(3) Each such food may also contain as an optional ingredient added calcium in such quantity that each pound of the finished food contains not less than 500 mg. and not more than 625 mg. of calcium (Ca);

(4) Each such food may also contain as an optional ingredient partly defatted wheat germ but the amount thereof does not exceed 5 percent of the weight of the finished food;

(5) Each such food may be supplied, wholly or in part, with the prescribed quantity of any substance referred to in subparagraphs (1), (2), and (3) of this paragraph through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour, or through the direct additions of any of the substances prescribed in subparagraphs (1), (2), and (3) of this paragraph.

Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in subparagraphs (1) and (2) of this paragraph may be added in a harmless carrier which does not impair the enriched macaroni product, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished enriched macaroni product.

(b) Enriched macaroni is the enriched macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by § 16.1 (b).

(c) Enriched spaghetti is the enriched macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by § 16.1 (c).

(d) Enriched vermicelli is the enriched macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by § 16.1 (d).

(e) The name of each food for which a definition and standard of identity is prescribed by this section is "Enriched Macaroni Product"; or alternatively, the name is "Enriched Macaroni," "Enriched Spaghetti," or "Enriched Vermicelli," as the case may be, when the units of the food comply with the requirements of paragraphs (b), (c), or (d) respectively of this section.

[20 F.R. 9575, Dec. 20, 1955, as amended at 35 F.R. 805, Jan. 21, 1970]

§ 16.10 Enriched noodle products; identity; label statement of optional ingredients.

(a) Enriched noodle products are the class of food each of which conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for noodle products by § 16.6 (a) and (g), except that:

(1) Each such food contains in each pound not less than 4 mg. and not more than 5 mg. of thiamine, not less than 1.7 mg. and not more than 2.2 mg. of riboflavin, not less than 27 mg. and not more than 34 mg. of niacin or niacinamide, and not less than 13 mg. and not more than 16.5 mg. of iron (Fe);

(2) Each such food may also contain as an optional ingredient added vitamin D in such quantity that each pound of the finished food contains not less than 250 U. S. P. units and not more than 1000 U. S. P. units of vitamin D;

(3) Each such food may also contain as an optional ingredient added calcium in such quantity that each pound of the finished food contains not less than 500 mg. and not more than 625 mg. of calcium (Ca);

(4) Each such food may also contain as an optional ingredient partly defatted wheat germ, but the amount thereof does not exceed 5 percent of the weight of the finished food;

(5) Each such food may be supplied, wholly or in part, with the prescribed quantity of any substance referred to in subparagraphs (1), (2), and (3) of this paragraph through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour, or through the direct additions of any of the substances prescribed in subparagraphs (1), (2), and (3) of this paragraph.

Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in subparagraphs (1) and (2) of this paragraph may be added in a harmless carrier which does not impair the enriched noodle product, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished enriched noodle product.

(b) Enriched noodles, enriched egg noodles are the enriched noodle products the units of which conform to the speci

fications of shape and size prescribed for noodles in § 16.6 (b).

(c) Enriched egg macaroni is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg macaroni in § 16.6 (c).

(d) Enriched egg spaghetti is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg spaghetti in § 16.6 (d).

(e) Enriched egg vermicelli is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg vermicelli in § 16.6 (e).

(f) The name of each food for which a definition and standard of identity is prescribed by this section is “Enriched Noodle Product" or "Enriched Egg Noodle Product"; or alternatively, the name is "Enriched Noodles," or "Enriched Egg Noodles," "Enriched Egg Macaroni," "Enriched Egg Spaghetti," or "Enriched Egg Vermicelli," as the case may be, when the units of the food comply with the requirements of paragraphs (b), (c), (d), or (e) respectively of this section.

[20 F.R. 9575, Dec. 20, 1955, as amended at 35 F.R. 805, Jan. 21, 1970]

§ 16.11 Enriched vegetable macaroni products; identity; label statement of optional ingredients.

(a) Each of the macaroni products for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity and is subject to the requirements for label statement of optional ingredients prescribed for macaroni products by § 16.1 (a) and (f), and in addition is enriched to meet the requirements prescribed for enriched macaroni products by § 16.9 and contains a vegetable ingredient in compliance with the requirements prescribed for vegetable macaroni products by § 16.5.

