182/2009 Sb.
DECREE
of 23 December 2003. may 2012,
amending Decree No. 333/1997 Coll., implementing section 18 (a).
a), 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, as amended
The Ministry of agriculture shall be determined according to § 18 para. 1 (b). a), b), (g)), and
h) Act No. 110/1997 Coll. on foodstuffs and tobacco products and
amendments to some related laws, as amended by Act No.
121/2000 Coll., Act No. 308/2000 Coll., Act No. 146/2002 Coll., Act No.
274/2003 Coll., Act No. 316/2004 Coll. and Act No. 120/2008 Coll.:
Article. (I)
This Decree was notified in accordance with the directive of the European Parliament
and Directive 98/34/EC of 22 December 2004. June 1998 on the procedure for the provision of information
in the field of technical standards and regulations and of rules on information
the company, as amended by Directive 98/48/EC.
Article. (II)
Decree No. 333/1997 Coll., implementing section 18 (a). a), 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 milling of the grain
products, pasta, bakery products and confectionery and pastry in the
amended by Decree No. 93/2000 Coll. and Decree No. 268/2006 Coll., is amended
as follows:
1. in the title and in the introductory sentence, the words "section 18 (a). a), d), (h)), i), (j)), and
k) "shall be replaced by the words" § 18 para. 1 (b). a), b), (g) and (h))) ".
2. In paragraph 1 (b). a), the words "corn, buckwheat and rice ' is replaced by
"one or more of the botanical species of cereal, buckwheat and rice".
3. In paragraph 1 (b). (b)), the word "corn" is replaced by "cereal grains,
buckwheat and rice ".
4. In paragraph 1 (b). (c)), the word "corn" is replaced by "cereal grains".
5. In paragraph 1 (b). (g)), after the word "cereal", the words "and buckwheat".
6. In paragraph 5, the words "in the areas" shall be replaced by "in větratelných
the premises ".
7. In paragraph 6 (b). (c)), the words "and no more than 30" are deleted.
8. Footnote 1 is including a reference to footnote
repealed.
9. In paragraph 6 (b). g), the words "wheat wholemeal flour ' is replaced by
"whole wheat flour from one or more types of cereal, buckwheat or
rice ".
10. In section 10, paragraph 1. 1 the words "on the premises" shall be replaced by "in the
větratelných areas ".
11. in section 10, paragraph 1. 2 with the number "5" is replaced by "8".
12. in section 10, at the end of the text of paragraph 2, the words ", if
the manufacturer does not provide for other storage conditions ".
13. in paragraph 11 (b)):
"(b)) Bread bakery product kypřený leavening yeast, if applicable, in
the shape of the loaf ciabatta, or form with the exception of non-traditional types of bread,
weighing at least 400 g of sliced bread and with the exception of non-traditional
types of bread, ".
14. in paragraph 11 (a). c) after the word "flour", the words "or other
mill cereal products ".
15. In paragraph 11 (a). (d)), after the words "jam," the words "fruity
toppings, fillings Microbially stable under normal conditions
storage, ".
16. in paragraph 11 (a) at the end of the text, the words "to) of the total
the weight of the mill used cereal products ".
17. in paragraph 11 of the letter l) is added:
"l) special kind of bread or Bread bakery product that
contains in addition to the grain mill products from wheat and rye of the other ingredients,
in particular, cereals, oilseeds, legumes, fiber, dry nuts
fruits, vegetables, dairy products or potatoes, in a quantity of at least 10%
of the total weight of the used of grain mill products, or non-traditional kinds of
bread type pita bread, Arabic bread or similar types of bread
flat design weighing less than 400 grams, containing at least 50% of the
the proportion of grain mill products and are generally kypřené or yeast, leaven ".
18. in section 11 is added to § 11a is inserted:
"§ 11a
For the purpose of this order is further means
and the extruded product product produced) of mill corn products
extrusion technology of pressure and temperature,
(b)) pufovaným product product made from the row zvlhčených
cereal grains of one or more of the botanical species of cereals, rice or
buckwheat in the expansion of the baking form device by pressure and temperature,
(c)) macesem brittle Unleavened product round or angular shape
made of pastry from the water and wheat flour heat treatment,
(d)) knäckebrotem the product fragile consistency of cereal grain mill products
and other raw materials, usually in the shape of a rectangle made by heat treatment,
e) fresh bread break bread, the whole technological process
production from the preparation of the dough to the baking or cooking,
including placing into circulation was not interrupted by freezing or other
treatment leading to the prolongation of life and which is
at the same time offered for sale to the consumer within 24 hours after baking
or similar heat treatment,
(f)) fresh regular baked pastries unpackaged bread, whose entire common
the technological process of production from the preparation of the dough to the baking or similar
heat treatment, including putting into circulation was not interrupted by freezing or
another treatment leading to the prolongation of life and that
It is also offered for sale to the consumer not later than 24 hours after the
baking or similar heat treatment,
g) fresh pastries in bulk, fine pastries, whose entire
the technological process of production from the preparation of the dough to the baking or similar
heat treatment, including putting into circulation was not interrupted by freezing or
another treatment leading to the prolongation of life and that
It is also offered for sale to the consumer not later than 24 hours after the
baking or similar heat treatment. ".
