1990 - NO. 732 FOOD ACT 1989 - REGULATION
(Adopting amendments to the National Food Standards Code) NEW SOUTH WALES

[Published in Gazette No. 148 of 16 November 1990]

HIS Excellency the Governor, with the advice of the Executive Council, and in pursuance of the Food Act 1989 and on the recommendation of the Food Advisory Committee, has been pleased to make the Regulation set forth hereunder.

PETER COLLINS Minister for Health. Commencement 1. This Regulation takes effect on 1 January 1991. Amendment 2. The Food Standards Code set out in Schedule 1 to the Food Standards Code (Adoption) Regulation 1989 is amended as follows: Standard B1 is amended: (a) by omitting clause (2) and by inserting instead the following clause: (2) Flour for making bread: (a) shall contain not less than 6.4 mg/kg of thiamin; (b) may contain as flour treatment agents not more than: (i) 7 g/kg of acid calcium phosphate, calculated as Ca (H2PO4)2;

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1990 - NO. 732 600 mg/kg of ammonium chloride, calculated as NH4Cl; 30 mg/kg of bromates, calculated as KBrO3; 4 g/kg in total of sodium and calcium oleyl-lactylates or 4 g/kg in total of sodium and calcium stearoyl-lactylates on a water-free basis, calculated as the sodium salt; 800 mg/kg of calcium sulphate, calculated as CaSO4; 60 mg/kg of sodium metabisulphite; 75 mg/kg of L-cysteine (which may be added in the form of the hydrochloride salt, including hydrates thereof); (c) may contain ascorbic acid. (b) by omitting clause (3) (c) and by inserting instead the following paragraph: (c) Wholemeal for making bread: (i) shall contain not less than 6.4 mg/kg of thiamin; (ii) may contain those additives as specified in clause (2) (b) and (c). (c) by omitting clause (3) (g) and by inserting instead the following paragraph: (g) Mixtures of flour and wholemeal for making bread: (i) shall contain not less than 6.4 mg/kg of thiamin; (ii) may contain those additives as specified in clause (2) (b) and (c).
EXPLANATORY NOTE
The object of this Regulation is to adopt modifications to the Food Standards Code of the National Healthy and Medical Research Council. The modifications require the presence of at least 6.4 milligrams of thiamin in each kilogram of flour, wholemeal or mixture of flour and wholemeal for making bread.

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