Ministry of Agriculture and Food UKRAINE
ORDER
13.04.2016 № 157
	Registered in the Ministry Justice of Ukraine 06 May 2016 y. for № 688/28818

On approval of requirements for products with cocoa and chocolate

 

{Changed, amended by Decree of the Ministry
Agriculture and Food
№ 705 from 28.12.2017}

According to articles 8, 9 and 10 Of the Law of Ukraine "On technical regulations and conformity assessment", Cabinet of Ministers of Ukraine 16 December 2015 year № 1057 "On the definition of areas of activity, in which central authorities exercise functions of technical regulation ", subparagraph 11 point 4 Regulations of the Ministry of Agrarian Policy and Food of Ukraine, approved by the Cabinet of Ministers of Ukraine 25 November 2015 , the number 1119, ORDER:

1. approveRequirements for products with cocoa and chocolate, attached.
2. Department of International Integration in the field of technical regulation, sanitary and phytosanitary measures in agriculture to present this order in the prescribed manner to the State Ministry of Justice of Ukraine.
3. This order shall take effect from 01 January 2018 year.
4. Install, which provide the market with products of cocoa and chocolate, are introduced or will be introduced into circulation to 01 July 2019 year, can not be prohibited or restricted for reasons mismatches all or some provisions Requirements, approved this order, before the expiry of validity of such products.

{Order supplemented by new paragraph 4 according to the Order of the Ministry of Agrarian Policy and Food № 705 from 28.12.2017}

5. Control over the execution of this order by the Deputy Minister for European Integration Rutytsku VV.

 

Minister

O.M. Pavlenko

	APPROVED Order of the Ministry Agricultural policy and Food of Ukraine 13.04.2016 № 157
	Registered in the Ministry Justice of Ukraine 06 May 2016 y. for № 688/28818

REQUIREMENTS
for products with cocoa and chocolate

1. These requirements apply to the labeling of cocoa and chocolate to ensure proper consumer awareness (Members) and prevent business practice, introducing consumers misleading.
2. These requirements apply to products with cocoa and chocolate, intended for human consumption.
3. These requirements terms have the following meanings:

1) white chocolate – foodstuff, obtained from cocoa butter, milk or milk products and sugars, which contains at least 20 % cocoa butter, no less 14 % dairy products, A complete or partial dehydration of whole milk, partially or completely skimmed milk, cream, dehydrated milk fat in terms of dry matter (including at least 3,5 % butterfat);

2) cocoa oil – fat, obtained from cocoa beans or parts of cocoa beans, containing free fatty acids, identified by oleic acid, not more than 1,75 %, and the content neomylyuyemyh matter which is not more than 0,5 % (determined using petroleum ether), by compression of the cocoa butter – not more 0,35 %;

3) cocoa powder / cocoa – foodstuff, received chopping roasted and peeled dura (cocoa says) cocoa beans into powder, in which the mass fraction of cocoa butter is not less than 20 % in terms of dry matter and moisture content – not more 9 %;

4) cocoa powder / cocoa lowfat – Cocoa powder, in which the mass fraction of cocoa butter is less than 20 % calculated on dry matter;

5) milk chocolate – foodstuff, obtained from cocoa products, sugar, milk and milk products, containing not less than 25 % total cocoa calculated on dry matter (including fat-free cocoa calculated on dry matter of not less than 2,5 %), with a total content of dry milk products, A complete or partial dehydration of whole milk, partially or completely skimmed milk, cream, dehydrated milk fat in terms of dry matter at least 14 %, at least 3,5 % milk fat and not less than 25 % all the fat (cocoa butter and milk fat);

6) aerated chocolate – food product of cell structure, made of one or more products, specified in subparagraphs 1, 5, 7 and 10 this item, are treated air, nitrogen or carbon dioxide or other, for use in the food industry;

7) family milk chocolate – foodstuff, obtained from cocoa products, sugars and milk or milk products, containing: at least 20 % cocoa calculated on dry matter, at least 20 % dairy products, A complete or partial dehydration of whole milk, partially or completely skimmed milk, cream, dehydrated milk fat in terms of dry matter, at least 2,5 % fat-free cocoa calculated on dry matter, at least 5 % butterfat, at least 25 % all the fat (cocoa butter and milk fat);

8) soluble chocolate / cocoa and sugar / cocoa powder with sugar – foodstuff, consisting of a mixture of cocoa powder and sugar, containing cocoa powder least 25 %;

