Description
This standard prescribes the requirements and methods of test for white bread, brown bread and whole meal bread.
TABLE OF CONTENTS
| Content | Page |
| 1 Scope | 1 |
| 2 Definitions | 1 |
| 3 Essential ingredients | 2 |
| 4 Optional ingredients | 2 |
| 5 Improvers | 2 |
| 6 Bacterial inhibitors | 3 |
| 7 General requirements | 3 |
| 8 Hygiene | 4 |
| 9 Packaging | 5 |
| 10 Labeling | 5 |
| Annex A | 7 |
| Annex B | 8 |
| Annex C | 9 |
| Annex D | 10 |
| Annex E | 11 |
| Annex F | 13 |
| Annex G | 14 |
| Annex H | 15 |
| Annex I | 20 |