19-17-01. Definitions.
238 words·~1 min read·
/nd/title-19/chapter-19-17-flour-and-bread-standards/19-17-01·A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
When used in this chapter, unless the context otherwise requires:
1. "Flour" includes and is limited to the foods commonly known in the milling and baking
industries as:
a. White flour, also known as wheat flour or plain flour;
b. Bromated flour;
c. Self-rising flour, also known as self-rising white flour or self-rising wheat flour; and
d. Phosphated flour, also known as phosphated white flour or phosphated wheat
flour,
but excludes whole wheat flour and also excludes special flours not used for bread,
roll, bun, or biscuit baking, such as specialty, cake, pancake, and pastry flours.
2. "Person" means an individual, a corporation, a limited liability company, a partnership,
an association, a joint stock company, a trust, or any group of persons whether
incorporated or not, engaged in the commercial manufacture or sale of flour, white
bread, or rolls.
3. "Rolls" includes plain white rolls and buns of the semibread dough type, namely soft
rolls, such as hamburger rolls, hot dog rolls, parkerhouse rolls, and hard rolls, such as
Vienna rolls and kaiser rolls, but does not include yeast-raised sweet rolls or sweet
buns made with fillings or coatings, such as cinnamon rolls or buns and butterfly rolls.
4. "White bread" means any bread made with flour whether baked in a pan or on a hearth
or screen, which is commonly known or usually represented and sold as white bread,
including Vienna bread, French bread, and Italian bread.