CELEX: 51972PC1657
Language: en
Date: 1973-01-04
Title: Proposal of a COUNCIL DIRECTIVE relating to the approximation of legislations of the Member States concerning bread (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (72) 1657
Vol. 1972/0230
 ---pagebreak--- Disclaimer
Conformément au règlement (CEE, Euratom) n° 354/83 du Conseil du 1er février 1983
concernant l'ouverture au public des archives historiques de la Communauté économique
européenne et de la Communauté européenne de l'énergie atomique (JO L 43 du 15.2.1983,
p. 1), tel que modifié par le règlement (CE, Euratom) n° 1700/2003 du 22 septembre 2003
(JO L 243 du 27.9.2003, p. 1), ce dossier est ouvert au public. Le cas échéant, les documents
classifiés présents dans ce dossier ont été déclassifiés conformément à l'article 5 dudit
règlement.
In accordance with Council Regulation (EEC, Euratom) No 354/83 of 1 February 1983
concerning the opening to the public of the historical archives of the European Economic
Community and the European Atomic Energy Community (OJ L 43, 15.2.1983, p. 1), as
amended by Regulation (EC, Euratom) No 1700/2003 of 22 September 2003 (OJ L 243,
27.9.2003, p. 1), this file is open to the public. Where necessary, classified documents in this
file have been declassified in conformity with Article 5 of the aforementioned regulation.
In Übereinstimmung mit der Verordnung (EWG, Euratom) Nr. 354/83 des Rates vom 1.
Februar 1983 über die Freigabe der historischen Archive der Europäischen
Wirtschaftsgemeinschaft und der Europäischen Atomgemeinschaft (ABI. L 43 vom 15.2.1983,
S. 1), geändert durch die Verordnung (EG, Euratom) Nr. 1700/2003 vom 22. September 2003
(ABI. L 243 vom 27.9.2003, S. 1), ist diese Datei der Öffentlichkeit zugänglich. Soweit
erforderlich, wurden die Verschlusssachen in dieser Datei in Übereinstimmung mit Artikel 5
der genannten Verordnung freigegeben.
 ---pagebreak--- COMMISSION               0 F   THE     EUROPEAN           COMMUNITIES
                                          COM(72 ) 1657 final
                                          Brussels . 4 January 1973
                                 Proposai of a
                               COUNCIL DIRECTIVE
                  relating to the approximation of legislations
                       of the Member States concerning bread
                  ( submitted to the Council by the Commission)
 COM(72 ) 1657 final
 ---pagebreak---                                     MOTIVATION
1.       Bread is one of the most amply consumed foods , and rules have been
set from time immemori?,l for its manufacture and trade . In all Member States
many legislations have teen established in very different fields such as
fiscality , indexes for t$h cost of living , and labour conditions . The
legislations show indeed sometimes considerable divergences ; for example ,
nightwork in bakeries is forbidden in Germany but permitted or tolerated in
other countries , to the advantage of the latter in the competition . However ,
the present Directive limits its field of application , as all Community
ruling concerning the approximation of legislations on foodstuffs does , to
the composition , manufacture and trade of the bread . ;
2.       " Bread " has been defined very differently by each of the Member
States , and by the acceding countries , because of the diversity in taste
and in the traditions of its consumption and production , which have quite
naturally been sanctioned by the national legislations .
         So the Dutch , British and Irish consumer prefer very white bread
in big loafs , whose consistense shows countless tiny equally spreaded cells ,
and which is very elastic . For the production of this kind of bread .
bleaching agents and potassium bromate are used , all of them forbidden in
Belgium , Germany , France and Italy . To prohibit these substances in the
whole Community would cause a radical modification of the nature of the
bread for nearly 30fo of its population , and this consequence is inacceptable
to the Netherlands , the United Kingdom and to Ireland .
         To give one more example , the bread normally consumed in France . and
Italy has much crust , the inside is very light and shows big and irregular
cells . It is crisp and tastes well but stays fresh only a very short time .
