Food (Bread Standards) Regulations, 1994

, . '" ) "; . ' . ;/~~~ ••9P~~~~ ..~g~~~~.{Qi~O c."'~. "'''i)Q>'-ai .s:m~5 .,a,rrcfi6lg.-;(§fJI-~lJi'<,lurttfi~WfJ"'fI' ·U~~rfl6"IJ5· .. . . .., .'. ..... ), . < <'/' ". "". ,", ......c . .,., . 'Tbe~azette of Iti,'Demoera.ti~SoeiaJHst·RepubU~ ofSri Lllnka· .' ", ~ ,'."". ."', '.'. ' ..... ":. - " ',," :, ",.:" ":, ":"-, "<.-' -:~.: -.:.' ',," " --,.<. ", ....,. .. .'." ,'" ',..... ,., .... ." • Standards for Bread >. . .... 01. White, Bread (sliced ornot) shall.be thcprdclu<:t by baking a yeast leavened dough prepared .from.wbCat flout and water. withal' without, the addi(ion ,of optional ingredients' and permitted calouts and in any part of tile 10aIof-bread moisture conteJlt shaUnot exceed 40 per,"nt and ,acid insoluble'ash' 0.1 pe!.cent. . 01.1 ;liigredients- used shall be ,Wheat flour: . Baker's yeast; .active dry or cort1pre~d. Edible Common salt, '.) , Water. • , l " .01.2 Opti~nal ing,.,die.ntsusedshall be .Sugar, Milk and Milk Pi'oducts. .' '. '... . '.' ,. ' .... Edible Starches such 1l$Ja.pioca f1ouT.~i~no..r, Comflour.SoY~ nourand Potato starch" . , ... , . .... .r: -: Gluten: Not exceeding 2,per cent b,y mass of,then.9ur. Malt Products:'Not exceeding ~.pcrcen! by maSs of theOour.: Yita",il1 Bl:Nicotinic ~cid or Nicotinamide lysine hydrochloride not.exCccding0.25 per cent of the flour; .-. . ". 0). for the pUJYOSC'9f determination of moisuirethe method used shall be ·fI. follows: 02.1 App~ratus uscdshall hi !ltainl~slst~l(li;h; ( , .02.2' Oven temperature strallbemaintained at lOS ± 2° C, 02.3 Ptoccdure'uSCd sballbe - \ • . ,"...,'.. . '-~'. '. -' '". ,- "':- ..". :. ,"::. ,.,-j Portions from parts of the loafwhich app¢ar to contain most moisture shall beclit ifllO fine' pieces and mixed~horoughlyweigh to the nearest O.lg, nearly 109. of the prepared "-- sample in a previously dried and lllred dish as per 02. L Dried inthe oven as per02~2 coole41 ina desiccator and weigh'eli.The. process Qfdrying,. cooling aodweighing shall,.be "epeated.·at' 30. minute intervals, until the' difference betwc;enthe 'two successiv,e .Weighings .shan not exceed; I mg. and .such determination shall be , carried out in duplicate. " , .. +-,. 02.4 Calculation shall" beas (olows:-. ,. ". ' Mli""'~ Water content iQ any part,of the loaf per cent by mass = x 100 "M,""" Me ''''.i; w· . Where""" . c ~Ml"·shalt be the Ma~s. in grams or the dish with the samplebefo~ drying. "-M2" shall-be the Mass in grams oft.hedish with sample after drying. "Mo" shall be the Mass. in gram,s,bfthe empty dish. ' . '09 ~ 186 \ , , t'