76/2003 Coll.
The DECREE
of 6 December. March 2003,
laying down the requirements for a natural sweetener, honey, candies,
a mixture of cocoa powder and cocoa with sugar, chocolate and chocolate candies
Change: 43/2005 Sb.
Change: 148/2015 Sb.
The Ministry of agriculture lays down, pursuant to section 18 (a). and (d))), j and k))
Act No. 110/1997 Coll. on foodstuffs and tobacco products and amending
and the addition of some related laws, as amended by Act No. 119/2000
Coll., Act No. 306/2000 Coll. and Act No. 146/2002 Coll. (hereinafter referred to as
the "law") and in accordance with the law of the European communities, "^ 1") for natural
sweeteners, honey, sugar confectionery, cocoa powder and cocoa mixture with sugar,
chocolate and chocolate candies:
Section 1
NATURAL SWEETENERS
§ 1
For the purposes of this Ordinance means
and natural sweeteners)-water soluble substance on the sweet-tasting
based on natural carbs, laid down by this Decree,
b) sugar-sucrose, purified and krystalizovaná modified in particular to
crystals, meal, cubes, pudding, where appropriate, supplemented by the following
substances, flavourings or seasonings,
c) liquid sugar-sucrose in aqueous solution,
d) liquid sugar products-products based on aqueous solutions of sucrose
satisfying the requirements referred to in annex 2, point 2,
liquid invert sugar)-aqueous solution of sucrose partially
inverted by hydrolysis, in which the proportion of invert sugar does not predominate and
complying with the requirements set out in annex 2, point 2,
(f)) syrup invert sugar-sucrose in aqueous solution (with the possible
crystallisation), which has been partly inverted via hydrolysis, with the
inverted sugar content should be higher than 50% by weight of the dry matter, and
complying with the requirements set out in annex 2, point 2,
g) glukózovým syrup-purified concentrated aqueous solution of sugars
suitable for human consumption, obtained from starch or inulin content, or
their combination of and complying with the requirements set out in annex 2, point 5,
h) dried glukózovým syrup-partially dried glucose syrup with
at least 93% by weight of the dry matter, and meeting the requirements set out in
Annex 2, point 6,
I) dextrózou (dextrose monohydrate or dextrose anhydrous)-treated
krystalizovaná D-glucose with one molecule of water of crystallisation
(monohydrate) or anhydrous, and meeting the requirements set out in annex No.
2, point 3,
(j)) fruktózou-treated krystalizovaná D-fructose, meeting the requirements of
laid down in annex 2, point 4.
§ 2
A breakdown of the types of groups and subgroups
Annex No 1 is shown on the breakdown of the natural sweeteners species group
and subgroup.
§ 3
Labelling
(1) in addition to the data referred to in the law and in the implementing regulation of the ^ 2)
shall be marked
and natural sweeteners and group) subgroup, with the exception of liquid
the products of the sugar
(b)) liquid sugar products subgroup, the dry matter content and invert
in the dry sugar.
(2) the name of the liquid sugar and liquid invert sugar can add designation
"white", if they are met, the physical and chemical requirements referred to in
Annex No 2.
(3) for pre-packaged products weighing less than 20 g may not be on the packaging
shows the net weight of the product.
(4) in the event that the invert sugar syrup contains crystals of sugar,
his name shall be supplemented with the word "crystallised".
(5) the designation ' glucose syrup ' changes to the designation of "glukózo-fructose corn
Syrup "and the indication" dried glucose syrup "are changes to the designation ' dehydrated
glukózo-fructose corn syrup "in the event that the product contains fructose in
a quantity of more than 5% by weight, calculated on the dry weight and the glucose content
prevails over the content of fructose, or changes to the designation
"fruktózo-glucose syrup" or "dried fruktózo-glucose syrup" in the
If the content of fructose predominates over the content of glucose.
(6) the white sugar you can indicate only the name "sugar".
(7) the tolerable negative deviations from the weight of the consumer packaging
are listed in annex No. 2.
§ 4
Quality requirements
The physical and chemical quality requirements are specified in annex No. 2.
§ 5
Technological requirements
Sugar may not be subjected to the blueing.
§ 6
Putting into circulation
(1) the Sugar, with the exception of sugar, flours, stored at a temperature not exceeding 30
St. C and relative air humidity not exceeding 70%.
(2) sugar flour is stored at a temperature of not more than 30th. (C) when the relative
air humidity not more than 65%.
(3) Liquid sugar products should be stored at a temperature of not more than 25th. (C).
(4) extra white sugar, white sugar and semi-white the circulation in the
small packages weighing 125 g, 250 g, 500 g, 750 g, 1 kg,
1.5 kg, 2 kg, 2.5 kg, 3 kg, 4 kg, 5 kg, with the exception of jednoporcového
the packaging of a weight of 20 g.
§ 6a
Bulk transport of raw sugar by sea
(1) the transport of raw sugar by sea is allowed in
containers, containers or tankers which are not exclusively used
for the transport of food, if
and containers, or containers) tanks were before loading the raw sugar
cleaned to remove residues of the previous cargo and scrap
other impurities, and
(b) the cargo of raw sugar) renewal of transport of fluids.
(2) for the bulk transport of raw sugar by sea must be conducted
the detailed documentation. This documentation must include the exact and detailed
the description of the cargo, which was immediately before it is transported in a container,
container or tanker concerned, and the method and effectiveness of the cleaning process
before the transport of the raw sugar used in this documentation must be
also clearly and indelibly shown in one or more languages
Of the European Communities: "this product must be before human
refined consumption. ".
(3) the documentation referred to in paragraph 2 must accompany the consignment during all
transport to the undertaking performing refining and its copy shall be
This left.
(4) the documentation referred to in paragraph 3 and a copy must be on request
the supervisory authority (section 14 of the Act) submitted for review.
(5) the raw sugar which has been transported by sea in receptacles, containers or
tankers that are not exclusively intended for the transport of foodstuffs, can be
be considered as suitable for use as food or as a food ingredient
only if he was subjected to a full and effective refining.
(6) the procedure for cleaning of the containers, containers or tanks before loading
raw sugar referred to in paragraph 1 (b). and) must be constructed so that the
due to the nature of the cargo was there any risk of violation of
health certificate ^ 2a) for refined sugar.
