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Regulation on fruit jams and certain similar products

Original Language Title: Verordnung über Konfitüren und einige ähnliche Erzeugnisse

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Regulation on jams and some similar products (Konfitürenverordnung-KonfV)

Unofficial table of contents

ConfV

Date of completion: 23.10.2003

Full quote:

" The Decree of the Law of the 23. October 2003 (BGBl. 2151), as last amended by Article 5 of the Regulation of 30 September 2008 (BGBl I). I p. 1911) "

Status: Last amended by Art. 5 V v. 30.9.2008 I 1911

For more details, please refer to the menu under Notes
This Regulation lays down the provisions of Council Directive 2001 /113/EC
of 20 December 2001 on fruit jams, jellies and marmalades, and
Maronenkrem for human nutrition (OJ C 327, 28.3.2004, EC 2002 No L 10 p. 67)
in German law.

Footnote

(+ + + Text proof: 6.11.2003 + + +) 
(+ + + Official note from the norm-provider on EC law:
Implementation of the
ERL 113/2001 (CELEX Nr: 301L0113) + + +)
Unofficial table of contents

Input formula

The Federal Ministry of Consumer Protection, Food and Agriculture prescries in the version of the Notice of 9, pursuant to section 19 (1) (1) and (2) (b), (b), (3) and (4) (a) and (c) of the Food and Commodities Goods and Commodities Act. September 1997 (BGBl. 2296), which is provided for in Article 42 (4) of the Regulation of 29 June 2005. October 2001 (BGBl. 2785), in conjunction with Section 1 of the Jurisdiction Adjustment Act of 16 August 2002 (BGBl). 3165) and the organisational decree of 22. October 2002 (BGBl. 4206), in agreement with the Federal Ministry for Economic Affairs and Labour: Unofficial table of contents

§ 1 Scope

The products listed in Appendix 1 shall be subject to this Regulation in so far as they are intended to be placed on the market as food products. Excluded are products intended for the production of fine bakery products, confectionery pastry or biscuits. Unofficial table of contents

§ 2 Ingredients

The raw materials for the products referred to in Appendix 1 shall comply with the requirements of Appendix 2. (2) For the manufacture of products referred to in Appendix 1, the foodstuffs listed in Appendix 3 may also comply with the conditions laid down in this Annex. (3) The use of ingredients other than those referred to in paragraphs 1 and 2 may not be used in the commercial production of products referred to in Appendix 1. The provisions of the Additive Authorisation Regulation must be applied. Unofficial table of contents

§ 3 Labelling

(1) For the products listed in Appendix 1, the names referred to in column 1 are sales designations within the meaning of the Food Labelling Regulation. (2) The names referred to in Appendix 1 shall be those referred to in column 1. Products reserved. These names may supplement the sales descriptions of other products, provided that they cannot be confused with the products referred to in Appendix 1. By way of derogation from the first sentence, products may be
1.
for the purposes of Annex 1 (I) (2), the name "Marmelade" and
2.
For the purposes of Annex 1, Section I, point 5, the name "Marmelade of citrus fruit"
in place of the reserved name when placing on the market, when the products are placed on local markets, in particular farmers ' markets or weekly markets, to consumers within the meaning of section 6 (1) of the food and (3) Products listed in Appendix 1 may be placed on the market only if, in addition to the information required under the food labelling regulation, the products listed in Annex 1 are to be placed on the market in accordance with the conditions laid down in the Paragraph 5 shall be indicated:
1.
the type of fruit used or the types of fruit used, in descending order of the weight of the starting materials used;
2.
the fruit content shall be deducted from the indication "produced from ... g fruit per 100 g", in the case of aqueous extracts, the water used for its preparation must be withdrawn,
3.
the total sugar content by the indication "total sugar content ... g per 100 g"; the number to be added represents the refractometer value of the sucrose cala determined at 20 degrees C.
By way of derogation from the first sentence of paragraph 1, in the case of products made up of three or more types of fruit, it may take, instead of the indication prescribed there, either the indication of "multi-fruit", a similar indication or the indication of the number of fruit species used. . By way of derogation from the first sentence of point 3, a deviation of +-3 degrees between the actual and the specified refractometer value shall be permitted. (4) The indication referred to in paragraph 3 (3) shall not be required if a nutrition claim for sugar is provided in accordance with the conditions laid down in paragraph 3. the nutrition labelling regulation. (5) The indication referred to in paragraph 3, point 1, shall be indicated in conjunction with the name of the transport name. The particulars referred to in paragraph 3 (2) and (3) shall be affixed in the same field of vision as the transport denomination. In addition, the first half-sentence and paragraph 4 of the Food-labelling Regulation shall apply mutatily for the manner in which the marking is laid down in accordance with the provisions of the third sentence of Article 3 (3) (3), third sentence, Unofficial table of contents

