1Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products

Standard 2.1.1 Cereal and cereal products

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.

Division 1 Preliminary

2.1.1—1 Name

This Standard is Australia New Zealand Food Standards Code – Standard 2.1.1 – Cereal and cereal products.

Note Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

Division 2 Bread and bread products

2.1.1—2 Definitions

Note In this Code (see section 1.1.2—3):

bread means:

(a) a food that is made by baking a yeast-leavened dough prepared from one or more cereal flours or meals and water; or

(b) such a food with other foods added.

wheat flour includes wholemeal wheat flour.

wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents—endosperm, germ and bran—are present in such proportions that represent the typical ratio of those fractions occurring in the whole cereal, and includes wholemeal.

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.

2.1.1—3 Requirement for food sold as bread

A food that is sold as bread must be bread.

2.1.1—4 Application of sections 2.1.1—5 and 2.1.1—6

Sections 2.1.1—5 and 2.1.1—6 do not apply to:

(a) the following foods, or to wheat flour used to make those products:

(i) pizza bases;
(ii) breadcrumbs;
(iii) pastries;
(iv) cakes, including brioche, panettone and stollen;
(v) biscuits;
(vi) crackers; or

(b) bread that is represented as organic.

2.1.1—5 Requirement for folic acid and thiamin in bread flour

Wheat flour that is sold as suitable for making bread to which this section applies must contain:

(a) no less than 2 mg/kg, and no more than 3 mg/kg, of folic acid; and

(b) no less than 6.4 mg/kg thiamin.

Note Paragraph 2.1.1—5(b) applies in Australia only.

2.1.1—6 Requirement for iodised salt in bread