Food (Bread Standards) Regulations, 2011.

These Regulations amend Food (Bread Standards) Regulations, 1994. Amendments deal with the following added optional ingredients: sugar; milk and milk products; tapioca flour, rice flour, kurakkan flour, corn flour, soya flour, potato starch and any other edible flours and edible oil seeds; gluten not exceeding 2% by mass of the flour; vitamin B1, nicotinic acid or nicotinamide hydrochloride not exceeding 0.25% by mass of the flour; malt products not exceeding 2% by mass of the flour; and permitted preservatives. In addition, the preparation of a bread, where any optional flour referred to in regulation 1.2 is added and the percentage of the added optional flour is not less than 10% m/m, the name of such optional flour may be named in the bread.