Quality Requirements For The Classification And Labelling Of Fruit Jams, Jellies, Marmalade, Jam And Sweetened Chestnut Puree's

Original Language Title: Kvalitātes, klasifikācijas un marķējuma prasības augļu džemam, želejai, marmelādei, ievārījumam un saldinātam kastaņu biezenim

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Cabinet of Ministers Regulations No. 378 in Riga on 8 July 2003 (pr. No 39 34) quality requirements for the classification and labelling of fruit jams, jellies, Marmalade and sweetened chestnut puree in accordance with issued to food chain monitoring law article 4, fourth paragraph, and article 13, third part i. General questions 1. determines the quality of the classification and labelling requirements for certain processed fruit products (hereinafter referred to as products). 2. the rules apply to the following products: 2.1. JEM or jam;
2.2. extra jam;
2.3. the gel;
2.4. superior quality gels;
2.5. Marmalade;
2.6. sweetened chestnut puree. 3. the rules do not apply to products that are used in the confectionery and pastry and biscuit production. 4. the rules apply to all food companies (companies) established in these rules referred to in paragraph 2, the product chain. 5. the products with the requirements of this regulation controls the food and veterinary service. II. Raw materials and product quality requirements of 6. Products permitted the use of the following raw materials: fresh, undamaged 6.1 cleaned fruits without foliage and stems, which are all essential parts of which are sufficiently prepared and free of surface stains;
6.2. the tomatoes, the edible parts of rhubarb stalks, carrots, sweet potatoes, cucumbers, pumpkins, melons and watermelons;
6.3. the ginger plant edible root, fresh or dried (for example, in syrup), or dried;
6.4. the fruit flesh, sliced or crushed fruit into edible part, which is chopped purée (can be without fruit Peel, skin, seeds or PIPs);
6.5. fruit puree, the edible part of the fruit, which is chopped the puree through a sieve or similar process (can be without fruit Peel, skin, seeds or PIPs);
6.6. aqueous extracts of the fruit produced in accordance with the recycling process and which contains all the water soluble components of the fruits used (take into account the relevant losses);
6.7. sugar: 6.7.1. second class white sugar;
6.7.2. sugar or white sugar;
6.7.3. superior quality white sugar;
6.7.4. sugar solution;
6.7.5. invert sugar solution;
6.7.6. invert sugar syrup;
6.7.7. glucose syrup;
6.7.8. dried glucose syrup;
6.7.9. dextrose or dextrose monohydrate;
6.7.10. dextrose or dextrose anhydrous;
6.7.11. fructose;
6.7.12. fructose syrup;
6.7.13. for fruit sugar;
6.7.14. Brown sugar. 7. This rule 6.1, 6.2, 6.3, 6.4, 6.5 and 6.6. the raw materials referred to in point allowed use the following treatment processes: 7.1, cooling heating or freezing;
7.2. using sublimation drying method, or, apricot or plum jam or jam production — other drying methods;
7.3. focus;
7.4. sulphur dioxide (E 220) or sulphite (E 221, E 222, E 223, E 224, E 226 E 227) as an aid in the production process of accession, except for raw materials which use high quality products. The maximum sulphur dioxide content of products comply with the law;
7.5. the curing pickle (can use citrus peel). 8. Jam or jelly is jam consistency 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. 9. Citrus jam may be obtained from the whole fruit, cut into strips or slices, or both. 10. for 1000 grams, use of jam prepared no less than 350 grams of fruit pulp, purée or mixture of these two raw materials, with the exception of the following raw materials: 10.1 red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, mežroz and quinces: use no less than 250 grams;
10.2. ginger: used no less than 150 grams;
10.3. kešjukok fruit: use no less than 160 grams;
10.4. passion fruit-not less than 60 grams. 11. the production of jam jam or allowed to use the following ingredients: 11.1. honey;
11.2. fruit juice;
11.3. citrus juice, if the product is produced from other types of fruit;
11.4. the red fruit, rosehips, strawberries, raspberries, gooseberries, red currants, plums or rhubarb-juice;
11.5. the Red beet juice, if the product is manufactured from strawberries, raspberries, gooseberries, redcurrants or plums;
11.6. food oils and fats (foam prevention);
7.3. liquid pectin;
11.8. citrus peel;
7.4. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits;
11.10. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla, vanilla extract and vanillin. 12. Extra jam jelly consistency is to blend consisting of one or more kinds of fruit not concentrated pulp, as well as from sugar and water. 13. High quality citrus jam may be obtained from the whole fruit, cut into strips or slices, or both. 14. Extra jam may be fully or partially obtained from unconcentrated rosehips, seedless raspberry, BlackBerry, blackcurrant, Blueberry and red currant puree. 15. In the manufacture of extra jam mixture do not use apples, pears, clingstone plums separated, melons, water-melons, grapes, pumpkins, cucumbers and tomatoes. 16. for 1000 gram ready extra jam, uses no less than 450 grams unconcentrated fruit pulp, with the exception of the following raw materials: 16.1. red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, mežroz and quinces: use no less than 350 grams;
16.2. ginger: used no less than 250 grams;
16.3. kešjukok fruit-not less than 230 grams;
16.4. passion fruit-not less than 80 grams. 17. Extra jam allowed for use in the manufacture of the following components: 17.1. honey;
17.2. citrus juice, if the product is produced from other types of fruit;
17.3. the red fruit, rosehips, strawberries, raspberries, gooseberries, red currants, plums or rhubarb-juice;
17.4. the edible oil and fats (foam prevention);
17.5. liquid pectin;
10.9. citrus peel;
17.7. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits;
11.1. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla, vanilla extract and vanillin. 18. Jelly jelly consistency is a mixture consisting of one or more kinds of fruit juice or water-extracts, or a mixture of these two raw materials and from sugar. 19. for 1000 grams of jelly, use prepared no less than 350 grams of fruit juice, aqueous extract of the above mixture of raw materials, with the exception of the following raw materials: 19.1. red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, mežroz and quinces: use no less than 250 grams;
19.2. ginger: used no less than 150 grams;
19.3. kešjukok fruit: use no less than 160 grams;
19.4. passion fruit-not less than 60 grams. 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. the Gel for use in the manufacture of the following components: 21.1. honey;
21.2. citrus juice, if the product is produced from other types of fruit;
21.3. the Red beet juice, if the product is manufactured from strawberries, raspberries, gooseberries, redcurrants or plums;
21.4. the edible oil and fats (foam prevention);
21.5. liquid pectin;
21.6. citrus peel;
21.7. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits;
21.8. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla, vanilla extract and vanillin. 22. Extra jelly jelly consistency is a mixture consisting of one or more kinds of fruit juice or water-extracts, or a mixture of these two raw materials and from sugar. 23. In the manufacture of extra jelly mixture do not use apples, pears, clingstone plums separated, melons, water-melons, grapes, pumpkins, cucumbers and tomatoes. 24. for 1000 gram ready for high-quality jelly, use no less than 450 grams of fruit juice, aqueous extract of the above mixture of raw materials, with the exception of the following raw materials: 24.1. red currants, rowanberry, smiltsērkšķ (the rhamnoid of the Hippopha L.), blackcurrants, mežroz and quinces: use no less than 350 grams;
24.2. ginger: used no less than 250 grams;
24.3. kešjukok fruit-not less than 230 grams;
15.2. passion fruit-not less than 80 grams. 25. The calculation of the needed quantity of the mixture of raw materials pursuant to paragraph 24 of these rules 1000 grams of ready to use superior quality gels, first subtract from the total weight of the aqueous extract using the water mass. 26. Superior quality gels for use in the manufacture of the following ingredients: 26.1. honey;
26.2. citrus juice, if the product is produced from other types of fruit;
26.3. the edible oil and fats (foam prevention);
26.4. liquid pectin;
26.5. citrus peel;
16.5. pelargonij (Pelargonium odoratissim) page, where a product is made from Quince fruits;

