Cabinet of Ministers Regulations No. 661 of 2003 in Riga on 25 November (pr. No 61 § 10) classification and labelling requirements of quality cocoa and chocolate products Issued under the food surveillance law article 4, fourth paragraph, and article 13, third part i. General questions 1. determined the marking requirements for cocoa and chocolate products intended for human consumption, as well as the types of products and quality indicators. 2. the rules do not apply to the cocoa and chocolate products intended for export (export) from Latvia to countries other than Member States of the European Union. 3. food and veterinary service carries out national surveillance and control, laboratory samples shall be taken in accordance with national monitoring programmes and evaluates the cocoa and chocolate products with the requirements laid down in these provisions. 4. Cocoa and chocolate products and quality indicators defined in annex 1 of these rules. II. Food ingredients add 5. of annex 1 of these regulations 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of the products allowed to add flavourings of vegetable fats and other food ingredients. Prohibited to add animal fats except milk fat. 6. The provisions of annex 1, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16 and 17 of the products referred to in paragraph prohibited to add flour, granular or powdered starch. 7. Flavouring, vegetable fat, milk fat and other food ingredients, as well as flour, granular or powdered starch (if the flour, granular or powdered starch may be added in accordance with the provisions of point 6) must not be more than 40% of the finished product weight. 8. 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 only allowed to add flavourings which do not mimic the chocolate or milk fat taste and comply with the laws and regulations on the use of flavourings in food requirements. 9. The rules referred to in annex 2 of vegetable fats other than cocoa butter is allowed to add this provision to 1.6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of the products referred to in paragraph 1. Add the vegetable fat must not be greater than 5% of the mass of the obtained by subtracting the mass of the finished product, other flavourings, food ingredients, as well as flour, granular or powdered starch (if the flour, granular or powdered starch may be added in accordance with the provisions of point 6) total mass and not reducing the cocoa butter or total dry cocoa content. 10. in paragraph 9 of these regulations these vegetable fats are alone or in a mixture of cocoa butter equivalents, if they meet the following requirements: 10.1 does not contain laurīnskāb and is rich with POP, post and StOS (P — O — Palmitic acid, oleic acid, stearic acid, St.) symmetrical monounsaturated triglycerides;
10.2. is miscible with cocoa butter, and are compatible in any proportions of their physical properties (melting point, crystallisation temperature, melting rate, need for heat treatment);
10.3. is obtained only by refining or milling process, which prevents enzymatic modification of the triglyceride structure. 11. The provisions of annex 1, 9 and 13. products referred to in points allowed to add almonds, hazelnuts and other nut varieties, whole or broken, in such quantities that, together with the ground hazelnuts, they do not have more than 60% of the weight of the final product. 12. the provisions of This paragraph 9 of annex 1 of the products allowed to add milk and (or) the milk in such quantities as to milk solids should not be more than 5% of the finished product weight. 13. This provision of the annex 10, 11, 13, 16 and 17 of the products referred to in paragraph milk dry matter is derived from the following products: 13.1. wholly or partly dehydrated milk;
13.2. milk low fat or skim milk;
13.3. cream or partly or wholly dehydrated cream;
13.4. butter or other dairy fats. 14. If the chocolate ice cream or similar is used for frozen products, the manufacture of chocolate you can use coconut oil. 15. Cocoa and chocolate products can be used in the manufacture of different types of sugars that meet minimum safety requirements. 16. 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 is calculated by subtracting the mass of the finished product, vegetable flavourings, fat, milk fat and other food ingredients, as well as flour, granular or powdered starch (if the flour, granular or powdered starch may be added in accordance with the provisions of point 6). 17. The provisions of annex 1, paragraph 18 and 21 of the products minimum mass is calculated by subtracting the mass of the finished product, vegetable flavourings, fat, milk fat and other food ingredients, as well as flour, granular or powdered starch and filling of the product (if the flour, granular or powdered starch may be added in accordance with the provisions of point 6). 18. This provision of the annex 1 to 18 and 21 the products referred to in paragraph chocolate content shall be calculated in relation to the weight of the finished product (including filling). III. Cocoa and chocolate products 19. labelling of cocoa and chocolate products shall be labelled in legislation on the labelling of foodstuffs. 20. The rules referred to in annex 1 of the cocoa and chocolate products, trade names can also use other names for the marketing of products, if the product could not be confused with the rules referred to in annex 1 products. 21. 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 assorted" or similar indication and the label can be a single list of ingredients for all the products concerned. 22. of annex 1 of these rules 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 19 and 20 of that product labelling indicates the total cocoa solids content: "cocoa content of not less than ...%". 23. This provision of the annex 3 and 5 above the product labelling indicates cocoa butter content. 24. the trade name "chocolate", "milk chocolate" and "Couverture chocolate" may be supplemented by information on product quality or description, if the product complies with the following requirements: 24.1. chocolate contains not less than 43% total dry cocoa, and cocoa dry matter is not less than 26% cocoa butter;
