Cabinet of Ministers Regulations No. 624 Riga 2015 3. November (pr. No 57 23) quality, classification and additional labelling requirements of fruit jams, jam, jelly, Marmalade and sweetened chestnut puree in accordance with issued to food chain monitoring law article 4, fourth paragraph, and article 13, paragraph 3, third paragraph of i. General questions 1. determines the quality, classification and additional labelling requirements for certain processed fruit products (hereinafter referred to as products). 2. the requirements apply to: 2.1 JEM; 2.2. extra jam; 2.3. the jam; 2.4. the gel; 2.5. highest quality gel; 2.6. Marmalade; 2.7. sweetened chestnut purée. 3. the rules do not apply to products used for bakery, pastry and biscuit production.
II. Products and raw materials quality and classification requirements 4. Products permitted the use of the following raw materials: fresh 4.1, either whole, undamaged and clean fruit with no stem and stalk, but has all the essential parts of which are sufficiently prepared and no surface stain; 4.2. tomatoes, rhubarb stalks of edible parts, carrots, sweet potatoes, cucumbers, pumpkins, melons and watermelons; 4.3. fresh or preserved (for example, in syrup) or dried ginger ginger root of plant food; 4.4. the fruit pulp – sliced or whole fruit compressed food part not chopped purée (can be without fruit, Peel, skin, seeds or PIPs); 4.5. the fruit puree – the edible part of the whole fruit, which is crushed through a sieve or puree in a similar way (can be without fruit, Peel, skin, seeds or PIPs); 4.6. aqueous fruit extracts, obtained from the corresponding recycling process and where has all the water soluble components of the fruits used (take into account the relevant losses); 4.7. sugar, which comply with the laws and regulations concerning quality, classification and additional labelling requirements for different types of sugars, fructose syrup from fruit for sugar and brown sugar (sugar). 5. Products permitted the following: 5.1 the honey, which comply with the laws and regulations on quality, classification and additional labelling requirements for honey,-for a total or partial substitute for sugars; 5.2. the edible oil and fats – foam; 5.3. liquid pectin; 5.4. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla and vanilla extracts; 5.5. vanillin. 6. This rule 4.1, 4.2, 4.3, 4.4, 4.5 and 4.6 of the raw materials referred to in point processing permitted for use in the following processes: 6.1. repeat the heating, cooling or freezing; 6.2. using sublimation drying method or other methods of drying apricot or plum jam or jam; 6.3. the concentration; 6.4. AIDS – sulphur dioxide (E 220) or sulphite (E 221, E 222, E 223, E 224, E 226, 227 E) – added in the production process, except the AIDS to the raw materials used in the production of high quality products; 6.5. the curing pickle — a citrus peel. 7. Jem is to consistency, gelatinous mixture that consists of one or more types of fruit pulp or purée or mixture of these two raw materials, as well as from sugar and water. 8. Citrus jam may be obtained from the whole fruit, cut into strips or slices, or both. 9. Jam is heated and so for consistency, smooth mixture consisting of one or more whole or crushed fruit, pulp or purée them, as well as from the sugar and water and soluble dry matter content is 47 – 59 per cent according to the refractometer readings. 10. for 1000 gram ready or jam jam, use no less than 350 g fruit pulp, purée or mixture of these two raw materials, excluding: 10.1 red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, rosehips fruit or quince, jams or jam used to obtain not less than 250 grams of those raw materials; 10.2. ginger jam or jam which is used for obtaining not less than 150 grams those raw materials; 10.3. kešjukok fruit jam or jam which is used for obtaining not less than 160 grams of those raw materials; 10.4. passion fruit, jam or jam used to obtain not less than 60 grams of this raw material. 11. the production of Jam and jam in addition to the provisions referred to in paragraph 5 ingredients, allowed to use: 11.1. fruit juice; 11.2. citrus juice, if the product is produced from other types of fruit; 11.3. the red fruit juice, if JEM manufactured from rosehips, strawberries, raspberries, gooseberries, redcurrants, plums or rhubarb; 11.4. the Red beet juice, if the product is manufactured from strawberries, raspberries, gooseberries, redcurrants or plums; 11.5. citrus peel; 11.6. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits. 12. Extra jam is up to the consistency of jelly mixture that consists of one or more kinds of fruit not concentrated pulp, sugar and water. 