# The Bread and Flour Regulations 1995, 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

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Source: https://www.legislation.gov.uk/uksi/1995/3202/schedule/3 (the official version)
Page: https://openlegislation.uk/bread-and-flour-regulations-1995/schedule-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.