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.