Section 2
HONEY
section 7 of the
For the purposes of this Ordinance means
and honey-food) natural sacharid character, curly
primarily of glucose, fructose, organic acids, enzymes and solid
particles captured in the collection of the sweet juices of the flowers of the plant (nectar)
the secretions of insects on the surface of plants (honeydew), or on living parts
plants by bees (Apis mellifera), which collect, transform, combine
with their specific substances, store and dehydrate and
to mature in the Combs,
b) honey flower (nektarovým)-honey from the nectar originating in particular
the flowers,
c) honey-honey medovicovým coming in particular from the secretions of insects
(Hemiptera) on the living plant from parts of plants, or from the
secretions of living parts of plants,
(d)) pastovým honey-honey, that was after getting adjusted to paste
consistency and is made up of a mixture of fine crystals
vytočeným-e) honey honey obtained by centrifuging decapped
broodless Combs,
(f)) plástečkovým honey-honey stored by bees in the zavíčkovaný and
freshly built broodless Combs on mezistěnách produced
solely of beeswax or without them, and sold in sealed whole
Combs or the works of such combs,
g) vykapaným honey-honey obtained by draining decapped broodless
Combs,
h) honey with plástečky-med, which contains one or more pieces of
comb honey,
pressed Honey-I) of the honey obtained by pressing broodless Combs for
the use of mild heating to 45th. Or (c) without the use of heat,
j) filtered honey-honey, that was after getting modified by deleting the
Foreign inorganic or organic matter in such a way that the
There is a significant removal of pollen,
k) pekařským honey (industrial honey)-med intended exclusively for
industrial uses or as an ingredient in other foodstuffs; You may have a foreign
taste or smell, can exhibit incipient fermentation or could be
warm up,
l) pollen-a natural part of the honey that is not according to the article. 2 (2). 2 (a).
(f)) of the regulation on the provision of information on foodstuffs for consumers ^ 4)
considered a component of honey.
§ 8
Breakdown honey
Honey shall be broken down:
and according to origin)
1. flower,
2. of honeydew,
(b) by way of acquisition or) presentation
1. Turning honey,
2. plástečkový med,
3. pressed honey
4. vykapaný med,
5. honey with plástečky,
6. filtered honey,
7. plastic honey,
8. Baker's honey.
§ 9
Labelling
(1) in addition to the data referred to in the law and in the implementing regulation of the ^ 2)
the med also marks on the label
and according to its origin by) section 8 (a). and by the way) and its getting
or the presentation under section 8 (a). (b)); in the case that this is a
Turning honey, honey or pressed vykapávaný med, may not be the origin,
method of obtaining and presentation of the product listed and you can mark only
as honey,
(b)) the country of origin where the honey has been obtained; If it is a mixture of honeys
originating in the countries of the European Union or third countries, the names of the
countries of origin, to replace one of the following designations:
1. "mixture of honeys",
2. "mixture of honeys from countries outside the EU"
3. "mixture of honeys from EU countries and from countries outside the EU".
(2) the designation of honey, with the exception of filtered honey and Baker's honey
(industrial honey), may be supplemented by the following information:
and) regional, territorial or local designation of origin, if the product
it comes entirely from the indicated source of origin,
(b)) in relation to the origin of honey [section 8 (a))] the name "jednodruhový" or
"the joint"
(c)) the kind of the plant from which it comes, if the product comes wholly or
mainly from this species and has the appropriate organoleptic,
the physico-chemical and microscopic characteristics,
(d) the specific criteria for product quality).
(3) filtered honey and Baker's honey in addition to the data referred to in the law and in the
the implementing regulation of the ^ 5) containers, packaging and
commercial documents marks the words "Baker's honey" or "industrial honey"
and "filtered honey". If Baker's honey or honey is filtered added
in a different kind of honey, the honey is a mixture of these marks as "Baker's honey"
or "filtered honey".
(4) Baker's honey (industrial honey) on all packaging must be marked in the
the proximity of the name the indication that the honey is only intended for cooking, baking, or
other processing.
(5) if the Baker's honey (industrial honey) is used as the
the food may be in the name of this food is used instead of the term "honey"
the term "Baker's honey" or "industrial honey"; in the folder list, however,
always indicate the name of the "Baker's honey" or "industrial honey".
(6) the tolerable negative mass variation in consumer packaging
are listed in Appendix 3, table 3.
§ 10
Quality requirements
(1) The honey is to be added, with the exception of a different kind of honey, no other
the substances, including additives.
(2) must not be removed from the honey bee pollen or other specific part of honey, with
except in cases where the removal of foreign inorganic and
organic substances, particularly by filtration, cannot be prevented.
(3) Honey, with the exception of Baker's (industrial) honey shall not
and) have any foreign tastes or odours,
(b)) to begin to ferment or foaming,
(c)) to be heated to such an extent that its natural enzymes are destroyed
or significantly inactivated,
(d)) be it artificially changed acidity.
(4) the sensory, physical and chemical quality requirements are listed in the
Annex No 3, tables 1 and 2.
Section 3
SUGAR CONFECTIONERY
§ 11
For the purposes of this Ordinance means
and) candy-food other than chocolate and chocolate candies,
the basic ingredient of natural sweeteners or sweetening matter ^ 3) and
other folders, which can be both a cocoa or chocolate, and components that
do not meet the requirements for the chocolate or chocolate candies, pursuant to section 19,
(b) employee-confectionery tvárlivé) consistency, to a certain extent
žvýkavé, with different flavors,
(c)) the Toffees candies stiffer to hard consistency with different inserts, with
nábalem, in particular sugar,
d) jelly candies with the consistency of the gel formed by the addition of gelling
substances, in particular, pectin, starch, or gelatin agar,
e) marzipan candies semi-solid consistency, of different shapes made
from at least 1 part raw marzipan mass (consisting of at least 50% of
peeled almonds and sugar, not exceeding 50%) and not more than 1 part sugar meal,
where appropriate, the přibarvené, the modified surface decorations, sprinkles or icing,
(f)) rahatem-starch jelly powder mixtures of various shapes of enveloped
sugar and starch,
g) Turkish delight-whipped cukrosirupový solution with the white, where appropriate, with
the addition of dry nuts,
(h)) chalvou-kandytová mass with whipped pěnotvornou cloth paste
consistency, where appropriate, with the addition of dry nuts and fat,
I) lékořicovými candy-confection from a mixture of sugar, glucose
syrup and flour or other raw materials, whose characteristic
ingredient an extract of licorice,
j) fondánovými candy-candy semi-solid to a rigid consistency of
the sugar mass with the addition of other substances with fine
crystalline structure,
komprimáty-confectionery) produced by pressing the flavored and coloured
powder blends, in particular in the shape of lenses or tablet,
l) chewing-gum significantly to towing a goodie for consistency with
different flavors,
m) drops candies long from kandytové materials, consisting predominantly of
sugar and glucose syrup, variously shaped, different color and taste, hard
consistency,
n) roksy-confectionery hard consistency similar to dropsům, in the shape of
blocks, sticks or lollipops that can be on the cross-section of the color
the shape of the flavored kandytových,
about)-confectionery from furé kandytové mass, on the surface of the matte, glassy,
hard consistency containing at least 13% inside semi-solid or liquid
refills,
p) foam candy (marshmallow)-confectionery cellular, pěnovité,
žvýkavé consistency, with fine particles of powder mixtures
sugar or starch or a combination thereof.
