Rs 817.022.109 Order The Dfi Of 23 November 2005 On Cereals, Pulses, Vegetable Proteins And Their Derivatives

Original Language Title: RS 817.022.109 Ordonnance du DFI du 23 novembre 2005 sur les céréales, les légumineuses, les protéines végétales et leurs dérivés

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817.022.109 order of the DFI on cereals, legumes, vegetable proteins and their derivatives of November 23, 2005 (Status January 1, 2014) the federal Department of Home Affairs (FDHA), view the art. 4, al. 2: 26, al. 2 and 5 and 27, al. 3, of the order of 23 November 2005 on foodstuffs and customary objects (LGV), stop: Chapter 1 purpose and scope of application article 1 this order specifies the following food and fixed terms of labelling requirements that pertain: a. cereals, legumes, milling products; b. bakery items (bread, bakery items and items of biscuit and breadmaking); c. pasta; d. tofu, tempeh and other vegetable protein based products; e. pudding, cream; f. oilseeds.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4965).
Introduced by chapter I of the O of the DFI on 13 oct. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Chapter 2 cereals, indehiscent fruits containing starch plants grasses, legumes, and products of milling Section 1 Definitions art. 2cereales and indehiscent fruits containing starch plants no grasses are distinguished: a. cereal: the indehiscent fruits (caryopses) of grass (Graminae) such as (wheat, durum) wheat, spelt, rye, corn, rice, barley, oats, sorghum, millet, triticale, the engrain and the Emmer; b. the indehiscent fruits containing no grass plants (pseudocereals) such as buckwheat starch amaranth and quinoa.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 3 legumes legumes are seeds ripe and dry of papilionaceous, including peas, lentils, beans, peanuts and soya beans, which lend themselves to the manufacture of milling products.

Art. 4 products of milling milling products are cereals, indehiscent fruit that contains starch no grass plants, legumes or oilseeds crushed mechanically. They may be subject to additional processing.
According to the manufacturing process, there are: a. beaded or fried grain: whole grains or particles of round grains, cracked and polite; b. oatmeal: particles of grain cracked, coarsely crushed or cut; c. the flakes: grinding product obtained by processing steam and dry indehiscent fruits and peeled whole grain containing starch no grass plants naked cereal, oatmeal or cereal beaded or blanched; d. egrugees grain: milling product obtained by the coarse grinding of whole grain (with the seedling); e. semolina: particles of endosperm, cleared of the outer layers of the envelope, obtained during milling or milling; f. the end finot: fine and cleaned ground cornmeal; g. flour : grain and parts of finely ground grain, which most of the particles have a size less than 180 mm; h. the seedling: embryo of grain containing fat and protein, with or without scutellum (cotyledon); It can be stabilized by a heat treatment; i. sound: grinding product formed by the fibrous outer layers of the grain and by parts of the underlying aleurone layer; j. gluten: protein fraction of wheat and all species of Triticum, rye, barley, oats or their crossed varieties and their derivatives which is insoluble in water and in a 0.5 molar sodium chloride solution; k. the swelling flour (quellmehl): flour whose share of starch has been though.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 5 normal flour normal flour (flour) is obtained from wheat flour.
Distinguished: a. white flour or flour Flower: flour obtained mainly from the central part of the grain; b. Green flour: flour virtually without envelope; c. bise flour: flour containing part of the outer shells; d. flour complete: flour obtained from the whole grain, with or without the outer layers of the envelope; the total yield must be at least 98% of the mass of the whole grain.

Art. 6 Special flour special flour is flour that is clearly distinguishable from normal flour, either by its composition, its destination (e.g., spelt flour, rye flour, barley flour, flour to five cereals, with added flour of wheat germ, flour for cakes, flour for biscuits).
Complete special flour is a flour produced from the whole cereal grain or whole indehiscent fruits containing no grass plants, with the exception of wheat starch.

Introduced by chapter I of the O of the DFI on 13 oct. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 7Amidon starch is a plant reserve polysaccharide.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 8 maltodextrin maltodextrin is a water soluble carbohydrate, which is obtained by partial hydrolysis of starch and has a dextrose equivalent of 3 to 20% mass.

Art. 9 crumbs of bread crumbs is a foodstuff obtained from dry bread or baked goods specially prepared for this purpose by grinding, roasting, sieving or extrusion.

Art. 10 malt, malt flour, malt extract malt, malt flour and malt extract are obtained from germinated and dried cereals.
Malt extract can also be obtained from a mixture of malt and barley with the addition of enzymes naturally present in malt.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Section 2 requirements art. 11. the water content of milling products may not exceed 15.5% mass. The al. 5, let. a, is reserved.
The normal meals must present levels following in minerals (ash content), reported to the dry matter: a. flour up to 0.63% weight (b) flour Green 0.64 to 0.90% mass c. bise 0.91 to 1.69% mass d. wholemeal flour flour at least 1.70% mass to facilitate planning, it is acceptable to add to the normal flour up to a maximum of 5% mass, ingredients such as spelt, rye, gluten flours of swelling, seeds of wheat, enzymatically active malt flour, acerola powder or any other ingredient naturally rich in Ascorbic acid.
Acerola powder may contain as a support of the ingredients such as starch or maltodextrin, up 70% mass.
The starches must meet the following requirements: a. the water content cannot exceed 15% mass, and 21% mass in the case of potato starch, b. minerals (ash content) content may not exceed 1% (reported in dry matter) mass.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4965).

