330/1997 Coll.
The DECREE
The Ministry of agriculture
of 11 December. December 1997,
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, for tea, coffee and coffee substitutes
Change: 91/2000 Sb.
Change: 78/2003 Coll.
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 (hereinafter referred to as "the Act") for tea,
coffee and coffee substitutes:
Section 1
TEA
§ 1
For the purposes of this Ordinance means
and tea product of plant origin) used to prepare beverages for the specified
for direct consumption or drink prepared from this product,
(b)) right tea-tea made from the leaves, shoots, buds, or fine
part zdřevnatělých straw Camellia sinennsis (Linaeus).
Kunze, or a combination thereof,
(c)) green tea tea right in which did not complete the fermentation,
(d)), polofermentovaným tea (oolongem) tea, which was
partial fermentation,
e) black tea tea right, which took place in full fermentation,
f) tea extract product obtained after the extraction of tea-serving water
dissolution in water for the preparation of drinks,
g) instantním Instant tea product, containing tea extract and other
the folder specified for the preparation of beverages by dissolving in water,
h) ovoněným tea tea, which absorbed the flavours and odours,
even seasoned tea blend tea) right with the tasting qualities parts of plants
listed in annex No. 2, the content of which does not exceed 50% of the weight
the mixture,
j) aromatised tea tea, which contains flavouring substances,
the herbal tea from tea) parts of plants or their mixtures referred to in
Annex No 2 with the right tea or herbs or mixtures of fruit,
While the content of the herbs must be at least 50% by weight,
l) fruit tea, tea from the dried fruits and dried parts of plants
listed in annex No. 2, where the proportion of dried fruit is higher than 50%
weight.
§ 2
Breakdown on the types and groups
Breakdown on the types and groups indicated in annex No. 1.
§ 3
Labelling
(1) in addition to the data referred to in the Act and in particular the law ^ 2)
with
and tea marks the right name) group,
b) flavoured with tea, fruit tea, herbal tea and marks the name of the species,
c) products of tea designates the name of the group,
(d)) for fruit teas, herbal teas and fruit teas products or
herbal bear the warning on the caffeine content if it contains,
(e)) when using the St. Johns, buckwheat, or cumin stating warning
"for sensitive persons the possibility of fotosenzibilizace",
(f)) in the case of flavoured tea near the name indication
"flavoured" and the designation "ovoněný ovoněného tea".
(2) the tolerable negative weight deviations are listed in annex 4.
§ 4
Quality requirements
Sensory, physical and chemical quality requirements are listed in the
Annex No. 3.
§ 5
Technological requirements
For the production of herbal and fruit teas can be used
and plant parts) referred to in annex No. 2 section, and without limitation,
(b)) part of the plants referred to in annex 2 of part B in the amount of 30% by weight,
(c)) part of the plants referred to in annex 2, part C, to a maximum of 5% by weight.
§ 6
cancelled
Section 2
COFFEE
section 7 of the
For the purposes of this Ordinance means
and dried green coffee)-the seeds of the coffee tree of the genus Coffea without
parchment peels,
b) roasted coffee-product obtained by roasting green coffee,
c) roasted coffee without caffeine-the product obtained by roasting green coffee,
which contains not more than 0.1% of the caffeine in the dry state,
d) coffee extract, instant coffee, soluble coffee, soluble
coffee extract-product in any concentration, obtained by roasting
coffee and subsequent extraction using water as the extraction and the environment
excluding any process of hydrolysis involving the addition of an acid
or the policy that contains the soluble and aromatic constituents of coffee, which can
contain insoluble oils derived from coffee, traces of other
insoluble substances derived from coffee or water, used for
the extraction,
e) coffee extract dried coffee extract in the form of powder, granules,
snowflakes, cubes, or in another form, in which the coffee-based dry matter is
at least 95% by weight, and which shall not contain substances other than substance
derived from the extraction of the coffee,
f) coffee extract paste form-coffee extract in paste form,
where is the coffee-based dry matter not less than 70% and not more than 85% by weight of
and which shall not contain substances other than substances derived from the extraction
coffee,
(g)) in the form of liquid extract of coffee-coffee extract in liquid form, for
which makes the coffee-based dry matter not less than 15% and not more than 55% of the weight and
which may contain natural sweeteners in the amount not exceeding 12%
weight,
h) coffee extract decaf-a product that contains no more than 0.3
% of caffeine in the dry state,
I) roasted coffee bean blended-coffee beans, black or přepražená
light, which is characterized by a different scent after breaking than coffee.
