Standards for breads
Whole wheat bread is the first category mentioned in the draft regulation where the specialty ingredient is whole wheat flour and it should be at least 75 percent of the flour whereas multigrain bread should have at least 20 percent of the grains other than wheat.
Under the category of speciality bread, the draft proposes that “the speciality ingredient must be present in case a prefix is added to the term ‘bread’ on the label.”
Under this category, milk bread, for instance, should contain at least 6 percent of the milk solids whereas honey bread should contain at least 5 percent of honey. Similarly, cheese breads should contain 10 percent of cheese and bread with wheat germ or oregano should contain a minimum of 2 percent of wheat germ or oregano.
Other breads such as fruit, triticale, rye, raisin and protein enriched breads should contain 20% of the special ingredient apart from the flour.
We should share inputs on what is should be and perhaps LC can escalate it to FSSAI since they tend to sleep in their own circle. more