§ 12
A breakdown of the types of groups and subgroups
In annex No 4 referred to the breakdown on the types of groups and
the subgroup.
section 13
Labelling
(1) in addition to the data referred to in the law and in the implementing regulation of the ^ 2)
the confectionery called marks of group and subgroup. If the product cannot be
indicate the name of the group or subgroup name is derived by
the basic raw materials or technologies used in the production in accordance with section
6 (1). 1 (a). (b)) of the Act.
(2) in the product name may be used for the word "chocolate" or other similar
the phrase only in cases where the chocolate as an ingredient has been used
in the production and its content in the product is higher than 5%.
(3) the tolerable negative deviations from the weight of the consumer packaging
are listed in annex 5, table 2.
§ 14
Quality requirements
The physical and chemical quality requirements are specified in annex No. 5
table 1.
Section 4
A MIXTURE OF COCOA POWDER AND COCOA POWDER WITH SUGAR
§ 15
For the purposes of this Ordinance means
and kakaovými-fermented beans) and the dried seeds of the Theobroma (
Cacao L.)
b) cocoa fat-fat obtained from cocoa beans or parts of
inadequate requirements for cocoa butter,
c) cocoa butter-fat obtained from cocoa beans or parts of
the corresponding requirements referred to in annex 7, table 3,
d) cocoa powder (cocoa)-food obtained from roasted cocoa
the beans of the Peel, groomed in the form of powder, containing by weight
20% cocoa butter, in the dry state and a maximum of 9% of water,
e) mixtures of cocoa with sugar-food obtained by mechanical mixing or
instantizací cocoa with sugar in proportions
(f)) in the powder-chocolate food made from a mixture of cocoa powder and sugars
containing not less than 32% cocoa
g) chocolate for the preparation of beverages, cocoa, sweet soft sweet soft cocoa
powder-food made from a mixture of cocoa powder and sugars, containing not less than
25% cocoa.
section 16 of the
A breakdown of the types of groups and subgroups
In annex No 6 is referred to the breakdown of a mixture of cocoa powder and cocoa
sugar, on the types of groups and subgroups.
§ 17
Labelling
(1) in addition to the data referred to in the law and in the implementing regulation of the ^ 2)
cocoa marked the group name, where appropriate, the name of the subgroup.
(2) Chocolate, chocolate in powder for the preparation of drinks, sweetened cocoa
powder (sweetened cocoa powder) marks the total dry cocoa solids content in the
percentage by weight of the words: "cocoa, at least. ... %".
(3) the cocoa and cocoa mixture with sugar shall be marked with the words "reduced
fat "in the case that the content of cocoa butter is less than 20%
by weight of total dry matter. On the packaging shall be marked on the actual data
the content of cocoa butter.
(4) the tolerable negative deviations from the weight of the consumer packaging
are listed in annex 7, table 4.
section 18
Quality requirements
(1) the physical and chemical quality requirements are specified in annex No.
7 tables 1 to 3.
(2) In the cocoa powder, chocolate powder, chocolate for the preparation of beverages
You cannot add the flavouring substances that mimic the taste
chocolate or of milk fat.
Section 5 of the
CHOCOLATE AND CHOCOLATE CANDIES
§ 19
For the purposes of this Ordinance means
and) chocolate (bitter chocolate)-a food made from cocoa
part of, natural sweeteners, sladidel3) or a combination thereof (hereinafter
"sweeteners"), food additives or flavourings,
where appropriate, from other components, and which meets the requirements referred to in
Annex No 9,
(b) milk chocolate)-food made from the cacao components,
sweetening matter, milk or milk products, or from other folders, and
which meets the requirements referred to in annex No 9,
c) white chocolate-food made from cocoa butter, milk or
the dairy, sweeteners or other ingredients, and that
complies with the requirements set out in annex No 9,
(d) food-filled chocolate), the outer layer is composed of
chocolate, milk chocolate, family milk chocolate, or white chocolate;
internal cartridge may not be composed of bakery products or frozen
cream (ice cream); the outer chocolate market share must be at least 25% of the
the total weight of the product,
(e)) and la taza Chocolate-chocolate made from cocoa components,
sweeteners, flour or wheat, rice or corn starch,
While the content of flour or starch is not more than 8% of the total weight, and
which meets the requirements referred to in annex No 9,
f) Chocolate familiar a la taza-chocolate made from cocoa
components, sweeteners, flour or wheat, rice or maize,
starch, while the content of flour or starch is not more than 18% of the total
weight, and which meets the requirements referred to in annex No 9,
g) milk chocolate family-food, made from a lower share of
part of the cocoa, sweeteners and a higher share of milk or milk
products, and which complies with the requirements laid down in annex No 9,
(h)), the chocolate-the food of the bonbonem single-mouthful size,
made from one kind of chocolate or a combination of chocolates in a mixture
(chocolate, milk chocolate, family milk chocolate, white chocolate, or
filled chocolate) and other edible ingredients; the total content of chocolate must
be at least 25% of the total weight of the product,
kakaovou-I), part of the cocoa nibs, cocoa mass, cocoa powder,
cocoa butter, cocoa, cocoa fat.
section 20
Breakdown on the types and groups
Annex No. 8 indicated a breakdown of chocolate and chocolate candies on the
types and groups.
section 21
Labelling
(1) in addition to the data referred to in the law and in the implementing regulation of the ^ 2)
in the name of chocolates and chocolate candy shall
and, where appropriate, the Group of species),
(b) the name of the folder), which characterizes the product, such as almonds,
hazelnuts, dried fruit, etc., if the folder was used.
(2) if the product cannot be marked, if applicable, the name of the group, the name of the
is derived according to the basic raw materials or technologies used in the
production in accordance with section 6 (1). 1 (a). (b)) of the Act.
(3) if the name "chocolate" ("bitter chocolate") make the designation
and) "rice" or "flakes", the product must be placed into circulation in the form of grains
or flakes, and must contain at least 32% total dry cocoa solids,
less than 12% cocoa butter and not less than 14% of dry non-fat cocoa solids,
(b)) "couverture": the product must contain at least 35% of the total cocoa
dry matter of at least 31% cocoa butter and not less than 2.5% of dry non-fat cocoa
dry matter,
c) Walnut chocolate "gianduja" or a derivative of the word must be
made of chocolate containing not less than 32% total dry cocoa solids,
at least 8% of dry non-fat cocoa solids and finely ground hazelnuts
nuts in quantity not less than 20 g and not more than 40 g of hazelnuts in 100 g
the product. You can add the following additional components:
1. milk or milk solids content, obtained by partly or wholly dehydrating
whole milk, semi-skimmed milk or skimmed milk powder, cream
or from partly or wholly dehydrated cream, in such quantities that the total
the content of the milk solids in the finished product amounted to no more than 5% by weight,
2. almonds and other nut varieties, either whole or broken, in such
the quantity to the total content of the following components including hazelnut amounted
a maximum of 60% of the total weight of the product.
