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136.115 Enriched bread, rolls, and buns.

Home > Regulations > Bakery products > 136.115 Enriched bread, rolls, and buns.



[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR136.115]

[Page 369-370]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 136_BAKERY PRODUCTS--Table of Contents
 
    Subpart B_Requirements for Specific Standardized Bakery Products
 
Sec.  136.115  Enriched bread, rolls, and buns.

    (a) Each of the foods enriched bread, enriched rolls, and enriched 
buns conforms to the definition and standard of identity and is subject 
to the requirements for label statement of ingredients prescribed for 
bread, rolls or buns by Sec.  136.110, except that:
    (1) Each such food contains in each pound 1.8 milligrams of thiamin, 
1.1 milligrams of riboflavin, 15 milligrams of niacin, 0.43 milligrams 
of folic acid, and 12.5 milligrams of iron.
    (2) Each such food may contain added calcium in such quantity that 
the total calcium content is 600 milligrams per pound. If insufficient 
calcium is added to meet the 600-milligram level per pound of the 
finished food, no claim may be made on the label for calcium as a 
nutrient except as a part of nutrition labeling.
    (3) The requirements of paragraphs (a) (1) and (2) of this section 
will be deemed to have been met if reasonable overages of the vitamins 
and minerals, within the limits of good manufacturing practice, are 
present to ensure that the required levels of the vitamins and minerals 
are maintained throughout the expected shelf life of the food under 
customary conditions of distribution and storage. The quantitative 
content of the following vitamins shall be calculated in terms of the 
following chemically identifiable reference forms:

------------------------------------------------------------------------
                                            Reference form
                             -------------------------------------------
           Vitamin                                Empirical    Molecular
                                    Name           formula       weight
------------------------------------------------------------------------
Thiamine....................  Thiamine         C12H17ClN4        337.28
                               chloride         OS[middot]HCl
                               hydrochloride.
Riboflavin..................  Riboflavin.....  C17H20N4O6        376.37
Niacin......................  Niacin.........  C6H5NO2           123.11
------------------------------------------------------------------------

    (4) Each such food may also contain wheat germ or partly defatted 
wheat germ, but the total quantity thereof, including any wheat germ or 
partly defatted wheat germ in any enriched flour used, shall not be more 
than 5 percent of the flour ingredient.
    (5) Enriched flour may be used, in whole or in part, instead of 
flour. As used in this section, the term ``enriched flour'' includes 
enriched bromated flour.
    (6) The limitation prescribed by Sec.  136.110(c)(6) on the quantity 
and composition of milk and/or other dairy products does not apply.
    (7) The vitamins and minerals added to the food for enrichment 
purposes may be supplied by any safe and suitable substances. Niacin 
equivalents as derived from tryptophan content shall not be used in 
determining total niacin content.
    (b) The name of the food is ``enriched bread'', ``enriched rolls'', 
or ``enriched buns'', as applicable. When the food contains not less 
than 2.56 percent by weight of whole egg solids, the name of the food 
may be ``enriched egg bread'', ``enriched egg rolls'', or ``enriched egg 
buns'', as applicable, accompanied by the statement ``Contains -- 
medium-sized egg(s) per pound'' in the manner prescribed by Sec.  
102.5(c)(3) of this chapter, the blank to be filled in with the number 
which represents the whole egg content of the food expressed to the 
nearest one-fifth egg but not greater than the amount actually present. 
For the purpose of this regulation, whole egg solids are the edible 
contents of eggs calculated on a moisture-free basis and exclusive of 
any non-egg solids which may be present in standardized and other 
commercial egg products. One medium-sized egg is equivalent to 0.41 
ounce of whole egg solids. When the food complies with the requirements 
for milk and/or other dairy products content in Sec.  136.130 for milk

[[Page 370]]

bread, the name of the food may be ``enriched milk bread'', ``enriched 
milk rolls'', or ``enriched milk buns'', as applicable. When the food 
complies with the requirements for both enriched egg bread and enriched 
milk bread in this section, the name of the food may be ``enriched milk 
and egg bread'', ``enriched milk and egg rolls'', or ``enriched milk and 
egg buns'', as applicable accompanied by the statement ``Contains -- 
medium-sized egg(s) per pound'' in the manner prescribed by Sec.  
102.5(c)(3) of this chapter, the blank to be filled in with the number 
which represents the whole egg content of the food expressed to the 
nearest one-fifth egg but no greater than the amount actually present. 
For purposes of this regulation, whole egg solids are the edible 
contents of eggs calculated on a moisture-free basis and exclusive of 
any non-egg solids which may be present in standardized or other 
commercial egg products. One medium-sized egg is equivalent to 0.41 
ounce of whole egg solids.

[42 FR 14400, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978; 
46 FR 43413, Aug. 28, 1981; 61 FR 8796, Mar. 5, 1996; 61 FR 14245, Apr. 
1, 1996]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 136, Section 115


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