Addition of fats is not permitted ; . for the production of this bread only
flour or meal , y.east or sour , water and salt are used and additives axe
virtually not tolerated . On the contrary in Germany , Belgium , the Netherlands ,
the United Kingdom and Ireland the incorporation of fats in the bread is not
considered s<? as , to change the nature of the bread ; these raw materials are
seen there as a normal ingredient , the use of which is not to fee mentioned
to the consumer .                                                     /
 ---pagebreak---           Given these differences ,, the question arose of how to reconcile on
the one hand the necessity of maintaining the traditional way of manufacture
according to the tastes of the consumers, and/tSe other hand the principle
of the"total harmonization " solution that has been applied up to the present     .
to ensure , in >the frame of Article 100 of the Treaty , the free movement .
of goods . In the field under consideration the habits evolve .only relatively
slowly , and the harmon."   tion of the . legislations should of course not
                                                          .that
result m standardization of a produot to the extent/in a Member State or in .
a region the specialty that characterizes its production would be given up .
Therefore , and unless community ruling would be established on a very large .. .
basis , borrowing for all of . its items the . most tolerant national provisions
( which would be unacceptable to those countries which apply the most
rigorous regulations ), a solution that would be satisfactory to the consumer ,
and to producer seems not to be found in simply replacing the national legis-.:.
lations by Community rules of origin .
          Moreover , the " total Harmonization " strikes , in most of the
Member States , a fundamental objection based on fear that the application of
this solution would lead to a rapid standardization in favour of the industry
but fatal to the craftsmen , viiich could cause difficulties in the social field.
As a matter of faot , apart from .: the United Kingdom , rbread is to a great
extent, produced by oraftsmen , as shown by the following figures , representing
the part of the small bakeries in the total bread production ( 1970): >
          Belgium 80-85$                            ■ Luxembourg      100$
          Germany 75–80$                              Netherlands      55$
        . France - 95$                    -           Denmark ■    . 65 – 70$
     •    Italy : 85~90$ '                            '          ^  ;
          The situation is inverse in the United Kingdom , where the industry supplies
the home market- with 75*~80$ °f the bread'' needed . ■       "    .....
 ---pagebreak---                                         -3-
3.       In these circumstances the C omission considered, that the " optional "
solution for the harmonization would meet "best the twofold requirement off
maintaining the traditional productions of importance t and opening the
frontiers to products complying with Community provisions . This kind of a
solution has "been defined as follows "by the Commission in the General Program ,
submitted to the Council of Ministers on 7 March 1969 I concerning elimination
of technical barriers to trades resulting from disparities between national
legislations :
         •' This solution consists in foreseeing the possibility for the Member
        States of maintaining, beside their lnational legislation , the
        Community provisions adopted by way of a Directive . Products origi­
        nating in Member States should , for being admitted for importation ,
        comply with either the national legislation of the importing country
        or with the Community ruling "•
        The Commission specified at this occasion that such solution was
meant especially for application in fields where due to certain , more pricisely
regional circumstances , it would be difficult to apply systematically the
" total harmonization " solution . And this is certainly the case here where the
last mentioned solution cannot be envisaged without establishing transitional
provisions for the necessary adaptations , but for which it would be difficult
to fix the duration needed.
4.      The proposed ruling was elaborated during a period of two years , with
consultation of the experts from the Member States and from the professional sector ,
craftsmen as well as industry , of the consumers and trade organizations and
the trade unions . The national authorities and the private sector of the
Member States have been asked to give their opinions , which have been taken
into consideration to a great extent .
 ---pagebreak---         This proposalf whose different provisions axe relatively exacting
has been conceived so as to permit "both small and industrial bakeries to
produce under. " EUR " – label a natural and healthy product that lends
itself to "be commercialized on a market vof the dimension, of the Community .
It comprises indeed   relatively severe provisions concerning additives and
it foresees , as to weights and labelling , measures that will ensure
transparency of the market and loyal , precise and complete information of
the consumer . The proposal permits alsor , by way of rules for the use of
reserved designations lin&ed with specific definitions , to ensure free '
movement of a oertain mimber of best known special products .
