Revision of the German guidelines for bread and pastries

Important changes at a glance

In the following, we show you which innovations the revised guidelines contain.

Definitions of terms

• Definition of the terms "traditional recipe" and "traditional production". The term "traditional recipe" may be used to describe products if there is a reference to the ingredients and the composition. The use of food additives and enzymes is not permitted. Exceptions are additives or enzymes which are a usual part of a compound food (e.g. anti-caking agent in table salt) or which are necessary for the character of the product (e.g. caustic soda in lye pastries) or from a technological point of view (e.g. ascorbic acid).
• Furthermore, only products which have been produced in a continuous process in the same company may be labelled with the term ”traditional production” (e.g. no deep freezing and no interruption of the baking process).
• Expansion of the term wood-oven baked bread with subdivision into "original wood-oven baked bread" and "wood-oven baked bread". Products in which the heating material is in a separate combustion chamber with direct contact to the baking chamber may now also be called wood-oven baked bread. In addition, natural wood pellets can also be used as heating material.

Grain and bread types

• New subdivision of the term grain into bread grains, other grains, and pseudocereal. Thus, the term bread grains includes the generic species Triticum L. (e.g. wheat, emmer, einkorn) and Secale (e.g. rye) as well as their hybrids (e.g. triticale). Other grains include barley, oats, millet, maize, and rice. Pseudocereal include e.g. amaranth and quinoa.
• Extension of the previously described bread types such as toast, crispbread, and pumpernickel to include common international breads and small pastries such as baguette, bagel, ciabatta, and tortilla wrap.

Sales descriptions and labelling

• New possibilities for types of bread and sales descriptions have been created. For example, spelt or emmer mixed breads can now be labelled as such.
• If an ingredient or a production process is depicted on the packaging, it must also have been used in a significant quantity.

Production and composition

• Change in the basis for calculating baker's percentages. The proportion of fat and sugar may now generally not exceed 10% of the grain content.
• Regulation of the co-use of bread. The proportion may now generally be up to 20%, calculated on fresh bread. However, the use of bread from self-service counters is not permitted.
• Inclusion of characteristics such as shape and appearance, smell and taste to characterise and determine the quality of breads and pastries.