19. section 13 is at the end of paragraph (i)) dot replaced with a comma and the following
the letters j and k)) are added:
"(j)) at the exposed and the product that was in the finished State of the frozen
and the consumer is offered in rozmrazeném State, where the product is
directly offered for sale to the consumer, visibly placed near
the product name, the indication "rozmrazeno",
to the exposed and the product), which was completed from frozen
the semi-finished product, where product is offered for sale
consumer, visibly placed near the product name, the indication "of
frozen semi-finished product ".".
20. In paragraph 16, subparagraph (a) at the end of the text), the words "or
products whose base is solid matter created using gelling
substances without baking and finished in particular with fillings, icings, or
piece of fruit ".
21. in paragraph 16 (a). j), the words "a characteristic flick ready
without the use of kypřících funds "shall be replaced by" high-fat
prepared without the use of kypřicích funds, made up of individual
vodového layers of dough and fat that after heat treatment has
characteristic of flipping through ".
22. in paragraph 16, at the end of subparagraph (j)) dot replaced with a comma and the following
the letter k), which read as follows:
"to the leaf or yeast dough) also plundrovým the dough with a high content
fat prepared with the use of kypřicích funds, made up of individual
layers of leavened dough and fat that after heat treatment has
characteristic scrolling. ".
23. in section 18 at the end of subparagraph (g)) the dot replaces the comma and the following
letter h) is added:
"h) with exposed confectionery product, which was in the final State of the frozen
and the consumer is offered for sale in the State of rozmrazeném, where there is a
product offered for sale to the consumer, visibly placed in the
close to the name of the product, the statement "rozmrazeno". ".
24. in section 19 para. 1, after the words "pastry", the words "products
and ".
25. section 21 including the title reads as follows:
"section 21
Putting into circulation
(1) confectionery products with circulation at temperatures up to 8 ° c,
the exception of the products referred to in paragraph 2.
(2) confectionery products that are packaged as a result of the use of raw materials
trvanlivějšího character or technological adjustments leading to
extend the durability of microbiologically and physico-chemically stable
at temperatures above 8 ° c, with circulation at temperatures of declared
by the manufacturer.
(3) the dough with the circulation at temperatures of 10 ° c. ".
26. in annex No. 2 table 2:
Table 2
Sensory requirements on the quality of flour
+-----------------------------------+-----------------------------------+-----------------------------------+
| The name of flour | Color | Smell and taste |
+-----------------------------------+-----------------------------------+-----------------------------------+
| wheat | White with a yellowish tint | Pleasant, characteristic for |
+----------------------------------------------------------------------+ moukuz the cereals, without |
| wheat bread | White with žlutošedým or našedlým | of foreign odors and flavors |
| | tint | |
+-----------------------------------+-----------------------------------+ |
| wheat wholemeal | brownish, reddish or | |
| | tmavočervený shade | |
+-----------------------------------+-----------------------------------+ |
| light rye (výražková) | bílá | |
+-----------------------------------+-----------------------------------+ |
| Dark rye (bread) | off-white with a zelenomodrým hue | |
+-----------------------------------+-----------------------------------+-----------------------------------+ ".
27. Appendix 6:
' Annex No 6 to Decree No 333/1997 Coll.
Sensory, physical and chemical requirements for the quality of the pasta
Table 1
Sensory requirements
+------------------------+----------------------------------------------------------------------------------+
| The appearance and shape of the | Match the market kind of consumer packaging does not contain the admixture of other shapes |
| | pasta above 1%. Surface smooth, compact, no cracks. For rolled pasta |
| | and in the case of pasta, where most of the surface is made up of cut (e.g. so called stars) |
| | may be slightly rough surface and mealy. Share fractions can be a maximum of 10%. |
| | Pasta is in compliance with the conditions set out in the manual are not nerozvařují |
| | sticky and will retain its shape even after cooking. |
+------------------------+----------------------------------------------------------------------------------+
| Color | Light, even in various shades of yellow, matching egg pasta |
| | the number of eggs, for semolinových pasta amber or in different |
| | darker shades of yellow, for other types of raw material or odpovídápoužitým |
| | additives or flavourings. |
+------------------------+----------------------------------------------------------------------------------+
| Smell and taste after cooking | Pleasant, pasta, corresponding to the used raw materials. |
+------------------------+----------------------------------------------------------------------------------+
Table 2
Physical and chemical requirements
+--------------------------+--------------------------+--------------------------+--------------------------+
| | pasta | at least | maximum |
+--------------------------+--------------------------+--------------------------+--------------------------+
| Humidity | -dried | - | 13% |
| | -nondried | 20% | - |
| | -frozen | 20% | 38% |
| | -packed under vacuum or | 20% | 38% |
| | in an inert atmosphere || |
+--------------------------+--------------------------+--------------------------+--------------------------+“.
