(a) and (f) (2), (3), and (4), except that:

(1) (i) In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished macaroni product made with nonfat milk contains by weight not less than 12 percent and not more than 25 percent of milk solidsnot-fat. Carrageenan or salts of carrageenan conforming to the requirements † of § 121.1066 and § 121.1067 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.

(ii) When the ingredient carrageenan or the salts of carrageenan specified in this subparagraph is used, the label shall bear the statement, "Carrageenan added" or "Salts of carrageenan added" or the statement "With added carrageenan" or "With added salts of carrageenan," in the manner further prescribed by § 16.1(f) (4).

(2) None of the optional ingredients permitted by § 16.1(a) (1), (2), and (5) are used.

(b) The name of each food for which a definition and standard of identity is prescribed by this section is "macaroni products made with nonfat milk" or, alternatively, the name is "macaroni made with nonfat milk," "spaghetti made with nonfat milk," or "vermicelli made with nonfat milk," as the case may be when the units of the food conform to the specifications of shape and size prescribed by § 16.1 (b), (c), or (d), respectively.

[31 F.R. 5618, Apr. 9, 1966]

§ 16.14

Enriched macaroni products made with nonfat milk; identity; label statement of optional ingredients.

(a) Each of the enriched macaroni products made with nonfat milk for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for macaroni products by § 16.1(a) and (f) (2), (3), and (4), except that:

(1) (i) In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished enriched macaroni product made with nonfat milk

contains by weight not less than 12 percent and not more than 25 percent of milk solids-not-fat. Carrageenan or the salts of carrageenan conforming to the requirements of § 121.1066 and § 121.1067 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.

(ii) When the ingredient carrageenan or the salts of carrageenan specified in this subparagraph is used, the label shall bear the statement, "Carrageenan added" or "Salts of carrageenan added" or the statement "With added carrageenan" or "With added salts of carrageenan," in the manner further prescribed by § 16.1 (f) (4).

(2) None of the optional ingredients permitted by § 16.1(a) (1), (2), and (5) are used.

(3) Each such food contains in each pound not less than 4 milligrams and not more than 5 milligrams of thiamine, not less than 1.7 milligrams and not more than 2.2 milligrams of riboflavin, not less than 27 milligrams and not more than 34 milligrams of niacin or niacinamide, and not less than 13 milligrams and not more than 16.5 milligrams of iron (Fe). These substances may be added through direct addition or wholly or in part through the use of dried yeast, partly defatted wheat germ (as provided for in subparagraph (4) of this paragraph), enriched farina, or enriched flour. They may be added in a harmless carrier, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished food. Iron may

be added only in a form that is harmless and assimilable.

(4) Each such food may also contain as an optional ingredient partly defatted wheat germ, but the amount thereof does not exceed 5 percent by weight of the finished food.

(5) The name of each food for which a definition and standard of identity is prescribed by this section is "enriched macaroni product made with nonfat milk" or, alternatively, the name is "enriched macaroni made with nonfat milk," "enriched spaghetti made with nonfat milk," or "enriched vermicelli made with nonfat milk," as the case may be when the units of the food conform to the specifications of shape and size prescribed by § 16.1 (b), (c), or (d), respectively. [31 F.R. 5618, Apr. 9, 1966]

Sec.

PART 17-BAKERY PRODUCTS

17.1 Bread, white bread, and rolls, white rolls, or buns, white buns; identity; label statement of optional ingredients.

17.2 Enriched bread and enriched rolls or enriched buns; identity; label statement of optional ingredients. Milk bread and milk rolls or milk buns; identity; label statement of optional ingredients.

17.3

17.4 Raisin bread and raisin rolls or raisin buns; identity; label statement of optional ingredients.

17.5 Whole wheat bread, graham bread, entire wheat bread, and whole wheat rolls, graham rolls, entire wheat rolls, or whole wheat buns, graham buns, entire wheat buns; identity; label statement of optional ingredients. AUTHORITY: The provisions of this Part 17 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371. § 17.1 Bread, white bread, and rolls, white rolls, or buns, white buns; identity; label statement of optional ingredients.

(a) Each of the foods bread, white bread, rolls, white rolls, buns, white buns is prepared by baking a kneaded yeastleavened dough, made by moistening flour with water or with one or more of the optional liquid ingredients specified in this section or with any mixture of water and one or more of such ingredients. The term "flour," unqualified, as used in this section, includes flour, bromated flour, and phosphated flour. The potassium bromate in any bromated flour used and the monocalcium phosphate in any phosphated flour used shall be deemed to be optional ingredients in the bread or rolls. Each of such foods is seasoned with salt, and in its preparation one or more of the optional ingredients specified in this paragraph and the optional gluten ingredient specified in paragraph (b) (2) of this section may be used:

(1) Shortening, in which or in conjunction with which may be used one or any combination of two or more of the following:

(i) Lecithin, hydroxylated lecithin complying with the provisions of § 121.1027 of this chapter (either of which may include related phosphatides derived from the corn oil or soybean oil from which such ingredients were obtained).

