Food and Drug Regulations

B.13.021 [S]. Bread or White Bread shall be the food made by baking a yeast-leavened dough prepared with flour and water and may contain

• (a) salt;

• (b) shortening, lard, butter or margarine;

• (c) milk or milk product;

• (d) whole egg, egg-white; egg-yolk, (fresh, dried, or frozen);

• (e) a sweetening agent;

• (f) malt syrup, malt extract or malt flour;

• (g) inactive dried yeast of the genus Saccharomyces cerevisiae in an amount not greater than two parts by weight for each 100 parts of flour used;

• (h) amylase, amylase (maltogenic), bromelain, glucoamylase, glucose oxidase, lactase, lipase, lipoxidase, pentosanase, protease, pullulanase, or xylanase;

• (i) subject to section B.13.029, one or more of the following in a total amount not exceeding five parts by weight per 100 parts of flour used, namely, whole wheat flour, entire wheat flour, graham flour, gluten flour, wheat meal, wheat starch, non-wheat flour, non-wheat meal or non-wheat starch, any of which may be wholly or partially dextrinized;

• (j) other parts of the wheat berry;

• (k) lecithin or ammonium salt of phosphorylated glyceride;

• (l) monoglycerides and diglycerides of fat-forming fatty acids,

• (m) ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate, diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any combination thereof in an amount not greater than 0.25 parts by weight of all such additives for each 100 parts of flour used;

• (n) monocalcium phosphate in an amount not greater than 0.75 parts by weight for each 100 parts of flour used;

• (o) calcium peroxide, ammonium persulphate, potassium persulphate or any combination thereof in an amount not greater than 0.01 part by weight of all such additives for each 100 parts of flour used;

• (p) acetone peroxide;

• (q) vinegar;

• (r) Class III preservative;

• (s) food colour;

• (t) calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate in an amount not greater than 0.375 parts by weight for each 100 parts of flour used;

• (u) l-cysteine (hydrochloride) in an amount not greater than 0.009 parts by weight for each 100 parts of flour used;

• (v) calcium sulphate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

• (w) sodium stearyl fumarate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

• (x) ascorbic acid in an amount not greater than 0.02 parts by weight for each 100 parts of flour used;

• (y) lactic acid;

• (z) azodicarbonamide in an amount not exceeding 45 parts by weight for each one million parts of flour;

• (aa) calcium iodate, potassium iodate or any combination thereof in an amount not greater than 45 parts by weight of all such additives for each one million parts of flour; and

• (bb) acetylated tartaric acid esters of mono- and diglycerides in an amount not greater than 0.6 parts by weight for each 100 parts of flour used.