Regional Law No. 1955-KZ “On bread.” Country/Territory Russian Federation Territorial subdivision Krasnodar Document type Legislation Date 2010 (2013) Source FAO, FAOLEX Subject Food & nutrition Keyword Cereals/grains/rice Food quality control/food safety Nutrition Food additives Processing/handling Fraud Consumer protection Subsidy/incentive Agricultural commodities Geographical area Arctic, Asia and the Pacific, Black Sea, Caspian Sea, CIS (Commonwealth of Independent States), Eastern Europe, Europe, Europe and Central Asia, North Pacific, North-West Pacific Entry into force notes This Regional Law enters into force ten days after the day of its official publication. Abstract This Regional Law bases of legal regulation in the field of provision of the regional population with the basic foodstuff – bread, defines general provisions in the field of state policy of support and development of bread production in the regional territory, establishes forms and methods of state stimulation of the activities of bakeries. This Law distinguishes between the concepts of "bread" and "bread product" in connection with the spread of production technologies, based on the use of food additives and other components and resulting in reduction of biological value of bread. Bread is a food product baked according to traditional technologies (leavened) of wheat baking flour or a mixture of high quality wheat baking flour or a mixture of high quality wheat flour and rye flour, yeast, salt and water. Bread product is a food product baked from wheat for general purpose or a mixture of general purpose wheat flour and rye flour, yeast, salt, water and other raw materials and components, approved for use in baking industry. The main directions of the regional policy in the field of ensuring safety and quality of bread are: (a) increasing the share of bread production by traditional technology of high quality flour without the use of food additives and other components and in compliance with the requirements of normative documents; (b) encouraging bread producers to use qualitative raw materials and traditional production technologies through a the system of state support, carried out by the regional public bodies; (c) assistance in improving the quality and expanding the range of bread with high food, biological and energy value; (d) organization of control over the use of high quality flour in order to minimize the volumetric fraction components; (e) preventing the actions of producers and suppliers from misleading consumers as regards the consumer properties and qualities of bread and bread products, increase accessibility and reliability of information about bread and bread products; and (f) ensuring interaction among bread producers and research institutions with the purpose of developing the bakery industry. State support of bread producers shall be implemented through financing the costs of development and maintenance of reserve baking capacity of bread subject to long-term storage in case of emergency and granting of subsidies to reimburse the costs of production of "social" bread. Full text Russian Website publication.pravo.gov.ru