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IMPLEMENTING DECREE

of ……………..2019
No 18/2020

of 20 January 2020

concerning the requirements for milled cereal products, pasta, bakery products, and confectionery products and doughs


‘wholemeal bread’ or ‘wholemeal baked goods’ mean bakery products containing at least 80 % of wholemeal flours or an equivalent amount of milled cereal products so that all parts of grains are included, relative to the overall weight of the milled cereal products used,

‘multigrain bread’ or ‘multigrain baked goods’ mean bakery products whose dough contains, in addition to milled cereal products from wheat and rye, other ingredients, such as milled cereal products from cereals of other botanical species, pseudocereals, legumes and oilseeds totalling at least 5 % relative to the overall weight of the milled cereal products used,
‘multigrain bread’ or ‘multigrain baked goods’ mean bakery products whose dough contains, in addition to milled cereal products from wheat and rye, other ingredients, such as milled cereal

products from cereals of other botanical species, pseudocereals, legumes and oilseeds totalling at least 5 % relative to the overall weight of the milled cereal products used,

‘special bread’ means non-traditional types of bread such as pita, Arabic bread or similar types of flat-shaped bread and ‘special baked goods’ mean bakery products whose dough contains


Transitional provisions

(1) Foodstuffs may be produced, labelled and placed on the market in accordance with Implementing Decree No 333/1997 of the Ministry of Agriculture as in force before the entry into force of this Implementing Decree until 1 December 2020.
(1) Foodstuffs may be produced, labelled and placed on the market in accordance with Implementing Decree No 333/1997 of the Ministry of Agriculture as in force before the entry into force of this Implementing Decree until 1 February 2021.

(2) Foodstuffs placed on the market or labelled before the date of entry into force of this Implementing Decree that comply with Implementing Decree No 333/1997 of the Ministry of Agriculture as in force before the entry into force of this Implementing Decree may be sold until stocks are exhausted.


Entry into force

This Implementing Decree shall enter into force on 1 December 2019.
This Implementing Decree shall enter into force on 1 February 2020.

Minister:

Annex 1 to Implementing Decree No .../2019
Annex 1 to Implementing Decree No .../2020

Classification of milled cereal products into groups and subgroups

Type Group Subgroup milled cereal products flour fine flour semi-coarse flour coarse flour wholemeal flour graham flour semolina coarse semolina fine semolina flakes stone-ground flour groats pearl groats chopped groats large groats medium groats small groats millet pseudocereals buckwheat germs bran cereals for direct consumption mixtures based on cereals muesli free-flowing mixture long grain rice medium grain rice round grain rice semi-husked rice husked rice paddy rice parboiled rice

Annex 2 to Implementing Decree No .../2019
Annex 2 to Implementing Decree No .../2020

Sensory, physical and chemical quality requirements for milled cereal products


Physical and chemical requirements for flours

Subgroup Granulation5) (mesh size/passed through) (µ / %) Minerals (ash)6) (% by weight in dry matter) maximum Fine flours, of which: bright wheat flour semi-bright wheat flour bread wheat flour bright rye flour (low-milled) dark rye flour (bread flour) 257/not less than 96 – 162/not less than 75 257/not less than 96 – 162/not less than 75 257/not less than 96 – 162/not less than 75 - - 0.60 0.75 1.15 0.65 1.10 semi-coarse flours 366/not less than 96 – 162/not more than 75 0.50 coarse flours 485/not less than 96 – 162/not more than 15 0.50 wholemeal flours 1,129/not less than 96 1.90 graham flours - 1.90
Subgroup Granulation5) (mesh size/passed through) (µm / %) Minerals (ash)6) (% by weight in dry matter) maximum Fine flours, of which: bright wheat flour semi-bright wheat flour bread wheat flour bright rye flour (low-milled) dark rye flour (bread flour) 257/not less than 96 – 162/not less than 75 257/not less than 96 – 162/not less than 75 257/not less than 96 – 162/not less than 75 - - 0.60 0.75 1.15 0.65 1.10 semi-coarse flours 366/not less than 96 – 162/not more than 75 0.50 coarse flours 485/not less than 96 – 162/not more than 15 0.50 wholemeal flours 1,129/not less than 96 1.90 graham flours - 1.90

Table 3

Physical and chemical requirements for semolina

Type Maximum minerals (ash) (% by weight in dry matter) Maximum moisture (in % by weight) Granulation (µ / %) (mesh size/passed through) coarse semolina 0.50 15.0 853/not less than 96 – 446/not more than 15 fine semolina 0.50 15.0 485/not less than 96 – 257/not more than 15 fine dehydrated semolina 0.50 12.0 485/not less than 96 – 257/not more than 15 maize semolina 0.90 - -
Type Maximum minerals (ash) (% by weight in dry matter) Maximum moisture (in %) Granulation (µm / %) (mesh size/passed through) coarse semolina 0.50 15.0 853/not less than 96 – 446/not more than 15 fine semolina 0.50 15.0 485/not less than 96 – 257/not more than 15 fine dehydrated semolina 0.50 12.0 485/not less than 96 – 257/not more than 15 maize semolina 0.90 - -

Table 4


Additional physical and chemical requirements for groats

Classification by size % passed through / sieve aperture diameter (µ) minimum maximum large groats - 30/3,500 medium-size groats 70/3,500 15/3,000 small groats 95/3,000 5/2,000 pearl groats 85/2,000 1/1,000 chopped groats 98/3,000 1/1,000
Classification by size % passed through / sieve aperture diameter (µm) minimum maximum large groats - 30/3,500 medium-size groats 70/3,500 15/3,000 small groats 95/3,000 5/2,000 pearl groats 85/2,000 1/1,000 chopped groats 98/3,000 1/1,000