16.6. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla, vanilla extract and vanillin. 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 75 grams or more obtained from the endocarp (inner layer of the pericarp). 29. Marmalade production allowed to use the following ingredients: 29.1. honey;
29.2. citrus essential oils;
29.3. the edible oil and fats (foam prevention);
29.4. liquid pectin;
29.5. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla, vanilla extract and vanillin. 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. Sweetened chestnut purée production allowed to use the following ingredients: 32.1. honey;
32.2. the edible oil and fats (foam prevention);
32.3. liquid pectin;
32.4. spirit drinks, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla, vanilla extract and vanillin. 33. If the fruits are mixed together, the minimum quantity laid down this rule 10, 16, 19, 24, 28 and 31, reduced proportionately. 34. The soluble dry matter content of products is 60% and more (depending on the refractometer readings), except for the products in which the sugar is partly or fully replaced by sweeteners under the legislation. If the soluble dry matter content of products, where the sugar is fully or partially replaced by sweeteners, is less than 60% and products comply with the requirements laid down in these rules, you can use this provision referred to in paragraph 2, the names of the products. III. Labelling requirements 35. Product name "jelly marmalade" may be used if the product as insoluble matter content a little finely sliced peel of citrus fruit. 36. the product names shall be supplemented by the name of the fruit used in the product. 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 labelling is "mixed fruit", "mixed fruit" or similar indication of whether the number of fruits used. 37. the labelling shall indicate the fruit content of the product, "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. 38. the labelling shall indicate the total sugar content of the product — "the total sugar content of 100 g x g to" where the number represents the value of the final product must be specified by using a Refractometer, at a temperature of 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. 39. the total sugar content need not be indicated on the label, if the nutritional value of the food item is information about sugar. 40. This provision 8, 12, 18, 22, 27 and 30 points in those product names used in trade. With these product names may be supplemented by other product names if it is not misleading to customers. 41. The list of ingredients indicate the sulphur dioxide content, if it is the product of several kilograms of 10 milligrams. IV. Closing questions 42. If the product's production and labelling does not comply with the requirements laid down in these rules, it is allowed to trade on 1 May 2004. 43. on 12 July 2004 allowed the accumulated products which do not comply with the requirements laid down in these rules, if they manufactured and labelled in the Member States of the European Union before the July 12, 2004. Informative reference to European Union directive rules included provisions arising from Directive 2001/113/EC. Prime Minister e. Repše Minister of Agriculture m. rose

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