Schedule 3 INGREDIENTS PERMITTED IN FLOUR AND BREAD
| Column 1 | Column 2 | Column 3 |
|---|---|---|
| Ingredient | Types of flour and bread in which ingredient may be used | Maximum quantity, if any, in milligrams per kilogram of flour |
| E220 Sulphur dioxide E223 Sodium metabisulphite | All flour intended for use in the manufacture of biscuits or pastry except wholemeal | The total quantity of these additives used must not exceed 200 calculated as sulphur dioxide |
| E300 L-Ascorbic acid | All flour except wholemeal All bread | 200 |
| 920 L-Cysteine hydrochloride | (a) All flour used in the manufacture of biscuits, except wholemeal or flour to which E220 Sulphur dioxide or E223 Sodium metabisulphite has been added. (b) Other flour, except wholemeal. All bread, except wholemeal | 300 75 |
| 925 Chlorine | All flour intended for use in the manufacture of cakes, except wholemeal | 2,500 |
| 926 Chlorine dioxide | All flour, except wholemeal All bread, except wholemeal | 30 |
| alpha-Amylases Proteinases Hemicellulases | All flour All bread |