Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2013-04-29 and last amended on 2013-03-21. Previous Versions

B.13.022. [S]. Enriched Bread or Enriched White Bread

  • (a) shall be bread that is baked from a dough in which enriched flour is the only wheat flour used;

  • (b) shall contain

    • (i) for each 100 parts of flour used, not less than

      • (A) two parts by weight of skim milk solids,

      • (B) four parts by weight of dried whey powder, or

      • (C) such amount of the protein product made from peas (Pisum sativum) or soybeans (Glycine max) as will provide 0.5 parts by weight of protein, and

    • (ii) in 100 grams of bread,

      • (A) 0.40 milligram of thiamine,

      • (B) 0.24 milligram of riboflavin,

      • (C) 3.3 milligrams of niacin or niacinamide,

      • (D) 0.10 milligram of folic acid, and

      • (E) 2.76 milligrams of iron;

  • (c) may contain, in 100 grams of bread,

    • (i) 0.14 milligram of vitamin B6,

    • (ii) 0.6 milligram of d-pantothenic acid,

    • (iii) 90 milligrams of magnesium, and

    • (iv) 66 milligrams of calcium; and

  • (d) where it contains not less than six parts by weight of milk solids per 100 parts of enriched flour used, may be described by the common name “milk bread”.

  • SOR/78-698, s. 3;
  • SOR/87-704, s. 1;
  • SOR/89-170, s. 2;
  • SOR/89-198, s. 3;
  • SOR/98-550, s. 3.

B.13.023. and B.13.024. [Repealed, SOR/79-252, s. 3]

B.13.025. [S]. Raisin Bread shall be bread that contains for each 100 parts by weight of flour used not less than 50 parts by weight of seeded or seedless raisins, or raisins and currants of which not less than 35 parts shall be raisins and may contain spices or peel.

B.13.026. [S]. (naming the percentage) Whole Wheat Bread

  • (a) shall

    • (i) be bread in the making of which the named percentage of the flour used shall be whole wheat flour, and

    • (ii) contain not less than 60 per cent whole wheat flour in relation to the total flour used; and

  • (b) may

    • (i) contain caramel, and

    • (ii) where it contains not less than six parts by weight of milk solids per 100 parts of the total enriched flour and whole wheat flour used, be described by the common name “(naming the percentage) whole wheat milk bread”.

  • SOR/89-170, s. 3.

B.13.027. [S]. Brown Bread shall be bread coloured by the use of whole wheat flour, graham flour, bran, molasses or caramel.