Standard 2.1.1 - Cereals and Cereal Products

Issue1111Standard2.1.1STANDARD2.1.1CEREALSANDCEREALPRODUCTSPurposeThisStandarddefinesanumberofproductscomposedofcereals,qualifiestheuseoftheterm‘bread’,andrequiresthemandatoryfortificationofflourforbreadmakingwiththiamininAustralia.Tocommenceon13September2009:ThisStandarddefinesanumberofproductscomposedofcereals,qualifiestheuseoftheterm‘bread’,andrequiresthemandatoryfortificationofwheatflourformakingbreadwithfolateinAustraliaandthiamin,inAustraliaonly.Tocommenceon27September2009:ThisStandarddefinesanumberofproductscomposedofcerealsandqualifiestheuseoftheterm‘bread’.Italsorequiresthemandatoryfortificationofwheatflourformakingbreadwiththiaminandfolicacid(Australiaonly)andthemandatoryreplacementofnon-iodisedsaltwithiodisedsaltinbread(NewZealandonly).Tocommenceon9October2009:ThisStandarddefinesanumberofproductscomposedofcerealsandqualifiestheuseoftheterm‘bread’.Italsorequiresthemandatoryfortificationofwheatflourformakingbreadwiththiaminandfolicacid(Australiaonly)andthemandatoryreplacementofnon-iodisedsaltwithiodisedsaltinbreadinAustraliaandNewZealand.TableofProvisions1Interpretation2Compositionofbread3Useoftheword‘bread’4FlourformakingbreadClauses1InterpretationInthisCode–breadmeanstheproductmadebybakingayeast-leaveneddoughpreparedfromoneormorecerealfloursormealsandwater.flourproductsmeansthecookedoruncookedproducts,otherthanbread,ofoneormoreflours,mealsorcereals.FederalRegisterofLegislativeInstrumentsF2009C00811Issue1112Standard2.1.1floursormealsmeanstheproductsofgrindingormillingofcereals,legumesorotherseeds.wholegrainmeanstheintactgrainorthedehulled,ground,milled,crackedorflakedgrainwheretheconstituents–endosperm,germandbran–arepresentinsuchproportionsthatrepresentthetypicalratioofthosefractionsoccurringinthewholecereal,andincludeswholemeal.wholemealmeanstheproductcontainingallthemilledconstituentsofthegraininsuchproportionsthatitrepresentsthetypicalratioofthosefractionsoccurringinthewholecereal.Tocommenceon13September2009:1ADefinitionofbreadforcertainpurposesThedefinitionofbreadforthepurposesofthemandatoryadditionoffolicacid,thiaminandiodisedsalttobreadorwheatflourformakingbread,doesnotinclude–(a)pizzabases;(b)breadcrumbs;(c)pastries;(d)cakes,includingbutnotlimitedtobrioche,panettoneandstollen;(e)biscuits;or(f)crackers.2CompositionofbreadBreadmaycontainotherfoods.3Useoftheword‘bread’ThisStandarddoesnotprohibittheword‘bread’onthelabelofproductsthattraditionallyusethatterm.Editorialnote:Asanexample,productsaretraditionallydescribedbynamessuchas‘shortbread’,‘sodabread’,‘pitabread’and‘crispbread’.SeeStandard1.2.3–MandatoryWarningandAdvisoryStatementsandDeclarationsforrequirementsfordeclaringthepresenceofcertainspecifiedsubstancesthatmustalwaysbedeclaredinthelabelofthefood.4Flourformakingbread(1)Subclause(2)doesnotapplytoflourforbreadmakingproducedin,orimportedinto,NewZealand.(2)Flourformakingbreadmustcontainnolessthan6.4mg/kgofthiamin.FederalRegisterofLegislativeInstrumentsF2009C00811Issue1113Standard2.1.1Tocommenceon13September2009:4WheatflourformakingbreadEditorialnote:ThisclausedoesnotapplyinNewZealand.ItistheintentionthatavariationtothisclausewillbedevelopedforNewZealand.Intheinterim,however,NewZealandhasvariedfromthisclauseunderAnnexDoftheAgreementbetweentheGovernmentofAustraliaandtheGovernmentofNewZealandConcerningaJointFoodStandardsSystem,andhasissuedafoodstandardundersection11CoftheNewZealandFoodAct1981.(1)Subclause1(2)ofStandard1.1.1doesnotapplytothisclause.(2)Wheatflourformakingbreadmustcontain–(a)nolessthan2mg/kgandnomorethan3mg/kgoffolicacid;and(b)nolessthan6.4mg/kgofthiamin.(3)Forthepurposesofthisclausewheatflourincludeswholemealwheatflourforbreadmaking.(4)Subclause4(2)doesnotapplytowheatflourformakingbread,whichisrepresentedasorganic.(5)Paragraph4(2)(b)doesnotapplytowheatflourformakingbreadsoldorpreparedforsalein,orimportedinto,NewZealand.Editorialnote:Themaximumlimitforfolicacidgiveninparagraph4(2)(a)ensurestheadditionoffolicacidtowheatflourformakingbreadinAustraliaisincontrolledamountstoprovideforasafepopulationintakeofdietaryfolicacid.Paragraph4(2)(a)willbereviewed,whensufficientmonitoringdataareavailabletoassesstheimpactofthismandatoryrequirement.Paragraph4(2)(b)willbereviewedtoassessthefutureneedforthismandatoryrequirement.Standard1.3.2regulatesthevoluntaryadditionoffolatetobothcerealfloursandbread.Thesepermissionswillberetainedtoenablemanufacturerstofortifyspecialisednon-wheatflourandbreads,suchas,glutenfreebread.FederalRegisterofLegislativeInstrumentsF2009C00811Issue1114Standard2.1.1Tocommenceon27September2009:5Mandatoryadditionofiodisedsalttobread(NewZealandonly)(1)Subclause1(2)ofStandard1.1.1doesnotapplytothisclause.(2)Subclause(3)doesnotapplytobreadproducedin,orimportedintoAustralia.(3)Wheresaltisaddedtobreaditmustbeiodisedsalt.(4)Subclause(3)doesnotapplytobreadwhichisrepresentedasorganic.Tocommenceon9October2009:5Mandatoryadditionofiodisedsalttobread(1)Subclause1(2)ofStandard1.1.1doesnotapplytothisclause.(2)Iodisedsaltmustbeusedformakingbreadwheresaltwouldotherwisebeused.(3)Subclause(2)