§ 4 Transport ban

Foods bearing a name listed in Appendix 1 without complying with the manufacturing requirements referred to in Appendix 1 and in the first sentence of Article 2 (1) and (3) of this Regulation shall not be placed on the market for commercial purposes. Unofficial table of contents

§ 5 Crime offences and administrative offences

(1) According to Article 59 (1) (21) (a) of the Food and Feed Code, it is punishable who is placing food on the market in breach of § 4. (2) Anyone who is negligent in committing an act referred to in paragraph 1 shall act in accordance with Section 60 (1) of the Illegal food and feed law. (3) Contrary to § 60 (2) (26) (a) of the Food and Feed Code, who intentionally or negligently contrasts with § 3 (3) sentence 1, No. 1, 2 or 3 shall be placed on the market. Unofficial table of contents

§ 6 Transitional Regulation

Until 11 July 2004, products may be manufactured and labelled in accordance with the provisions in force until 5 November 2003. Products produced and labelled in accordance with the first sentence may be placed on the market until the stocks are dismantled. Unofficial table of contents

Section 7 Entry into force, external force

(1) The Regulation shall enter into force on the day following the date of delivery. (2) Unofficial table of contents

Final formula

The Federal Council has agreed. Unofficial table of contents

Appendix 1 (to § § 1 to 4)
Products

(Fundstelle: BGBl. I 2003, 2153-2154;
with regard to of the individual amendments. Footnote)
Section I
Traffic names, manufacturing requirements
Traffic name Manufacturing requirements
1.
Confiture extra
Confiture extra is the spreadable preparation of sugars, unconcentrated popups from one or more fruit species and water. However, jam extra of hawutts as well as coreless jam extra of raspberries, blackberries, blackcurrants, blueberries and redcurrants may be made in whole or in part from non-concentrated fruit pulp. Extra-citrus fruit must be made from the whole fruit, cut into strips and or pieces. From mixtures of the following fruits with other fruits, no jams may be made extra: apples, pears, non-stone plums, melons, watermelons, grapes, pumpkins, cucumbers, tomatoes. The quantity of pulp or fruit pulp used for the production of 1000 g of finished product shall be at least equal to
a)
350 g
red currants, bird berries, buckthorn, black currants, hawutts and quinces,
b)
250 g
for ginger,
c)
230 g
in the case of cashew apples,
d)
80 g
in the case of passion fruit,
e)
450 g
in the case of other fruits.
2.
Konfitüre
Confiture is the spreadable preparation of sugars, pulp, or fruit pulp of one or more fruit species and water. By way of derogation, jam of citrus fruits may be produced from the whole fruit cut into strips or pieces cut into pieces. The quantity of pulp or fruit pulp used for the production of 1000 g of finished product shall be at least equal to
a)
250 g
red currants, bird berries, buckthorn, black currants, hawutts and quinces,
b)
150 g
for ginger,
c)
160 g
in the case of cashew apples,
d)
60 g
in the case of passion fruit,
e)
350 g
in the case of other fruits.
3.
Jelly extra
Jelly is the spreadable preparation of sugars as well as juice or aqueous extracts of one or more fruit species. The quantity of juice or aqueous extracts used for the production of 1000 g of finished product shall be at least equal to the quantity required for the manufacture of confiturs. The quantity data shall apply after deduction of the weight of the water used for the preparation of the aqueous extracts. From mixtures of the following fruits with other fruits, no jelly may be produced: apples, pears, non-limestone plums, melons, watermelons, grapes, pumpkins, cucumbers, tomatoes.
4.
Jelly
Jelly is a spreadable preparation of sugars, as well as juice or aqueous extracts of one or more fruit species. The quantity of juice or aqueous extracts used for the production of 1000 g of finished product shall be at least equal to the quantity prescribed for the manufacture of jam. The quantity data shall apply after deduction of the weight of the water used for the preparation of the aqueous extracts.
5.
Marmelade
Marmelade is the spreadable preparation of water, sugars and one or more of the following products made from citrus fruits: Pülpe, fruit market, juice, aqueous extract, shell. The quantity of citrus fruit used for the production of 1000 g of finished product shall be at least 200 g, of which at least 75 g shall be derived from the endocarp.
6.
Jelly Marmelade
Jelly Marmelade is a jam from which all insoluble components have been removed with the exception of any small fractions of fine-cut peel.
7.
Maronenkrem
Maronenkrem is the spreadable preparation of water, sugar and at least 380 g of maron marrow (from Castanea sativa) per 1000 g of finished product.
Section II
General requirements
1.
The products defined in Section I must contain more than 55 per cent soluble dry mass (refractometer value), with the exception of the products in which the sugar is wholly or partly through sweeteners, in accordance with the conditions laid down in Additional substance-approval regulation has been replaced.
2.
In the manufacture of products referred to in Section I of two or more fruits, the minimum quantities required shall be used in a pro-active manner.
Unofficial table of contents

