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Bread and Flour Regulations (Northern Ireland) 1998
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Regulation 5
SCHEDULE 3Ingredients Permitted in Flour and Bread
| Column 1 | Column 2 | Column 3 |
|---|---|---|
| Ingredient | Types of flour and bread in which ingredient may be used | Maximum quantity, if any, in milligrams per kilogram of flour |
E220 Sulphur dioxide E223 Sodium metabisulphite | All flour intended for use in the manufacture of biscuits or pastry except wholemeal. | The total quantity of these additives used must not exceed 200 calculated as sulphur dioxide |
| E300 L-Ascorbic acid | All flour except wholemeal All bread | 200 |
| 920 L-Cysteine hydrochloride | (a)All flour used in the manufacture of biscuits, except wholemeal or flour to which E220 Sulphur dioxide or E223 Sodium meta-bisulphite has been added. | 300 |
(b)Other flour, except wholemeal. All bread, except wholemeal | 75 | |
| 925 Chlorine | All flour intended for use in the manufacture of cakes, except wholemeal | 2,500 |
| 926 Chlorine dioxide | All flour, except whole-meal. All bread, except whole-meal | 30 |
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