§ Gm Gcoemalgyen sQraknrzé dndded 00 oye Qouesé serps Corsdst GyupH aidgworer usSiene The Gazette of the Democratic Socialist Republic of Sri Lanka: 4 Bene _ sPaidscqorerrgs EXTRAORDINARY Qu 834/8 — 1994 qeaicie 31 Oy Age ~ 1004.08.31 sule Bib Moda — 1004 gh gor pads orgu 31 qth BaP) ypdrapeno No, 8634/8 — See ‘AUGUST 31, 1994 * ete ape 6 yee ace ot) evan Miri ponnsigs (Pebiabed by Authority)”_ ance ae tear in Sse nemo et i Ct pele Recon 120) Food Act No, 26 of 1980, “ACH. M. Fowzig, © * Minister of Health & Social Services. “These regulations any be cited aa Fed (Bread Standards Regulations 1996 and shal ome inten on - Olst October, 1994, é :cin 1 gemie (1) ecea—@ ovme cveacioe opesit Cedied 40 Cage evel coc 10040024 SA 4 Ugh 1: CpreP (1) — Gedmes omprus Coredird Gnune wt imoren) ePidraperary — 19040831 ‘Paxrl: Sa. (1)-GAZETTE EXTRAORDINARY OF THE DEMOCRATIC SOCIALIST REPUBLIC OF SRI LANKA 19940831 + Standards for Bread P 01. White Bread (sliced. or not) shall be the product by baking a yeast leavened dough “White Bread” prepared from whieat flour and water with or without the addition of optional ingredients and permitted colours and in any part of the loaf of bread moisture content shall not exceed 40 percent and. acid insoluble ash 0.1 per cent. O1.1 Ingredients used shall be - Q : 7 a ‘Wheat flour, z i : Baker's yeast; active dry or compressed, : Edible Common salt, Water. 01.2 Optional ingredients used shall be — 1 3 Sugar, . , Milk and Milk Products, Edible Starches such as Tapioca flour, Rice flour, Corn Nour, Soya flour and Potato starch, Gluten: Not exceeding 2 per cent by mass ofthe flour. ‘ . ‘Malt Products:-Not exceeding 2-per cent by mass of the flour. Vitamin B1:Nicotinic acid or Nicotinamide lysine hydrochloride not exéeeding 0.25 per cent of the flour. (02. For the purpose’of determination of moisture the method used shall be 9s follows:— 02.1 Apparatus used shall be stainless steel dish; 1 02.2 Oven temperature sffall be maintained at 105 + 2° C, 023 Procedure’uséd shall be — 7 Portions from parts of the loaf which appear to contain most moisture shall be cut into fine” pieces and mixed shoroughly weigh to the nearest 0.1 g. nearly 10g.of the prepared sample ina previously dried and tared dish as per 02.1. Dried in the ovenas per 02.2 cooled in a desiccator and weighed. The process of drying, cooling and weighing, shall be repeated at 30. minute intervals, until the difference between the two > successive weighings shall not exceed"! mg. and such determination shall be carried out in duplicate. \ (02.4 Calculation shall be as folows:— Mi Ma ; ‘Water content in any part. ofthe loaf per cent by mass = — >" x 100 Where - - “M," shall be the Mass, in grams of the dish with the sample before drying. “M," shall'be the Mass in grams of the dish with sample after drying. “NM” shall be the Mass, in grams of the empty dish. 09 - 186 : : O om Sad Bee KoBaebadw Seeks odo CE F