Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Regulations relating to the Grading, Packing and Marking of Wheat Products intended for sale in the Republic of South Africa

Quality Standards

8. Standards for wheat bread
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(1)
(a) Subject to the provision of subregulation 2, white bread shall consist of a dough made from white wheat flour and water, with or without other ingredients, and may contain ingredients providing specific nutritional value, that has been fermented by yeast or otherwise leavened, baked in any form, size or shape and which has been treated, prepared and processed in such a manner that the bread, if it is of a prescribed mass specified in column 2 of the Table, contains the applicable minimum dry solids mass specified opposite thereto in column 3 of the Table. The minimum dry solid content for white bread shall be calculated at 58% of the prescribed mass of bread.
(b) Subject to the provision of subregulation 2, brown bread shall consist of a dough made from brown wheat flour and water, with or without other ingredients, and may contain ingredients providing specific nutritional value, that has been fermented by yeast or otherwise leavened, baked in any form, size or shape and which has been treated, prepared and processed in such a manner that the bread, if it is of a prescribed mass specified in column 2 of the Table, contains the applicable minimum dry solids mass specified opposite thereto in column 3 of the Table. The minimum dry solid content for brown bread shall be calculated at either 58% of the prescribed mass of bread.
(c) Subject to the provision of subregulation 2, whole-wheat bread shall consist of a dough made from whole-wheat flour and water, with or without other ingredients, and may contain ingredients providing specific nutritional value that has been fermented by yeast or otherwise leavened, baked in any form, size or shape and which has been treated, prepared and processed in such a manner that the bread, if it is of a prescribed mass specified in column 2 of the Table, contains the applicable minimum dry solids mass specified opposite thereto in column 4 of the Table. The minimum dry solid content for whole wheat bread shall be calculated at 50% of the prescribed mass of bread.
(d) Subject to the provision of subregulation 2, whole-wheat brown bread shall consist of a dough made from whole-wheat brown flour and water, with or without other ingredients, and may contain ingredients providing specific nutritional value, that has been fermented by yeast or otherwise leavened, baked in any form, size or shape and which has been treated, prepared and processed in such a manner that the bread, if it is of a prescribed mass specified in column 2 of the Table, contains the applicable minimum dry solids mass specified opposite thereto in column 4 of the Table. The minimum dry solid content for wholewheat brown bread shall be calculated at 50% of the prescribed mass of bread.
(e) Subject to the provision of subregulation 2, high bran brown bread shall consist of dough made from high bran brown wheat flour and water, with or without other ingredients, and may contain ingredients providing specific nutritional value, that has been fermented by yeast or otherwise leavened, baked in any form, size or shape and which has been treated, prepared and processed in such a manner that the bread, if it is of a prescribed mass specified in column 2 of the Table, contains the applicable minimum dry solids mass specified opposite thereto in column 4 of the Table. The minimum dry solid content for high bran brown bread shall be calculated at 50% of the prescribed mass of bread.

 

(2) Notwithstanding the provision of paragraphs (a), (b), (c), (d) and ( e) of subregulation 1, white bread, brown bread, whole wheat bread, whole wheat brown bread and high bran brown bread shall be deemed to comply with the applicable requirements set out in the paragraph concerned of that subregulation in the case of a requirement relating to the dry solids content, deviates with not more than 1% from the minimum prescribed for white bread, brown bread, whole-wheat bread, whole wheat brown bread and high bran bread as the case may be: Provided on average the minimum dry solid content complies with the prescribed minimum dry solid.

 

(3) Speciality bread, which excludes all bread covered by regulation 8(1), shall consist of dough made of wheat flour or composite cereal flour and may contain ingredients providing specific sensory characteristics and/or functional and/or nutritional value as well as whole or crushed grain kernels and/or seeds, that has been fermented by yeast or otherwise leavened, baked in any form, size or shape.