Standards for breads
Seems like our concerns about breads standards raised in 2020 have reached the Govt. They are seriously evaluating having minimum standards for whole wheat garlic multigrain cheese and several other breads.
Whole wheat bread is the first category mentioned in the draft regulation where the specialty ingredient is whole wheat flour and it should be at least 75 percent of the flour whereas multigrain bread should have at least 20 percent of the grains other than wheat.
Under the category of speciality bread, the draft proposes that “the speciality ingredient must be present in case a prefix is added to the term ‘bread’ on the label.”
Under this category, milk bread, for instance, should contain at least 6 percent of the milk solids whereas honey bread should contain at least 5 percent of honey. Similarly, cheese breads should contain 10 percent of cheese and bread with wheat germ or oregano should contain a minimum of 2 percent of wheat germ or oregano.
Other breads such as fruit, triticale, rye, raisin and protein enriched breads should contain 20% of the special ingredient apart from the flour.
We should share inputs on what is should be and perhaps LC can escalate it to FSSAI since they tend to sleep in their own circle. more
Whole wheat bread is the first category mentioned in the draft regulation where the specialty ingredient is whole wheat flour and it should be at least 75 percent of the flour whereas multigrain bread should have at least 20 percent of the grains other than wheat.
Under the category of speciality bread, the draft proposes that “the speciality ingredient must be present in case a prefix is added to the term ‘bread’ on the label.”
Under this category, milk bread, for instance, should contain at least 6 percent of the milk solids whereas honey bread should contain at least 5 percent of honey. Similarly, cheese breads should contain 10 percent of cheese and bread with wheat germ or oregano should contain a minimum of 2 percent of wheat germ or oregano.
Other breads such as fruit, triticale, rye, raisin and protein enriched breads should contain 20% of the special ingredient apart from the flour.
We should share inputs on what is should be and perhaps LC can escalate it to FSSAI since they tend to sleep in their own circle. more
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Yes, Mr. Pande's view should be made mandatory as bread has a tendency to get affected by fungus. People can use rotis or whatever but brown bread, toasted is good for diabetes and keeps you satiated after breakfast so you don't go on a binge. But mind you, only two thin slices of brown bread need to be eaten if you are a diabetic! more
Sep 02
i live alone and only buy multigrain attas seperately and add to wheat atta and make rotis from them , never purchased bread more than once or twice a month , Indian multigrain rotis are great for me more
Sep 02
Bread is not a good food item. Indian roti made at night but eaten in the morning with omelette rolled between the rotis is very good. My problem is solved! more
Sep 01
Exactly. Or being a South Indian last night's brown rice soaked in water with salt, shallots, green chilies is a great breakfast. Bread is for emergencies and not an Indian food, more
Sep 02