(ii) Mono- and diglycerides of fatforming fatty acids, diacetyl tartaric acid esters of mono- and diglycerides of fat-forming fatty acids, propylene glycol mono- and diesters of fat-forming fatty acids complying with the provisions of § 121.1113 of this chapter, or a combination of two or more of these. The total weight of these ingredients used does not exceed 20 percent by weight of the combination of such ingredients and the shortening, and the total amount of monoglyceride, diacetyl tartaric acid ester of monoglyceride, and propylene glycol monoester does not exceed 8 percent by weight of the combination; but if purified or concentrated monoglyceride alone is used, the amount does not exceed 10 percent by weight of the combination.

(2) Milk, concentrated milk, evaporated milk, sweetened condensed milk, dried milk, skim milk, concentrated skim milk, evaporated skim milk, sweetened condensed partly skimmed milk, sweetened condensed skim milk, nonfat dry milk, or any combination of two or more of these; except that any such ingredient or combination, together with any butter and cream used, is so limited in quantity or composition as not to meet the requirements for milk or dairy ingredients prescribed for milk bread by § 17.3. Whenever milk solids not fat in any of the forms referred to in this subparagraph are used, carrageenan or salts of carrageenan conforming to the requirements of §§ 121.1066 and 121.1067 of this chapter may be used, in a quantity not in excess of 0.8 percent by weight of such milk solids not fat.

(3) Buttermilk, concentrated buttermilk, dried buttermilk, sweet cream buttermilk, concentrated sweet cream buttermilk, dried sweet cream buttermilk, cheese whey, concentrated cheese whey, dried cheese whey, milk proteins, or any combination of two or more of these.

(4) Liquid eggs, frozen eggs, dried eggs, egg yolks, frozen egg yolks, dried yolks, egg white, frozen egg white, dried egg white, or any combination of two or more of these.

(5) Sugar, invert sugar (in congealed or sirup form), light-colored brown sugar, refiner's sirup, dextrose, honey, corn sirup, glucose sirup, dried corn sirup, dried glucose sirup, nondiastatic malt sirup, nondiastatic dried malt sirup, molasses (except blackstrap molasses),

or any combination of two or more of these.

(6) One or any combination of the following:

(i) Malt sirup, dried malt sirup, malted barley flour, malted wheat flour, each of which is diastatically active.

or

(ii) Harmless preparations of enzymes obtained from Aspergillus oryzae bromelain preparations obtained from pineapple, either or both of which may be added in a suitable, harmless carrier but the quantity of any such carrier shall be no greater than reasonably necessary to effect a uniform mixture of the enzymes with the flour used.

(iii) Harmless preparations of α-amylases, obtained from Bacillus subtilis, which may be added in a suitable, harmless carrier, but the quantity of any such carrier shall be no greater than reasonably necessary to effect a uniform mixture of the enzymes with the flour used.

(7) Inactive dried yeast, singly or in combination, of Saccharomyces cerevisiae or Candida utilis (torula), complying with all the provisions of § 121.1125 of this chapter; but the total quantity thereof is not more than 2 parts for each 100 parts by weight of flour used.

(8) Harmless lactic-acid producing bacteria.

(9) Corn flour (including finely ground corn meal), potato flour, rice flour, wheat starch, cornstarch, milo starch, potato starch, sweetpotato starch (any of which may be wholly or in part dextrinized), dextrinized wheat flour, soy fiour, or any combination of two or more of these; but the total quantity thereof is not more than 3 parts for each 100 parts by weight of flour used.

(10) Ground dehulled soybeans, which may be heat-treated and from which oil may be removed, but which retain enzymatic activity; but the quantity thereof is not more than 0.5 part for each 100 parts by weight of flour used.

(11) Calcium sulfate, calcium lactate, calcium carbonate, dicalcium phosphate, ammonium phosphates, ammonium sulfate, ammonium chloride, or any combination of two or more of these; but the total quantity of such ingredients is not more than 0.25 part for each 100 parts by weight of flour used.

(12) (i) Potassium bromate, calcium bromate, potassium iodate, calcium iodate, calcium peroxide, or any com

bination of two or more of these; but the total quantity thereof (including the potassium bromate in any bromated flour used) is not more than 0.0075 part for each 100 parts by weight of flour used.

