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Expert Group 3 Food Regulation 1985 (60 - 69) - Coggle Diagram
Expert Group 3
Food Regulation 1985 (60 - 69)
Reg. 68 Fruit Bread
Definition:
Obtained by baking a yeast-leavened dough, with or without spices, from--
wheat flour & water;
wholemeal wheat flour & water; or
mixture of wheat flour & wholemeal wheat flour & water
and
containing
raisins,
currants,
sultanas, or
fried fruits or other suitable fruits
(≥ 10 kg to every 100 kg flour or mixture)
Other standards as per Regulation 65
Reg. 61
Wheat Germ Meal Or Wheat Germ
:
Definition
: the germ or embryo of the wheat grain, together with the bran and other parts of the grain unavoidably remaining with the germ.
≥ 60% of the germ or embryo of the wheat.
Reg. 64
Prepared Cereal Food
Definition
: obtained from a combination of any cereals that are uncooked, partially cooked, or cooked with any of the following substances;
-sugar
-malt
-honey
-salt
-any other food
May contain:
permitted colouring substance
permitted flavouring substance
Permitted food conditioner
Labelling: labeled with direction for its use.
Reg. 62
Oatmeal
Definition:
Obtained from cleaned oats and grinding sound after removal of husk
Contain >5% of oat fat
Reg. 66 White Bread
Definition:
Obtained by baking a yeast-leavened dough from wheat flour + water
Other standards as per Regulation 65
Reg. 63
Pasta
Definition:
CHO; any products including noodles, beehoon, laksa, macaroni, spaghetti from extrusion or moulding
cereal meal; may contain egg solids, salt and other food
contains coloring substance and sulphur dioxides or sulphites <200mg/kg
NO pasta labelled with the word "egg" or any similar words unless contain >4% of egg solids
Reg. 69
Milk Bread
Definition:
obtained by baking a yeast-leavened dough prepared from -
-wheat flour and water
-wholemeal wheat flour and water; or
-a mixture of wheat flour and wholemeal wheat flour and water,
and
not less than 4 kg non-fat milk solids to 100 kg of flour
Other standards as per Regulation 65
Reg. 65 Bread
Definition
:
Obtained by baking a yeast-leavened dough from flour or meal or combination + water and yeast + other food
May contain:
Preservative (≤2000 mg/kg of bread)
propionic acid & its sodium
potassium salts
calcium salts
Food conditioner
Ammonium chloride (≤2500 mg/kg wheat flour or meal)
Ca or Na salts of fatty acid lactylates & fumarates; and
transglutaminase
Permitted coloring substances
≤ 45% water
Reg 60 Meal
Definition:
obtained by grinding sound, cleaned cereals; and mixed meal
shall be the clean and sound product