§ 8
A breakdown of the types of groups and subgroups
A breakdown of the types of groups and subgroups as listed in annex 5.
§ 9
Labelling
(1) in addition to the data referred to in the Act and in particular the law ^ 2)
In addition to the product packaging shall indicate the
and the name of the species and subgroups); in the case of dried coffee extract is the name of the
the subgroup does not,
(b)) for the coffee extract in the form of a liquid, to which has been added
natural sweetener, the phrase "with ...", "canned ...", "with the addition of
... ", or" roasted with ... "that contains the name of the Group
natural sweeteners under special legislation; ^ 3) this expression
shall state the name of the product "in the form of liquid coffee extract" or "coffee
extract the liquid "
(c)) "with sugar" or "with added sugar", was added to the sugar after roasting,
(d)) "aromatizováno" in the event that the coffee was aromatizována,
(e)) with coffee extract in the form of pastes and coffee extract in the form
liquid minimum dry matter content based on coffee, referred to as a percentage
by weight in the finished product,
(f)), the name of the species and of the subgroup of the product in accordance with annex 5, the expression "without
Caffeine ", if the contents of the caffeine in the coffee-based dry matter of the products does not exceed
0.3% for coffee extract and 0.1% for roasted coffee.
(2) coffee extract in liquid form, in which the coffee-based dry matter is
more than 25% of the weight, you can indicate the name of the Add expression
"concentrated".
(3) the tolerable negative weight deviations are listed in annex 7.
§ 10
Quality requirements
(1) Sensory, physical and chemical quality requirements are listed in the
Annex No 6.
(2) roasted coffee and coffee extract must not contain any addition
coffee substitutes.
Section 3
COFFEE SUBSTITUTES AND THEIR MIXTURES
section 10a
For the purposes of this Ordinance means
and kávovinami)-the products obtained by roasting the different plant parts of the rich
on the carbs,
b) roasted Endive (cikorkovou kávovinou)-the product obtained from the roots of the
common chicory (Cichorium intybus l.), which were not used in the form
"chicory" (salad of chicory), sufficiently clean, dry, roasted with
the addition of or without the addition of small quantities of food oils or
fats, natural sweeteners and molasses; may contain traces of insoluble
substances that are not of the chicory,
(c)) kávovinou-grain product made from roasted barley, rye, or
wheat,
(d)) of the malt-kávovinou product made from sladovaného and roasted
barley, rye, or wheat,
e) fig kávovinou-product made of fig fruit,
f) mixture of kávovin-a mixture of kávovin and other raw materials, including roasted
coffee ground,
(g)) kávovinovým-extract product obtained by extraction from kávovin for use
water as the extraction environment, excluding any process of hydrolysis
involving the addition of an acid or a base,
h) cikorkovým extract, soluble chicory, instant chicory-
product obtained by extraction from roasted chicory, where as extraction
the media uses only water and when it is excluded any process of hydrolysis
including the addition of acid, or policy,
I) cikorkovým dried chicory extract-extract in powder form,
granules, flakes, cubes, or in another form, in which the solids on the basis
chicory is at least 95% by weight; the product may contain other substances,
before that comes from the extraction of chicory, in quantities of not more than 1%
weight,
j) cikorkovým extract in the form of a paste-chicory extract in paste
the form in which the chicory-based dry matter is not less than 70% and not more than 85% of the
weight; the product may contain other substances, than which originate from
extraction of chicory, in quantities of not more than 1% by weight,
to extract in the form cikorkovým) liquid-liquid chicory extract
the form in which the chicory-based dry matter is not less than 25% and not more than 55%
weight and which may contain natural sweeteners in the amount
not exceeding 35% by weight,
l) instant mixtures kávovin-product obtained by mixing the individual
extracts or common extraction mixture kávovin, or blended with
coffee,
m) instantním kávovinovým product-product containing kávovinový
extract and other ingredients, intended for the preparation of beverages by dissolving in water.
section 10b
A breakdown of the types of groups and subgroups
A breakdown of the types of groups and subgroups as listed in annex No. 8.
