FLOUR, BREAD AND PASTE ġ S.L.231.16 1
SUBSIDIARY LEGISLATION 231.16
FLOUR, BREAD AND PASTE REGULATIONS
1st May, 1978
LEGAL NOTICE 92 of 1977, as amended by Legal Notice 32 of 1978.
Title .
Regulations.
Interpretation.
Cap. 231.
2. In these Regulations, unless the context otherwise
requires-
"the Act" means the Food, Drugs and Drinking Water Act;
"bread" means bread in any form intended for sale for human
consumption, and includes rolls, fancy loaves and speciality bread;
"carbohydrate" means a substance containing only carbon,
hydrogen and oxygen, in which the hydrogen and oxygen occur in
the same proportion as in water;
"enzyme active preparations" include malt extract, malt flour,
amylases, proteinases and lipoxidases;
"fibre" means the organic matter contained in the dried defatted
residue obtained by digesting a sample of flour or of bread
successively with boiling acids and alkali;
"flour" means the finely ground and sifted product intended for
sale for human consumption and which is derived or separated from
cleaned milling grades of wheat, and whether or not any of the
wheat has been malted and whether or not it contains enzyme active
preparations;
"milk" includes cream, separated milk, condensed milk and dried
milk;
"permitted colouring matter" means caramel and tartrazine;
"to sell" includes to offer, expose, advertise or keep for sale and
to supply by way of compensation or otherwise;
"sugar" means any soluble carbohydrate sweetening matter;
"yeast stimulating preparations" means a substance or mixture of
substances capable of maintaining or accelerating the activity of
yeast.
Licence.
baker, breadmaker, pastemaker or miller without a licence from the
Superintendent of Public Health.
Inspection of mills, 
bake-houses, etc.
4.  It shall be lawful for the Sanitary Authority, or for any
police officer when required by the said Authority, to enter into and
inspect any mill, bakehouse, or any other place where bread or
paste is made or is sold to the public, for the purpose of taking
samples or for ensuring that all relevant provisions of the Act and
of any regulations made thereunder are being complied with.
2 ġ S.L.231.16 FLOUR, BREAD AND PASTE
Flour from 
deteriorated 
cereals, etc.
5. No person shall sell any flour -
( a ) produced from wheats which are oily or damp or are
mixed with any extraneous matter;
( b ) containing any kind of seeds or other matter that
renders the flour noxious or yields off-flavours;
( c ) affected with fungus disease;
( d ) containing whole or parts of animals, or mite or insect
parasites;
( e ) which has a moisture content exceeding 14.5%;
( f ) containing any food additives of any kind other than
those permitted by these Regulations;
( g ) which has been bleached by any chemical means;
( h ) containing any other matter or material not mentioned
in the above paragraphs and which matter or material
is foreign to wheat. 
Composition of 
white flour.
6. White flour shall be free from bran coat and germ to such
an extent that the percentage of ash content calculated on a
moisture basis of 14.5% does not exceed 0.52%.
Flour for biscuits. 7. Flour, other than wholemeal flour, intended for use in the
manufacture of biscuits may contain sulphur dioxide not exceeding
200 parts per million, calculated by weight.
Flour for 
confectionery.
8. Flour, other than wholemeal flour, intended to be used for
confectionery may contain propionic acid or sorbic acid in a
proportion not exceeding 1000 parts per million.
Wheatmeal, or 
brown flour and 
wholemeal.
9. No person shall sell any wheatmeal, or brown flour, or any
wholemeal, unless it complies with the following conditions: 
( a ) wheatmeal, or brown flour, shall contain not less than
0.6% of fibre, calculated by weight on the dry matter; 
( b ) wholemeal, shall contain -
(i) the whole of the product derived from cleaned
milling grades of wheat;
(ii) the following nutrients which shall be present in
(and not added to) the said product, i.e.:
iron - not less than 1.65 mgms; 
vitamin B - not less than 0.24 mgms; 
nicotinic acid or nikethamide - not less than 1.60
mgms, 
per 100 grams of flour;
(iii) an ash content, calculated on a moisture free
basis of not less than 1.25% and not more than
2.25%.
Additives to flour.
Amended by:
L.N. 32 of 1978.
10. (1) No person shall sell any flour which contains any
added colouring matter other than caramel. 
(2) No person shall sell any flour containing any bleaching
agent or improving agent:
Provided that any flour, which is not wholemeal flour, may
FLOUR, BREAD AND PASTE ġ S.L.231.16 3
contain ascorbic and/or acetic acid.