(4) if the name "milk chocolate" make up the designation
and) "rice" or "flakes", the product must be placed into circulation in the form of grains
or flakes, and must contain at least 20% total dry cocoa solids,
less than 12% dry milk solids, obtained by partly or wholly dehydrating
whole milk, semi-skimmed milk or skimmed milk powder, cream
or partly or wholly dehydrated cream, butter or milk fat, and must
contain at least 12% total fat (cocoa butter and milk fat),
(b)) "couverture": the product must contain not less than 31% of the total
the FAT (cocoa butter and milk fat),
c) nut milk chocolate "gianduja" or a derivative of this word,
must be made from milk chocolate that contains at least 10% of the milk
solids, obtained by partly or wholly dehydrating whole milk,
semi-skimmed milk or skimmed milk, cream, or from partly or
dehydrated cream, butter or milk fat and finely ground hazelnuts
nuts in quantity not less than 15 g and not more than 40 g of hazelnuts in 100 g
the product; You can also add the almonds and other nut varieties, either whole or
fractions in such quantities that the total content including hazelnut
does not exceed 60% of the total weight of the product.
(5) if the word "milk" in the name "milk chocolate" to be replaced by
and the "cream"), the product must contain not less than 5.5%
milk fat,
(b)) "milk with skimmed milk": the product must contain not more than 1%
the percentage by weight of milk fat.
(6) If the products are chocolate (bitter chocolate), chocolate,
family milk chocolate, white chocolate, filled chocolate, or chocolate
the candies sold in the same package at the same time, you can mark the product only
"assorted chocolates" or "assorted filled chocolates" or similar
the names. In this case, may be given only a list of ingredients for all
chocolate in the mix.
(7) the Chocolate (bitter chocolate), milk chocolate, family milk chocolate,
Chocolate a la taza and Chocolate familiar a la taza is marked on the package
the words: "cocoa solids content at least. ... %". The content of dry cocoa solids
means the total dry matter content of the cacao components expressed in
as a percentage to the total weight of the product.
(8) Chocolate, to which you can add another vegetable fat referred to in paragraph 22.
2, shall be identified by the words: "in addition to cocoa butter contains vegetable fats".
This marking on the packaging shall indicate, in the vicinity of the folder list, but
clearly and separately at least as well capitalized as a composition.
(9) the higher product quality chocolate (bitter chocolate), chocolate and
Chocolate Frosting from these chocolates can be appropriately expressed on the packaging
for example, the words "extra", "high quality", etc. and supplemented by a description or
information about relevant quality parameters, and under the condition that the
and) chocolate (bitter chocolate) contains at least 43% of the total cocoa
solids and not less than 26% cocoa butter,
b) milk chocolate contains at least 30% total dry cocoa solids and
at least 18% dry milk solids and not less than 4.5% milk fat in milk
dry matter, obtained by partly or wholly dehydrating whole milk,
semi-skimmed or skimmed milk, cream, or from partly or
dehydrated cream, butter or milk fat,
c) Couverture chocolate contains at least 16% of dry non-fat cocoa solids.
(10) the tolerable negative deviations from the weight of the consumer packaging
are listed in annex No. 9 table 2.
section 22
Quality requirements
(1) the physical and chemical quality requirements are specified in annex No.
9 table 1.
(2) in addition to cocoa butter to chocolate (bitter chocolate) milk
chocolate, family milk chocolate, white chocolate, Chocolate a la taza,
Chocolate familiar a la taza add other vegetable fats referred to in
Annex No. 10; their share, however, must not be higher than 5% in the product after
deduction of the total weight of all the other edible substances and
must not be reduced to the minimum content of cocoa butter or total cocoa
dry matter.
(3) To chocolate (bitter chocolate), milk chocolate, family milk
chocolate, white chocolate, Chocolate a la taza and Chocolate familiar a la
Taza can only be added such flavouring substances, which
Don't imitate the taste of chocolate or of milk fat.
(4) in all types of chocolates, according to annex No. 8 and chocolate candy is
forbidden
and animal fats), which do not come exclusively from milk,
b) flour, granular or powdered starch, with the exception of Chocolate and la
Taza and Chocolate familiar a la taza.
(5) to the čokoládám referred to in paragraph 3 may be added to the other ingredients,
but not more than 40% of the total weight of the product.
(6) calculation of determination determined folders and their values in the
chocolate products shall be carried out in the following manner:
and the contents of the specified folder) braked weight in chocolate (bitter
chocolate), milk chocolate, family milk chocolate, white chocolate,
Chocolate a la taza and Chocolate familiar a la taza is calculated after
deduction of the weight of the added edible components,
(b)) for products filled with chocolate and chocolate candies with the contents of the braked weight
set folders to be calculated after deduction of the weight of the added edible
folders and load
(c) the contents of the braked weight of the species used) chocolate products referred to in
(a) (b)) shall be calculated in relation to the total weight of the finished product
including the charges.
Section 6
section 23
Cancellation provisions
Shall be repealed:
1. Decree No. 334/1997 Coll., which implements section 18 (a). and), d), (j)), and
to the law No. 110)/1997 Coll. on foodstuffs and tobacco products and
change and the addition of some related laws for natural sweeteners
honey, non-chocolate confectionery, cocoa powder and cocoa mixture with sugar,
chocolate and chocolate candies.
2. Decree No. 94/2000 Coll., amending Decree No. 334/1997 Coll.,
implementing section 18 (a). and (d))), j and k) of the Act) No 110/1997 Coll., on
Food and tobacco products and amending and supplementing certain
related laws, natural sweeteners, honey, non-chocolate
sugar confectionery, cocoa powder and cocoa mixture with sugar, chocolate, and
chocolate candies.
section 24
The transitional provisions of the
Food produced and put into circulation before the date of effectiveness of this
the Decree shall be assessed in accordance with the existing legislation.
§ 25
The effectiveness of the
This Decree shall take effect on the date of the entry of the Treaty of accession of the Czech
Republic to the European Union.
Minister:
Ing. Palas in r.