9) vegetable fats – cocoa butter equivalents, alone or in mixtures, must meet the following requirements:

should not be lauric;

must have a high content of symmetrical monounsaturated triglycerides POP type, Fasting and StOSt (P – palmitic acid, ABOUT – oleїnova acid, Article – stearic acid);

should be mixed in any proportion with cocoa butter;

in their physical properties should be consistent with the physical properties of cocoa butter (melting temperature and crystallization, melting speed, need for tempering);

should be made only by refining and / or fraktsiyuvannya, which excludes enzymatic modification of the triglyceride structure;

10) chocolate – foodstuff, derived from cocoa and sugar, containing not less than 35 % total cocoa calculated on dry matter, including at least 18 % cocoa butter and not less than 14 % fat-free cocoa calculated on dry matter;

11) with the addition of chocolate – foodstuff, made of one or more products, specified in subparagraphs 1, 5, 7, 10, 15 and 16 this item, with the introduction of added;

12) Chocolate with filling, Chocolate filled – food product stuffed / filled, the outer part of which consists of one of the products, specified in subparagraphs 1, 5, 7 and 10 this item, and not less than 25 % the total weight of the product, with the exception of, inside of which consists of bakery, pastry products, dry biscuit or edible ice;

13) candy – foodstuff, made of one or more types of chocolate, referred to in subparagraphs 1, 5, 7, 10 and 12 this item, eligible, that chocolate is not less than 25 % the total weight of the product;

14) chocolate powder – foodstuff, consisting of a mixture of cocoa powder and sugar, in which the content of cocoa powder should be not less than 32 %;

15) Chocolate «a la taza» – foodstuff, obtained from cocoa products, sugars, flour or starch from wheat, rice or maize, which includes at least 35 % cocoa calculated on dry matter, including a minimum 18 % cocoa butter and not less 14 % fat-free cocoa calculated on dry matter, and no more 8 % flour or starch;

16) "Familiar to cup» шоколад – foodstuff, obtained from cocoa products, sugars, flour or starch from wheat, rice or maize, which includes at least 30 % cocoa calculated on dry matter, including a minimum 18 % cocoa butter and not less 12 % fat-free cocoa calculated on dry matter, and no more 18 % flour or starch.

4. Addition of product manufacturing, specified in subparagraph 11 point 3 these Requirements, can be:

finely (Dried milk products, grated nuts, grated peanuts, ground coffee, cinnamon etc.);

large (purposes, halves or chopped nuts, peanut, ululate, raisins, dried, freeze-dried fruits, cereals, extruded cereals or disrupted, desiccated coconut, sunflower grain, wafer crumbs, wafer sheets, biscuits etc.).

5. By product, specified in subparagraphs 1, 5, 7, 10, 15 and 16 point 3 these Requirements, prohibited the addition of animal fat and products from them, except milk fat.
6. Add flour and starch in the form of granules or powder permitted in products, specified in subparagraphs 15 and 16 point 3 these Requirements.
7. By product, specified in subparagraphs 1, 5, 7, 10, 15 and 16 point 3 these Requirements, permitted the addition of other edible substances in quantities, not exceeding 40 % the total weight of the finished product.
8. For production, specified in subparagraphs 1, 5, 7, 10, 15 and 16 point 3 these Requirements, The use of vegetable fats in number, not exceeding 5 % the total weight of the finished product, after deduction of ingredients, specified in paragraph 7 these Requirements, without reducing the minimum content of cocoa butter and the total quantity of cocoa in terms of dry matter.
9. List of vegetable fats, approved for use in the production of chocolate products, given inapplicationuntil Requirements.
10. For the manufacture of chocolate, used for the production of ice cream and similar frozen products, allowed the use of coconut oil.
11. When using vegetable fats on the labeling of chocolate products, specified insubparagraphs 1,5, 7, 10, 15 and 16 point 3 these Requirements, says "contains vegetable fats in addition to cocoa butter".

Information on the use of vegetable fats should be placed near the product name in one field of view with a list of ingredients, be clearly separated from that list, must be indicated in bold and capital letters.

2. On labeling food name "chocolate" may be supplemented by the following words:

"Vermicelli» / «vermicelli» or «flakes» / «flakes» – to describe a food product in the form of granules or flakes, which must include at least 32 % total cocoa calculated on dry matter, at least 12 % cocoa butter, at least 14 % fat-free cocoa calculated on dry matter;

"Couverture" / "couverture" – to indicate the product, which should include at least 35 % total cocoa calculated on dry matter, no less 31 % cocoa butter, no less 2,5 % fat-free cocoa calculated on dry matter;

«Джандуя»/«Gianduja» – to describe chocolate with nuts, product, obtained from chocolate with a minimum cocoa content in terms of dry matter – 32 %, minimum content of fat-free cocoa calculated on dry matter – 8 %, with the addition of finely ground hazelnuts, counting, to a 100 g was not less than 20 g and not more 40 g Funduk. Before this product can be added: dry dairy products in quantities, not exceeding 5 % weight of the finished product; almond, hazelnuts or other nuts (objectives and / or shredded). Total number of nuts attached should not exceed 60 % weight of the finished product.

