DECISION OF COUNCIL OF THE EURASIAN ECONOMIC COMMISSION

of November 25, 2022 No. 173

About modification of the Technical regulation of the Customs union "About safety of food products" (TR CU 021/2011)

According to article 52 of the Agreement on the Eurasian Economic Union of May 29, 2014 and Item 29 of appendix № 1 to the Regulations of work of the Eurasian economic commission approved by the Decision of the Supreme Eurasian economic council of December 23, 2014 № 98, Council of the Eurasian economic commission decided:

1. Bring in the technical regulation of the Customs union "About safety of food products" (TR CU 021/2011) accepted by the Decision of the Commission of the Customs union of December 9, 2011 No. 880, of change according to appendix.

2. Ask the Government of the Russian Federation to provide development of the interstate standard "Confectionery and semifinished products of confectionery production. Terms and determinations".

3. Ask the Government of the Republic of Belarus to provide:

a) review of GOST 34383-2018 "Chocolate, confectionery and fatty glazes and masses for formation. General specifications";

b) preparation for acceptance in accordance with the established procedure changes in the technical regulation of the Customs union "About safety of food products" (TR CU 021/2011) regarding establishment of requirements to chocolate glaze and its identification signs after entry into force in the territories of all state members of the Eurasian Economic Union of the interstate standards specified in Item 2 of this Decision and the subitem "an" of this Item.

4. This Decision becomes effective after 210 days from the date of its official publication.

Members of council of the Eurasian economic commission:

From the Republic of Armenia

M. Grigoryan

From the Republic of Belarus

I. Petrishenko

From the Republic of Kazakhstan

S. Zhumangarin

From the Kyrgyz Republic

A. Kasymaliyev

From the Russian Federation

A. Overchuk

 

Appendix

to the Decision of Council of the Eurasian economic commission of November 25, 2022 No. 173

The changes made to the Technical regulation of the Customs union "About safety of food products" (TR CU 021/2011)

1. Add Chapter 1 with Article 6 (1) the following content:

"Article 6 (1). The separate requirements and identification signs established for chocolate, chocolate products, chocolate glaze, chocolate weight and cocoa products

Chocolate, chocolate products, chocolate glaze, chocolate weight and cocoa products shall conform to separate requirements and have identification signs according to appendix 11.".

2. In Section 1.4 of the table 1 of appendix 2:

a) in line item "Quantity mesophilic aerobic and optionally anaerobic microorganisms, the KOE/g, no more":

in the line "5 x 103" of the word "Chocolate Diabetic;" to exclude;

in the line "1 x 104" of the word "Chocolate Ordinary and Dessert without Additions" shall be replaced with words "Chocolate without additions: bitter, dark, ordinary, sweet";

in the line "5 x 104" of the word "Chocolate with Additions, with Stuffings and Candies like "Allsorts", Tiles Confectionery" shall be replaced with words "Chocolate with additions: bitter, dark, ordinary, sweet; Chocolate with additions and without additions: milk, ekstramolochny, white; Chocolate with stuffings; Candies like "Allsorts"; Tiles confectionery; Glazes chocolate, confectionery and fatty, released";

in the line "1 x 105" shall be replaced with words the word "commodity" "for realization in retail trade, in network of the organizations of public catering";

b) in line item "Bacteria of group of colibacilli (koliforma), are not allowed in the mass of product, (cm 3)":

in the line "0,1" after words "candies like "Allsorts" to add with words", tiles confectionery, glazes chocolate, confectionery and fatty, released";

in the line "0,01" of the word "commodity, for industrial processing" to exclude;

c) in line item "Mold, the KOE/g, no more":

in the line "50":

words "Chocolate: ordinary and dessert without additions" shall be replaced with words "Chocolate without additions: bitter, dark, ordinary, sweet";

exclude the word "diabetic;";

in the line "100" of the word "Chocolate and Chocolates" shall be replaced with words "Chocolate with additions: bitter, dark, ordinary, sweet; Chocolate without additions and with additions: milk, ekstramolochny, white; Candies like "Allsorts"; Tiles confectionery; Glazes chocolate, confectionery and fatty, released";

d) in line item "Yeast, the KOE/g, no more":

in the line "50":

after words "confectionery tiles" to add with words ", glazes chocolate, confectionery and fatty, released";

exclude the word "diabetic;";

in the line "100" of the word "commodity, for industrial processing" to exclude.

3. Add with appendix 11 of the following content:

"Appendix 11

to the Technical regulation of the Customs union "About safety of food products" (TR CU 021/2011)

The separate requirements and identification signs established for chocolate, chocolate products, chocolate glaze, chocolate weight and cocoa products

1. The following requirements are imposed to chocolate, chocolate weight and cocoa products:

a) for production of chocolate, chocolate weight and cocoa products it is not allowed to use vegetable oils (fats) other than cocoa butter, and fat-and-oil products, except as specified, specified in subitems "b" and "v" of this Item;

b) for production of chocolate and chocolate weight it is allowed to use, without reducing the minimum values of content of cocoa butter and general dry remaining balance of cocoa, equivalents of cocoa butter and (or) improvers of cocoa butter of SOS type specified in Item 2 of this document which total mass fraction in the specified food products without the food ingredients added according to the subitem "g" of this Item shall not exceed 5 percent;

c) for production of chocolate and chocolate weight milk fat is not allowed to use animal fats, except for;

d) addition in chocolate and chocolate mass of food ingredients, except for sugars, sweeteners and food ingredients which determine identification signs of the specified food products, stipulated in Item 2 this documents is allowed in number of 40 percent and less from the mass of the specified food products;

e) for production of chocolate, chocolate weight and cocoa products it is not allowed to use fragrances which imitate taste and (or) aroma of chocolate or cocoa products.

