea fowl 1.0-0.15 15.0

Cracked 1.0-0.15 15.0

Hail small 0.1 1.0 0.15 15.0

Hail 2.0 15.0 0.1 0.15

other



4 mineral impurities stones, lumps of Earth, sand, dust,

in the case of rice and talc,

Table 7



Sorting according to size% decline in the average pie/ok (mikrom)

at least not more than

-----------------------------------------------------------------------------

hail the great-30/3500

hail the Middle 70 15/3500/3000

hail, pig-sticking 40/3000 2/2000

hail small 95/3000 5/2000

Guinea fowl 85/2000 of 1/1000

cracked 98/3000 1/1000

Table 8



Millet, buckwheat

The Moisture Content Of The Mineral Content Of The

Type of dirt foreign unpeeled

4 seeds and grains and

in%% Peel fractions

a maximum of no more than% in%

not more than a maximum of

--------------------------------------------------------------

buckwheat 15.0 0.15 0.2 1.0

peeled

millet 0.15 2.0 15.0 0.2



4 mineral impurities stones, lumps of Earth, sand, dust,

in the case of rice and talc,

Table 9



Buckwheat peeled color light brown to Brown, on bright white

millet yellow, orange yellow to yellow-brown

The taste slightly bitter buckwheat peeled, characteristic for pohanku

millet is very mellow, faintly characteristic of millet

Table 10



The keys

Pointer keys heat keys uncooked

Humidity not more than 15.0% stabilized

not more than 10.0%

Table 11



Cereals for direct consumption



The Pointer Value

--------------------------------------------------------

Humidity not more than 14.0%

Fractions 5 not more than 1.0%

Ingredients * 6 not more than 1.0%

Mineral impurities not more than 0.15% * 4


4 mineral impurities stones, lumps of Earth, sand, dust,

in the case of rice and talc,

5 fractions of grain cereals remained relevant, if less than

half of the grains

6 grain cereal ingredients of the species with different qualities

reducing the total value of product or technology

unrecoverable grains and seeds of species other than the competent

cereals

Table 12



Mixture of cereals

Sensory requirements



Pointer Expressions

-------------------------------------------------------------------------

The consistency of a loose mixture, less easily spreadable lumps are not on

the failure to

Color balanced, after used materials

Smell and taste nice, natural, appropriate to the nature of the used

the ingredients and seasonings

Table 13



Physical and chemical requirements

+----------------------------------+-------------------+-----------------+

| Mixtures for use | Maximum moisture content in% | Ash% up |

+----------------------------------+-------------------+-----------------+

on bread products | 14.0 | 4.0 |

+----------------------------------+-------------------+-----------------+

common wheat bread on | 14.0 | 3.0 |

+----------------------------------+-------------------+-----------------+

wheat bread soft on | 14.0 | 2.5 |

+----------------------------------+-------------------+-----------------+

on the matter of whipped or not spun; | 11.0 | 2.5 |

+----------------------------------+-------------------+-----------------+

| to prepare durable pastries Inc. | | |

| gingerbread | 11.0 | 2.5 |

+----------------------------------+-------------------+-----------------+

| to prepare dumplings | 15.0 | 3.0 |

+----------------------------------+-------------------+-----------------+

| to prepare fried products | 14.0 | 3.0 |

+----------------------------------+-------------------+-----------------+

preparation of grain porridge | | 15.0 | - |

+----------------------------------+-------------------+-----------------+

| to prepare desserts without sugar | 15.0 | - |

+----------------------------------+-------------------+-----------------+



Annex 3



Rice

The physical and chemical quality requirements



The Pointer Value

---------------------------------------------------------

Humidity not more than 15.0%

Organic impurities not more than 1.0% * 8

Mineral impurities not more than 0.2% * 4

A total of 9 ingredients without limit values

not more than 0.15% of paddy grains

Grit 10 no more than 0.1%



8 organic impurities extraneous seeds, part straw, straws, husks

9 ingredients fractions, defective grains, Paddy grains

10 chips fall through the sieve with round holes about the size of 1.4 mm



Annex 4



Tolerable negative mass variance

the maximum weight permitted deviation

-------------------------------------------------------------

50 g-10%

51-120 g-5%

121-250 g-4%

251-1 000 g-3%

1001-2 500 g-2%

over 2 500 g-1%



Annex 5



Breakdown of groups and subgroups

---------------------------------------------------------------------------

The Kind Of Group The Sub-group

---------------------------------------------------------------------------

pasta, egg, dried

egg nondried

stuffed with semolina

whole grain frozen or deep frozen

other packaged under vacuum or

in a modified atmosphere

Instant

---------------------------------------------------------------------------



Annex 6



Sensory, physical and chemical requirements for the quality of the pasta



Table 1

Sensory requirements

+------------------------+----------------------------------------------------------------------------------+

