93/2000 Sb.
The DECREE
The Ministry of Agriculture of June 30. March 2000 amending
Decree of the Ministry of agriculture no. 333/1997 Coll., which implements section
18 (a). and), d), (h)), i), (j)) and to Act No 110)/1997 Coll. on foodstuffs
and tobacco products and amending and supplementing certain related
laws for the mill corn products, pasta, bakery products and
confectionery and pastry
The Ministry of agriculture lays down, pursuant to section 18 (a). and), d), (h)), i), (j)), and
to the law No. 110)/1997 Coll. on foodstuffs and tobacco products and
amendment and supplement to some related laws (hereinafter referred to as "the Act") for the
the mill corn products, pasta, bakery products and confectionery products
and the dough:
Article. (I)
Decree No. 333/1997 Coll., which implements section 18 (a). and), d), (h)), and)
(j)) and to Act No 110)/1997 Coll. on foodstuffs and tobacco products and
amending and supplementing certain related laws for the mill processed cereal-
products, pasta, bakery products and confectionery products and dough,
amended as follows:
1. In article 1 (a). (h)), the word "millet" is replaced by "jáhlami".
2. In article 1 (a). l), the words "and to the specific use of ' shall be deleted.
3. In section 3, paragraph 3. 1 the words "and rice" are deleted.
4. In section 3, paragraph 3. 3 the word "species" shall be replaced by the word "rod".
5. In section 6 of the letter a) is added:
"pasta foods made by shaping) nekynutého and chemically
nekypřeného dough prepared cereal products, in particular from the mill
or their mixtures ".
6. In section 6 (a). (d)), the words "fresh or dried" shall be deleted.
7. In section 6 letter e) is added:
"e) pasta bezvaječnými pasta made without the addition of eggs".
8. In section 11 (a). (b)), for the words "at least 400 g of" and the words "with the exception of
sliced "following the comma.
9. In section 11 of the letter e) is added:
"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, ".
10. In section 13 (b). (d)), the words "of the total" is replaced by "relative to the
the total ".
11. In section 13 (b). e), the words "of the total" is replaced by "relative to the
the total ".
12. In article 15, paragraph 1 shall be deleted and shall be deleted at the same time, paragraph
2.
13. In section 16 (a). and), the words "after heat treatment ' shall be deleted.
14. In section 16 (a). (f)), the words "with 33% milk fat content, or
vyšlehaná durable whipping cream with at least 28% of milk
fat ' shall be deleted.
15. In section 16 (a). (h)), after the words "dry state" following the word "charges".
16. Appendix 1:
"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. "| |
+----------------------+-----------------+----------------------+
17. In annex 2, paragraph "Flour" subparagraph "physical and chemical
the requirements of "the third sentence:" the Flour may not be chemically bleached ".
The fourth sentence is deleted.
18. In annex 2, table 1:
"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
combustion of the sample under the specified conditions. "
19. In annex 2, table 3:
"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 | -". |
+----------------------+-----------------+-------------+--------------------------------+
20. In annex 2, table 4 "oatmeal", "crushed the 0.5"
repealed.
21. In annex 2, table 5, the words "mineral" is the word
"the (ashes)".
22. In annex 2, table 8 in the column title "mineral impurities"
added link to "4" and the line "other" is deleted.
23. In annex 2, table 9 line "taste", "buckwheat"
added the word "peeled".
24. In annex 2, table 10, the word "dehydrated" shall be replaced by the words
"thermally stabilized".
25. In annex 2, table 11, after the words "mineral impurities"
added link to "4".
26. In annex 2, table 13:
"On the 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 | - ". |
+----------------------------------+-------------------+-----------------+
27. in annex No 6 in table 1, the line "the appearance and shape of the" words "or
the species ' shall be deleted and in the line "Color" and the line "smell and taste", the words "or
food supplements ' are deleted.
28. in annex No. 6 table 2:
"Table 2
Physical and chemical requirements
+-------+---------------------+-------+---------+
| | | at least pasta | maximum |
+-------+---------------------+-------+---------+
| Humidity |-dried | - | 13% |
| |-nondried | 20% | 30% |
| |-frozen | 20% | 38% |
| |-packed under vacuum or | 20% | 38% ". |
| | in an inert atmosphere | | |
+-------+---------------------+-------+---------+
29. In annex table 8:
"Breakdown on the types and groups
+----------------+-------------------+
| Kind of | Group |
+----------------+-------------------+
| Bread | wheat |
| | Rye |
| | Rye wheat |
| | wheat rye |
| | whole wheat |
| | Multigrain |
| | Special |
+----------------+-------------------+
| Common pastry | wheat |
| | Rye |
| |-wheat rye |
| | wheat rye |
| |-grain |
| | multi-grain |
| | Special |
+----------------+-------------------+
| Fine pastries | |
+----------------+-------------------+
| Durable pastries | biscuits |
| materials from the refried | |
| | wafers |
| |-coated |
| |-crackers |
| | pretzels |
| durable sticks | |
| | knäckebrot |
| | crackerové pastry |
| | extruded products |
| | puffed products |
| | Matzo |
| Biscuits ". | |
+----------------+-------------------+
30. In annex table 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% "|
+-------------------------------------------+----------------+
31. in annex No. 13 of the table to read:
"Tolerable negative mass variance
+-------------------------------------+----------------------+
| Products weighing up to 150 g | -not more than 8% |
| over 150 g | -not more than 7% |
+-------------------------------------+----------------------+
Article II
Transitional provisions
(1) 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 designation of the food, according to the existing legislation can be used
up to 1. September 2001.
Article. (III)
The effectiveness of the
This Decree shall take effect on 1 January 2005. September 2000.
Minister:
Ing. Fencl in r.