Section 3 treatment art. 12. the treatment of cereals (e.g. rice and barley) with sugar to starch, fats and edible oils is allowed up to 0.8% mass.
It is forbidden to whiten the flour and process products milling with gases nitrous, the compounds oxygen halogen, the persulfates and other substances giving off oxygen, with the substances giving off chlorine, or chlorine or with compounds having similar properties.

Section 4 labeling art. 13. the malt, malt flour, malt extract and the special wholemeal flour must bear the indication of the grain used (e.g., malt of barley, rye wholemeal flour).
Any addition to the senses of the art. 11, al. 3, including the ingredients naturally rich in Ascorbic acid, must be included in the list of ingredients.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Chapter 3 bakery items (bread, bakery items and items of biscuit and breadmaking) Section 1Disposition General art. 13A the bakery items are foodstuffs obtained by cooking in the oven or processes analogues (e.g. extrusion) from products of grinding and other ingredients such as cereals, legumes, starch, sugars, fats, eggs and egg components.
They are classified into the following subgroups:

a. bread; b. small bakery and breadmaking and bakery items.

Section 2Pain art. 14 definitions bread's dough cooked in the oven, obtained exclusively from normal flour, water, edible salt, bakery yeast or leaven-head.
Special bread is: a. added other ingredients such as milk bread, fat, fruit or dietary fiber; b. dough cooked in the oven, obtained from special, added flour and ingredients such as milk, fat, fruit, or dietary fiber.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4965).

Art. 15 repealed by no I of O of the DFI from 15 nov. 2006, with effect from Jan 1. 2007 (RO 2006 4965).

Art. 16 specific denomination only bread can carry the name 'white bread', 'semi-white bread', 'da bread', or 'bread '.
The special bread must bear a name corresponding to its composition (e.g., rye bread, spelt bread, graham bread, bread to the five cereals, milk bread, braid to the butter, bread for toast or fruit bread). The name must meet the following requirements: a. If the designation of a special bread has the name of a cereal, the percentage of this cereal in the total quantity of cereals must be: 1 greater than 50% mass case of wheat, spelt and rye, 2 superior to 25% mass in the case of maize, rice, barley, oats, sorghum, millet , buckwheat, Triticale;

(b) If a special bread is referred to as "milk bread", must be used at least as much milk (or whole milk powder equivalent) that water for its manufacture; c. If a special bread is referred to as "skimmed milk bread", we must use at least as much skim milk (or equivalent of skim milk powder) that water for its manufacture; d. the specific denomination include a butter content (e.g. "braid butter") if the product contains less than 70 g per kilogram of dry matter. In this case, the addition of fats or edible oil, margarine or spread is not allowed.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 17 additional information if the bread is made from flour normal to which have been incorporated to the ingredients referred to in art. 11, al. 3, the latter including the naturally rich in Ascorbic acid ingredients, must appear on the list of ingredients.

Section 3 small bakery and biscuit factory and breadmaking Art. items 18definition bakery items are bakery items obtained by cooking in the oven, roasting, drying or by similar processes (e.g. extrusion) from pasta or masses using cereals, indehiscent fruits containing starch plants no grass or milling, starch products, fats and sugars. They can be added ingredients such as milk, dairy products, cocoa, chocolate, mass coverage, mass of icing, honey, spices, nuts or fruit preparations.
The breadmaking and bakery items are items of small bakery that, stored properly, will keep at least a month.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 19 specific denomination the ingredients listed below can be mentioned in the specific denomination if the following conditions are met: a. milk: 1 kg of the biscuit part must contain at least 100 g of milk or the corresponding amount of whole milk powder; b. butter: 1 kg of the biscuit part must contain at least 82 g of fat (butter fat) milk. The addition of fats or edible oil, margarine or spread is not permitted, except for the traditional petit-beurre. The petit-beurre must have a butter content of at least 25 g per kilogram of the finished product, and the fat of butter must represent at least 20% total fat mass; c. eggs: 1 kg of the biscuit part must contain at least 100 g egg complete or the equivalent amount of eggs; complete powdered d. honey: the biscuit part must contain at least as much honey as sugars; e. whole grains : the proportion of flour must contain at least 70% mass of full version product or special full version product.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 20Indications complementary if small bakery breadmaking and bakery items are made from normal flour that have been incorporated the ingredients referred to in art. 11, al. 3, the latter including the naturally rich in Ascorbic acid ingredients, must appear on the list of ingredients.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Chapter 4 pasta art. 21 definition pasta are foodstuffs obtained from milling products. They may contain ingredients such as eggs, milk or vegetables.
Fresh pasta are pasta dehydrated or only slightly dried during manufacturing. They can be processed in hot water or water vapour, and subjected to pasteurization, refrigeration or freezing.
Sterilized pasta is fresh pasta which however are sterilized before being placed on the market.