Annex 1
A breakdown of the types of groups and subgroups
+-----------------+-----------------------+----------------------+
| Kind of | Group | Subgroup |
+-----------------+-----------------------+----------------------+
| | extra white sugar | |
| +-----------------------+ Crystal, semolina, |
| sugar, white flour, | | |
| +-----------------------+ |
| | semi-white | |
| +-----------------------+----------------------+
| sugar content | | |
| | protihrudkujících | |
| | substances | |
| +-----------------------+----------------------+
| |-shaped sugar | |
| | (dice, darts, Knol) | |
| +-----------------------+----------------------+
| Natural sweeteners | sugar with ingredients | |
| +-----------------------+----------------------+
| |-natural sugar | |
| +-----------------------+----------------------+
| |-Candy | |
| +-----------------------+----------------------+
| liquid sugar products | | liquid sugar |
| | | liquid invert sugar |
| | | Invert syrup |
| | |-sugar |
| | | Caramel |
| +-----------------------+----------------------+
| dextrose monohydrate dextrose | | |
| fructose dextrose anhydrous | | |
| ' | ' glucose syrup | dried glucose syrup |
+-----------------+-----------------------+----------------------+
Annex 2
The physical and chemical quality requirements
1. sugar
+-----------------+--------------+--------+--------+-------------+
| | Sucrose | Invert | Loss | Color |
| | polarimetricky | sugar | in solution at drying, | |
| | | | | 420 nm |
| Group | (% by weight. | (% m/m | (% m/m | (IU |
| | at least) | |)), not exceeding a maximum | maximum) |
+-----------------+--------------+--------+--------+-------------+
| extra white sugar | 99.7 | 0.04 | 0.06 | 22.5 |
+-----------------+--------------+--------+--------+-------------+
| white sugar | 99.7 | 0.04 | 0.06 | 45 |
+-----------------+--------------+--------+--------+-------------+
| semi-white | 99.5 | 0.1 | 0.1 | 150 |
+-----------------+--------------+--------+--------+-------------+
| sugars | 96.7 | 0.1 | 0.2 | |
| content | | | | |
| protihrudkujících | | | | |
|%| | exceeding 3 | | |
+-----------------+--------------+--------+--------+-------------+
|-shaped sugar | 99.5 | 0.1 | 0.25 | 150 |
+-----------------+--------------+--------+--------+-------------+
with ingredients like sugar | | 85.0 | | 1.2 | |
+-----------------+--------------+--------+--------+-------------+
|-natural sugar | 97.5 | 0.09 | 1.4 | |
+-----------------+--------------+--------+--------+-------------+
|-Candy | 98.5 | | 1.0 | |
+-----------------+--------------+--------+--------+-------------+
| For extra white sugar, white sugar, semi-white content |
|-insoluble substances not more than 50 mg/kg |
+----------------------------------------------------------------+
The scores of white sugar
+------------------------------+-----------------+-----------+
| | Extra white sugar | White sugar |
+------------------------------+-----------------+-----------+
the total number of points a maximum of ' | ' | 8 | 22 |
+------------------------------+-----------------+-----------+
|: | | |
+------------------------------+-----------------+-----------+
|-maximum points ash | 6 | 15 |
+------------------------------+-----------------+-----------+
|-colour in solution points up | 3 | 6 |
+------------------------------+-----------------+-----------+
|-a series of points maximum | 4 | 9 |
+------------------------------+-----------------+-----------+
One point is equivalent to:
a) 0.0018% ash content determined according to the methods of the conductivity
Icumsa
b) 7.5 ICUMSA units (IU) for the colour in solution,
c) 0.5 units of colour types according to the Brunswick method.
Division according to the shape and size of the particles of sucrose:
and the sugar Crystal is free) loose mixture of crystals homogeneous grain
(b)) is a free bulk sugar semolina mixture of smaller or crushed
crystals homogeneous grain
c) sugar meal is a mixture of finely crushed free bulk crystals
(d)), natural sugar is loose and light yellow to Tan, granular matter
slightly sticky to the touch,
e) candy is a mixture of large crystals and srostlic, white, yellow
brown color.
Particle sizing of sucrose
+-----------------+-------------------------------------------+
| The length of the sides of the eye | Market share |
control sieve | | (weight%) |
| (mm) +--------------+--------------+-------------+
| | crystal sugar | sugar meal | sugar flour |
+-----------------+--------------+--------------+-------------+
| 2.00-0.40 | at least 70 | | |
+-----------------+--------------+--------------+-------------+
| 0.80-0.16 | | at least 70 | |
| over 1.00 | | a maximum of 5 | |
+-----------------+--------------+--------------+-------------+
| 0.40-0.80 | | | a maximum of 5 |
+-----------------+--------------+--------------+-------------+
| below 0.40 | | | at least 95 |
+-----------------+--------------+--------------+-------------+
Permissible deviations from the negative mass consumer packaging
-for natural sweeteners, with the exception of liquid products from sugar
+------------------------------+----------------------+
| Mass range | The mass deviation |
| (g) | (%) |
+------------------------------+----------------------+
| to 50 including | -10.0 |
+------------------------------+----------------------+
more than 50 | 250 | - 4,0 |
+------------------------------+----------------------+
greater than the 250 | 500 | - 3,0 |
+------------------------------+----------------------+
greater than the 500 | 1000 | - 2,0 |
+------------------------------+----------------------+
over 1000 | | - 1,0 |
+------------------------------+----------------------+
2. Liquid sugar products
+------------------+----------+-------------+-----+---------+--------+
| | Dry matter | Invert | Ph | Ash | Color |
| |-refrakto | sugar | |-| kondukto solution |
| | | | metricky | metricky | When |
| | | | | | 420 nm |
| | (% m/m | (weight%) | | (% m/m | (IU |
| | at least) | | up to a maximum) | |) |
+------------------+----------+-------------+-----+---------+--------+
| liquid sugar | 62 | 3 *) | - | 0.1 | 45 |
+------------------+----------+-------------+-----+---------+--------+
liquid white sugar | | 62 | 3 | - | 0.1 | 25 |
+------------------+----------+-------------+-----+---------+--------+
| Invert | 62 | more than 3 *) | - | 0.4 | - |
|-sugar | | no more than 50 | | | |
+------------------+----------+-------------+-----+---------+--------+
| Invert | more than 62 | 3 | - | 0.1 | 25 |