| The appearance and shape of the | Match the market kind of consumer packaging does not include the addition of other shapes |

| | pasta above 1%. Surface smooth, compact, without cracks. For rolled pasta |

| | and in the case of pasta, where most of the surface is made up of cut (e.g. so called stars) |

| | the surface may be slightly rough and mealy. Share fractions can be a maximum of 10%. |

| | Pasta is in compliance with the conditions referred to in the instructions, not nerozvařují |

| | sticky and retain their shape after cooking. |

+------------------------+----------------------------------------------------------------------------------+

| Color | Bright, even in various shades of yellow, matching egg pasta |

| | the number of eggs, for semolinových pasta amber or in different |

| | darker shades of yellow, for other kinds of raw materials or odpovídápoužitým |

| | additives or flavourings. |

+------------------------+----------------------------------------------------------------------------------+

| Smell and taste after cooking | Pleasant, pasta, corresponding to the used raw materials. |

+------------------------+----------------------------------------------------------------------------------+



Table 2

Physical and chemical requirements

+--------------------------+--------------------------+--------------------------+--------------------------+

| | pasta | at least | maximum |

+--------------------------+--------------------------+--------------------------+--------------------------+

| Humidity | -dried | - | 13% |

| | -nondried | 20% | - |

| | -frozen | 20% | 38% |

| | -vacuum packed or | 20% | 38% |

| | in an inert atmosphere | |

+--------------------------+--------------------------+--------------------------+--------------------------+



Annex 7



Tolerable negative mass variance

the maximum weight permitted deviation

-------------------------------------------------------------

up to 250 g-6%

251-500 g-4%

501-2 000 g-2%

over 2 000 g-1%



Annex 8



A breakdown of the types of bakery products and groups



+-------------------------------+-------------------------------+

| Kind of | Group |

+-------------------------------+-------------------------------+

| | wheat |

| | Rye |

| bread/fresh bread | Rye wheat |

| | wheat rye |

| | whole wheat |

| | Multigrain |

| | Special |

+-------------------------------+-------------------------------+

| | wheat |

| common pastry/fresh normal | Rye |

| pastry | Rye wheat |

| | wheat rye |

| | whole grain |

| | multi-grain |

| | Special |

+-------------------------------+-------------------------------+

| fine pastries/fresh fine | |

| pastry | |

+-------------------------------+-------------------------------+

| | biscuits of refried materials |

| | wafers |

| | gingerbread |

| | crackers |

| biscuits | pretzels |

| | durable sticks |

| | knäckebrot |

| | crackerové pastry |

| | extruded products |

| | puffed products |

| | Matzo |

| | biscuits |

+-------------------------------+-------------------------------+



Annex 9



Requirements on quality of bakery products



+----------------------+----------------------+----------------------+----------------------+----------------------+

| | The appearance and shape of the | The crust, the surface | Crumb | Smell and taste |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| bread/fresh | regularly | NET | well baked, | bread |

| bread | -formed | golden-brown color, | pórovitá, flexible, | Nice |

| | arched | without clearly | homogeneous | |

| | | naked crumb | | |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| common pastry/| regularly | golden-brown color, | well baked, | baked taste; |

| fresh normal bread | moulded | clean, crisp, without | pórovitá, flexible, | Nice |

| | arched | clearly exposed | homogeneous | |

| | | Crumb | | |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| pastry/| regularly | the characteristic | well baked, | delicate baked taste; |

| fresh cakes | moulded, vaulted | colors, without clearly | pórovitá, mellowed, | pleasant, with flavour |

| from leavened dough | or stuffed | naked crumb | flexible | added ingredients |