section 10 c
Labelling
(1) in addition to the data referred to in the Act and in particular the law ^ 2)
In addition to the product packaging shall indicate the
and mass percentage) of coffee or coffee extract for kávovin in
a mixture of coffee and of extracts, kávovinových
(b) the chicory extract) in the form of a liquid, to which has been added
natural sweetener, the phrase "with ...", "canned ...", "with the addition of
... ", or" roasted with ... "that contains the name of the Group
natural sweeteners under special legislation; ^ 3) this expression
shall state the name of the product "in the form of liquid chicory extract" or
"liquid chicory extract"
(c)) "with sugar" or "with added sugar", was added to the sugar after roasting,
(d)) at the chicory extract paste form and chicory extract in
the form of a liquid minimum dry matter content based on chicory referred to in
percentage by weight in the finished product,
(e)) for products under section 10a (e). h) the designation ' chicory extract "
"soluble chicory", or "instant chicory".
(2) the markings referred to in paragraph 1 (b). (e)) for the product in paste form
make up the term "Paste" or "in paste form" and for the product in the form of
the term "liquid liquid ' or ' in liquid form '.
(3) the chicory extract in liquid form, in which the chicory-based dry matter
more than 45% by weight, in the marking of the name of the Add expression
"concentrated".
(4) the tolerable negative weight deviations are listed in annex 7.
§ 10 d
Quality requirements
Sensory, physical and chemical requirements are listed in annex 9.
§ 11
The transitional provisions of the
Designation of tea, coffee and kávovin packed in the period from 1. January 1998 to 31 December 2001.
March 1998 shall be assessed only within the scope of section 6 of the Act.
§ 12
The effectiveness of the
This Decree shall take effect on the date of its publication, with the exception of section 3 and 9,
which shall take effect on 1 January 2005. April 1998.
Minister:
Ing. Lux in r.