 ---pagebreak---                          PROPOSAL OF A COUNCIL DIRECTIVE
                 RELATING TO THE APPROXIMATION OF LEGISLATIONS
                     OF THE KEEPER STATES CONCEDING 3HE£D
THE COUI'ICIL OF THE EUROPEAN COcBIUNITIES . .   .      r
Having regard to the Treaty establishing the European Economic Community ,
and in particular Article 100 thereof ;
Having regard to the proposal from the Commission ;
Having regard to the opinion , of the European Parliament ;
Having regard to the opinion of the . Economic and Social Committee ;
Hhereas laws , regulations and administrative provisi-ktsin force in the
Member States specify the characteristics of composition and manufacture
which must be those of biec.d , and lay down special rules for its packing and
labelling ; whereas those provisions vaiy from one Member State to the other ;
!-Jhereas the differences between , those legislations -oblige Community bread
manufacturers to differentiate their products according to the Member State
for which such products are destined ; whereas *, therefore , they constitute
a barrier to trade in those products and have thereby a direct bearing on
the establishment and functioning of the Common Market ;
Whereas bread is one of the least costly and most amply consumed footfe for
the population, of the Member .States ,, whose legislations, sanction the habits
and special traditions characterizing its consumption and manufacture ;
 ---pagebreak--- Whereas it is therefore appropriate that "t'he^iapp'i'Oxiiiia'tion , all the same
necessary , of these legislations "does not form anobstaxjleto maintaining
these habits and traditions while creating "the conditions as to ensure
the freedom of movement of "bread in the Community , that is , in establishing
at Community level , the rules which must be observed with regard . t6 the
composition , manufacture , weights , packing and labelling        and the conditions
on which specific designations may or diall be used for oertain of these
products ; whereas it is , consequently , appropriate that any manufacturer of
a Member State may , at choice , manufacture bread according to the national
provisions or to the Community ruling ;     '
Whereas in oertain Member States the incorporation in the dough of fats or
sugar in small quantities in order to improve the baking process is not
considered so as to change the characteristics of bread ; whereas on the
other hand it is neoessary to inform the consumer by way of labelling of
the use of such basio materials if 'they have been used with the aim of -
giving speoial characteristics to the bread ; '
Whereas , in order to ensure transparency of the market in consumers' interest
and in order to allow the Community bakeries to produce on Community level ,
it is necessary to standardize the individual weights of braed ; whereas it
is appropriate in this connection to take into consideration the individual '
weights in which bread is mostly sold in the Community ;
Whereas , while not anticipating the adoption of Community ruling , it is
necessary that , until the entry into force of such Community ruling , the
national provisions concerning , in particular , food hygiene , materials
intended to come into contact with foodstuffs , and concerning labelling , do
not create obstacles to' the freedom of movement of bread ;
 ---pagebreak---                                         -3-
Boreas the determination of the procedures for talcing samples and for
checking the weight , and the determination of the methods of analysis
necessary for cheoking the composition and manufacture characteristics
of "bread , as well as any alteration or addition that may have to be made
 in consequence of results of scientific and technical research , are
implementing measures of a technioal nature and it is appropriate to
 entrust their adoption to the Commission in order to simplify and speed up
the procedure ;
"Whereas in all cases in which the Council confers upon the Kommission powers
 for the execution of the rules drawn up in the field of foodstuffs , it is
necessary to provide for a procedure for sitting up close cooperation "between
 the Member States and the Commission within the Standing Committee on
Foodstuffs established by Council Decision n° 69/ 414-/SSC of 13 November 1969 >
HA.S AJOPTSD THIS DIRECTIVE :
                                    Article 1'
 1.      This Directive applies to products described in Appendix I chapter' I,
of which the label bears the mention " EUR               *
 2.      The use of the designation " EUR 11 in labelling or advertising'
bread is forbidden if the bread does not confonn to the regulations of this
Directive .
