Cabinet of Ministers Regulations No. 585 in 2015 (13 October. No 54 19) quality, classification and additional labelling requirements for cocoa and chocolate products Issued under the food surveillance law article 4, fourth paragraph, and article 13, paragraph 3 of part I General questions 1. determines the quality, classification and additional labelling requirements for cocoa and chocolate products intended for human consumption. 2. Cocoa and chocolate products classification and quality indicators defined in annex 1 of these rules. II. Quality requirements of cocoa and chocolate products regulations 3 This annex 1, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of those chocolate products of vegetable fats can be added and other food ingredients. Prohibited to add animal fats except milk fat. 4. The provisions of annex 1 of the 19 and 20 mentioned in chocolate products can be added to flour, as well as granular or powdered starch. 5. Vegetable fat, milk fat and other food ingredients, as well as – this provision referred to in paragraph 4, in the case of flour and granular or powdered starch content may not exceed 40 per cent of the weight of the final product. 6. The provisions of annex 1 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of the products referred to in paragraph 1 may only add flavourings which do not mimic the chocolate or milk fat taste. 7. The rules referred to in annex 2 of vegetable fats other than cocoa butter can be added to this provision of the annex 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of those chocolate products. Vegetable fat content does not exceed five percent of the mass of the finished product, obtained by subtracting the mass of the finished product this provision 3, 4, 5 and 6 above food ingredients, but without reducing the mass of cocoa butter or total dry cocoa content. 8. The rules referred to in annex 2 of the vegetable fats is alone or in a mixture of cocoa butter equivalents, if they meet the following requirements: 8.1 does not contain laurīnskāb and is rich with POP, post and StOS (P-O-Palmitic acid, oleic acid, stearic acid, St.) symmetrical monounsaturated triglycerides; 8.2. is miscible with cocoa butter any proportion, and their physical properties (melting point, crystallisation temperature, melting rate, need for heat treatment) are compatible; 8.3. are obtained only by refining or milling process, which prevents enzymatic modification of the triglyceride structure. 9. The provisions of annex 1, paragraph 9 and 13 products that can add broken or whole almonds, hazelnuts and other nut varieties in such quantities that it, along with the product used in the crushed hazelnuts, would not be more than 60 percent of the weight of the final product. 10. This provision of the annex referred to in paragraph 9, the products can be added to milk or skimmed milk obtained by evaporation, but the milk solids content must not exceed five percent of the mass of the finished product. 11. This provision of the annex 10, 11, 13, 16 and 17 of the products referred to in paragraph milk dry matter obtained from: 11.1. fully or partially dehydrated whole milk; 11.2. milk low fat or skim milk; 11.3. cream or partly or wholly dehydrated cream; 11.4. butter or other dairy fats. 12. If you use the chocolate ice cream or similar frozen products, the manufacture of chocolate you can use coconut oil. 13. Cocoa and chocolate products can be used in the manufacture of different types of sugar, which comply with the requirements of the legislation on different types of sugars and their label. 14. The provisions of annex 1, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of the products listed in the minimum mass calculated by weight of the finished product less the these rules 3, 4, 5 and 6 of this part. 15. This provision 18. of annex 1 and the product referred to in paragraph 21, the minimum mass of the finished product is calculated by subtracting the mass of these rules 3, 4, 5, and 6. the mass of the components referred to in points and filling mass. 16. These provisions of annex 1, paragraph 18 and 21 for the products listed in the chocolate content is calculated from the weight of the finished product, including the filling mass. III. requirements for cocoa and chocolate products labelling 17. Cocoa and chocolate products shall be labelled in accordance with the regulations on the provision of food information to consumers and the labelling of prepackaged food products. In addition to the marking specified in these regulations referred to in the information. 18. This provision of the annex 1 of the above trade names used when distributing the products to the final consumer. 