TRADITIONAL WARRANTY BRAND REGULATION
20.02.2014 / Rev. 02
Article 1 – The purpose of this Communiqué is to determine the principles that the breads to be certified according to the Traditional Warranty Mark regulation.
Article 2 – This Communiqué covers natural breads produced from cereals that have not been genetically modified, without adding any additives.
Article 3 – This Communiqué has been prepared on the basis of the Traditional Warranty Mark Regulation, which is protected by the Turkish Patent Institute’s registration number 2012/81860, all rights of which belong to the Health and Food Safety Movement.
Article 4 – In this Communiqué;
Flour : The product obtained by grinding wheat, barley, rye, oat, corn, chickpea type cereals and the germinated and dried seeds of these cereals in a stone mill without washing, without separating germ and bran, whose genetic structure has not been changed by hybrid and modified methods,
Whole Flour : Flour,
Whole Bread Flour : Flour, whose bran is removed at a level not exceeding 10 percent by passing through a fine sieve;
Bread : Additive-free whole wheat flour; The product made by adding and kneading, slow fermentation, shaping and cooking for a long time, withclean drinking water, clean ground rock salt or rock salt dissolved in water and traditional (with wild yeast from flour and air and beneficial bacteria) sourdough
Barley Bread : Additive-free whole barley flour; the product made by adding and kneading clean drinking water, clean ground rock salt and traditional (with wild yeast from flour and air and beneficial bacteria) sourdough, fermented slowly, for a long time, shaped and cooked,
Rye Bread : Additive-free whole rye flour; clean drinking water, clean ground rock salt, traditional sourdough (with wild yeast from flour and air and beneficial bacteria) added and kneaded, fermented for a long time, slowly, shaped and cooked,
Oat Bread : Additive-free whole oat flour; the product made by adding and kneading clean drinking water, clean ground rock salt and traditional (with wild yeast from flour and air and beneficial bacteria) sourdough, fermented slowly, for a long time, shaped and cooked,
Grain Bread : Additive-free whole barley, wheat, oat, rye flour to the mixture in equal (different proportions) ratio; the product made by adding and kneading clean drinking water, clean ground rock salt and traditional (with wild yeast from flour and air and beneficial bacteria) sourdough, fermented slowly, for a long time, shaped and cooked,
Seasoned Bread : Additive-free whole barley, wheat, oat, rye, chickpea, corn flours to the mixture in equal proportions; clean drinking water, clean ground rock salt and traditional (wild yeast from flour and air, sourdough with beneficial bacteria, as well as extra virgin olive oil, sesame, tahini, unprocessed nuts, fruits, vegetables and spices, adding and kneading, long-lasting the product made by slow fermentation, shaping and cooking,
Sourdough : Fermented sourdough , which is prepared by mixing grains or flours such as wheat and chickpeas with water, containing wild yeast and beneficial bacteria from flour and air,
Water : Clean/natural water suitable for human consumption,
Rock Salt : It refers to the natural product obtained from salt sources such as rocks, lakes, rivers, seas, unrefined, free of heavy metal type impurities and without any additives.
FEATURES TO HAVE
Article 5 –
a) Bread should be well baked.
b) It should not contain any additives, including colourants, sweeteners and refined sugar, other than the substances included in the definitions.
c) It should have a distinctive shell, should not be flattened or burnt.
ç) When cut or divided, it should have large pores, a network structure showing that the starch is fragmented as much as possible, and there should not be too large air spaces between the crust and the bread.
d) There should be no foreign matter that is not expected to contain bread.
e) Sourdough; It should not contain starter culture, instant, active or fresh baker’s yeast produced in a laboratory environment.
f) No additives should be added at the flour stage or dough stage.
f) Flour and bread must not be subjected to a harmful industrial process.
g) Irradiation/radiation cannot be applied.
ğ) Teflon should not be cooked on pans or trays.
h) If possible, it should be cooked in stone-based wood ovens.
Article 6 – Bread cannot be sold without packaging. It should be kept in paper packages in accordance with the PACKAGING Communiqué of the Traditional Regulation, which will not spoil the natural structure of the bread, and should be offered for sale.
Article 7 – The following information must be included on the label of the bread package.
a) From which type of grain the bread is produced and in which facility,
b) The content of the bread is complete,
c) With the full ratio of the grain source it contains,
ç) Analysis information,
d) List of groups that are not allowed to eat,
e) Traditional logo, traditional certificate number and 2D QR barcode,
f) It bears the manufacturer’s name, contact information and other official obligations.
g) When the traditional certificate expires or is revoked, the Traditional logo is removed from the label.
ğ) In mixed products that are not all single grain type, the phrase lı/lu should be added to the name of the grain (such as ‘rye bread’, not ‘rye bread’) that makes up more than half of the grain, not the name of the grain.
STORAGE AND HANDLING
Article 8 – It is necessary to show sensitivity in production in storage and transportation. It is obligatory to comply with all cleaning rules during packaging, storage and transportation processes, to be protected from the sun with odor and chemical interaction, to be stored at a temperature not exceeding +4°C to +22°C, and to be kept away from environments with significant thermal variability.
EFFECT AND MODIFICATION
Article 9 – This Communiqué enters into force with the decision of the Health and Food Safety Movement Board of Directors. The Communiqué and amendment provisions are published on the Internet address of www.geleneksel.org.tr .
Article 10 – The execution of this Communiqué is done by the Health and Food Safety Movement’s Executive Board.
Ativador Office 2019
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