                                    Article 2
 1.      For the production of bread , only those raw materials which are
wholesome and of perfect and merchantable quality may be used .
 2.      Flours and other milled produots of cereals used in the production
 of products covered by article 1 , paragraph 1 must comply with the characte­
 ristics laid ,down in Regulation (EEC ) n°        h 2 of the Council , which
 ---pagebreak---                                          ■4-
deals with the production and marketing of the principal categories of
flour destined for , human consumption .
3.       It is forbidden to market products referred to in Article 1 ,
paragraph 1 , employing technical auxiliary agents other than those named in
AppenSix II , or employing the agents named , but in a proportion which
is not allowed under the conditions of use prescribed for each of them in the
Appendix . The substances mentioned in Appendix II , chapter A f) shall , be
free from mycotoxines and other toxines .
4.       It is forbidden to market products covered by Article 1 , paragraph 1 ,
employing additives other than those named in Appendix III , or employing
the additives named , but in a proportion which is not allowed under the
conditions of use prescribed for each of them in the Appendix . .
                                      Article 3
         With due allowance for the provisions of Appendix IV , chapter I ,
paragraph b ) and for the tolerances determined according to the procedure
laid down in Article 12 , products mentioned in Article 1 , paragraph 1
presented in the form of on individual loaf of a weight exceeding 200 g ;
must not be offered for sale except in one of the individual weights of
250 g , 4Q0 g , 500 g , 800 g ,     1000 g , and higher multiples of 250 g .
                                      Article 4
1.       Whenever they are to bo transported from the place of production
to the point of sale , the products mentioned in Article 1 , paragraph 1 shall
be easily indentlfiable .
2.       The products mentioned in Article 1 , paragraph 1 , must be wrapped
when offered for sale : ,       . ..
                                                       '           • •   #
 ---pagebreak---                                        -5-
        a) whenever their means of transport is not fitted out so as to
            ensure their protection against all defilement or pollution :
        b) when they are sliced ;
        c ) whenever the consumer serves himself at the point of sale .
                                    Article 5
1.      With due allowance for the provisions of article 6 , paragraph 1 a)
the descriptions indicated in Appendix I, chapter II , are reserved for the
products defined there and must he used commercially to designate them.
2.      The descriptions and extended descriptions indicated in Appendix IV
cannot he used commercially other than to designate products complying with
the definitions and characteristics specified there .
3.      In labelling or displaying for sale the products mentioned in
Article 1 , paragraph 1 , or when advertising them in any way , reference
shall not be made to the substances mentioned in Appendix I , chapter I
paragraph 2c ) and d) except in conformity with the conditions laid down
in Appendix IV .
                                    Article 6
1.      The products mentioned in Article 1 , paragraph 1 , may be offered for
sale only if the following indications are given in conspicuous , easily legible ,
and indelebile lettering on the unit packet , ticket , or label in conformity
with the conditions stipulated :
 ---pagebreak---                                  -6-
a) the designation 11 EUR " followed "by the description of the category
    to which the product under consideration belongs when the provisions
    of Appendix I , chapter II are applied. .
              However , in the case of products covered "by Appendix IV ,
    chapter I a) , b) and c ) the applicable reserved description may
    be used for such products instead of the description of Appendix I ,
    chapter II .
b) for products , in the production of which raw materials mentioned
    in Appendix I , chapter I , paragraph 2 a) have been employed in ,
    a proportion of 1,5$ or more by weight , calculated on the dry
    matter , and/ .'or raw materials mentioned in Appendix I , chapter I ,
    paragraph 2 b) in a proportion of 1,5$ or more by weight calculated
    on the dry matter , the designation , as ^appropriat§: * " fat laid/or
    s4$gdr added "»
              However , the designation concerning added fat is not
    required for the products mentioned in Appendix IV , chapter I a)
    and b) and chapter II a), b), c ), f) and g).
c ) for products of a weight exceeding 200g and with due allowance
    for the provisions of Article 3 , an indication of the weight ;
d) the designation " with preservative        when use has been made
    of sorboyl palmitata or of one of the substances listed in
    Appendix III , under the code numbers E 200 to J3 203 , or in which
    product con be found one of the substances mentioned under the
    code numbers E 280 to E 282 .
