Yeast-leavened breads and specialty breads (07.1.1.1)
Description
Includes all types of non-sweet bakery products and bread-derived products.Examples include: white bread, rye bread, pumpernickel bread, raisin bread, whole wheat bread, pain courant francais, malt bread, hamburger rolls, whole wheat rolls, and milk rolls.This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
GSFA Provisions for Food Category 07.1.1.1
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
405
Food Additive or Group
Max Level
4000 mg/kg
Notes
-
Defined In
07.1.1.1
-
3000 mg/kg
388: Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.
07.1.1.1
N°
-
Food Additive or Group
Max Level
3000 mg/kg
Notes
388: Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.
Defined In
07.1.1.1
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.