Table 9


Indicator Value or description moisture not more than 12.0 % aroma and flavour typical for baked goods, free of extraneous smells and taste

Annex 3 to Implementing Decree No .../2019
Annex 3 to Implementing Decree No .../2020

Physical and chemical quality requirements for rice

Indicator Value moisture not more than 15.0 % organic impurities11) not more than 1.0 % mineral impurities not more than 0.2 % foreign matter12) total no limit value unhusked grains not more than 0.15 % crushed material13) not more than 0.1 %

Annex 4 to Implementing Decree No .../2019
Annex 4 to Implementing Decree No .../2020

Permissible negative weight deviations for milled cereal products

Weight of packaging Permissible negative weight deviation up to 50 g -10 % 51 – 120 g -5 % 121 – 250 g -4 % 251 – 1,000 g -3 % 1001 – 2,500 g -2 % over 2,500 g -1 %

Annex 5 to Implementing Decree No .../2019
Annex 5 to Implementing Decree No .../2020

Classification of pasta into groups and subgroups

Type Group Subgroup pasta egg egg-free semolina wholemeal dried non-dried fresh dried with filling non-dried with filling fresh with filling

Annex 6 to Implementing Decree No .../2019
Type Group Subgroup pasta egg egg-free semolina semolina egg wholemeal dried non-dried fresh dried with filling non-dried with filling fresh with filling

Annex 6 to Implementing Decree No .../2020

Sensory, physical and chemical quality requirements for pasta


pasta minimum maximum moisture dried non-dried frozen in vacuum or inert atmosphere packs - 20 % 20 % 20 % 13 % - 38 % 38 %

Annex 7 to Implementing Decree No .../2019
Annex 7 to Implementing Decree No .../2020

Permissible negative weight deviations for pasta

Weight of packaging Permissible negative weight deviation up to 250 g -6 % 251 – 500 g -4 % 501 – 2,000 g -2 % over 2,000 g -1 %

Annex 8 to Implementing Decree No .../2019
Annex 8 to Implementing Decree No .../2020

Classification of bakery products into types and groups

Type Group bread wheat rye rye-wheat wheat-rye wholemeal graham multigrain special common baked goods wheat rye rye-wheat wheat-rye wholemeal graham multigrain special fine baked goods durable baked goods biscuits durable baked goods from whisked materials wafers gingerbread rusks pretzels durable sticks knäckebrot crackers extruded products puffed products wholemeal cereal chips baked muesli

Annex 9 to Implementing Decree No .../2019
Annex 9 to Implementing Decree No .../2020

Quality requirements for bakery products


Type/group Appearance, shape Crust, surface Crumb, structure Aroma and flavour bread/fresh bread, common baked goods/fresh baked goods regularly formed, shape typical for the given product clean and of appropriate colour inherent to the product, not burnt and, if applicable, sliced or with cracks typical of the given product well baked through, porous, pliable, elastic typical of the given product, corresponding to the ingredients used, pleasant, free of extraneous odours and flavours fine baked goods/fresh fine baked goods regularly formed, shape typical of the given product clean and of appropriate colour inherent to the product, not burnt and, if applicable, with the filling visible in the case of products with a filling well baked through, lightly porous, pliable and, if applicable, with the filling visible when cut; holes above the filling in the case of products with a filling are not a defect typical of the given product, pleasant, corresponding to the ingredients used, reflecting the filling used in the case of products with a filling, free of extraneous odours and flavours durable baked goods other than gingerbread compact, shape typical of the given product clean and of appropriate colour inherent to the product, if applicable, bearing the imprint of the frame of the mould, not burnt; in the case of coated products, with a coating fragile, porous; in the case of laminated products, a layered structure; in the case of stuffed products, one or more layers of the filling is visible when cut; in the case of filled wafers, non-separated layers, pleasant, typical of the given product, corresponding to the ingredients used, reflecting the filling in the case of products with a filling, reflecting the coating in the case of coated products, free of extraneous odours and flavours gingerbread compact, shaped according to the mould compact, clean and of appropriate colour inherent to the product, not burnt; in the case of coated products, with a coating pliable, porous; in the case of products with a filling, the filling is visible when cut pleasant, typical, corresponding to the ingredients used, free of extraneous odours and flavours

Annex 10 to Implementing Decree No .../2019
Annex 10 to Implementing Decree No .../2020

Permissible negative weight deviations for bakery products

Unpackaged bread maximum – 6 % Packaged bread maximum – 5 % Common baked goods with a weight not exceeding 150 g: 10 pieces 1 piece over 150 g maximum – 6 % maximum – 10 % maximum – 6 % Fine baked goods with a weight not exceeding 150 g: 10 pieces 1 piece over 150 g maximum – 6 % maximum – 10 % maximum – 6 % Durable baked goods with a weight not exceeding 50 g 51 – 100 g 101 – 250 g 251 – 500 g over 500 g maximum – 11 % maximum – 9 % maximum – 7 % maximum – 5 % maximum – 3 %

Annex 11 to Implementing Decree No .../2019
Annex 11 to Implementing Decree No .../2020

Classification of confectionery products and doughs into types and groups

Type Group confectionery product with a light fat filling with a light butter filling with a fat filling with a butter filling with a whipped cream filling with an egg white filling with other filling dough

Annex 12 to Implementing Decree No .../2019
Annex 12 to Implementing Decree No .../2020

Permissible negative weight deviations of confectionery products and doughs

products with a weight not exceeding 150 g over 150 g maximum – 8 % maximum – 7 %

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