+----------------------+----------------------+----------------------+----------------------+----------------------+


| pastry/| regularly | the characteristic | baked, | baked taste;, nice |

| fresh cakes | -formed, | colors, without visibly | with visible | flavors added |

| puff and | arched | naked crumb | refreshed, | folders without foreign |

| yeast flaky | | (with the exception of sections), | for leavened dough | odors and flavors |

| dough | | a typical scabby | the cavity is not on | |

| | | surface | the failure, in the case of filled | |

| | | | products on the cut | |

| | | | visible filling | |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| fine pastries/soft | regularly | the characteristic | well baked | pleasant, baked taste; |

| bread from other | moulded | colors, without clearly | | the corresponding |

| than the above | | naked crumb | | used raw materials |

| dough | | (with the exception of sections), | | |

| | | or with icing | | |

| | | or glaze | | |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| biscuits | the typical color | | fragile, in | Nice from ingredients |

| In addition to cookies, | | | laminated | |

| Cocoa Puffs, gingerbread | | | products | |

| | | | layered quarry | |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| biscuits | regular from forms | light brown | fragile | soft |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| wafers | According to the forms | fragile fingerprint forms | fragile | Nice from |

| | | | | the used ingredients |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| gingerbread | According to the forms | a solid, clean | mellowed | According to ingredients |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| extruded | a regular from | the characteristic | fragile, pórovitá | baked taste;, nice |

| products | used forms | the corresponding | | flavors added |

| | | used raw materials | | folders without foreign |

| | | | | odors and flavors |

+----------------------+----------------------+----------------------+----------------------+----------------------+

| puffed | a regular from | the characteristic | fragile, formed by | baked taste;, nice |

| products | used forms | the corresponding | individual | flavors added |

| | | used raw materials | pufovanými grains | folders without foreign |

| | | | | odors and flavors |

+----------------------+----------------------+----------------------+----------------------+----------------------+



Annex 10



Tolerable negative mass variance

+-------------------------------------------+----------------+

| Bread without | -not more than 6% |

+-------------------------------------------+----------------+

| Bread packaged | -not more than 5% |

+-------------------------------------------+----------------+

| Ordinary bread rolls weighing up to 300 g | -not more than 7% |

| over 300 g | -not more than 6% |

+-------------------------------------------+----------------+

| Buns of mass 150 g | -not more than 7% |

| over 150 g | -not more than 6% |

+-------------------------------------------+----------------+

| Biscuits weighing up to 50 g | -not more than 11% |

| 51-100 g | -not more than 9% |

| 101-250 g | -not more than 7% |

| 251-500 g | -not more than 5% |

| over 500 g | -not more than 3% |

+-------------------------------------------+----------------+



Annex 11



Breakdown on the types and groups

Type Of Group

-----------------------------------------------------------

Confectionery product with a light tissues

light butter

tissues

buttery

šlehačkovou



bílkovou

other

Shortcake dough

leaf

other



Annex 12



Quality requirements for confectionery products and filling



(1) the filling must have uniform coloration, coarse components must be

evenly dispersed throughout the volume of the cream.



(2) aroma and flavour filling and surface decorating must be pleasant,

used raw materials, free of extraneous odours and flavours, taste may not be

acidic or bitter, if nakyslost or bitterness is not

the characteristic properties of the filling.



(3) Baker's product, which is the basis or part of the confectionery product

must be well done, must not be burnt, it must smell and taste

be pleasant, appropriate to the type and used raw materials.



Annex 13



Tolerable negative mass variance

+-------------------------------------+----------------------+

| Products weighing up to 150 g | -not more than 8% |

| over 150 g | -not more than 7% |

+-------------------------------------+----------------------+



Selected provisions of the novel



Article II of the Decree No 268/2006 Sb.



The transitional provisions of the



Packaging manufactured before the entry into force of this decree can be used

until 31 December 2004. in December 2006.



Article. (III) Decree No 182/2012 Sb.



The transitional provisions of the



Food produced and labelled before the date of entry into force of this

the decrees, which do not comply with the requirements laid down by this Decree,

be assessed in accordance with the existing legislation and may be put into circulation

After a period of 9 months from the date of entry into force of this order.



2) Decree No 113/2005 Coll., about how the labelling of foodstuffs and tobacco

products, as amended by later regulations.