              However , in the case of products mentioned in Appendix I ,
    chapter II b) , d) and e ) such designation is not required for the
    substances mentioned in Appendix III under the code numbers
    E 280 to E 282 :'                                             #
 ---pagebreak---          e ) the name or style and address or situation of the producer
             or distributor or seller , the person concerned "being established
             in the Community .
                      However , for products mentioned in Article 1 , paragraph 1 ,
             produced in the Community , the designations concerning the producer
             shall appear in a code , declared to the competent authorities
             of the producing Member State , if the sole distributor and/or
             the sole seller appear in letters in the labelling.
         f) in the case of goods imported from a non-member country , the name
             of the country of origin .
2.       If the products mentioned in Article 1 , paragraph 1 are offered for
retail sale in individual packages , the details required under paragraph 1 ,
items a) to d) must appear on one of the main faces of the package . The
details required under paragraph 1 , items a) and b) must appear in uniform
letters of at least 4mm high .                                    . ,
3.    1 When the products mentioned in Article 1 , paragraph l.are offered .•
for retail sale unwrapped , the indications mentioned in paragraph 1 a) to
d) must appear on labels placed in clearly visible positions in immediate
proximity to the products under consideration .
                                     Article 7
         With due allowance for the common regulations thoy contain , the
provisions of the present Directive do not prevent the maintenance in each
Ifember State of particular standards of composition or commercial presen­
tation laid down at a legislative , regulatory or administrative level , .
or conforming with accepted and good commercial usage , whose, observance
justifies , for certain products covered by Article 1 , paragraph 1 , the use
of a specific description reserved for them .
 ---pagebreak---                                     Article 8
         The terms of -this Directive do not mean that Member states may not
apply provisions in international , agreements they have made regarding the
safeguarding of declarations of origin , indications of source and other
geographical designations .
                                   Article 9
         In labelling or displaying for sale the products mentioned in
Article 1 , paragraph 1 or when advertising them in any way , the use is
forbidden of misleading descriptions , trade marks , illustrations or other
signs , pictorial or not: , which might suggest that the product in question
possesses characteristics which it does not really have and which might
therefore be liable to deceive the consumer .
                                   Article 10
1.       Member States should neither forbid nor hinder trade in the products
defined in Article 1 , paragraph 1 , on grounds connected with composition ,
production factors , packing and labelling , if these latter features are in
agreement with the definitions and provisions kid down in the present Directive
and its Appendices .
2.       Notwithstanding the provisions of paragraph 1 , Member States may
forbid the marketing in their territory of the products mentioned in
Article 1 paragraph, 1 if are not expressed in their own language on the unit
packets , tickets or labels :
         a) the details provided for in Article 6 , paragraph 1 a), b ) and d);
         b ) the word " bread " » when one of the reserved descriptions
             mentioned in Appendix IV , Chapter I a) or b) is used , under the
             conditions provided for in Article 6 , paragraph 1 a), second section .
 ---pagebreak---                                             -Q-
                                        Article IX
         The .principles , and rules for sampling and weight control and the
methods of analysis necessary for the surveillance of the composition and ... .
production features of products covered "by this Directive will be esta­
blished according to the procedure in Article 12 .
                                         Article 12
1.       When using the procedure laid down in this Article , the Standing
Committee on foodstuff              hereafter referred to as the " Committee ", is
convened by its President either on his own initiative or at the suggestion
of a x'ember State representative .
2.       The representative of the Commission presents the Committee with a
draft of the measures planned . The Committee expresses an opinion on
the draft within a certain period which the President caii define , according
to the urgency of the matter in hand , Hscisions are reached by a majority
of   41 ; votes, the votes of the Member, States . being counted according
to article I48 , section .2 of the Treaty ,. The President takes no part in the
VOting .       .