Composition of 
bread.
11. Saving the provisions of regulations 13, 14 and 15, bread
shall be that product made from flour, yeast and water which has
been properly fermented or leavened or ripened, and baked.
Properties of 
bread.
12. No person shall sell any bread which -
( a ) does not conform with the provisions of regulations
11, 12, 13, 14 and 15;
( b ) has not been properly fermented or properly leavened
or ripened;
( c ) has not been properly baked or is insufficiently baked,
or contains more than 45% of water by weight;
( d ) is mouldy;
( e ) is ropy, that is, has been attacked by  bacillus
mesentericus ;
( f ) is made of flour affected by any of the conditions
mentioned in regulation 5; or
( g ) contains any food additives other than those permitted
by these regulations.
White bread.
conform with the provision contained in regulation 6, yeast and
water, and may contain also one or more of the following additional
ingredients only:
( a ) salt;
( b ) edible oils and fats;
( c ) milk or milk products;
( d ) sugar;
( e )  enzyme active preparations;
( f ) yeast stimulating preparations;
( g ) harmless preparations of alpha amylase;
( h ) ascorbic acid;
( i ) acetic acid;
( j ) vinegar;
( k ) lactic acid;
( l ) lecithin;
( m ) stearyl tartrate;
( n ) partial glycerol esters;
( o ) complete glycerol esters;
( p ) partial polyglycerol esters;
( q ) sesame or poppy seads or egg albumen, on the outside
of the loaf;
( r ) soya bean flour, provided that the proportion of soya
bean flour shall not exceed two parts to every hundred
parts of flour calculated by weight;
4 ġ S.L.231.16 FLOUR, BREAD AND PASTE
( s ) any substance used as an excipient or diluent of any of
the additional ingredients mentioned in this regulation,
provided that the total proportion of any such
substance or substances present in the bread shall not
exceed 225 parts per million of flour, calculated by
weight.
Brown bread. 14. Brown bread, or wheatmeal bread, shall be made from
brown flour which shall conform with the provision contained in
regulation 9, together with yeast and water, and may contain all or
any of the additional ingredients mentioned in regulation 13 as well
as caramel: 
Provided that the proportion of soya bean flour, if present,
in the bread shall not exceed five parts to every hundred parts of
flour, calculated by weight.
Wholemeal bread. 15. Wholemeal bread shall be made from wholemeal flour
which shall conform with the provision contained in regulation 9,
together with yeast and water, and may contain caramel and any or
all of the additional ingredients mentioned in regulation 13 with the
exception of soya bean flour and ascorbic acid.
Alimentary paste. 16. Alimentary paste shall be made from white flour which
shall conform with the provision contained in regulation 6 and from
water, and may contain any or all of the following:
( a ) soya bean flour;
( b ) soya bean protein;
( c ) lecithin;
( d ) malt;
( e ) malt extract;
( f ) malt flour;
( g ) gum, Arabic;
( h ) stearyl tartrate;
( i ) partial glycerol esters;
( j ) complete glycerol esters;
( k ) partial polyglycerol esters;
( l ) ascorbic acid;
( m ) acetic acid;
( n ) vinegar;
( o ) salt;
( p ) edible oils and fats;
( q ) milk and milk products;
( r ) yeast;
(s) a permitted colouring matter:
Provided that, where soya bean flour or soya bean protein
is used, the percentage of such flour or protein shall be clearly
declared on a label which shall be affixed to the container.
FLOUR, BREAD AND PASTE ġ S.L.231.16 5
Alimentary paste 
containing 
deteriorated flour.
17. No person shall manufacture, prepare or sell any
alimentary paste which is made of flour affected by any of the
conditions mentioned in regulation 5. 
Special alimentary 
paste.
18. Special paste containing one or more of the following
additional ingredients may be manufactured and sold:
( a ) spinach - fresh or otherwise;
( b ) meat;
( c ) egg or egg products;
( d ) spices:
Provided that the percentage of the above ingredients shall
be clearly declared on a label which shall be affixed to the
container.
Bread or paste for 
diabetics, etc.
19.  Notwithstanding anything contained in these Regulations,
it shall be lawful to manufacture, prepare or sell any flour, bread or
alimentary paste intended for diabetics or for slimming or dietary
purposes, so long as such flour, bread or paste contains a clear
indication to that effect.