(b) The name of each food for which a definition and standard of identity is prescribed by this section is "Enriched macaroni product," or, alternatively, the name is "Enriched macaroni," "Enriched

ghetti," or "Enriched

spavermi

celli," when the units comply with the shape and size requirements prescribed for macaroni, spaghetti, or vermicelli in § 16.1 (b), (c), or (d). The blank in each instance is filled in with the name

of the vegetable used, as specified in § 16.5(a). For example, the name of an enriched macaroni product containing the prescribed amount of spinach and made in units not conforming in shape and size to the requirements for macaroni, spaghetti, or vermicelli is "Enriched spinach macaroni product." [27 F.R. 1317, Feb. 13, 1962]

§ 16.12

Enriched vegetable noodle products; identity; label statement of optional ingredients.

(a) Each of the noodle products for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity and is subject to the requirements for label declaration of optional ingredients prescribed for noodle products by § 16.6 (a), (g), and (h), and in addition is enriched to meet the requirements prescribed for enriched noodle products by § 16.10 and, except as hereinafter provided, contains & vegetable ingredient in compliance with the requirements prescribed for vegetable noodle products by § 16.8. Carrots, because they are apt to impart an eggyolk color, are not used in enriched vegetable noodle products.

(b) The name of each food for which a definition and standard of identity is prescribed by this section is "Enriched noodle product," "Enriched egg noodle product," or, alternatively, the name is "Enriched

noodles," or "Enriched egg noodles," "Enriched egg macaroni," "Enriched egg spaghetti," or "Enriched egg vermicelli," when the units comply with the size and shape requirements for noodles, macaroni, spaghetti, or vermicelli in § 16.6 (b), (c), (d), or (e). The blank in each instance is filled in with the name of the vegetable used, as specified in § 16.8(a). [27 F.R. 1317, Feb. 13, 1962]

§ 16.13 Macaroni products made with nonfat milk; identity; label statement of optional ingredients.

(a) Each of the macaroni products made with nonfat milk for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for macaroni products by § 16.1

(a) and (f) (2), (3), and (4), except that:

(1) (i) In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished macaroni product made with nonfat milk contains by weight not less than 12 percent and not more than 25 percent of milk solidsnot-fat. Carrageenan or salts of carrageenan conforming to the requirements of § 121.1066 and § 121.1067 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.

(ii) When the ingredient carrageenan or the salts of carrageenan specified in this subparagraph is used, the label shall bear the statement, "Carrageenan added" or "Salts of carrageenan added" or the statement "With added carrageenan" or "With added salts of carrageenan," in the manner further prescribed by § 16.1(f) (4).

(2) None of the optional ingredients permitted by § 16.1(a) (1), (2), and (5) are used.

(b) The name of each food for which a definition and standard of identity is prescribed by this section is "macaroni products made with nonfat milk” or, alternatively, the name is "macaroni made with nonfat milk," "spaghetti made with nonfat milk," or "vermicelli made with nonfat milk," as the case may be when the units of the food conform to the specifications of shape and size prescribed by § 16.1 (b), (c), or (d), respectively.

[31 F.R. 5618, Apr. 9, 1966]

§ 16.14 Enriched macaroni products made with nonfat milk; identity; label statement of optional ingredients.

(a) Each of the enriched macaroni products made with nonfat milk for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for macaroni products by § 16.1(a) and (f) (2), (3), and (4), except that:

(1) (i) In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished enriched macaroni product made with nonfat milk

contains by weight not less than 12 percent and not more than 25 percent of milk solids-not-fat. Carrageenan or the salts of carrageenan conforming to the requirements of § 121.1066 and § 121.1067 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.

(ii) When the ingredient carrageenan or the salts of carrageenan specified in this subparagraph is used, the label shall bear the statement, "Carrageenan added" or "Salts of carrageenan added" or the statement "With added carrageenan" or "With added salts of carrageenan," in the manner further prescribed by § 16.1 (f) (4).

(2) None of the optional ingredients permitted by § 16.1(a) (1), (2), and (5) are used.

(3) Each such food contains in each pound not less than 4 milligrams and not more than 5 milligrams of thiamine, not less than 1.7 milligrams and not more 2.2 milligrams of riboflavin, not less than 27 milligrams and not more than 34 milligrams of niacin or niacinamide, and not less than 13 milligrams and not more than 16.5 milligrams of iron (Fe). These substances may be added through direct addition or wholly or in part through the use of dried yeast, dried torula yeast, partly defatted wheat germ (as provided for in subparagraph (4) of this paragraph), enriched farina, or enriched flour. They may be added in a harmless carrier, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished food. Iron may be added only in a form that is harmless and assimilable.