19. The rules referred to in annex 1 of the cocoa and chocolate products, trade names can also be used in other product trade name, if the product can not be confused with the rules referred to in annex 1 products. 20. If the provisions of annex 1, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 and 21. products referred to in point specially selected Kit (assorted), the trade name of individual products can be replaced with "different varieties of chocolate sweets", "chocolate candy mixture", "chocolate", "assorted filled chocolates" or similar and assorted labels can be a single list of ingredients for all the products concerned. 21. Annex 1 of these rules 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 19 and 20 of that product labelling indicates the total cocoa solids content: "cocoa content at least …%." 22. The provisions of annex 1, paragraph 3 and 5 that product labelling indicates cocoa butter content. 23. the trade name "chocolate", "milk chocolate" and "Couverture chocolate" may be supplemented by information on product quality or description of it, if the product conforms to the following requirements: 23.1. chocolate contains not less than 43 percent total solids, cocoa and cocoa dry matter is not less than 26 percent cocoa butter; 23.2. milk chocolate contains at least 30 percent cocoa solids and total no less than 18 percent milk solids derived from this provision in paragraph 11 of the said products, and milk dry matter is not less than 4.5 percent milk fat; 23.3. Couverture chocolate, not less than 16 per cent cocoa solids-non-fat. 24. If the chocolate products also contain this provision 2. vegetable fats referred to in the annex, the label accompanied by a clearly visible and legible indication "contains cocoa butter and other vegetable fats. Pointer is positioned next to the the trade name of the product, in the same field of vision as the list of ingredients and is clearly separated from it. The reference is at least as large as the ingredient list to the letter. 25. This provision of the annex referred to in paragraph 5 may be added "with a reduced fat content" If the product is in reduced fat content according to this provision, paragraph 3 of annex 1. IV. final question 26. Be declared unenforceable in the Cabinet of 25 November 2003, the Regulation No 661 "classifications and labelling requirements of quality cocoa and chocolate products" (Latvian journal, 2003, no. 168). Informative reference to European Union Directive provisions included in the law arising from the European Parliament and of the Council of 23 June 2000, Directive 2000/36/EC relating to cocoa and chocolate products intended for human consumption. The Prime Minister is the Rapidity of the farming Minister Newsletters John Dūklav of annex 1 of the Cabinet of Ministers of 13 October 2015 regulations No 585 of cocoa and chocolate products trade names, as well as classification and quality indicators 1. Cocoa butter, the fat obtained from cocoa beans or parts thereof, and content not more than 1.75 percent free fatty acids (expressed as oleic acid) and not more than 0.5 percentage of unsaponifiables (except for the pressed cocoa butter in which the unsaponifiable matter content of not more than 0.35 per cent). Unsaponifiable matter determined by kerosene ethers. 2. Cocoa, cocoa powder, powdered product obtained, grind the cleaned, shelled, roasted cocoa beans, and which contains not less than 20 percent of the cocoa butter in the dry and not more than nine percent water. 3. Cocoa with reduced fat, cocoa powder with a reduced fat content – the powdered product obtained, grind the cleaned, shelled, roasted cocoa beans and containing less than 20 percent of the cocoa butter to the dry matter. 4. Powdered chocolate, chocolate in powder-product consisting of a mixture of cocoa powder and sugars, containing not less than 32 percent cocoa powder. 5. Drinking chocolate, sweetened cocoa, sweetened cocoa powder and-product consisting of a mixture of cocoa powder and sugars, containing not less than 25 percent cocoa powder. 6. Chocolate-the product obtained from cocoa products and sugars which contains not less than: 6.1.  18 percent cocoa butter solids; 6.2. the 35 percent total cocoa solids. 6.3. the 14 percent of the total non-fat solids. 7. Chocolate noodles (vermicell) or chocolate flakes (flak)-a product that is in the form of granules or paste containing not less than: 7.1.  12 percent cocoa butter solids; 7.2. the 32 percent total cocoa solids. 7.3. the 14 percent of the total non-fat solids. 