| white sugar | | no more than 50 | | | |
+------------------+----------+-------------+-----+---------+--------+
| Invert syrup | 62 | more than 50 | - | 0.4 | - |
|-sugar | | | | | |
+------------------+----------+-------------+-----+---------+--------+
| Caramel | at least 73 | 50 | 4-6 | - | - |
+------------------+----------+-------------+-----+---------+--------+
*) ratio of fructose to the dextróze 1.0 +/-0.2
*) ratio of fructose to the dextróze 1.0 +/-0.1
Permissible deviations from the negative mass consumer package
-for liquid sugar products
+------------------------------+----------------------+
| Mass range | The mass deviation |
| (g) | (%) |
+------------------------------+----------------------+
the 300 including |, | - 5,0 |
+------------------------------+----------------------+
more than 300 to | 1000 | - 4,0 |
+------------------------------+----------------------+
over 1000 | | - 3,0 |
+------------------------------+----------------------+
3. Dextrose
+---------------------+---------------+---------+----------------+
| | Dextrose | Dry matter | The sulphate |
| | (D-glucose) | | Ash |
| | (weight% dry matter | (% m/m | (weight% dry matter |
| | at least) | at least) | maximum) |
+---------------------+---------------+---------+----------------+
| monohrydrát dextrose | 99.5 | 90.0 | 0.25 |
+---------------------+---------------+---------+----------------+
dextrose anhydrous | | 99.5 | 98.0 | 0.25 |
+---------------------+---------------+---------+----------------+
4. Fructose
+---------+----------+---------+---------+----------+------------+
| | Content | Content | Loss | Ash | Color |
| | fructose | glucose | drying | kondukto-| solution |
| | | | | metricky | at 420 nm |
| | (% by weight) | (% m/m | (% m/m | (% m/m | (IU |
| | at least | maximum) | maximum) | maximum) | maximum) |
+---------+----------+---------+---------+----------+------------+
| fructose | 98 | 0.5 | 0.5 | 0.1 | 30 |
+---------+----------+---------+---------+----------+------------+
5. Glucose syrup
+----------------+--------+---------------------+----------------+
| | Dry matter | Dextrose | The sulphate |
| | | equivalent | Ash |
| | | as D-glucose | |
| | (% m/m | (weight% dry matter | (weight% dry matter |
| | at least) | at least) | maximum) |
+----------------+--------+---------------------+----------------+
| glucose syrup | 70 | 20.0 | 1.0 |
+----------------+--------+---------------------+----------------+
6. dried glucose syrup
+----------------+--------+---------------------+----------------+
| | Dry matter | Dextrose | The sulphate |
| | | equivalent | Ash |
| | | as D-glucose | |
| | (% m/m | (weight% dry matter | (weight% dry matter |
| | at least) | at least) | maximum) |
+----------------+--------+---------------------+----------------+
| dried | 93 | 20.0 | 1.0 |
| glucose syrup | | | |
+----------------+--------+---------------------+----------------+
Annex 3
Table 1-sensory requirements
+----------+--------------------+---------------+----------------+
| Honey | Consistency and appearance | Taste | Color |
+----------+--------------------+---------------+----------------+
| moderately to heavily | | significantly sweet | Aqua clean up |
| Flower | viscous liquid, | to škrablavá | with greenish |
| partially to fully | | | a touch of |
| |-crystalline | | slightly yellow to |
| | | | golden yellow |
+----------+--------------------+---------------+----------------+
| | to heavily | slightly sweet | dark brown |
| | viscous liquid of honeydew, as appropriate, | | with a touch of the |
| partially to fully | | spiced up | červenohněda |
| | škrablavá | slightly crystalline | |
+----------+--------------------+---------------+----------------+
Table 2-the physical and chemical requirements
+------------------------+---------------------------------------+
| | The kind of honey |
| +----------+-------------+--------------+
| Request | flower | of honeydew | Baker's |
| | | | (industrial) |
+------------------------+----------+-------------+--------------+
| sum of fructose | 60.0 | 45.0 | - |
|, and glucose | | | |
| (% at least) | | | |
+------------------------+----------+-------------+--------------+
| sucrose content | 5.01) | 5.0 | - |
| (weight% maximum) | | | |
+------------------------+----------+-------------+--------------+
| water content | 20.0 | 20.0 | 23.0 |
| (weight% maximum) 3) | | | |
+------------------------+----------+-------------+--------------+
| acidity | 50.0 | 50.0 | 80 |
| (not more than mekv/kg) | | | |
+------------------------+----------+-------------+--------------+
| hydroxymethylfurfural | 40.0 | 40.0 | - |
| (mg/kg maximum) 4) | | | |
+------------------------+----------+-------------+--------------+
| contents in water | 0.10 | 0.10 | - |
|-insoluble | | | |
|% (. | | | |
not more than) 2) | | | | |
+------------------------+----------+-------------+--------------+
| electrical conductivity | maximum | at least 80.0 | - |
| (mS. m-1) 5) | 80.0 | | |
+------------------------+----------+-------------+--------------+
| diastázy activity | 8.0 | 8.0 | - |
| (grades Schadeho | | | |
at least) 6) | | | | |
+------------------------+----------+-------------+--------------+
1) honey flower jednodruhového from Acacia Acacia trnovníku
(Robinia pseudoacacia), from alfalfa crops of alfalfa (Medicago sativa),
from banksie (Banksia menziesii), from kopyšníku (Hedysarum)
of eucalyptus (Eucalyptus camadulensis) of Eucryphia lucida,
from the miliganii of Eucryphia citrus (Citrus spp.), content can be
not more than 10.0% of sucrose; with Lavender honey (Lavandula spp.)
and honey from Borage (Borago officinalis) can be
the sucrose content of not more than 15.0%.
2) pressed honey is permitted not more than 0.50% in
water insoluble substances.
3) with Heather (Calluna) honey may be the water content of not more than 23%; u
Baker's honey from Heather (Calluna vulgaris) can be the content of water
not more than 25%.
4 the honeys of declared origin) from regions with tropical climate and
mixtures containing exclusively these honeys can be content
the hydroxymethylfurfural concentration not more than 80 mg/kg.
5) Exceptions: Arbutus (Arbutus unedo), Heather (Erica), eucalyptus
(Eucalyptus camadulensis), Linden (Tilia spp.), Calluna
(Calluna vulgaris), balmín or manuka (Leptospermum),
Melaleuca (Melaleuca spp.).
6) in the case of honey with naturally low content of enzymes (Citrus honeys)
and HMF content of less than 15 mg/kg may be activity diastázy
at least 3.
