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ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of February 27, 2008 No. 216

About approval of the Technical regulation "Jam, Jelly, Jam, Puree and Other Similar Products"

(as amended on 03-10-2018)

Provisions of this Technical regulation create necessary basis for application of the Directive of Council 2001/113/SE of December 20, 2001 about fruit jams, jelly and fruit jelly, and also the sweetened chestnut puree intended for consumption by the person.

Based on the Law on technical regulation No. 420-XVI of December 22, 2006. (The official monitor of the Republic of Moldova, 2007, No. 36-38, of the Art. 141) DECIDES: the Government

1. Approve the Technical regulation "Jam, Jelly, Jam, Puree and Other Similar Products" it (is applied).

3. To impose control over the implementation of this resolution on the National agency on safety of foodstuff, the Ministry of Health.

Prime Minister

Vasile Tarlev

Countersign:

Minister of Agriculture and food industry

 

Anatoliye Gorodenko

Minister of Economy and Trade

Igor Dodon

Minister of Health

Ion Ababy

Approved by the Order of the Government of February 27, 2008 , No. 216

Technical regulation "Jam, Jelly, Jam, Puree and Other Similar Products"

I. Scope

1. The technical regulation "Jam, Jelly, Jam, Puree and Other Similar Products" (further - the Technical regulation) establishes the minimum requirements to quality, food safety, representation and labeling of products which shall be observed in case of production and/or realization of the jam, confiture, jelly, fruit jelly, chestnut puree sweetened, jams, jam, candied fruits, pastes fruit and berry, by puree fruit and berry, the fruit and berries wiped or crushed with sugar and sauces of fruit national or import production.

2. The minimum requirements established by this Technical regulation do not extend to the products applied in baking, confectionery and bakery production and also to the products made in individual farms for private consumption.

II. Terminology

3. Within this Technical regulation the used terms mean the following:

jam - the mix brought to the jellylike or smeared consistence, made of pulp and/or puree of one or several types of fruit, sugars and water, preserved by physical or chemical method;

jam extra - the mix brought to jellylike consistence, made of pulp of one or several types of fruit, sugars and water, preserved by physical or chemical method;

jam with reduced energy value - the mix brought to the jellylike or smeared consistence, made of pulp and/or puree of one or several types of fruit, sugars and water, preserved by physical or chemical method;

confiture fruit - the product of jellylike consistence made of one or several types of fruit whole or cut or pulps, uvarenny with sugar, preserved by physical or chemical method;

confiture fruit with reduced energy value - the product of jellylike consistence made of one or several types of fruit whole or cut or pulps, uvarenny with sugar, preserved by physical method;

jelly - the mix brought to jellylike consistence, made of juice and/or watery extract of one or several types of fruit and sugars, preserved by physical or chemical method;

jelly extra - the mix brought to jellylike consistence, made of juice and/or watery extract of one or several types of fruit, uvarenny with sugar, preserved by physical or chemical method;

jelly with reduced energy value - the mix brought to jellylike consistence, made of juice and/or watery extract of one or several types of fruit and sugars, preserved by physical or chemical method;

fruit jelly - the mix brought to jellylike consistence, made of the water, sugars and one or more products received in case of conversion of citrus fruit: pulps, puree, juice, watery extract and thin skin, preserved by physical or chemical method;

the chestnut puree sweetened - the mix brought to jellylike consistence, made of water, sugar, chestnut puree, preserved by physical or chemical method;

jam - product of the dense smeared consistence, zhelirovanny or nezhelirovanny, made by puree uvarivaniye of one or several types of fruit or their mix with sugar, preserved by physical or chemical method;

jam - the product made of one or several types of fruit whole or cut, uvarenny in sugar syrup, preserved by physical or chemical method;

candied fruits - the products made of fruit whole or cut, uvarenny in sugar syrup, partially dried, sprinkled with sugar or glazed, in sugar syrup;

pastes fruit and berry natural - the products received by concoction of fruit and berry purees, hermetically corked, preserved by physical or chemical method;

puree fruit and berry natural - the products received from the wiped fruit and berries, hermetically corked, preserved by physical method;

the fruit and berries wiped or crushed with sugar - the products received by wiping or crushing of one or more types of fruit or berries with sugar addition, hermetically corked, preserved by physical or chemical method;

sauces fruit - the products received from the wiped or crushed fruit and berries with addition of sugar, salt, spices, nutritional supplements, with addition or without addition of vegetable oil, mustard, hermetically corked, preserved by physical or chemical method.

For the purposes of this Technical regulation the raw materials used in case of production of products shall correspond to the following determinations and descriptions:

fruit - fruit fresh, healthy, without damages, the main components containing everything
elements and rather ripe for use, after sink, removal of parts with defects,
chashelistik and fruit stems. Berries, tomatoes, edible parts of stalks of rhubarb, carrots, sweet potatoes,
cucumbers, vegetable marrows, melon, pumpkin, water-melon, nuts, rose-petals are considered as fruit

the fruit cut - the fruit diced on part of the different sizes, circles, halves, quarters, segments, bars, etc. according to the compoundings and/or technological instructions developed and approved in accordance with the established procedure;

pulp - edible part of the whole fruit, if necessary without thin skin, seeds, stones or other similar elements which can be cut on pieces or crushed, but not crushed to puree condition;

puree - edible part of the whole fruit, without thin skin, seeds, stones or other similar elements, crushed to puree condition by wiping or other similar method;

extract watery - the watery extract of fruit received from losses in basic process of production and containing all water-soluble components of the used fruit.

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