28. Annex 8 and 9 shall be added:
"Appendix 8 to the notice No. 333/1997 Coll.
Breakdown of bakery products to the species and groups
+-------------------------------+-------------------------------+
| Species | Group |
+-------------------------------+-------------------------------+
| | wheat |
| | Rye |
| bread/fresh bread | Rye wheat |
| | wheat rye |
| | whole wheat |
| | Multigrain |
| | Special |
+-------------------------------+-------------------------------+
| | wheat |
| common pastries/fresh normal | Rye |
| pastry | Rye wheat |
| | wheat rye |
| | whole grain |
| | Multigrain |
| | Special |
+-------------------------------+-------------------------------+
| fine pastries/fresh fine | |
| pastry | |
+-------------------------------+-------------------------------+
| | biscuits of refried materials |
| | wafers |
| | gingerbread |
| | crackers |
| biscuits | pretzels |
| | durable sticks |
| | knäckebrot |
| | crackerové pastry |
| | extruded products |
| | puffed products |
| | Matzo |
| | biscuits |
+-------------------------------+-------------------------------+
Annex No 9 to Decree No 333/1997 Coll.
Quality requirements for bakery products
+----------------------+----------------------+----------------------+----------------------+----------------------+
| | The appearance and shape of the | The crust, the surface | Crumb | Smell and taste |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| bread/fresh | regularly | NET | well baked, | bread |
| bread | -formed | a golden-brown color, | porous, elastic, | Nice |
| | the dome | without clearly | uniform | |
| | | stripped of the crumb | | |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| common pastry/| regularly | a golden-brown color, | well baked, | baked taste; |
| fresh normal bread | moulded | clean, crisp, without | porous, elastic, | Nice |
| | arched | clearly exposed | uniform | |
| | | Crumb | | |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| pastry/| regularly | characteristic | well baked, | delicate baked taste; |
| fresh pastries | moulded, vaulted | colors, without clearly | porous, smooth, | pleasant, with flavour |
| made from leavened dough | or stuffed | stripped of the crumb | flexible | added ingredients |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| pastry/| regularly | characteristic | baked, | baked taste;, nice |
| fresh pastries | -formed, | colors, without visibly | with a visible | flavors added |
| puff and | the dome | stripped of the crumb | flick, | folders without foreign |
| leavened puff | | (with the exception of sections), | for leavened dough | odors and flavors |
| dough | | a typical scabby | cavities are not on | |
| | | surface | the failure to respect filled | |
| | | | products on the cut | |
| | | | visible filling | |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| fine pastries/soft | regularly | characteristic | well baked | pleasant, baked taste; |
| bread from other | moulded | colors, without clearly | | the corresponding |
| than the above | | stripped of the crumb | | used raw materials |
| dough | | (with the exception of sections), | | |
| | | where appropriate with frosting | | |
| | | or glaze | | |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| biscuits | a typical color | | fragile, u | Nice according to ingredients |
| In addition to cookies, | | | laminated | |
| for cocoa puffs, gingerbread | | | products | |
| | | | layered quarry | |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| biscuits | regular according to the forms | light brown | fragile | soft |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| wafers | According to the forms | fragile fingerprint forms | fragile | Nice from |
| | | | | used additives |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| gingerbread | According to the forms | solid, clean | mellowed | According to ingredients |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| extruded | a regular from | the characteristic | fragile, porous | baked taste;, nice |
| products | used forms | the corresponding | | flavors added |
| | | used raw materials | | folders without foreign |
| | | | | odors and flavors |
+----------------------+----------------------+----------------------+----------------------+----------------------+
| puffed | a regular from | the characteristic | fragile, formed by | baked taste;, nice |
| products | used forms | the corresponding | individual | flavors added |
| | | used raw materials | pufovanými beans | folders without foreign |
| | | | | odors and flavors |
+----------------------+----------------------+----------------------+----------------------+----------------------+“.
29. Annex 12 reads as follows:
"Appendix 12 to the notice No. 333/1997 Coll.
Quality requirements for confectionery products and filling
(1) the filling must have uniform coloration, coarse components must be
scattered evenly throughout the volume of the cream.
(2) aroma and flavour filling and surface decoration must be nice, after
the raw materials used, free of extraneous odour and flavour, taste may not be
-sour or bitter, if nakyslost or bitterness is not
the characteristic features of the filling.
(3) the bakery product, which is the basis of or part of the confectionery product
must be well done, not to be burnt, it must smell and taste
be pleasant, appropriate to the type and the used raw materials. ".
Article. (III)
Transitional provision
Food produced and labelled before the date of entry into force of this
the Decree, which do not comply with the requirements laid down by this Decree,
assessed according to the existing legislation, and may be put into circulation
for a period of 9 months from the date of entry into force of this Decree.
Article. (IV)
The effectiveness of the
This Decree shall enter into force on 1 January 2000. August 2012.
Minister:
Ing. Sarah b in r.