Table 3-Permissible deviations from the negative mass
consumer packaging
+------------------------------+----------------------+
| Mass range | The mass deviation |
| (g) | (%) |
+------------------------------+----------------------+
in the 100, including |, | - 8,0 |
+------------------------------+----------------------+
greater than 100 to | 250 | - 5,0 |
+------------------------------+----------------------+
greater than the 250 | 500 | - 3,0 |
+------------------------------+----------------------+
over 500 | | - 1,0 |
+------------------------------+----------------------+
Annex 4
A breakdown of the types of groups and subgroups
+-----------+----------------------+-----------------------------+
| Kind of | Group | Subgroup |
+-----------+----------------------+-----------------------------+
| fatty with toffee | | jádrovinami |
| +----------------------+ with fruit flavor, |
| milk Toffees | |, cocoa or coffee, |
| +----------------------+ According to type of inserts (sugar, |
| | | jelly, jelly, dried nuts |
| +----------------------+ fruit or proslazené, |
| | rahat | marzipan and more |
| | Halva | |
| | Turkish honey | |
| +----------------------+ |
| | lékořicové confectionery | |
| +----------------------+ |
foam sweets confectionery | | | |
| | (marshmallow) | |
| +----------------------+-----------------------------+
| | komprimáty | |
| +----------------------+-----------------------------+
| | | balloon gum (bubble gum) |
| | | wafer |
| | | dražované |
| +----------------------+-----------------------------+
| | drops | |
| +----------------------+-----------------------------+
| | roksy | |
| +----------------------+-----------------------------+
| | | with tissues furé filling |
| | ' | ' with sugar (sirupovou) filling |
| +----------------------+-----------------------------+
| | Marzipan | |
| +----------------------+-----------------------------+
| | fondánové confectionery | |
+-----------+----------------------+-----------------------------+
Annex 5
Table 1-physical and chemical quality requirements
+------------------------+----------------------+
| Group | Humidity |
| | (in% by weight not more than) |
+------------------------+----------------------+
| toffee | - |
+------------------------+----------------------+
| Toffees | - |
+------------------------+----------------------+
| jelly | 22.0 |
+------------------------+----------------------+
rahat, Halva, | | 20.0 |
+------------------------+----------------------+
| Turkish honey | 8.0 |
+------------------------+----------------------+
| lékořicové confectionery | 19.0 |
+------------------------+----------------------+
| expanded | 25.0 |
+------------------------+----------------------+
| fondánové confectionery | 12.0 |
+------------------------+----------------------+
| komprimáty with glucose | 10.0 |
| komprimáty | 7.0 |
+------------------------+----------------------+
|: chewing gum | at 105th. C |
| | 7.5 |
+------------------------+----------------------+
|: drops | |
cast and pressed kandyty | | 5.0 |
| extended | 6.0 |
+------------------------+----------------------+
| roksy | 6.0 |
+------------------------+----------------------+
| furé | - |
+------------------------+----------------------+
Note:
For a product packaged in bags can be a minor share of spray not more than:
-drops and furé 2% by weight.
-komprimáty 5%.
Table 2-Permissible deviations from the negative mass
consumer packaging
+------------------------------+----------------------+
| Mass range | The mass deviation |
| (g) | (%) |
+------------------------------+----------------------+
the 105 including |, | -10.0 |
+------------------------------+----------------------+
more than 105 to the | 150 including | - 8,0 |
+------------------------------+----------------------+
more than 150 to | 250 | - 5,0 |
+------------------------------+----------------------+
greater than the 250 | 500 | - 3,0 |
+------------------------------+----------------------+
greater than the 500 | 1000 | - 2,0 |
+------------------------------+----------------------+
| 1000 over (for the time) | - 1,0 |
+------------------------------+----------------------+
Annex 6
A breakdown of the types of groups and subgroups
+--------------------+----------------------+--------------------+
| Kind of | Group | Subgroup |
+--------------------+----------------------+--------------------+
| | -cocoa powder | |
|/cocoa cocoa powder | -cocoa powder | |
| | reduced fat | |
+--------------------+----------------------+--------------------+
| | -Mix cocoa with sugar | chocolate powder |
| | | |
| +----------------------+ chocolate preparation |
| | -a mixture of cocoa | drinks |
Mix cocoa with sugar, | | reduced fat | |
| | sugar | sweetened cocoa |
+--------------------+----------------------+--------------------+
Annex 7
The physical and chemical quality requirements
Table 1-cocoa powder
+------------------------+---------------------+-----------------+
| | The content of cocoa butter | The moisture content |
| | in dry matter | (weight% maximum) |
| | (%) | |
+------------------------+---------------------+-----------------+
| cocoa powder | at least 20.0 | 9.0 |
| (cocoa) | | |
+------------------------+---------------------+-----------------+
| cocoa powder | less than 20.0 | 9.0 |
|-reduced-fat | | |
+------------------------+---------------------+-----------------+
Table 2-a mixture of cocoa powder with sugar
+--------------------------+--------------------------+
| | The content of cocoa powder *) |
| | (% at least) |
+--------------------------+--------------------------+
powdered chocolate | 32.0 |
+--------------------------+--------------------------+
| sweetened cocoa powder, | 25.0 |
| (sweetened cocoa) | |
+--------------------------+--------------------------+
to prepare the chocolate drinks, | | 25.0 |
+--------------------------+--------------------------+
sweetened cocoa powder, | | 25.0 |
|-reduced fat | |
+--------------------------+--------------------------+
to prepare the chocolate drinks, | | 25.0 |
|-reduced-fat | |
+--------------------------+--------------------------+
*) in the case of a mixture of cocoa powder, fat-reduced
with sugar-cocoa powder content, reduced-fat
in the dry matter
Table 3-cocoa butter
+----------------------+------------------+----------------------+
| | | Free content |
| | The proportion of substances | fatty acids |
| | unsaponifiable | expressed |
| | light petroleum | as oleic acid |
| | (weight% maximum) | (weight% maximum) |
+----------------------+------------------+----------------------+
| pressed cocoa butter | 0.35 | 1.75 |
+----------------------+------------------+----------------------+
| cocoa butter | 0.50 | 1.75 |
+----------------------+------------------+----------------------+
Table 4-weight tolerable negative deviations from the
consumer packaging
+------------------------------+----------------------+
| Mass range | The mass deviation |
| (g) | (%) |
+------------------------------+----------------------+
in the 100, including |, | - 5,0 |
+------------------------------+----------------------+
greater than 100 to | 250 | - 3,0 |
+------------------------------+----------------------+
greater than the 250 | 500 | - 2,0 |
+------------------------------+----------------------+
greater than the 500 | 1000 | - 1,0 |
+------------------------------+----------------------+
Annex 8
Breakdown on the types and groups
+-----------------------------+----------------------------------+
| Kind of | Group |
+-----------------------------+----------------------------------+
| Chocolate (bitter chocolate) | without additives |
| milk chocolate | with ingredients |
| family milk chocolate | on cooking |
' | ' white chocolate | stuffed |
+-----------------------------+----------------------------------+
| Chocolate a la taza | |
| Chocolate familiar a la taza | |
+-----------------------------+----------------------------------+
| | moulded in different shapes, |
|-moulded chocolate candy | with various fillings (fatty, |
| | cream, likérovými, etc.) |
| | or no filling |
+-----------------------------+----------------------------------+
| | different kinds of inserts (jellies, fudge, |
| | vylehčené mass of foam and more) |
|-dipped chocolate candy | dipped chocolate milk |
' | ' or completed | chocolate, family milk |
| | chocolate, or white chocolate, |
| | with the exception of the Chocolate a la taza |
| | and Chocolate familiar a la taza |
+-----------------------------+----------------------------------+
chocolate coated almonds | | According to the type of shells |
+-----------------------------+----------------------------------+
Annex 9
Table 1-physical and chemical quality requirements
(% by weight of the dry matter.)