(4) Each such food may also contain as an optional ingredient partly defatted wheat germ, but the amount thereof does not exceed 5 percent by weight of the finished food.

(5) The name of each food for which a definition and standard of identity is prescribed by this section is "enriched macaroni product made with nonfat milk" or, alternatively, the name is "enriched macaroni made with nonfat milk," "enriched spaghetti made with nonfat milk," or "enriched vermicelli made with nonfat milk," as the case may be when the units of the food conform to the specifications of shape and size prescribed by § 16.1 (b), (c), or (d), respectively. [31 F.R. 5618, Apr. 9, 1966, as amended at 35 F.R. 806, Jan. 21, 1970]

Sec.

PART 17-BAKERY PRODUCTS

17.1 Bread, white bread, and rolls, white rolls, or buns, white buns; identity; label statement of optional ingredients.

17.2

Enriched bread and enriched rolls or enriched buns; identity; label statement of optional ingredients. 17.3 Milk bread and milk rolls or milk buns; identity; label statement of optional ingredients.

17.4 Raisin bread and raisin rolls or raisin buns; identity; label statement of optional ingredients.

17.5

Whole wheat bread, graham bread, entire wheat bread, and whole wheat rolls, graham rolls, entire wheat rolls, or whole wheat buns, graham buns, entire wheat buns; identity; label statement of optional ingredients. AUTHORITY: The provisions of this Part 17 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371. § 17.1

Bread, white bread, and rolls, white rolls, or buns, white buns; identity; label statement of optional ingredients.

(a) Each of the foods bread, white bread, rolls, white rolls, buns, white buns is prepared by baking a kneaded yeastleavened dough, made by moistening flour with water or with one or more of the optional liquid ingredients specified in this section or with any mixture of water and one or more of such ingredients. The term "flour," unqualified, as used in this section, includes flour, bromated flour, and phosphated flour. The potassium bromate in any bromated flour used and the monocalcium phosphate in any phosphated flour used shall be deemed to be optional ingredients in the bread or rolls. Each of such foods is seasoned with salt, and in its preparation one or more of the optional ingredients specified in this paragraph and the optional gluten ingredient specified in paragraph (b) (2) of this section may be used:

(1) Shortening, in which or in conjunction with which may be used one or any combination of two or more of the following:

(1) Lecithin, hydroxylated lecithin complying with the provisions of § 121.1027 of this chapter (either of which may include related phosphatides derived from the corn oil or soybean oil from which such ingredients were obtained).

(11) Mono- and diglycerides of fatforming fatty acids, diacetyl tartaric

acid esters of mono- and diglycerides of fat-forming fatty acids, propylene glycol mono- and diesters of fat-forming fatty acids complying with the provisions of § 121.1113 of this chapter, or a combination of two or more of these. The total weight of these ingredients used does not exceed 20 percent by weight of the combination of such ingredients and the shortening, and the total amount of monoglyceride, diacetyl tartaric acid ester of monoglyceride, and propylene glycol monoester does not exceed 8 percent by weight of the combination; but if purified or concentrated monoglyceride alone is used, the amount does not exceed 10 percent by weight of the combination.

(2) Milk, concentrated milk, evaporated milk, sweetened condensed milk, dried milk, skim milk, concentrated skim milk, evaporated skim milk, sweetened condensed partly skimmed milk, sweetened condensed skim milk, nonfat dry milk, or any combination of two or more of these; except that any such ingredient or combination, together with any butter and cream used, is so limited in quantity or composition as not to meet the requirements for milk or dairy ingredients prescribed for milk bread by § 17.3. Whenever milk solids not fat in any of the forms referred to in this subparagraph are used, carrageenan or salts of carrageenan conforming to the requirements of §§ 121.1066 and 121.1067 of this chapter may be used, in a quantity not in excess of 0.8 percent by weight of such milk solids not fat.

(3) Buttermilk, concentrated buttermilk, dried buttermilk, sweet cream buttermilk, concentrated sweet cream buttermilk, dried sweet cream buttermilk, cheese whey, concentrated cheese whey, dried cheese whey, milk proteins, or any combination of two or more of these.

(4) Liquid eggs, frozen eggs, dried eggs, egg yolks, frozen egg yolks, dried yolks, egg white, frozen egg white, dried egg white, or any combination of two or more of these.