                                                                     „ !  .   . '     . t •'
3.       ( a) The Commission authorises the measures planned , if they agree
               with the opinion of the Cornmittee .
         ( b) If the measures under . consideration do not agree with the opinion
                of the Committee or if no opinion has been expressed , the
               Commission submits directly to the Council a proposal relating .
                to . the measures planned . The Council reaches a qualified majo-
                ri-fcy decision . '
         ( c ) If , following a lapse of three months after the proposal has
                been put forward , the Council has reached no decision , the
               Commission authorises the suggested measures .
                                                                         • • •/ • • •
 ---pagebreak---                                       -10-
                                   Article IV :
1,      This Directive is not valid for "bread intended for export to
non-member states insofar as the labelling of these produots does not
mention the designation " EUR "•
2.      This Directive does not affect the national provisions applicable
on dietetic products , until the entry into force of Community ruling in
this field .
                                   Article 14
        Member States should take all necessary steps to see that their
legislation f as brought into line with the above provisions , is applied
within 1 year from the date of notification of the present Directive .
They should inform the Commission of this immediately .
2.      Following notification of this Directive , Member States must
inform the Commission of all subsequent legal and administrative provisions
which they intend to authorize in the sphere covered by the Directive , ' /
and they must furnish this information in time for the Commission to form
an opinion on it .
                                  Article 15
         This Directive is addressed to the Member States .
                                                     . Done at Brussels
                                                       For the Council
                                                       The President
 ---pagebreak---                                       APPSNDIX I
DEFINITION , CLASSIFICATION AND TYPES OF PRODUCTS MENTIONED IN ARTICLE 1 PAR 1 .
I. DEFINITION
   1 . In the sense of this Directive and subject to the provisions of
                                   . ,and e )
        Appendix IV , chapter I b )/, by " EUR " bread is meant the product
        resulting from mixing , aerating , generally by means of natural ,
        living baker 's yeast or sour , and baking a mixture of one or more of
        wheat fiour , rye flour or wheat and rye flour , drinking water and
        which may contain sodium chloride .
   2 . The following can be added to the raw materials indicated in paragraph 1 :
        a)" edible oils and fats , including milk fat"}
        b ). sucrose and fructose , whether in solution or not ;
        c ) other edible sugars , whether in solution or not ;
        d) dairy products , other than those mentioned under a) or cheese ;
      . e ) spices , wheat germ , raisins , edible oil seeds , gluten .
   3 . Bread in the sense of paragraph 1 does not include :
        a) products containing more than \Ofa$ fat , by weight , calculated on the
             dry matter ;
        b) products , other than those mentioned in Appendix IV , chapter I a)
             and chapter II h) , containing more than lOfo sucrose and/or fructose ,
             expressed in sucrose , by weight , calculated on the dry matter ;
        c ) bretzels , grissini and similar products which , before baking ,
             have received surface treatment with materials or substances the
             use of which is not authorised by the present Directive ;
        d) toasted breads , biscottes ( Zwieback) and similar products which
             have been subjected to heat treatment following baking , other tha.i
             for thawing or heat sterilization ;
        e ) bread crumbs .
 ---pagebreak--- II . CLASSIFICATION
         There are five categories of 11 HJEI Bread ", described and defined
as follows :
         a) " Wheat "bread     made from the milled products of . wheat , to
             which may "be added milled products of rye up to lOfo of the
             total weight of the milled products of the cereals used ;
         b ) " Rye bread     made from the milled products of rye to which
             may be added milled products of wheat up to IQffo of the total
             weight of the milling products of the cereals used ;
         c ) " Mixed wheat bread " in the production of which more than. 50$
             by weight of the milled products of the cereals used consist of wheat
         d) " Mixed rye bread " in the production of which more than 5
             by weight of the milled products of the cereals used consist of
             rye ;
         e ) " Mixed wheat and rye bread " made from the milled products of
             mixed wheat and rye ;
         Whatever category it belongs to , " EUR " bread is called        c : .1 ' .
