Definitions for bread pastry specialties products

Legislation for pastry specialties and bread products

In the Netherlands, there is no specific legislation with definitions for bread and pastry products. They must, of course, comply with the requirements of articles 3 and 4 of the Dutch Food Safety legislation regarding the labeling (info) of food items.

Article 3: Related to pastry specialties and bread

In the marketing of pre-packaged, packaged, or unpackaged food or beverages, the applicable designation shall be used, subject to the rules laid down in the article.

Article 4: Related to pastry specialties and bread

The designation

 The designation referred to in Article 3 is the designation prescribed in the legal provisions applicable to the food or beverage in question. In the absence of such provisions, the designation is:

a. the name that may be used only for the food or beverage to which that name is reserved by a statutory provision; or

b. the commonly used name of the commodity concerned; or

c. a description of the product in question and, if necessary, of the way in which it may be used, which is stated so clearly that the purchaser can understand the true nature of the product and distinguish it from products with which it might be confused.

The deviation concerning bakery products

Notwithstanding subsection 1, the designation may be used under which the food or beverage in question has been lawfully marketed in another member state of the European Union or in another state party to the Agreement on the European Economic Area, provided that:

a. such designation enables the purchaser to distinguish that food or beverage from goods with which it might be confused; or

b. a statement is used in the vicinity of that designation containing a description of the food or beverage;

so that the buyer is informed of the true nature and composition of the product.

Composition or preparation method bakery products

Subsection 2 shall not apply if an edible or drinkable product labeled based on it, differs in composition or preparation from a product known under that designation to such an extent that correct information of the purchaser is not thereby guaranteed.

Manufacturer or trademark of bread and pastry

A manufacturer, trademark, or fancy name may not substitute for the designation of the food or beverage in question.

Physical condition bakery products

The designation must include or be accompanied by an indication of the physical condition in which the food or beverage is located or the specific treatment it has undergone if without such indication the purchaser is or may be given an erroneous impression with respect to the merchandise.

However, there are specific regulations for bread. Here are the definitions:

Decree of 4 June 1998, containing the Commodities Act Decree on Flour and Bread

Article 8: Related to pastry specialties and bread

The designation bread may only be used for bread with a moisture content of at least 20%, and a table salt content not exceeding 2.1% calculated on the dry matter.

Article 9: Related to pastry specialties and bread

The designation white bread may be used only for bread:

• With a moisture content of at least 20%;
• With a table salt content not exceeding 2.1% calculated on the dry matter;
• Of which wheat flour is the principal ingredient; and
• in which bran is not perceptible to the naked eye.

Article 10: Related to pastry specialties and bread

The designation brown bread or wheat bread may only be used for bread:

• With a moisture content of at least 20%;
• Containing not more than 2.1% table salt calculated on the dry matter;
• Of which (whole wheat) wheat flour, whether or not mixed with broken wheat and wheat flakes, is the principal component of the flour; and
• In which bran is perceptible to the naked eye.

Article 11: Related to pastry specialties and bread

The designation milk bread may only be used for bread:

• With a moisture content of at least 20%;
• With a table salt content not exceeding 2.1% calculated on the dry matter; and
• To which milk solids have been added in their natural proportion so that the milk fat content is at least 1.5% of the dry matter.

The designation raisin bread may be used only for bread containing at least 30% raisins.

Article 13: Related to pastry specialties and bread

The designation raisin bread may be used only for bread containing at least 30% raisins.

Article 14: Related to pastry specialties and bread

The following designations may be used only insofar as the product so designated satisfies the dry matter content indicated:

Designation	Amount of dry matter
Loaf or double bread	60 and 70 grams
Buns	30 and 36 grams
Mini, as a part of the designation	10 and 25 grams

Article15: Related to pastry specialties and bread

1. The word whole or the word half may be part of the designation of:

a. rye bread, only to the extent that the amount of dry matter of the product so designated is between 520 and 560 grams and between 260 and 285 grams, respectively;

b. bread other than that referred to under a, only to the extent that the amount of dry matter of the product so designated is between 480 and 530 grams and between 240 and 265 grams, respectively.

2. The designation large baguette or small baguette may only be used insofar as the amount of dry matter of the product so designated lies between 240 and 265 grams respectively between 120 and 140 grams.

Article 16: Related to pastry specialties and bread

The word whole wheat may be part of the designation of a product referred to in this Decree, provided that all naturally occurring components of the cereal in question are present in their natural proportions in the so designated product, whether or not after processing.

These definitions apply only to bread produced in the Netherlands.