[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR136.115]
[Page 375-376]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 136 BAKERY PRODUCTS--Table of Contents
Subpart B Requirements for Specific Standardized Bakery Products
Sec. 136.115 Enriched bread, rolls, and buns.
(a) Each of the foods enriched bread, enriched rolls, and enriched
buns conforms to the definition and standard of identity and is subject
to the requirements for label statement of ingredients prescribed for
bread, rolls or buns by Sec. 136.110, except that:
(1) Each such food contains in each pound 1.8 milligrams of thiamin,
1.1 milligrams of riboflavin, 15 milligrams of niacin, 0.43 milligrams
of folic acid, and 12.5 milligrams of iron.
(2) Each such food may contain added calcium in such quantity that
the total calcium content is 600 milligrams per pound. If insufficient
calcium is added to meet the 600-milligram level per pound of the
finished food, no claim may be made on the label for calcium as a
nutrient except as a part of nutrition labeling.
(3) The requirements of paragraphs (a) (1) and (2) of this section
will be deemed to have been met if reasonable overages of the vitamins
and minerals, within the limits of good manufacturing practice, are
present to ensure that the required levels of the vitamins and minerals
are maintained throughout the expected shelf life of the food under
customary conditions of distribution and storage. The quantitative
content of the following vitamins shall be calculated in terms of the
following chemically identifiable reference forms:
------------------------------------------------------------------------
Reference form
-------------------------------------------
Vitamin Empirical Molecular
Name formula weight
------------------------------------------------------------------------
Thiamine.................... Thiamine C12H17ClN4 337.28
chloride OS[middot]HCl
hydrochloride.
Riboflavin.................. Riboflavin..... C17H20N4O6 376.37
Niacin...................... Niacin......... C6H5NO2 123.11
------------------------------------------------------------------------
(4) Each such food may also contain wheat germ or partly defatted
wheat germ, but the total quantity thereof, including any wheat germ or
partly defatted wheat germ in any enriched flour used, shall not be more
than 5 percent of the flour ingredient.
(5) Enriched flour may be used, in whole or in part, instead of
flour. As used in this section, the term ``enriched flour'' includes
enriched bromated flour.
(6) The limitation prescribed by Sec. 136.110(c)(6) on the quantity
and composition of milk and/or other dairy products does not apply.
(7) The vitamins and minerals added to the food for enrichment
purposes may be supplied by any safe and suitable substances. Niacin
equivalents as derived from tryptophan content shall not be used in
determining total niacin content.
(b) The name of the food is ``enriched bread'', ``enriched rolls'',
or ``enriched buns'', as applicable. When the food contains not less
than 2.56 percent by weight of whole egg solids, the name of the food
may be ``enriched egg bread'', ``enriched egg rolls'', or ``enriched egg
buns'', as applicable, accompanied by the statement ``Contains --
medium-sized egg(s) per pound'' in the manner prescribed by Sec.
102.5(c)(3) of this chapter, the blank to be filled in with the number
which represents the whole egg content of the food expressed to the
nearest one-fifth egg but not greater than the amount actually present.
For the purpose of this regulation, whole egg solids are the edible
contents of eggs calculated on a moisture-free basis and exclusive of
any non-egg solids which may be present in standardized and other
commercial egg products. One medium-sized egg is equivalent to 0.41
ounce of whole egg solids. When the food complies with the requirements
for milk and/or other dairy products content in Sec. 136.130 for milk
[[Page 376]]
bread, the name of the food may be ``enriched milk bread'', ``enriched
milk rolls'', or ``enriched milk buns'', as applicable. When the food
complies with the requirements for both enriched egg bread and enriched
milk bread in this section, the name of the food may be ``enriched milk
and egg bread'', ``enriched milk and egg rolls'', or ``enriched milk and
egg buns'', as applicable accompanied by the statement ``Contains --
medium-sized egg(s) per pound'' in the manner prescribed by Sec.
102.5(c)(3) of this chapter, the blank to be filled in with the number
which represents the whole egg content of the food expressed to the
nearest one-fifth egg but no greater than the amount actually present.
For purposes of this regulation, whole egg solids are the edible
contents of eggs calculated on a moisture-free basis and exclusive of
any non-egg solids which may be present in standardized or other
commercial egg products. One medium-sized egg is equivalent to 0.41
ounce of whole egg solids.
[42 FR 14400, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978;
46 FR 43413, Aug. 28, 1981; 61 FR 8796, Mar. 5, 1996; 61 FR 14245, Apr.
1, 1996]
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