7.1 Bread and rolls

GB food category, from assimilated Regulation (EC) No 1333/2008, Annex II, Part D, as at 28 June 2024.

In Great Britain an additive may be used only in the foods and under the conditions listed for them. Since 1 April 2025 those conditions are Annex II as it stood on 28 June 2024, read with the FSA and FSS register of authorisations. This page shows what is listed for this category. It does not infer anything from broader categories: where Annex II extends a broader category's provisions to its subcategories, it says so in that category's own listing. See the broader category 7.

Subcategories

Listed for this category

AdditiveMaximum levelConditionsCitation
Calcium dihydrogen diphosphate E450(vii)12,000 mg/kg or mg/l

Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 450, Diphosphates
Calcium pyrophosphate E45012,000 mg/kg or mg/l

Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 450, Diphosphates
Caramel I – plain caramel E150aquantum satis

Authorised under E 150a-d, Caramels. only malt bread.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel II - sulfite caramel E150bquantum satis

Authorised under E 150a-d, Caramels. only malt bread.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel III - ammonia caramel E150cquantum satis

Authorised under E 150a-d, Caramels. only malt bread.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel IV - sulfite ammonia caramel E150dquantum satis

Authorised under E 150a-d, Caramels. only malt bread.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Magnesium dihydrogen diphosphate E450(ix)15,000 mg/kg or mg/l; 12,000 mg/kg or mg/l

Only pizza dough (frozen or chilled) and ‘ tortilla ’. Note (4): The maximum level is expressed as P 2 O 5. Note (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452. Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Sodium acid pyrophosphate E45012,000 mg/kg or mg/l

Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 450, Diphosphates
Sodium pyrophosphate E450(iii)12,000 mg/kg or mg/l

Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 450, Diphosphates
Stearyl tartrate E4834,000 mg/kg or mg/l

except products in 7.1.1 and 7.1.2.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Tetrapotassium pyrophosphate E450(v)12,000 mg/kg or mg/l

Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 450, Diphosphates
Trisodium diphosphate E450(ii)12,000 mg/kg or mg/l

Authorised under E 450, Diphosphates. only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products. Note (4): The maximum level is expressed as P 2 O 5.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 450, Diphosphates

Permitted as members of an additive group

Annex II authorises some additives collectively. Each group below shares one set of conditions for this category.

E 200 – 202: Sorbic acid – potassium sorbate (SA) — 2 additivesML = 2000. only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
E 280–283: Propionic acid — propionates — 4 additives(1) ML 3000: only prepacked sliced bread and rye bread; (2) ML 2000: only energy-reduced bread; partially baked prepacked bread; prepacked rolls, tortilla and pitta; prepacked pølsebrød , boller and dansk flutes; (3) ML 1000: only prepacked bread. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additivesML = 20000. only soda bread. Note (1): The additives may be added individually or in combination. Note (4): The maximum level is expressed as P 2 O 5. E 450 (ix) is not included.
E 481–482: Stearoyl-2-lactylates — 2 additivesML = 3000. except products in 7.1.1 and 7.1.2. Note (1): The additives may be added individually or in combination.
Group I — 167 additivesquantum satis. except products in 7.1.1 and 7.1.2.