8. Chocolate Glaze (couverture) – the product obtained from cocoa products and sugars which contains not less than: 8.1.  31 percent cocoa butter solids; 8.2.35 percent total cocoa solids. 8.3.2.5 percent total solids-non-fat. 9. Nut chocolate (Gianduj or any other product, with the name derived from the word Gianduj)-the product obtained from chocolate and ground hazelnuts (100 g of the product contains 20-40 grams hazelnut) attached under this provision and paragraph 11 contains no less than: 9.1.  32 percent of the total cocoa solids. 9.2. eight percent total solids-non-fat. 10. Milk chocolate: the product obtained from cocoa products, sugars and milk or milk products. The name "milk chocolate" can add to the words "noodles," "flakes", "couverture", or "nut" according to this annex 11, 12 and 13. The word "milk" this annex 10, 11, 12, and 13, paragraph product labelling can be replaced with the words "cream" or "skim milk" according to this annex, paragraph 14 and 15. This product contains no less than: 10.1.  25 percent of total cocoa solids. 10.2.14 percent milk solids. 10.3.2.5 percent total non-fatty dry extract; 10.4.3.5 per cent milk fat; 10.5.25 percent total fat (cocoa butter and milk fat). 11. milk chocolate noodles (vermicell) or milk chocolate flakes (flak)-a product that is in the form of granules or flakes containing not less than: 11.1.  20 percent of the total cocoa solids. 11.2.12 percent milk solids. 11.3.12 percent total fat (cocoa butter and milk fat). 12. milk chocolate couverture (couverture) – the product obtained from cocoa products, sugars and milk or milk products and at least 31 percent total fat (cocoa butter and milk fat). 13. Nut-milk chocolate (Gianduj or any other product, with the name derived from the word Gianduj)-the product obtained from chocolate, milk and crushed hazelnuts (100 g of the product contains 15-40 g hazelnut) attached under this provision and paragraph 11 contains no less than 10 percent milk solids. 14. Cream chocolate-product obtained from cocoa products, sugars and cream containing not less than 5.5 percent milk fat. 15. Milk chocolate – the product obtained from cocoa products, sugars and milk and contains no more than one percent milk fat. 16. family milk chocolate: the product obtained from cocoa products, sugars and milk or milk products containing not less than: 16.1.  20 percent of the total cocoa solids. 16.2.20 percent milk solids. 16.3.2.5 percentage of dry solids. 16.4.5 percent milk fat; 16.5.25 percent total fat (cocoa butter and milk fat). 17. White chocolate-the product obtained from cocoa butter, sugar, milk or milk products containing not less than: 17.1.   20 percent cocoa butter solids; 17.2.14 percent milk solids. 17.3.3.5 percent milk fat. 18. Filled chocolate, chocolate with chocolate coated product (for example, Zephyr, cherry chocolate chocolate) – product, where the outer shell consists of a of this annex 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16 and 17 of the products referred to in paragraph. The outer chocolate portion of products of the mass is not less than 25 per cent by weight of the finished product. Trade name does not apply to products of the inner part of the bread or pastries, cookies or ice cream. 19. Chocolate a la Taza-product obtained from cocoa products, sugars and wheat, rice, corn flour, or starch, and contain no more than eight percent of flour or starch, and no less than: 19.1.  18 percent cocoa butter solids; 19.2. the 35 percent total cocoa solids. 19.3. a total of 14 percent cocoa solids-non-fat. 20. Chocolate familiar a la Taza -the product obtained from cocoa products, sugars and wheat, rice, corn flour, or starch, and contain no more than 18 percent of flour or starch, and no less than: 20.1.  18 percent cocoa butter solids; 20.2. the 30 per cent of the total cocoa solids. 20.3.12 percent total solids-non-fat cocoa. 21. Chocolate Candy (Pralines) – one bite products, that is, filled chocolate, chocolate or this annex only 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16 and 17 of this product combination or mixture in which the chocolate content of not less than 25 per cent of the weight of the final product. Agriculture Minister John Dūklav in annex 2 of the Cabinet of Ministers of 13 October 2015 regulations No 585 chocolate products industrial vegetable fats no p. k. Vegetable fat (international trade) plants, which produce these fat (scientific Latin name) 1. Illip Borneo tallow or Tengkawang, Shore spp. 2. Palm oil by guinees Elae; The Elae olifer 3. The island Shore of the robust 4. Shea Butyrosperm parki of 5. Tree Garcinia Indica of gurg in 6. Mango kernel Mangifera indica is Agriculture Minister John Dūklav