Art. 22 requirements the water content of the dried pasta of all kinds cannot exceed 13% mass.
The titratable acidity of dried pasta, except pasta with eggs, may not exceed 10 ml NaOH (1 mol/l) per 100 grams.
The addition of protein to chicken eggs or of gluten, fats and edible oils as well as edible salt is allowed.

Art. 23 specific denomination products designated as "blocks" must be obtained exclusively from wheat milling products.
Pasta made with other grinding products (e.g., rye, barley, oats, spelt, or soy flour) must wear, in the specific name, the indication of the cereal used.
The specific name must mention the addition of vegetables or other ingredients. Are excepted: a. the ingredients referred to in art. 22, al. 3 b. eggs; c. milk.

The specific denomination include eggs ("egg pasta") where the product contains at least 135 g of shell eggs or eggs frozen or dry 36 g of whole eggs per kilogram of product of grinding. If you use cans of eggs, the relationship between white and egg yolk should be the same as for the whole egg.
The specific denomination include milk ("milk pasta"), where the product contains at least 20 g of dry matter per kilogram of product of grinding milk.
If pasta with eggs contain eggs other than hen, the kind of added eggs must be indicated in the specific denomination.

Chapter 5 Tofu, tempeh and other products based on plant proteins art. 24 tofu and tempeh tofu is a product, drained or not, made from beans of soy and water, with the addition of a clotting agent.
Can be used coagulants agents listed in the annex.

Tempeh is a product made from soybeans, fermented through appropriate cultures (e.g. Rhizopus oligosporus). It may be manufactured from cereals.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4965).
Repealed by no I of O of the DFI of Nov. 15. 2006, with effect from Jan 1. 2007 (RO 2006 4965).

Art. 25 other vegetable protein based products other vegetable protein-based products are products made from grain or legume proteins proteins and other ingredients of only plant origin, with the exception of the products referred to in art. 24. the specific denomination is governed by art. 3 of the order of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs. Meat substitutes can be a further designation such as "vegetarian cutlet", "vegetarian burger", "vegetarian stew", etc.

RS 817.022.21 Chapter 6 pudding, cream art. 26Pouding, cream pudding and cream are mushy or squishy preparations obtained from products of grinding of starches, milk and dairy products, fat, eggs, sugars, water or other ingredients.
They may contain flavor ingredients, such as fruit, juice, cocoa, almonds or ground nuts dry fruits or parts of fruits and spices.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4639 RO).

Art. 27 pudding powder and cream powder to pudding powder and cream powder must give, when they are prepared according to the operating instructions, a food meets art. 26 chapter oil 6aGraines art. 27a Definition


Oil seeds means seeds from plants in the form of small pellets, such as seeds of rapeseed, sunflower, flax, poppy, or sesame, which are mainly used to produce vegetable oils or used, whole or crushed, ingredients form to other foodstuffs.

Art. 27bGraines of Chia seeds Chia (Salvia hispanica) and ground Chia seeds can be used up to 10% in the finished product in: a. the bakery items; b. breakfast cereals; c. mixtures of fruits, nuts and seeds.

The seeds of chia as such cannot be sold to the consumer in a pre-packaged form.
It is necessary to provide for additional labelling of seeds of chia prepackaged informing the consumer that the daily intake is limited to 15 g.
The seeds of Chia must conform to the characteristics described in annex I of the 2013/50/EU implementing decision.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4975 RO).
D to run the Commission of January 22, 2013 2013/50/EU authorising an extension of the use of the seeds of chia (Salvia hispanica) as a new food ingredient in application of Regulation (EC) n 258/97 of the European Parliament and of the Council, OJ L 21 of 24.1.2013, p. 34.

Chapter 7 Modification of annex art. 28. the federal Office of food safety and Veterinary Affairs regularly adapts the schedule to this order according to the evolution of scientific and technical knowledge as well as legislation of the major trading partners of the Switzerland.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4975 RO).

Chapter 8 entry into force art. 29. this order comes into force on January 1, 2006.

Transitional provision of the amendment of October 13, 2010 food not in compliance with this order, in the version of the change of October 13, 2010, may be imported, manufactured and labeled according to the old law until October 31, 2011 (one year after the entry into force). They may be delivered to the consumer until exhaustion of stocks.

Annex (art. 24, para. 2) coagulants Agents allowed for the production of tofu are allowed for the production of tofu coagulants following agents: 1 nigari (magnesium chloride and magnesium sulfate), 2. calcium sulfate, chloride calcium, 3. magnesium chloride, 4. glucono-delta-lactone, 5. food acids, 6. cultures of harmless lactic ferments.

State on January 1, 2014

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