Bread and Flour Regulations (Northern Ireland) 1998

Interpretation

2.  In these Regulations—

  • “bread” means a food of any size, shape or form which—

    (a)

    is usually known as bread, and

    (b)

    consists of a dough made from flour and water, with or without other ingredients, which has been fermented by yeast or otherwise leavened and subsequently baked or partly baked,

    but does not include buns, bunloaves, chapattis, chollas, pitta bread, potato bread or bread specially prepared for coeliac sufferers;

  • “EEA Agreement” means the Agreement on the European Economic Area(1) signed at Oporto on 2nd May 1992, as adjusted by the Protocol(2) signed at Brussels on 17th March 1993;

  • “EEA State” means a State which is a Contracting Party to the EEA Agreement;

  • “enzyme preparation” means any food additive which consists of one or more enzymes with or without the addition of supplementary material to facilitate the storage, sale, standardisation, dilution or dissolution of the enzyme or enzymes;

  • “flour” means the product which is derived from, or separated during, the milling or grinding of cleaned cereal whether or not the cereal has been malted or subjected to any other process, and includes meal, but does not include other cereal products, such as separated cereal bran, separated cereal germ, semolina or grits;

  • “flour bleaching agent” means any food additive primarily used to remove colour from flour;

  • “flour treatment agent” means any food additive, other than an enzyme preparation, which is added to flour or dough to improve its baking quality;

  • “flour additive” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996(3);

  • “ingredient” has the meaning assigned to it by the Food Labelling Regulations (Northern Ireland) 1996(4);

  • “labelling” has the meaning assigned to it by the Food Labelling Regulations (Northern Ireland) 1996;

  • “member State” means a member State of the European Community;

  • “the Order” means the Food Safety (Northern Ireland) Order 1991;

  • “sell” includes offer or expose for sale and includes have in possession for sale.

(1)

O.J. No. L1, 3.1.94, p. 1

(2)

O.J. No. L1, 3.1.94, p. 571

(3)

S.R. 1996 No. 50; to which there are amendments not relevant to these Regulations.