Bread and Flour Regulations

Legislation has its effects on all parts of the food industry and anyone working in the food industry needs to be aware of this. Although both science and the law try to be exact there are differences between the scientific and legal approaches. In particular, the use of language is different. In the Bread and Flour Regulations 1998 , for example, there is not unreasonably a definition of bread which is that bread means... 

Bread and flour are specifically regulated in the UK, at the time of writing, by the Bread and Flour Regulations 1998, The Food Labelling (Amendment) regulations 1998, and the Miscellaneous Food Additives (Amendment) Regulations 1999. 

Two types of these emulsifiers are calcium and sodium stearoyl lactylates (CSL, SSL) and diacetyl tartaric esters of mono and diglycerides (DATEM esters). The bread and flour regulations 1984 permit the use of SSL at up to 5 g kg-1 in all bread while DATEM esters are permitted in all bread without limit. Typical use levels are around 0.5% on flour weight. CSL and SSL have been permitted in the USA since 1961. 

This traditional Middle Eastern product has the unique distinction of being called bread yet is specifically excluded from the bread and flour regulations. The only consequences of this are that pitta (also spelt pita) bread does not have to be fortified and any food additive that is permitted in food generally but is not permitted in bread would be permitted in pitta bread. In practice, pitta bread makers tend to be rather conservative. 

HMSO (1963). The Bread and Flour Regulations SI No 1435, HMSO, London. 

The regulations specify which flour treatments can be used in bread and flour and in which circumstances they can be used (Table 1). One obvious anomaly is that ascorbic acid is permitted in wholemeal bread but not in wholemeal flour. 

Annex II hsts foodstuffs that may not contain added colours unless these are expressly permitted by other annexes or they are present because of legitimate carry-over in an ingredient. The list includes unprocessed foods and processed foods that would not be expected to contain colours, also some processed foods hsted in subsequent annexes which may contain only a few colours. The list includes bottled waters, milk, cream, oils and fats, eggs and egg products, flour, bread, pasta, sugar, processed fruit and vegetables, extra jam, coffee and tea and preparations of these, salt, honey, certain spirits, and wine covered by Regulation (EEC) No. 822/87. 

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