+-------------------+----------+----------+-------+--------+---------+------+----------+
| | | Content | Content | | | | Content |
| | The total of the non-content | | | Content | Content | Content | flour |
| Kind of | cocoa | cocoa cocoa milk | | | overall | milk | or |
| | butter | dry matter | solids | fat | dry matter FAT) | | starch |
+-------------------+----------+----------+-------+--------+---------+------+----------+
| chocolate | | | | | | | |
| (bitter chocolate) | 18 | 14 | 35 | - | - | - |- |
+-------------------+----------+----------+-------+--------+---------+------+----------+
| milk chocolate | - | 2.5 | 25 | 3.5 | 25 | 14 |-|
+-------------------+----------+----------+-------+--------+---------+------+----------+
family milk | | - | 2.5 | 20 | 5 | 25 | 20 |-|
| chocolate | | | | | | | |
+-------------------+----------+----------+-------+--------+---------+------+----------+
' | ' white chocolate | 20 | - | - | 3.5 | - | 14 |-|
+-------------------+----------+----------+-------+--------+---------+------+----------+
| Chocolate a la taza | 18 | 14 | 35 | - | - | not more than 8-| |
+-------------------+----------+----------+-------+--------+---------+------+----------+
| Chocolate familiar | 18 | 12 | 30 | - | - | - | maximum |
a la taza ' | ' | | | | | | | 18 |
+-------------------+----------+----------+-------+--------+---------+------+----------+
*) total fat content = the sum of the content of cocoa butter and milk fat
Note: the values mean the lowest limiting the requirement
with the exception of the values marked as the Supreme limiting the requirement
Table 2-Permissible deviations from the negative mass
consumer packaging
+-----------+------------------------------+---------------------+
| Kind of | Mass range | The mass deviation |
| | (g) | (%) |
+-----------+------------------------------+---------------------+
| chocolate | up to 50, including | - 10 |
| | more than 50 to 100 including | - 5 |
| | greater than 100 to 250, including | - 3 |
| | more than 250 to 500 including | - 2 |
| | more than 500 to 1000, including | - 1 |
+-----------+------------------------------+---------------------+
|-chocolate | to 105, including | - 10 |
| Candy | more than 105 to 150, including | - 8 |
| | more than 150 to 250, including | - 5 |
| | more than 250 to 500 including | - 3 |
| | more than 500 to 1000, including | - 2 |
| | over 1000 | - 1 |
+-----------+------------------------------+---------------------+
Annex 10
The permitted vegetable fats to chocolate products
+------------------------------+---------------------------------+
| The usual name of the vegetable fat | The botanical name of the plant, from |
| | which may be referred to fats |
| | obtained |
+------------------------------+---------------------------------+
' |1 '. Illipe, Borneo oil | Shorea spp. |
| Tengkawang | |
+------------------------------+---------------------------------+
|2. Palm oil | Elaeis guineensis |
| | Elaeis olifera |
+------------------------------+---------------------------------+
| 3. Sal | Shorea robusta |
+------------------------------+---------------------------------+
| 4. Shea (bambucký fat | Butyrospermum parkii |
| Shea butter oil) | |
+------------------------------+---------------------------------+
| 5. Kokum gurgi | Garcinia indica |
+------------------------------+---------------------------------+
| 6. Oil from the kernels of the manga | Mangifera indica |
+------------------------------+---------------------------------+
Note: the fats you must meet the following requirements:
and do not include (a) acid), are rich in symmetrical
monounsaturated triglycerides of the type POP, POSt and StOSt1;
(b)) they are miscible in any proportion with cocoa butter, and are
compatible with its physical properties (melting point and temperature
crystallization, melting rate, need for tempering phase);
(c)) are obtained only by refining and/or fractionation, it excludes
enzymatic modification of the triglyceride structure.
P = Palmitic acid
O = oleic acid
St = stearic acid
As an exception to the use of vegetable fats is possible to
also use coconut oil in chocolates, used in the manufacture of
frozen cream (ice cream).
Selected provisions of the novel
Article. (II) Decree No. 147/2015 Sb.
Transitional provisions
1. the food produced and placed on the market before the date of entry into force of this
the Decree shall be assessed in accordance with Decree No. 76/2003 Coll., as amended effective
before the date of entry into force of this order.
2. Foods placed on the market or labelled in accordance with Decree No.
76/2003 Coll., as amended effective prior to the date of entry into force of this
the Decree, can be sold while stocks last.
1) Council Directive 2001/111/EC of 20 July 1998. December 2001 concerning certain
sugars intended for human consumption.
Council Directive 2001/110/EC of 20 July 1998. December 2001 relating to honey.
European Parliament and Council Directive 2000/36/EC of 23 December 2003. June 2000
about cocoa and chocolate products intended for human consumption.
Commission Directive 98/28/EC of 29 April 2004. April 1998, which establishes the
a derogation from certain provisions of Directive 93/43/EEC on the hygiene of foodstuffs,
as regards the transport of bulk raw sugar by sea.
Directive of the European Parliament and of the Council of the EU 2014/63 of 15 July. may
2014, amending Council Directive 2001/110/EC relating to honey.
2A) section 3 (3). 1 (a). j) of the Act. Decree No. 147/1998 Coll., on the way
determination of the critical points in the production technology, as amended by Decree No.
196/2002 Coll. and Decree No. 161/2004 Sb.
3) Decree No. 53/2002 Coll., laying down the requirements for the chemical
the health of the individual food types and food
conditions for use of the raw materials, additives, auxiliary and food
supplements, as amended by Decree No. 233/2002 Sb.
3) Decree No. 304/2004 Coll., laying down the types and terms of use
additives and processing AIDS in food production.
4) European Parliament and Council Regulation (EU) no 1169/2011 from 25 June.
October 2011 on the provision of food information to consumers about the change
Regulation of the European Parliament and of the Council (EC) No 1924/2006 and (EC) No.
1925/2006 and repealing Commission Directive 87/250/HS, Council directive
90/496/EEC, Commission Directive 1999/10/EC Directive of the European Parliament
and Council Directive 2000/13/EC, the Commission directives 2002/67/EC and 2008/5/EC and regulation
Commission Regulation (EC) no 608/2004.
5) Decree No 113/2005 Coll., about how the labelling of foodstuffs and tobacco
products, as amended by later regulations.
