Regulation on minimum quality of grain, mill and bakery products of grain and pasta.

This Regulation prescribes the minimum quality standards, the conditions for placing on the market, the way of production and processing, necessary ingredients, norms for achieving and preserving such quality, classification, sorting and labelling; all related to grain, mill and other bakery products from grain and pasta.
Bakery products and pasta are prepared from the following types of cereals: wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), dwarf wheat (Triticum aestivum compactum L.spp), spelte (Triticum aestivum spelta L.sp), rye (Secale cereale L.), triticale (Triticale Wittmack), barley (Hordeum Vulgare), except barley for the brewing industry (Hordeum Vulgare convar Distichon), oats (Avena sativa L.), Pinacea (Oryza sativa L.), maize (Zea mays L.), prose (Panicum miliaceum L.), sorghum (Sorghum bicolor L.), and buckwheat (Fagopyrum esculentum).
This text further closely sets the permissible additives, sensory properties, rules on the presence of pests in cereals, issues on grain for industrial processing, and other detailed rules per each type of the above mentioned products.