13. Extra jam may be fully or partially obtained from unconcentrated rosehips, seedless raspberry, BlackBerry, blackcurrant, Blueberry or red currant puree. 14. High quality citrus jam may be obtained from the whole fruit, cut into strips or slices, or both. 15. In the manufacture of extra jam mixture do not use apples, pears, clingstone plums separated, melons, water-melons, grapes, pumpkins, cucumbers or tomatoes. 16. for 1000 gram ready extra jam, uses no less than 450 grams of unconcentrated fruit pulp, except: 16.1. red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, rosehips fruits or quinces that extra jam used to obtain not less than 350 grams, not concentrated fruit pulp; 16.2. ginger, whose extra jam used to obtain not less than 250 grams of unconcentrated fruit pulp; 16.3. kešjukok fruit, extra jam used to obtain not less than 230 grams, not concentrated fruit pulp; 16.4. passion fruit, extra jam used to obtain not less than 80 grams without concentrated fruit pulp. 17. Extra jam production, in addition to the provisions referred to in paragraph 5 of the ingredients allowed: 17.1. citrus juice, if the product is produced from other types of fruit; 17.2. the red fruit juice if extra jam manufactured from rosehips, strawberries, raspberries, gooseberries, redcurrants, plums or rhubarb; 17.3. citrus peel; 17.4. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits. 18. Gel is a gelatinous consistency mixture that consists of one or more kinds of fruit juice or aqueous extracts and sugar or two raw mix and sugar. 19. for 1000 grams of jelly, use prepared no less than 350 grams of fruit juice, aqueous extract of those raw materials, with the exception of the mixture: 19.1. red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, rosehips fruit or Quince jelly which is used to obtain not less than 250 grams of those raw materials; 19.2. ginger, which is used to obtain the jelly no less than 150 grams those raw materials; 19.3. kešjukok fruit, which is used for jelly no less than 160 grams of those raw materials; 19.4. passion fruit jelly, used to obtain not less than 60 grams of this raw material. 20. The calculation of the needed quantity of the mixture of raw materials which, according to paragraph 19 of these rules 1000 grams of ready use gel, you first subtract from the total weight of the aqueous extract using the water mass. 21. in addition to the production of Jelly that provision referred to in paragraph 5 ingredients, allowed to use: 21.1. citrus juice, if the product is produced from other types of fruit; 21.2. beetroot juice if jelly manufactured from strawberries, raspberries, gooseberries, redcurrants or plums; 21.3. citrus peel; 21.4. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits. 22. Extra gel is jelly consistency mixture that consists of one or more kinds of fruit juice or aqueous extracts and sugar or two raw mix and sugar. 23. In the manufacture of extra jelly mixture do not use apples, pears, clingstone plums separated, melons, water-melons, grapes, pumpkins, cucumbers or tomatoes. 24. for 1000 gram ready for high-quality jelly, use no less than 450 grams of fruit juice, aqueous extract of those raw materials, with the exception of the mixture: 24.1. red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, rosehips fruits or quinces, which superior quality gels used to obtain not less than 350 grams those raw materials; 24.2. ginger, whose superior quality gels used to obtain not less than 250 grams of those raw materials; 24.3. kešjukok fruit, which superior quality gels used to obtain not less than 230 grams of those raw materials; 15.2. passion fruit whose superior quality gels used to obtain not less than 80 grams of this raw material. 25. The calculation of the needed quantity of the mixture of raw materials pursuant to this paragraph 24 of the rules used for 1000 gram ready for high-quality jelly, first subtract from the total weight of the aqueous extract using the water mass. 26. the production of high quality gel, in addition to the provisions referred to in paragraph 5 ingredients, allowed to use: 26.1. citrus juice, if the product is produced from other types of fruit; 26.2. citrus peel; 26.3. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits. 27. the Marmalade is a jelly consistency to a mixture of water, sugars and one or more raw materials, pulp of citrus fruit, puree and juice, aqueous extracts and Peel. 28. for 1000 grams of the finished fudge, use not less than 200 grams of citrus fruit, of which at least 75 g must be obtained from the endocarp-internal layer of the pericarp. 