3. In labeling the product name, as defined in subparagraph 10 point 3 these Requirements, may be supplemented by the words "black" or "dark".
4. On labeling food name "milk chocolate" may be supplemented by the following words:

"Vermicelli» / «vermicelli» or «flakes» / «flakes» – to describe a food product in the form of granules or flakes, which must include at least 20 % cocoa calculated on dry matter, at least 12 % dairy products, A complete or partial dehydration of whole milk, partially skimmed and full fat milk, cream, dehydrated milk fat in terms of dry matter, at least 12 % all the fat (cocoa butter and milk fat);

"Couverture" / "couverture" – to describe a food product with a minimum content of total fat (cocoa butter and milk fat) 31 %;

«Джандуя»/«Gianduja» (or one of the derivatives of the word «gianduja») – to designate milk chocolate with nuts, product, which is produced from milk chocolate containing milk products, A complete or partial dehydration of whole milk, partially skimmed and full fat milk, cream, dehydrated milk fat in terms of dry matter at least 10 %, with the addition of finely ground hazelnuts at a rate, to a 100 agricultural products were at least 15 g and not more 40 g Funduk. Almond, hazelnuts or other nuts can be both goals, and crushed. Total number of nuts attached should not exceed 60 % weight of the finished product.

5. On the labeling of milk chocolate in the name of the product instead of "milk" may indicate "creamy", if the minimum content of milk fat in the product is 5,5 %, and "milk fat", if the milk fat content in the product – not more than 1 %.
6. On labeling food name "instant chocolate", "Cocoa with sugar", "Cocoa powder and sugar" may be the words "low fat", if such products meet requirements, specified in subparagraph 4 point 3 these Requirements.
7. For product labeling, specified insubparagraphs 1,5, 6, 7, 8, 10, 11, 12, 13, 14, 15 and 16point 3 these Requirements, contain information on the total amount of cocoa percentage in terms of dry matter with the words "minimum cocoa content", "Minimum content of cocoa butter" (for white chocolate).

For products, specified in subparagraphs 4 and 8 (using cocoa powder / cocoa lowfat) point 3 these Requirements, should include information on the content of cocoa butter percentage.

The content percentage of cocoa products, cocoa butter, dairy products, milk fat in products, specified in subparagraphs 1, 5, 7, 10, 15 and 16 point 3 these Requirements, calculated after deducting ingredients, which are defined in point 7 these Requirements.

For products, specified in subparagraphs 12 and 13 point 3 these Requirements, content as a percentage of cocoa, cocoa butter, dairy products, milk fat is calculated after deduction of ingredients, which are defined in point 7 these Requirements, and filling; content of chocolate is calculated as a percentage of the total weight of the finished product.

8. The name "chocolate", "Milk chocolate" and "chocolate" kuvertyur "/" couverture "allowed to supplement information on quality provided, that the product contains:

chocolate – at least 43 % cocoa calculated on dry matter and at least 26 % cocoa butter;

for milk chocolate – at least 30 % total cocoa calculated on dry matter and at least 18 % dairy products, A complete or partial dehydration of whole milk, partially or completely skimmed milk, cream, dehydrated milk fat in terms of dry matter, milk fat content of not less than 4,5 %;

chocolate "kuvertyur» / «couverture» – at least 16 % fat-free cocoa calculated on dry matter.

9. By product, identified insubparagraphs 1,3, 4, 5, 7, 8, 10, 14, 15, 16 point 3 these Requirements, forbidden to add flavorings, simulating the flavor of chocolate or milk fat.
10. If products, identified insubparagraphs 1,5, 7, 10, 12 and 13 point 3 these Requirements, sold in range / set, is the name of these products can be replaced with the name "assorted chocolates" or "assorted chocolates with fillings / filling" or other similar names, while on labeling set can cause a common list of ingredients for the entire range of products.

When making sets of products with the addition of non-food purpose (toys) should be added last packed.

Expiration date, the storage and transportation of products sets manufacturer in the technical documentation for a particular name.

 

Head of Department International Integration in technical regulation, SPS measures in agriculture

O.S. Lozovytskyy

Addition to product requirements Cocoa and chocolate (paragraph 9)

LIST
vegetable fats, approved for use in the production of chocolate products

The name of vegetable fat	name plant, from which the fat
oil Illipe 2. palm oil 3. oil village 4. shea butter 5. oil kokumova 6. oil mango	Shorea spp. Elaeis quineensis, Elaeis olifera Shorea robusta Butyrospermum parkii Garcinia indica Mangifera indica