S.No.

(1)

Name of Bread

(2)

Specialty Ingredient

(3)

Minimum amount of Specialty Ingredient as % of Flour

(4)

Whole Wheat Bread

Whole wheat flour (Atta)

75%

Wheat Bread or Brown Bread

Whole wheat flour (Atta)

Whole grain flour should be at least 50% (dry mass basis)

White bread

Refined wheat flour (Maida)

   -

Multigrain Bread

Food grains permitted under FSS (Food Product Standards & Food Additives) Regulations, 2011

Minimum 20% should be grains other than wheat

Specialty Bread

Specialty ingredient that must be present in case a prefix is added to the term “bread” on the label

a)      

Milk bread

Milk solids

6%

b)      

Honey bread

Honey

5%

c)       

Cheese bread

Cheese

10%

d)      

Oatmeal bread

Oats

15%

e)      

Cracked wheat /Dhalia bread

Cracked wheat/Dhalia

15%

f)        

Bread with wheat germ

Wheat germ

2%

g)      

Egg bread

Edible Whole Egg solids

1.5%

h)      

Fruit bread or loaf

Candied Fruit

20%

i)        

Triticale bread

Triticale flour

20%

j)        

Rye bread

Rye flour

20%

k)      

Raisin bread

Raisins

20%

l)        

Bran bread

Edible Bran

5%

m)    

Protein enriched bread (Protein prachur bread)

Edible Protein

20%Protein

n)      

Bread such as Garlic bread, masala bread, oregano bread etc.

Garlic, Orgeno etc.

2%