In addition, for production of milk, ekstramolochny and white chocolate, milk, ekstramolochny and white chocolate weight, other types of chocolate and chocolate weight which contain dairy products in the structure it is not allowed to use fragrances which imitate taste and (or) aroma of milk or cream, milk fat;

e) physical and chemical indicators of chocolate with stuffings and chocolate with the separated additions (the whole or crushed nuts, peanut, candied fruits, raisin, air grain and other separated food ingredients) determine without stuffing and the separated additions.

2. Chocolate, chocolate products, chocolate weight and cocoa products have the following identification signs:

a) to chocolate carry bitter (or black), dark, ordinary, sweet, milk, ekstramolochny, white chocolate, chocolate with stuffing and chocolate in powder, to chocolate products - confectionery which contain 25 percent and more separated chocolate component from product lump, to cocoa products - cocoa mass, cocoa butter, cocoa powder, crushed cocoa and cocoa cake.

In chocolate products carry chocolate weight to the separated chocolate component (bitter (or black), dark, ordinary, sweet, milk, ekstramolochny, white) or chocolate (bitter (or black), dark, ordinary, sweet, milk, ekstramolochny, white);

b) identification signs and requirements for chocolate weight are identical to the requirements to the corresponding type of chocolate established by the technical regulation of the Customs union "About safety of food products" (TR CU 021/2011) made by the Decision of the Commission of the Customs union of December 9, 2011 No. 880;

c) bitter (or black) chocolate shall contain 55 percent and more general dry remaining balance of cocoa, including 33 percent and more cocoa butter. If the specified amount of cocoa butter is provided at the expense of cocoa mass, then bitter (or black) chocolate can be made without additional addition of cocoa butter;

d) dark chocolate shall contain 40 percent and more general dry remaining balance of cocoa, including 20 percent and more cocoa butter. If the specified amount of cocoa butter is provided at the expense of cocoa mass, then dark chocolate can be made without additional addition of cocoa butter;

e) ordinary chocolate (or chocolate) shall contain 35 percent and more general dry remaining balance of cocoa, including 18 percent and more cocoa butter and 14 percent and more fat-free dry remaining balance of cocoa;

e) sweet chocolate shall contain 30 percent and more general dry remaining balance of cocoa, including 18 percent and more cocoa butter and 12 percent and more fat-free dry remaining balance of cocoa;

g) milk chocolate shall contain 25 percent and more general dry remaining balance of cocoa, including 2, of percent and more fat-free dry remaining balance of cocoa, 12 percent and drier milk remaining balance, including 2,5 of percent and more milk fat, in case of total content of cocoa butter and milk fat of 25 percent and more;

h) ekstramolochny chocolate shall contain 20 percent and more general dry remaining balance of cocoa, including 2, of percent and more fat-free dry remaining balance of cocoa, 20 percent and drier milk remaining balance, including 5 percent and more milk fat, in case of total content of cocoa butter and milk fat of 25 percent and more;

i) white chocolate does not contain some cocoa mass or cocoa powder and shall contain 20 percent and more cocoa butter and 14 percent and drier milk remaining balance, including 2,5 of percent and more milk fat;

j) chocolate in powder has appearance of tonkoizmelchenny powder and shall contain 29 percent and more general dry remaining balance of cocoa, including 15 percent and more cocoa butter;

k) chocolate with stuffing shall contain 25 percent and the outside part of chocolate which was more separated stuffing. With stuffing products, flour confectionery and ice cream covered with chocolate do not belong to chocolate bakery (including rich bakery);

l) the general dry remaining balance of cocoa in chocolate and chocolate weight is provided with solids of cocoa mass, cocoa butter, cocoa powder, and the fat-free dry remaining balance of cocoa - the dry fat-free substances of cocoa mass, cocoa powder.

The dry milk remaining balance in chocolate and chocolate weight is provided with milk components, except for waters;

m) cocoa mass shall contain 47 percent and more cocoa butter, no more than 5 percent (in terms of the fat-free solids) total content of cover of cocoa beans (kakaovella) and germ (sprout) of cocoa beans are allowed;

o) crushed cocoa shall contain 47 percent and more cocoa butter, no more than 2 total percent of content of cover of cocoa beans (kakaovella) and germs (sprouts) of cocoa beans are allowed;

o) cocoa butter shall contain 1,75 of percent and less free fatty acids in terms of oleic acid and 0,7 of percent and less not saponifiable substances determined with use of petroleum ether, and the cocoa butter extracted by pressing method - 0,35 of percent and less not saponifiable substances determined with use of petroleum ether;

p) cocoa powder and cocoa cake shall contain from 10 to 20 percent of fat (cocoa butter). The fat-free cocoa powders and cocoa cake shall contain less than 10 percent of fat (cocoa butter). Cocoa powder and cocoa cake of the increased fat content shall contain 20 percent and more fat (cocoa butter).".

 

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