(ii) Azodicarbonamide, complying with the requirements of § 121.1085 of this chapter, in a carrier consisting of starch (as permitted by and complying with the limitations prescribed in subparagraph (9) of this paragraph) to which tricalcium phosphate may be added as an anticaking agent; but the total quantity of azodicarbonamide, including any quantity in the flour used, is not more than 0.0045 part for each 100 parts by weight of flour used.

(13) (i) Monocalcium phosphate, but the total quantity thereof, including the quantity in any phosphated flour used and any quantity added, is not more than 0.75 part by weight for each 100 parts by weight of flour used.

(ii) A vinegar, in a quantity equivalent in acid strength to not more than 1 pint of 100-grain distilled vinegar for each 100 pounds of flour used; or

(iii) Calcium propionate, sodium propionate, or any mixture of these, but the total quantity thereof is not more than 0.32 part for each 100 parts by weight of flour used; or

(iv) Sodium diacetate, but the quantity thereof is not more than 0.4 part for each 100 parts by weight of flour used; or

(v) Lactic acid, in such quantity that the pH of the finished bread is not less than 4.5.

(14) Spice, with which may be inIcluded spice oil and spice extract.

(15) Calcium stearyl-2-lactylate, lactylic stearate, sodium stearyl fumarate, succinylated monoglycerides, alone or in combination, complying with the provisions of §§ 121.1047, 121.1048, 121.1183, and 121.1195, respectively, of this chapter; but the quantity of each is not more than 0.5 part for each 100 parts by weight of flour used.

(16) L-Cysteine (which may be added in the form of the hydrochloride salt, including hydrates thereof), in a quantity not to exceed 0.009 part for each 100 parts by weight of flour used.

Each of such foods contains not less than 62 percent of total solids, as determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," Seventh Edition, 1950, page 209, section 13.70,

under "Total Solids in an Entire Loaf of Bread," [Ed. note, 10th edition, 1965, p. 203, sec. 13.077], except that if the baked unit weighs 1 pound or more one entire unit is used for the determination, and if the baked unit weighs less than 1 pound, such number of entire units as weigh 1 pound or more is used for the determination.

(b) (1) Bread, white bread is baked in units each of which weighs one-half pound or more after cooling. Rolls, white rolls, and buns, white buns are baked in units each of which weighs less than one-half pound after cooling.

(2) The optional gluten ingredient referred to in paragraph (a) of this section is suitable wheat gluten in such quantity that for each 100 parts by weight of flour used the added gluten does not exceed 2 parts for dough used to make loaves and does not exceed 4 parts for dough used to make rolls or buns. For the purposes of this section "suitable wheat gluten" means gluten which is not denatured as determined by the test prescribed in this subparagraph. It is made from wheat flour from which starch has been removed by washing with water until the gluten contains not less than 75 percent protein on a moisture-free basis. The flour used for preparing such gluten complies with the requirements of the definition and standard of identity for wheat flour in § 15.1 of this chapter, except that the ash content may exceed the limit specified in the standard, but may not exceed 2.3 percent on a moisture-free basis. The ash content of the flour and the protein content of the gluten are determined by the methods prescribed in § 15.1(c) of this chapter. To determine whether the wheat gluten is denatured, use a laboratory sigma mixer of 1-pint capacity (Carl Heinrich Company, Boston, Massachusetts, or other mixer which will give equivalent results). With 100 milliliters of water at 25° C. in the mixer, start it operating and sprinkle in 30 grams of the gluten to be tested. Observe the suspension for a visual change of consistency, indicating that the gluten is beginning to agglomerate, and when this is noted, stop the mixer. If the pieces of agglomerated gluten can be combined into a single homogeneous mass of dough which shows definite elasticity and film-forming properties, the gluten is deemed not to be denatured. If the pieces cannot be so combined, put them back in the water and continue the mixing. If a dough

with the properties specified in this subparagraph is not obtainable within a total mixing time of 1 hour, the gluten is deemed to be denatured.

(c) (1) When any optional ingredient permitted by paragraph (a) (13) of this section is used, except a vinegar and except monocalcium phosphate, in a quantity less than 0.25 part for each 100 parts by weight of flour, the label shall bear the statement ". added to retard spoilage," the blank being filled in with the name by which the ingredient used is designated in such paragraph.

(2) When an optional ingredient permitted by paragraph (a) (14) of this section is used, the label shall bear the statement "spiced" or "spice added" or "with added spice"; but in lieu of the word "spice" in such statements, the common or usual name of the spice may be used.

