ESP/39
WTO/TBT
ES Espagne
  • 19 - Préparations à base de céréales, de farines, d'amidons, de fécules ou de lait; pâtisseries
2018-08-18
2018-06-28

1905 Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products. Out of the products under heading 1905, the Quality Standard applies only to bread

Proyecto de Real Decreto por el que se Aprueba la Norma de Calidad para el Pan (Draft Royal Decree approving the Quality Standard for bread) (10 pages, in Spanish)

The new Standard updates Royal Decree No. 1137/1984 of 28 March, which was in force until now, and which approved the Technical and Sanitary Regulation for the production and distribution of, and trade in ordinary bread and special bread.

The notified draft Royal Decree establishes a definition of bread and the two main types, that is, ordinary bread and special bread, as well as the sales descriptions corresponding to each type.

It defines other elements such as sourdough, inactive sourdough and artisanal bread-making, which were not described in the previous Standard, but which are important in the current production of bread.

It establishes the raw materials and other ingredients that can be used to make bread, as well as the permitted processing aids. The Standard refers to European Union law with regard to the mandatory provisions concerning consumer information on food. The mandatory provisions regulate, among other things, the use of the terms "wholemeal" and "sourdough". It also provides for the marketing of certain types of bread at points of sale.