[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: 21CFR136.160]
[Page 376-377]
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. 136.160 Raisin bread, rolls, and buns.
(a) Each of the foods raisin bread, raisin rolls, and raisin 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) Not less than 50 parts by weight of seeded or seedless raisins
are used for each 100 parts by weight of flour used.
(2) Water extract of raisins may be used, but not to replace
raisins.
(3) The baked units may bear icing or frosting.
(4) The limitation prescribed by Sec. 136.110(c)(6) on the quantity
and composition of milk and/or other dairy products does not apply.
(5) The total solids are determined by the method prescribed in
Sec. 136.110(d), except that section 14.091(b) of ``Official Methods of
Analysis of the Association of Official Analytical Chemists,'' 13th Ed.
(1980), which is incorporated by reference, will apply. Copies may be
obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite
500, Gaithersburg, MD 20877, or may be examined at the National Archives
and Records Administration (NARA). For information on the availability
of this material at NARA, call 202-741-6030, or go to: http://
www.archives.gov/federal--register/code--of--federal--regulations/ibr--
locations.html.
(b) The name of the food is ``raisin bread'', ``raisin rolls'',
``raisin 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
``raisin and egg bread'', ``raisin and egg rolls'', or ``raisin 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 not 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 nonegg solids which may be present in standardized and other
commercial egg products. One
[[Page 377]]
medium-sized egg is equivalent to 0.41 ounce of whole egg solids.
[42 FR 14400, Mar. 15, 1977, as amended at 47 FR 11826, Mar. 19, 1982;
49 FR 10096, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 63 FR 14035,
Mar. 24, 1998]
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