(3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements specified in this paragraph shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

[20 F.R. 9578, Dec. 20, 1955, as amended at 24 F.R. 761, Feb. 4, 1959; 27 F.R. 1318, Feb. 13, 1962; 29 F.R. 5393, Apr. 22, 1964; 29 F.R. 5945, May 6, 1964; 29 F.R. 7712, June 17, 1964; 31 F.R. 12949, Oct. 5, 1966; 31 F.R. 13792, 13793, Oct. 27, 1966; 32 F.R. 4531, Mar. 25, 1967; 32 F.R. 11733, Aug. 15, 1967]

§ 17.2 Enriched bread and enriched rolls or enriched buns; identity; label statement of optional ingredients.

(a) Each of the foods enriched bread, enriched rolls, enriched buns conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for bread by § 17.1 (a) and (c), except that:

(1) Each such food contains in each pound not less than 1.1 milligrams and not more than 1.8 milligrams of thiamine, not less than 0.7 milligram and not more than 1.6 milligrams of riboflavin, not less than 10.0 milligrams and not more than 15.0 milligrams of niacin or niacinamide, and not less than 8.0 milligrams and not more than 12.5 milligrams of iron (Fe).

(2) Each such food may also contain as an optional ingredient added vitamin D in such quantity that each pound of the finished food contains not less than 150 United States Pharmacopeia units

and not more than 750 United States Pharmacopeia units of vitamin D.

(3) Each such food may also contain as an optional ingredient added harmless calcium salts in such quantity that each pound of the finished food contains not less than 300 milligrams and not more than 800 milligrams of calcium (Ca).

(4) Each such food may also contain as an optional ingredient 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, is not more than 5 percent of the flour ingredient.

(5) Enriched flour may be used, in whole or in part, instead of flour.

(6) The limitation prescribed by § 17.1 (a) (2) on the quantity and composition of milk and dairy ingredients does not apply.

As used in this section, the term "flour," unqualified, includes bromated flour and phosphated flour; the term "enriched flour" includes enriched bromated flour The prescribed quantity of any substance referred to in subparagraphs (1), (2), and (3) of this paragraph may be supplied, or partly supplied, through the use of enriched flour; through the direct addition of such substance under the conditions permitted by § 15.10 of this chapter for supplying such substance in the preparation of enriched flour; through the use of any ingredient containing such substance, which ingredient is required or permitted by § 17.1 (a) within the limits, if any, prescribed by such section. as modified by subparagraph (6) of this paragraph; through the use of wheat germ; or through any two or more of such methods.

(b) (1) Enriched bread is baked in units each of which weighs one-half pound or more after cooling. Enriched rolls or enriched buns are baked in units each of which weighs less than one-half pound after cooling.

(2) The optional gluten ingredient described in § 17.1(b) (2) may be added in such quantity that for each 100 parts by weight of flour used the added gluten does not exceed 2 parts for dough used to make loaves and does not exceed 4 parts for dough used to make rolls or buns.

[20 F.R. 9579, Dec. 20, 1955, as amended at 24 F.R. 762, Feb. 4, 1959, 29 F.R. 5393, Apr. 22. 1964]

§ 17.3

Milk bread and milk rolls or milk buns; identity; label statement of optional ingredients.

(a) Each of the foods milk bread, milk rolls, milk buns conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for bread and rolls or buns by § 17.1 (a), (b) (2), and (c), except that:

(1) Milk is used as the sole moistening ingredient in preparing the dough; or in lieu of milk one or more of the dairy ingredients prescribed in paragraph (c) of this section is used, with or without water, in a quantity containing not less than 8.2 parts by weight of milk solids for each 100 parts by weight of flour used (including any bromated flour or phosphated flour used).

(2) No ingredient permitted by § 17.1 (a) (3) is used.

(b) Milk bread is baked in units each of which weighs one-half pound or more after cooling. Milk rolls or milk buns are baked in units each of which weighs less than one-half pound after cooling.

(c) The dairy ingredients referred to in paragraph (a) (1) of this section are concentrated milk, evaporated milk, sweetened condensed milk, dried milk, and a mixture of butter or cream or both with skim milk, concentrated skim milk, evaporated skim milk, sweetened condensed skim milk, sweetened condensed partly skimmed milk, nonfat dry milk or any two or more of these, in such proportion that the weight of nonfat milk solids in such mixture is not more than 2.3 times and not less than 1.2 times the weight of the milk fat therein.

[20 F.R. 9579, Dec. 20, 1955, as amended at 21 F.R. 6566, Aug. 31, 1956, 29 F.R. 5393, Apr, 22, 1964]

§ 17.4

Raisin bread and raisin rolls or raisin buns; identity; label statement of optional ingredients.

(a) Each of the foods raisin bread, raisin rolls, raisin buns conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for bread and rolls or buns by § 17.1 (a) and (c), except that:

(1) Not less than 50 parts by weight of seeded or seedless raisins are used for each 100 parts by weight of flour used (including any bromated flour or phosphated flour used).

(2) Water extract of raisins may be used, but not to replace raisins.