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

405

4000 mg/kg

-

07.1.1.1

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

-

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.