24.2. milk chocolate, not less than 30% total dry cocoa and not less than 18% by weight of milk solids, obtained from fully or partly dehydrated milk, low fat milk or skimmed milk, from cream or from partly or wholly dehydrated cream, butter or milk fat, and milk dry matter is not less than 4.5% milk fat;
24.3. Couverture chocolate, not less than 16% cocoa solids-non-fat. 25. 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. The reference in the same perceptual field with a list of ingredients and are clearly separated from it. Is at least as great as the characters in the list. Next to the reference or other place is the trade name of the product. 26. 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 27. If the cocoa and chocolate products are labelled before the entry into force of these regulations and the manufacturing process or the labelling does not comply with the requirements laid down in these provisions, the relevant products are allowed: 27.1. until the realization when the product is manufactured in the Member States of the European Union;
27.2. until 1 May 2004, when the products are not produced in the Member States of the European Union. Informative reference to European Union directive rules included provisions resulting from Directive 2000/36/EC. Prime Minister, Minister of justice a. Aksenoks agronomic Minister m. rose annex 1: Cabinet of Ministers of 25 November 2003, the Regulation No. 661 of cocoa and chocolate products and quality indicators no PO box product name product description Pointer () cocoa powder content of cocoa butter content in the dry matter of the total water content of cocoa solids non-fat dry milk solids non-fat dry milk cocoa fat total fat (cocoa butter and milk fat) flour or starch 1 2 3 4 5 6 7 8 9 10 11 12
13 1. Cocoa butter fat obtained from cocoa beans or parts thereof, and content not more than 1.75% free fatty acids (expressed as oleic acid) and not more than 0.5% unsaponifiables (except for the pressed cocoa butter, in which the unsaponifiable matter content must not be greater than 0.35%). Unsaponifiable matter determined by kerosene ether 2. Cocoa, cocoa powder powdered product obtained, grind the cleaned, shelled, roasted cocoa beans not less than 20 up to 9 3. Cocoa with reduced fat, cocoa powder with reduced-fat powdered product obtained, grind the cleaned, shelled, roasted cocoa beans less than 20
               


4. Powdered chocolate, chocolate in powder product consisting of sugar, cocoa powder and no less than 32 5. Drinking chocolate, sweetened cocoa, sweetened cocoa powder product consisting of sugar, cocoa powder and not less than 25 6. Chocolate product obtained from cocoa products and sugars, not less than 18 for not less than a minimum of 35 14 7. Chocolate noodles (vermicell) or chocolate flakes (flak) product in the form of granules or flakes, not less than 12 no less than 32
no less than 14 8. Chocolate Glaze (couverture) the product obtained from cocoa products and sugars, not less than the minimum of 35 31 not less than 2.5 9. Nut chocolate (Gianduj or one of the derivatives of the word Gianduj) product obtained from chocolate and ground hazelnuts (100 g of the product contains 20-40 g hazelnut) attached under this provision 11. point no less than a minimum of 32 8 10. Milk chocolate 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 of the products referred to in paragraph may be replaced by the word "cream" or "skim milk" according to this annex, paragraph 14 and 15 for no less than 25 not less than 14 nor less than 2.5 not less than 3.5 nor less than 25 11. milk chocolate noodles (vermicell) or milk chocolate flakes (flak) product in the form of granules or flakes, not less than 20 minimum of not less than 12 12 12. milk chocolate couverture (couverture) product obtained from cocoa products, sugars and milk or milk products not less than 31 13. Nut-milk chocolate (Gianduj or one of the derivatives of the word Gianduj) product obtained from chocolate, milk and crushed hazelnuts (100 g of the product contains 15-40 g hazelnut) attached under this provision 11. point no less than 10 14. Cream chocolate product obtained from cocoa products , sugar and cream not less than 5.5 15. Milk chocolate product obtained from cocoa products, sugars and milk to no more than 1 16. family milk chocolate product obtained from cocoa products, sugars and milk or milk products not less than 20 not less than 20 not less than 2.5 not less than 5 nor less than 25 17. White chocolate product obtained from cocoa butter, sugar, milk or milk products not less than 20 not less than 14 nor less than 3.5 18. Filled chocolate, chocolate with ... filling, chocolate (such as 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% 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. p > chocolate a la Taza the product obtained from cocoa products, sugars and wheat, rice, corn flour, or starch, not less than 18 for not less than 35 not less than 14 nor more than 8 20. Chocolate familiar a la Taza the product obtained from cocoa products , sugar and wheat, rice, corn flour, or starch, not less than 18 for not less than 30 nor fewer than 12 and not more than 18 21. Chocolate Candy (Pralines) one bite product — 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 with food ingredients; chocolate contains not less than 25% of the mass of the finished product the Minister of Agriculture m. Roze annex 2 Cabinet of 25 November 2003, the Regulation No. 661 chocolate products industrial vegetable fats no PO box vegetable fat (international trade) plants, which produce these fat (scientific Latin name) 1. Borneo tallow or Illip, Shore Tengkawang spp.

2. Palm oil by guinees Elae; 3. the Elae olifer Island Shore of the robust 4. Shea Tree of 5. Butyrosperm parki gurg in of Garcinia Indica 6. Mango kernel Mangifera indica Minister of Agriculture m. rose