Annex 1
Breakdown on the types and groups
+---------------+----------------------+
| Kind of | Group |
+---------------+----------------------+
| | Green tea |
| +----------------------+
| | polofermentovaný tea |
| +----------------------+
| |-right tea black tea |
+---------------+----------------------+
flavored tea | | |
+---------------+ |
| herbal tea | |
+---------------+ |
| fruit tea | |
+---------------+----------------------+
|-tea products | tea extract |
| +----------------------+
| | Instant tea |
+---------------+----------------------+
Annex 2
List of plants and their parts for the production of fruit and herbal teas
And part of the plant) can be used without restrictions
1. Artichoke Cynara scolymus l. flower bed
C. cardunculus L. petiole
2. Blueberry Vaccinium myrtillus L. product
3. the tea plant Camellia sinennsis L. the dried sheet
or fermented
4. Chicory Cichorium intybus l. the stem, root
5. Oregano Origanum vulgare l. the stem
6. Fennel Foeniculum vulgare Mill. product
7. the Punica granatum L, gazed around at. product
8. Chamomile Matricaria chamomilla l. flower
9. Roman Chamomile Anthemis nobilis l. flower
10. Lamium Lamium album l. flower stem
11. Hibiscus Hibiscus sabdariffa l. flower
12. Strawberry Fragaria vesca l. sheet
13. Dried Sorbus aucuparia l. product
14. Lime Tilia platyphyllos Scopoli,
Tilia cordata Miller
Tillia euchlora Koch flower
15. Raspberry Rubus idaeus L. the leaves
16. Mint Mentha sp. leaf, leaves
17. Mate Ilex paraguayensis St.-Hi. sheet
18. Wild thyme Thymus serpyllum l. the stem
19. Lemon balm Melissa officinalis L. the stem, leaf
Blackberry Rubus fructicosus 20 L. sheet
Buckthorn Hippophae rhamnoides 21 L. product
22. the Aspalathus linearis Rooibos leaves
23. Rose, Rosa centifolia l.
Rosa gallica l. Crown ticket
24. Heather Rosa sp. product
25. Currant Ribes nigrum l. sheet, product
26. Ceratonia siliqua locust L. product
27. the other unnamed dried fruit and nut kernel
(B)) parts of plants, which can be used up to 30% by weight
1. Blueberry Vaccinium myrtillus L. leaf, leaves
2. White Birch Betula pendula Roth.
B. pubescens Ehrh. sheet
3. Celík (zlatobýl) Solidago virgaurea l.
S. gigantea Ait.,
S. canadensis l. the stem
4. hops Humulus lupulus l. cones
5. Lemon Citrus limon (l.) Burm. pericarp
6. Black without Sambucus nigra L. flower, fruit
7. Nigella Nigella sativa L. the seed
8. Green beans Phaseolus vulgaris l. pericarp
Jasmine Jasminum grandiflorum 9 L. leaf, flower
10. Jestřabina Galega officinalis l. the stem
11. Schizandra chinensis Schisandra MICHX. the fetus, stem
12. Cuminum cyminum l. cumin. product
13. Capsella Capsella bursa-pastoris l. the stem
14. Konopice Galeopsis sp. div. the stem
15. Alchemilla Kontryhel sp. div. the stem
16. Nettle Urtica dioica L. leaf, leaves
17. Flax Linum usitatissimum l. the seed
18. the great Indian-Cress Tropaeolum majus L. leaves, fruit
19. Stone crushers Saxifraga granulata (L). the stem
20. Lžičník Cochlearia officinalis L. the stem
21. Pansy Viola tricolor l.
In MURRAY, flower arvensis. '
22. Calendula Calendula officinalis L. flower
23. Oats Avena sativa l. leaves, fruit
Fenugreek Trigonella foenumgraecum 24 L. the seed
25. Orange Citrus aurantium l. ssp.
aurantium Engler sheet, pericarp, flower
26. Glechoma hederacea Glechoma l. the stem
27. Proskurník Althaea officinalis L. root, leaf, flower
28. Daisy Bellis perennis l. flower
29. Sesame Sezamum indicum l. the seed
Mallow Malva silvestris 30. L.,
M. neglecta l.
M. l. mauritiana flower, leaf
31. The cream of Taraxacum officinale Web. root, stem, leaf
32. Vervain Verbena officinalis l. the stem
33. Blackthorn Prunus spinosa l. flower, fruit
34. Knotgrass Polygonum aviculare l. the stem
35. Voňatka Cymbopogon nardus (l.),
W. Wats sheet
36. Heather Calluna vulgaris (l.) Hill. the stem, flower
37. Ginseng Panax ginseng C. A. Meyer root
38. other possibly dried vegetables and an unnamed spice.
C) parts of plants, which can be used up to 5% of the weight of
1. Harphagophytum procumbens root
(BURCHELI) DC.
2. Angelica Archangelica officinalis HOFFM medicine. root product
3. Star anise Illicium verum HOOK product
4. Basil Ocimum basilicum L. the stem
5. greater Pimper Pimpinella major (l.) HUDS. the root of the
6. Benedict medical Conicus benediktus L. the stem
7. Eucalypt Eucalyptus sp. sheet
8. Pine Pinus sp. needles, tops, branches
9. Mountain Pine Pinus mugo SSP. pumilio needles, tops, branches
(HAENKE) FRANCO
10. Cranberry Vaccinium vitis idaea l. sheet
11. Celery Apium graveolens L. product
12. the Cola Cola acuminata (Beauv.) SCHOTT et
The end. and c. nitida (Vent.)
SCHOTT et E. the seed
13. Suppository objímavý Ruscus aculeatus l. the stem
14. Mullein Verbascum phlomoides l. sápovitá flower
15. Mullein Verbascum densiflorum Bigleaf BERTOL. flower
16. Oak Querrcus robur l. bark
17. Apr winter Querrcus petraea (MATTUSCH.) LIEBL. bark
18. medical Alpinia officinarum HANCE Galangal root
19. The Serpent's root greater Bistorta major S. F. GRAY theme
20. Gentian Gentiana sp. the root of the
21. Sea weed bublinatá Fuccus vesiculosus l. the insole
22 Cornflower Centaurea cyanus (l.) MILLER flower
23. Horehound Marrubium vulgare l. the stem
24. Common Juniper Juniperus communis L. wood product
25. The needles Ononis SP. the root of the
26. Red Clover Trifolium pratense L. flower
27. White Clover Trifolium repens L. flower
28. Indian Plantain Plantago ovata FORSK. the seed
Plantain Plantago lanceolata 29 repens L. leaf, leaves
30. Mistletoe Viscum sp. the stem
31. Cardamom Eletaria cardamomum medicinal (L.) product, seed
WHITE et MASON
32. Melilot medical Melilotus officinalis (l.) PALLAS stem
33. Iris Iris germanica l., i. pallida Lam., root
Florentina L.
