✨ Food Standards
NEW ZEALAND GAZETTE
No. 170
Standard 2.1.1
Cereals and Cereal Products
Purpose
This Standard defines a number of products composed of cereals, qualifies the use of the term ‘bread’, and requires the mandatory fortification of flour for bread making with thiamin in Australia.
Table of Provisions
1 Interpretation
2 Composition of bread
3 Use of the word ‘bread’
4 Flour for making bread
Clauses
1 Interpretation
In this Code -
bread means the product made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water.
flour products means the cooked or uncooked products, other than bread, of one or more flours, meals or cereals.
flours or meals means the products of grinding or milling of cereals, legumes or other seeds.
wholegrain means the unmilled products of a single cereal or mixture of cereals.
wholemeal means the product containing all the milled constituents of the grain in such proportions that it represents the typical ratio of those fractions occurring in the whole cereal.
2 Composition of bread
Bread may contain other foods.
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
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Standard 2.1.1 - Cereals and Cereal Products
(continued from previous page)
🏥 Health & Social WelfareFood standards, Cereals, Bread, Flour fortification, Thiamin