Annex 2 (to § 2 (1) and (4))
Raw materials

Source of the original text: BGBl. I 2003, 2155
Section Idefinitions
1.
Fruit:
a)
the fresh, healthy, non-spoiled fruit which has not been removed from any material, in a suitable state of ripening, after cleaning and cleaning;
b)
Tomatoes, the edible parts of rhubarb stalks, carrots, sweet potatoes, cucumbers, pumpkins, melons and watermelons are equal to fruit; c) ginger: the (fresh or preserved) edible roots of the ginger plant; ginger can dried or preserved in syrup;
2.
Fruit pulp: the edible part of the whole, as far as is necessary, peeled or decored fruit, also divided or crushed, not processed to mark;
3.
Fruit marrow: the edible part of the whole fruit, if necessary, peeled or decored, which is processed into Mark by passing through or by a similar process;
4.
aqueous extract of fruit: hot extract of fruit containing, apart from technical unavoidable losses, all water-soluble parts of the fruit;
5.
Sugars:
a)
sugars in accordance with the provisions of the Regulation on sugar,
b)
fructose syrup,
c)
the sugars obtained from fruit,
d)
brown sugar.
Section IIBehandlung of the raw materials
1.
The products referred to in Section I (1) to (4) may be subjected to the following treatments:
a)
Heat and refrigeration treatments;
b)
Freeze-drying; in the case of apricots and plums intended for the manufacture of jam, also other drying processes;
c)
Concentrate if they are technically suitable for this purpose.
2.
The dishes of citrus fruits are allowed to be preserved in Lake.
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Appendix 3 (to § 2 para. 2)
Ingredients

Source of the original text: BGBl. I 2003, 2156
Ingredients
1.
Honey: in all products, as a substitute for a part of sugar or total sugar;
2.
Fruit juice: only in jams;
3.
Citrus juice for products made from other fruits: only in jam, extra jelly, jelly and jelly, and extra;
4.
Juice of red fruits: only in jam and jam extra from hawutten, strawberries, raspberries, gooseberries, red currants, plums and rhubarb;
5.
Juice of red beet: only in jam and jelly of strawberries, raspberries, gooseberries, red currants and plums;
6.
Essential oils from citrus fruit: exclusively in marmalade and jelly marmelade;
7.
Edible oils and fats for the prevention of foam formation: in all products;
8.
liquid pectin: in all products;
9.
Peel of citrus fruit: in jam, extra jelly, jelly and jelly extra;
10.
Leaves of Pelargonium odoratissimum: in jam, extra jelly, jelly and jelly extra from quince;
11.
Spirits, wine and liqueur wine, nuts, herbs, spices, vanilla, vanilla extracts and vanillin: in all products.