34. Krameria triandra RUIZ et PAV Krameria root
35. Geum urbanum l. Kuklík city. the root of the
36. Corn Zea mays L. the gynaeceum's
37. Turmeric Curcuma sp. the root of the
38. Liquorice Glycyrrhiza glabra l. the root of the
39. Lavender Lavandula angustifolia MILLER flower
40. Levisticum officinale lovage root KOCH
41. Corylus Avellana l. Corylus avellana sheet
42. Burdock Arctium SP. the root of the
43. Marsdenie
kondurangová Marschenia condurango REICHB. bark
44. Mořinka scented Galium odoratum (l.) SCOP stem
45. Tansy Potentilla anserina l. the stem
46. nátržník Cinquefoil Potentilla erecta (l.) RÄUSCHEL root
47. Passion flower Passiflora sp. the stem
48. Muškátovník aromatic Myristica fragrans HOUT. fruit, seed, pericarp
49. the common soapwort Saponaria officinalis l. the root of the
50. Myrtovník Commiphora sp. Oleoresins
51. Olive Olea europaea L. sheet
52. Inula helenium Elecampane L. the root of the
53. The butternut Juglans regia l. sheet
54. Milk Thistle
Marian Silybum mariannum (l.) GAERTN. product
55. Ostrožka Consolida regalis field S. F. GRAY flower
56. Geranium Pelargonium sp. sheet
57. Artemisia Vulgaris Artemisia vulgaris l. the stem
58. Wormwood Artemisia absinthium stem
59. Parsley Petroselinum sativum Hoffm. product
60. Parsley Petroselinum crispum Endive (MILL.) the root of the
NYM ex a. w. HILL
61. The Peony Paeonia officinalis L. Crown ticket
62. the lungwort Pulmonaria officinalis L. leaf, leaves
63. Coltsfoot Tussilago farfara l. General sheet
64. Buckwheat Fagopyrum aesculentum Moench., leaves, fruit
tatricum (l.) Gaertn.
65. Mountain Arnica sp. flower, root
66. Herniaria Průtržník sp. the stem
67. Primrose Primula veris l. spring root, flower
68. Primula elatior Primula elatior (l.) Hill, root, flower
69. Equisetum arvense Equisetum arvense l. the stem
70. Pukléřka Cetraria islandica Iceland (l.) ACH insole
71. General Acorus calamus Acorus l. the root of the
72. Couch grass Elytrigia repens repens (l.) DESV. the root of the
73. Persicaria blešník Persicaria lapathifolia (l.)
S. f. GRAY leaves
74. Persicaria hydropiper Persicaria hydropiper (l.) SPACH stem
75. Rmenec fair Camaemelum nobile (l.) ALL flower
76. the Sundew Drosera sp. the stem
77. Rosemary Rosmarinus officinalis L medicine. sheet
78. Veronica officinalis Veronica officinalis L. the stem
79. Yarrow Achillea millefolium L. the stem, flower
80. The Greek mountain tea Sideritis scardica Griseb. the stem
81. Agrimony Agrimonia sp. the stem
82. Řimbaba Chrysanthemum parthenium (l.) leaves
BERNH.
83. Sunflower Helianthus annuus l. Flower language
84. Smil sand Helichrysum flower after l. MOENCH
85. Spruce Picea sp. needles, tops, branches
86. Srdečník generic Leonurus cardiac l. the stem
87. The skylight Euphrasia SP. the stem
88. The Sage Salvia officinalis L. leaf, leaves
89. Poplar Populus sp. Bud
90. Hollyhock Alcea rosea l. cv. nigra flower
91. Toten medical Sanguisorba officinalis l. flower
92. the white Locust Robinia pseudo-arabica l. flower
93. Trubkovec Orthosiphon sp. sheet
94. Purple Coneflower Echinacea angustifolia DC stem, root
95. St. John's wort Hypericum sp. the stem
96. Further Meadowsweet Filipoendula uimaria (l.) MAXIM flower stem
97. Thyme Thymus zygis l. the stem
98. Menyanthes trifoliata menyanthes l. sheet
99. viržinský Witch Hazel Hamamelis virginiana L. sheet
100. Viola tricolor Viola tricolor l. the stem
101. Polygala senega Polygala senega l. the root of the
102. Willow Salix sp. bark
103. Vrbovka Epilobium sp. the stem
104. Hyssop Hyssopus officinalis L. the stem
105. the Centaurium erythraea RAFN leaves bitter Centarium
Annex 3
Sensory quality of tea
-----------------------------------------------------------------------------------------
the appearance of the color, smell and taste
-----------------------------------------------------------------------------------------
tea tea leaves, curled up right according to the type of tea, typical for the raw materials,
before the spařením or their parts and light green clean without foreign
part of the stem with the smells, or shades of gray
for the flavored with green tea and, influenced by the used
Brown Black aromatised teas to parts of other plants
parts of plants for tea, fermented
other than tea for tea flavoured
or flavoured
parts of plants
other colors
After scalding covering essentials, or characterized by,
with a slight opalescencí slightly natrpklá
to a slight cataract
color light green
with shades of yellow,
Red to dark
Brown depending
on the type of tea
-----------------------------------------------------------------------------------------