29. Marmalade and jelly Marmalade production, in addition to the provisions referred to in paragraph 5 ingredients, allowed to use citrus essential oils. 30. Sweetened chestnut puree up to gelatinous consistency, blend, consisting of chestnut (castanea sativa) purée, sugar and water. 31. for 1000 gram ready sweetened chestnut purée, used not less than 380 grams chestnut puree. 32. where fruits are mixed together, the minimum quantity specified in that rule 10, 16, 19, 24, 28 and 31, reduced proportionately. 33. The soluble dry matter content of products is at least 60 percent according to the refractometer readings except jam and sugar products that are fully or partially replaced by sweeteners. If the soluble dry matter content of products containing sugar is partly or fully replaced by sweeteners, is less than 60 percent and products comply with the requirements of this regulation, this provision allowed 2.1., 2.2., 2.4., 2.5., 2.6 and 2.7. referred to in product names.
III. Requirements for the labelling of products 34. Products shall be labelled in accordance with the requirements of the European Parliament and of the Council of 25 October 2011 in Regulation (EU) no 1169/2011 on the provision of food information to consumers and on the amendment of the European Parliament and Council Regulation (EC) No 1924/2006 and (EC) No 1925/2006 and Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC , The European Parliament and Council Directive 2000/13/EC, Commission Directive 2002/67/EC and 2008/5/EC and Regulation (EC) no 608/2004 cancellation, as well as legislation on the labelling of prepackaged food. In addition to the marking specified in these regulations certain information. 35. the labelling of the products used in this rule referred to in paragraph 2, the names of the products. With these product names may be supplemented by other product names if it does not mislead the consumer. 36. the product names shall be supplemented by the fruit used in the manufacture of the product name. If you use two or more types of fruit, it indicates descending order of weight. If the product is obtained from three or more fruits, the indication on the label "mixed fruit" may be replaced by other similar indication or type the number of fruits used. 37. The product name "jelly marmalade" may be used if the product as insoluble matter content a little finely sliced peel of citrus fruit. 38. The label says the quantity of fruit products, "made with fruit 100 g x g to" (you can take away the aqueous extract in water used for the preparation of the mass). The indication is in the same field of vision as the product name, and it is clearly visible. 39. the labelling shall indicate the total sugar content of the product as "the total sugar quantity x g to 100 g", the figure represents the value of the final product must be specified using a Refractometer at 20 ° C with an accuracy of ± 3 Refractometer degrees. The indication is in the same field of vision as the product name, and it is clearly visible. 40. If the food product nutrition information is for the quantity of sugar, then this provision in paragraph 39 the indication on the labelling is not compulsory. 41. The list of ingredients shall indicate the quantity of sulphur dioxide when it is more product per kilogram to 10 milligrams.
IV. Closing questions 42. Be declared unenforceable in the Cabinet of Ministers of 8 July 2003 Regulation No 378 "quality requirements for the classification and labelling of fruit jams, jellies, marmalade, jam and sweetened chestnut puree" (Latvian journal, 2003, nr. 105.164. no; 2010). 43. Jam that is lawfully manufactured or marketed in one Member State of the European Union or Turkey or who is lawfully manufactured in a European Free Trade Association countries that are members of the European economic area agreement, the Contracting Party shall have the right to offer, subject to the principle of mutual recognition. 44. Jam produced in a country other than those referred to in paragraph 43 of these provisions is the right offer in Latvia, if complied with these provisions and food regulatory laws and requirements.
Informative reference to European Union directive rules included provisions deriving from Council of 20 December 2001, Directive 2001/113/EC relating to human nutrition fruit jams, jellies and marmalades and sweetened chestnut purée. The Prime Minister is the Rapidity of the farming Minister Newsletters John of Dūklav