" " wholemeal " when it is obtained from the entire milling product of
wheat , rye or mixed wheat and rye and " wholemeal " bread may contain , . up
to lOfo by weight , special milling products of cereals , bran excepted .
 ---pagebreak---                                       APPENDIX TT
A. TECHNICAL AUXILIARY AGEOTS THE PRESENCE OP WHICH IS AUTHORIZED IN THE
     PRODUCTS COVERED BY ARTICLE I
                                                            xlâghest level
                                                            ( er/lcg of flour)
           Technical auxiliary agents
     a) malted wheat flour , malted, barley
         flour or malted rye flour
                                                                      30
     b) wheat malt extract , barley malt                    separately or together
         extract of rye malt extract
     c ) pregelatinised flour , starches
     d) bean or soya flour                                            20
     e ) gluten                                             unlimited
     f) amylases , proteases , glucose-                  )  quantity sufficient to
         oxydase and pentosanasas ,;                     )  obtain the effect desired
B. RELEASE ACHATS
     ( for moulds , plates: sand baking machines )
     a) edible oils and fats :
     b) beeswax :
     c ) spermaceti mœst;
     d) spermaceti oil ;
     e ) polyglycerol esters of heat dimerised fatty acids of Soya ( l );
     f) heat oxidiaed soya oil ( l ).
D. STREWING PRODUCTS
     a) rice , maize or manio flour ;
     b) bran and regrinding products ;
     c ) sawdust , free from fat , from non worked up , nor treated , non risiniferous
         wood ;- maximum l,5g/kg of the dough .
( l ) Incorporation in the dough of these substances , not mentioned in
       Appendix III , is forbidden .
 ---pagebreak---                                  APPENDIX III
             LIST OF ADDITIVES AUTHORISED IK APPLICATION OF
                           ARTICLE 2 PARAGRAPH 3
                                           1            1        i
- E Numbcrs    j
                                  Additives.                     j g / kg of diy matter
                                                                   Maximum level
  200  -   203
               i
                   Sorbic acid and its sodium , potassium
                   and calcium salts , expressed in sorbic
               l
               i
                   acid                                                    2      )
  280  -   282
                                                                                  )
                   Propionic acid and so&Lum and calcium
                   propionate , expressed in propionic acid                5      j (1)
                   Sorboyl palmitate                                       2      )
                                                                                  )
  260  -   263     Acetic acid , potassium acetate ' calcium
                   ai-acetate and sodium acetate                           5
  270 and 327      Láctic acid and calcium lactate , expressed
                   in lactic acid                                          5 (2)     )
  330 and 337      Citnc acid and calcium citrate , expressed                           (3)
                   in citric acid                                          5 (2) I
      334          Tartane acid                                            5 (2)     )
      341          Calcium salts of ortho-and pyro phosphoric
                   acids                                                   3 expressed
                                                                           in P20
      300'         L-ascorbic acid                                         0,15 ( 4)
      322          Lecithiœ j                                              4      ( 4)
      471          Mono-and diglycerids of edible fatty acids              5 (1) (5)
      472        - Mono-and diglycerids of edible fatty acids ,
                   esterified with one of the acids t acetic ,
                   lactic , citric , tartaric or diacetyl tarta­
                    ric                                                    5 ( 1 / (6 )
      150          Caramel                                                 in sufficient
                                                                           quantity     to
                                                                           obtain the
                                                                           effect de­
                                                                           sired ( 7 )
 ---pagebreak--- ( 1 ) The use of combinations of these additives is not authorised except in
       such quantities that the sum of the percentages represented by the
       respective quantities of each one of them in relation to the maximum
       quantities does not exceed 100 .
( 2 ) 10 g/kg for xye "breads covered by Appendix I , Chapter II b ), c ), d) and e )
( 3 ) This limit is understood for the considered additives taken separately
       or together .
( 4) This limit is undastood , taking into account the quantity of the consi­
       dered additive that may have been incorporated with other milled products
       Of cereals used , or with the mould .
( 5 ) 10 g/kg if the considered additives are used for the production of
       bread covered by the provisions of Article 6 paragraph lb).