herbal remedies are made up of parts of plants typical in colour after used
and fruit tea from different parts of different typical raw materials, clean, without
before preparing the plant for the raw materials used extraneous odours
and how to handle
After preparing the infusion, decoction or characteristic
macerate Essentials with a slight after used materials
opalescencí to moderate without extraneous odours
cataract in addiction and flavored
on the raw material used
and how to prepare
-----------------------------------------------------------------------------------------
tea extracts, typical viscosity fluid when used pure, aromatic,
clear to opalescent material typical of the used
or cloudy material
the remains
-----------------------------------------------------------------------------------------
The physical and chemical quality of tea
-----------------------------------------------------------------
character black tea instant
-----------------------------------------------------------------
total ash% weight 8.0 20
not more than
-----------------------------------------------------------------
moisture content% by weight not more than-6.0
-----------------------------------------------------------------
Water extract% weight of 25-
at least
-----------------------------------------------------------------
the loss of mass on drying 10.0-
at 103rd. (C)% by weight of
not more than
----------------------------------------------------------------
Annex 4
Tolerable negative weight variations of tea packaging
+---------------+--------------------+---------------------------+
| kind of | weight packing | the deviation of the mass |
+---------------+--------------------+---------------------------+
| | 50 g | - 5,0 % |
|čaj pravý +--------------------+---------------------------+
| herbal tea | in 100 g | - 3,0 % |
|ovocný čaj +--------------------+---------------------------+
|-tea products | up to 250 g | - 2,0 % |
|ochucený čaj +--------------------+---------------------------+
| | over 250 g | - 1,0 % |
+---------------+--------------------+---------------------------+
Annex 5
A breakdown of the types of groups and subgroups
+------------------------+-------+---------------------------+
| Kind of | Group | Subgroup |
+------------------------+-------+---------------------------+
| roasted coffee | | beans |
| | | ground |
+------------------------+-------+---------------------------+
| instant coffee | | |
| soluble coffee | extract | dried |
| coffee extract | | Paste or paste form |
' | ' soluble coffee extract | liquid or in the form of ' | ' liquid |
+------------------------+-------+---------------------------+
Annex 6
Sensory, physical and chemical requirements for the quality of the coffee
Sensory quality of coffee
+--------------------+--------------+------------+------------+--------------+
|-Type group | appearance | color | fragrance | taste |
|-subgroup | | | | |
+--------------------+--------------+------------+------------+--------------+
| roasted coffee beans | roasted coffee | coffee Brown | Coffee | |
| | |-grain matte | | |
| ' | ' with excluded | | | |
| | oil | | | |
| | * surface) | | | |
+--------------------+--------------+------------+------------+--------------+
| ground roasted coffee ground coffee uniformly | | |-Brown Coffee | |
+--------------------+--------------+------------+------------+--------------+
|-coffee infusion | | pure coffee | | soft |
| | | up significantly | | up significantly |
| | | sharp sharp coffee | |, |
| | | | ' | ' bitter, acidulous |
+--------------------+--------------+------------+------------+--------------+
| coffee extract | | | | very fine NET coffee |
| (pickle) | | up significantly | | significantly sharp |
| | | | | sharp, coffee, bitter, |
| | | | |, acidulous caramel |
| | | | | Caramel |
+--------------------+--------------+------------+------------+--------------+
*) roasted coffee beans can have max. 2.4% admixture
Physical and chemical requirements for the quality of the coffee
+-----------------------------------+-------------+-------------+-----------+
|-Group-Subgroup | caffeine content | | aqueous extract moisture in%|
| |% | in the dry matter in dry matter | most |
| | | % at least | |
+-----------------------------------+-------------+-------------+-----------+
| Roasted coffee | at least 0.6 | 22 | 5 |
+-----------------------------------+-------------+-------------+-----------+
| roasted coffee without caffeine | the most 0.1 | 19 | 5 |
+-----------------------------------+-------------+-------------+-----------+
soluble coffee extract |, instant | at least 2.5 | - | 5 |
