Regulation on the production of flour and bakery products.

This Regulation lays down the minimum quantities of flour that can be obtained by grinding wheat of standard quality, rye and maize, the maximum quantities of flour consumed for the production of particular bakery and other products, except dough products, fine bakery and other specific related products.
This text further sets out issues as regards the method of documenting the traceability of products, the way and conditions for keeping a record of the consumption of flour, the manner and conditions for keeping records on the production and circulation of flour, and the manner of reporting to the Ministry of Agriculture. The flour producer shall keep a record of the total milled quantities of wheat, rye and maize for each month of production, and record the quantities of flour produced from own production and the quantity of flour put on the market, in particular quantities produced from service milling or from substitute operations (article 4). Article 6 provides for the official list of quantities of flour that may be used to produce products object of this Regulation.
The Annex is also part of this publication (containing samples reporting sheets).