( 6 ) 10 g/kg if the considered additives , other than those estetfified by
     ■ diacetyl tartaric acid , are used for the production of bread covered
       by the provisions of Article 6", paragraph 1 b)«
(7 ) The use of this colouring matter is only authorised for the production
       of bread mentioned in Appendix IV , chapter I c ).           i
 ---pagebreak---                                   APPEÎIDIX IV
            EXTENDED DESCRIPTIONS AND DESCRIPTIONS RESERVED FOR
       CERTAIN TYPES OP "EUR " BREAD AS PROVIDED FOR IN ARTICLE 5
                                  PARAGRAPH 2
I. RESERVED DESCRIPTIONS
   In the sense of tlie présent Directive
   a) Pumpernickel is the product made from a dough containing crushed rye
       grains and baked for at least 16 hours . The presence of other milling
       products of rye or wheat is authorised up to a limit of 10$ .
   t>) Kn'dckebrot is the orisp "bread made from milling products of rye
       and/or wheat using fermentation agents and methods other than yeast
       and/or sour. Notwithstanding the provisions of Article 3 » Knslckebrot
       may be offered for sale wrapped in a unit weight of 240 g .
   c ) " Brown wheat bread " , .
       Wheat bread which contains at least 0,6$ cellulose , in weight ,
       calculated on the dry matter , soya meal , and colored with caramel
        ( E 150 ).
       Notwithstanding the provisions of . Appendix II , A , this bread, may
       ■ contain soya meal up to a limit of 50 grammes per kg wheat meal
       and caramel used .
   d) Bread baked on a wood fire
       Bread baked in a masonry oven , in which the baking results only from
       the emanation of heat , accumulated in . the inner walls of the ; oven by
       bringing them previously and sufficiently long into direct contact
       with fire from natural wood , excluding any other fuel .
       Is also considered as such the bread , ; baked. in azi oven heated by •
       the flow of all combustion gases from a separate furnace , stoked
       with natural wood , excluding any other fuel .
   e ) " Soda Bread "
       Bread made from flour , sodium bicarbonate and water togettier- wilih any
       of the optional ingredients allowed in wheat bread including yeast .
 ---pagebreak--- ÏÏESIJKV3D EXTEZtfDEI) DESCRIPTIONS
In the serosa of the present Directive are " EUR " "bread :
a) . ♦ . . " milk " bread , bread containing at least 1,9$ of lactose ,
     1,4$ of milk fat and 3,4$ non-fat dry milk extract , by weight
    calculated on the diy matter .
b ) «... bread " with partly skimmed milk ". bread containing at least
     1,9$ lactose and at least 3,4$ non-fat dry milk extract and less than
    0,6$ milk fat , by weight calculated on the dry matter ;
c ) . . . . bread " with butter " , bread in the production of which the
    only fat used is butter and containing at least 4$ milk fat by weight
    calculated on the dry matter ;
d) . ... bread " with ... " ( spices ). bread whose organoleptic quality
    quality is noticeably influenced by the savoury substances under
    consideration ;
e ) .... bread " with gluten        bread in the production of which gluten
    has been incorporated in such a proportion that the protein content
     ( N x 6,25 )i calculated on the dry matter Qf the bread under
    consideration , is 22$ or more by weight ;
f) .... " wheatgena " bread , bread containing wheatgerm in a minimum
    proportion of 10$ by weight ;
g) .... " bread " with grains of . ■> . " ( oilseed grains ), bread made
    from the milling products of wheat and/or rye' and containing the
    grains under consideration in a minimum proportion of 8$ by weight .
h ) .... bre ad " with raisins ", bread containing raisins in a minimum
    proportion of 30$ by weight .
i ) . . . . " malt " bread , bread in the production of fehich malted wheat
    flour , malted barley flour or malted rye flour and/or wheat malt
     extract , barley malt extract or rye malt extract has been used in
     sufficient quantity to influence noticeably tho organoleptic quality
     of the product under consideration .