+-----------------------------------+-------------+-------------+-----------+
soluble coffee extract |, instant | | | |
| | 0.3 most decaffeinated | - | 5 |
+-----------------------------------+-------------+-------------+-----------+
Coffee substitutes
--------------------------------------------------------------------------
species-group-aqueous extract moisture ash mineral admixtures
subgroup in the dry matter,% in dry matter (sand)
% at least of no more than%% maximum
not more than
--------------------------------------------------------------------------
kávovinová blend 46 10 6 1
--------------------------------------------------------------------------
cikorková kávovina 60 10 6 3
--------------------------------------------------------------------------
grain kávovina 25 5 7 2.5
--------------------------------------------------------------------------
Fig 50 18 5 kávovina 2.5
--------------------------------------------------------------------------
Annex 7
Tolerable negative weight deviations packaging of coffee and kávovin
-----------------------------------------------------------------
Type of packaging weight Variance
-----------------------------------------------------------------
Coffee roasted in 10 g-10%
11-150 g-3%
151-250 g-2%
over 250 g-1%
-----------------------------------------------------------------
Flavored instant up to 20 g-10%
of coffee or coffee substitutes 21-100 g-5%
and their mixtures 101-500 g-3%
501-1000 g-1%
----------------------------------------------------------------
Annex 8
A breakdown of the types of kávovin, groups and subgroups
+---------------+-------------------------+-----------------------+
| species | group | subgroup |
+---------------+-------------------------+-----------------------+
roasted coffee substitutes | | |-herb |
| Instant or soluble | | mixed with coffee |
| | mixed with the other ingredients, | |
+---------------+-------------------------+-----------------------+
Annex 9
Sensory, physical and chemical quality requirements kávovin
Sensory quality requirements kávovin
+------------------+------------------+------------------+-------------------+-------------------+
|-Type group | appearance | color | fragrance | taste |
|-subgroup | | | | |
+------------------+------------------+------------------+-------------------+-------------------+
| kávovina | healthy, pure Brown to dark, | | kávovinová | |
| | |, where appropriate, the corresponding Brown | | |
| the raw material used is ' | | lighter | | |
| | particulate materials | | | |
+------------------+------------------+------------------+-------------------+-------------------+
| kávovinový | jiskrný or lightly pickle | | kávovinová | kávovinová |
| | cloudy | | | partially caramel caramel part |
| | | typical after raw | | typical after raw material |
+------------------+------------------+------------------+-------------------+-------------------+
The physical and chemical quality requirements kávovin
+---------------------------+-------------+---------+---------+---------------+
|-Group-Subgroup | aqueous extract | humidity | ash | mineral |
| | |% in the dry matter not exceeding | | ingredients (sand) |
| |% at least | |% |% maximum maximum |
+---------------------------+-------------+---------+---------+---------------+
| kávovinová mixture | 46 | 10 | 6 | 1 |
+---------------------------+-------------+---------+---------+---------------+
| cikorková | kávovina 60 | 10 | 6 | 3 |
+---------------------------+-------------+---------+---------+---------------+
| kávovina | 25 grain | 5 |7 |2,5 |
+---------------------------+-------------+---------+---------+---------------+
| kávovina | 50 | fig 18 | 5 | 2.5 |
+---------------------------+-------------+---------+---------+---------------+
| kávovinový extract | - | 6 |- | - |
| except chicory | | | | |
| extract | | | | |
+---------------------------+-------------+---------+---------+---------------+
Selected provisions of the novel
Article II of the Decree No. 78/2003 Coll.
Transitional provisions
1. 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.
2. the labelling of the food in accordance with the existing legislation can be carried out
no later than 30 June 2005. April 2004.
2) Decree No. 324/1997 Coll., about how the labelling of foodstuffs and tobacco
the products of the permissible deviation from the data on the quantity of product
the symbol "e", as amended by Decree No. 24/2001 Sb.
3) Decree No. 76/2003 Coll., laying down the requirements for natural
sweeteners, honey, sugar confectionery, cocoa powder and cocoa mixture with sugar,
chocolate and chocolate candies.