(5) Sugar, invert sugar (in congealed or sirup form), light-colored brown sugar, refiner's sirup, dextrose, honey, corn sirup, glucose sirup, dried corn sirup, dried glucose sirup, nondiastatic malt sirup, nondiastatic dried malt sirup, molasses (except blackstrap molasses), or any combination of two or more of these.

(6) One or any combination of the following:

(i) Malt sirup, dried malt sirup, malted barley flour, malted wheat flour, each of which is diastatically active.

or

(ii) Harmless preparations of enzymes obtained from Aspergillus oryzae bromelain preparations obtained from pineapple, either or both of which may be added in a suitable, harmless carrier but the quantity of any such carrier shall be no greater than reasonably necessary to effect a uniform mixture of the enzymes with the flour used.

(iii) Harmless preparations of α-amylases, obtained from Bacillus subtilis, which may be added in a suitable, harmless carrier, but the quantity of any such carrier shall be no greater than reasonably necessary to effect a uniform mixture of the enzymes with the flour used.

(7) Inactive dried yeast, singly or in combination, of Saccharomyces cerevisiae, Saccharomyces fragilis, or Candida utilis (torula), complying with all the provisions of § 121.1125 of this chapter; but the total quantity thereof is not more than 2 parts for each 100 parts by weight of the flour used.

(8) Harmless lactic-acid producing bacteria.

(9) Corn flour (including finely ground corn meal), potato flour, rice flour, wheat starch, cornstarch, milo starch, potato starch, sweetpotato starch (any of which may be wholly or in part dextrinized), dextrinized wheat flour, soy flour, or any combination of two or more of these; but the total quantity thereof is not more than 3 parts for each 100 parts by weight of flour used.

(10) Ground dehulled soybeans, which may be heat-treated and from which oil may be removed, but which retain enzymatic activity; but the quantity thereof is not more than 0.5 part for each 100 parts by weight of flour used.

(11) Calcium sulfate, calcium lactate, calcium carbonate, dicalcium phosphate, ammonium phosphates, ammonium sulfate, ammonium chloride, or any combination of two or more of these; but the total quantity of such ingredients is not more than 0.25 part for each 100 parts by weight of flour used.

(12) (i) Potassium bromate, calcium bromate, potassium iodate, calcium iodate, calcium peroxide, or any combination of two or more of these; but the total quantity thereof (including the potassium bromate in any bromated flour used) is not more than 0.0075 part

for each 100 parts by weight of flour used.

(ii) Azodicarbonamide, complying with the requirements of § 121.1085 of this chapter, in a carrier consisting of starch (as permitted by and complying with the limitations prescribed in subparagraph (9) of this paragraph) to which tricalcium phosphate may be added as an anticaking agent; but the total quantity of azodicarbonamide, including any quantity in the flour used, is not more than 0.0045 part for each 100 parts by weight of flour used.

(13) (i) Monocalcium phosphate, but the total quantity thereof, including the quantity in any phosphated flour used and any quantity added, is not more than 0.75 part by weight for each 100 parts by weight of flour used.

(ii) A vinegar, in a quantity equivalent in acid strength to not more than 1 pint of 100-grain distilled vinegar for each 100 pounds of flour used; or

(iii) Calcium propionate, sodium propionate, or any mixture of these, but the total quantity thereof is not more than 0.32 part for each 100 parts by weight of flour used; or

(iv) Sodium diacetate, but the quantity thereof is not more than 0.4 part for each 100 parts by weight of flour used; or

(v) Lactic acid, in such quantity that the pH of the finished bread is not less than 4.5.

(14) Spice, with which may be included spice oil and spice extract.

(15) Polysorbate 60, calcium stearoyl2-lactylate, lactylic stearate, sodium stearyl fumarate, succinylated monoglycerides, ethoxylated mono- and diglycerides, alone or in combination, complying with the provisions of §§ 121.1030, 121.1047, 121.1048, 121.1183, 121.1195, and 121.1221, respectively, of this chapter; but the total quantity of such ingredient or combination is not more than 0.5 part for each 100 parts by weight of flour used.

(16) L-Cysteine (which may be added in the form of the hydrochloride salt, including hydrates thereof), in a quantity not to exceed 0.009 part for each 100 parts by weight of flour used.

Each of such foods contains not less than 62 percent of total solids, as determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," Seventh Edition, 1950, page 209. section 13.70. under "Total Solids in an Entire Loaf of Bread," [Ed. note, 10th edition, 1965, p.