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.
3 Use of the word ‘bread’
This Standard does not prohibit the word ‘bread’ on the label of products that traditionally use that term.
Editorial notes:
1. Clause 3 of this Standard allows products which are traditionally described by names such as ‘shortbread’, ‘soda bread’, ‘pita bread’ and ‘crispbread’ to continue using such names irrespective of the definition of bread in clause 1.
2. Where food contains certain specified substances, the presence of those substances must always be declared in the label of the food. The Table to clause 4 of Standard 1.2.3 (Mandatory Warning and Advisory Statements and Declarations) lists those substances. The presence in a food of cereals containing gluten, namely, wheat, rye, barley, oats and spelt, and their hybridised strains must always be declared in the label.
4 Flour for making bread
(1) Subclause (2) does not apply to flour for bread making produced in, or imported into, New Zealand.
(2) Flour for making bread must contain no less than 6.4 mg/kg of thiamin.
Editorial note:
Clause 4 of this Standard will be reviewed prior to the Australia New Zealand Food Standards Code becoming the sole Food Standards Code in Australia and New Zealand.