Notification Detail

Draft Royal Decree approving the quality standard for bread and speciality bread products

Notification Number: 2018/274/E (Spain )
Date received: 15/06/2018
End of Standstill: 17/09/2018

Issue of comments by: Commission,France
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Message 002

Communication from the Commission - TRIS/(2018) 01585
Directive (EU) 2015/1535
Translation of the message 001
Notification: 2018/0274/E

No abre el plazo - Nezahajuje odklady - Fristerne indledes ikke - Kein Fristbeginn - Viivituste perioodi ei avata - Καμμία έναρξη προθεσμίας - Does not open the delays - N'ouvre pas de délais - Non fa decorrere la mora - Neietekmē atlikšanu - Atidėjimai nepradedami - Nem nyitja meg a késéseket - Ma’ jiftaħx il-perijodi ta’ dawmien - Geen termijnbegin - Nie otwiera opóźnień - Não inicia o prazo - Neotvorí oneskorenia - Ne uvaja zamud - Määräaika ei ala tästä - Inleder ingen frist - Не се предвижда период на прекъсване - Nu deschide perioadele de stagnare - Nu deschide perioadele de stagnare.

(MSG: 201801585.EN)

1. Structured Information Line
MSG 002 IND 2018 0274 E EN 15-06-2018 E NOTIF

2. Member State

3. Department Responsible
Subdirección General de Asuntos Industriales, Energéticos, de Transportes, Comunicaciones y Medio Ambiente.
Dirección General de Coordinación del Mercado Interior y otras Políticas Comunitarias.
Secretaría de Estado de Asuntos Europeos.
Ministerio de Asuntos Exteriores y de Cooperación.
C/ Serrano Galvache, 26, 4ª planta, Torre Sur (28071 Madrid)
Teléfonos: 91 379 84 64
Fax: 91 379 84 01
Dirección correo electrónico:

3. Originating Department
Subdirección General de Control y de Laboratorios alimentarios
Dirección General de la Industria Alimentaria
Ministerio de Agricultura, Alimentación y Medio Ambiente
Pº Infanta Isabel, 1
28071 Madrid

4. Notification Number
2018/0274/E - C00A

5. Title
Draft Royal Decree approving the quality standard for bread and speciality bread products

6. Products Concerned
Bread; normal bread and speciality bread products

7. Notification Under Another Act
- Directive 2000/13/EC on the labelling, presentation and advertising of foodstuffs

8. Main Content
The aim of this royal decree is to bring the legislation for bread (normal bread and speciality bread products) into line with current market demands.
The standard ensures fair competition among operators, which in turn helps improve competitiveness within the sector, thus enhancing innovation and the development of new products, as well as ensuring that consumers are given adequate information to facilitate their choice of purchase.

9. Brief Statement of Grounds
Given the numerous amendments made to the technical health regulations for bread and speciality bread products, and the advances in technology seen within the sector for the manufacture and marketing of these products since Royal Decree 1137/1984 was published, as well as changes in consumer trends, it is recommended that an in-depth review of the aforementioned regulations be carried out. This involves including definitions for new products, e.g. sourdough breads. Despite being made according to customary practices, something which is now important for consumers, these products had neither been defined nor included in said regulations.
It has also been deemed necessary to include other regulations, e.g. those governing the traditional way of making bread or marketing at point of sale.

10. Reference Documents - Basic Texts
No basic text(s) available

11. Invocation of the Emergency Procedure

12. Grounds for the Emergency

13. Confidentiality

14. Fiscal measures

15. Impact assessment

16. TBT and SPS aspects
TBT aspect


SPS aspect

No - the draft has no significant impact on international trade.

No - the draft is neither a sanitary nor phytosanitary measure.

European Commission

Contact point Directive (EU) 2015/1535
Fax: +32 229 98043

Stakeholders Contributions

The TRIS website makes it easy for you or your organization to share your views on any given notification.
Due to the end of standstill we are currently not accepting any further contributions for this notification via the website.

  FEDIMA on 03-09-2018
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Fedima, the federation representing manufacturers of bakery and pastry ingredients in Europe, appreciates the opportunity to provide input on the draft Spanish Royal Decree that has been notified to the European Commission and the Member States via the TRIS Procedure.

General remarks

Fedima welcomes the intention of this draft decree to review existing legislation in Spain in order to better reflect the reality of the bread and specialty market as well as to meet consumer expectations. We acknowledge that consultations have taken place with the relevant stakeholders in the bakery supply chain in Spain. ASPRIME, the Spanish association of producers of raw materials and improvers for the bakery and pastry industry, is a member association of Fedima.

Our general remarks on the draft decree are:

  • It is unclear what the intention of the Spanish authorities is regarding the categorisation of standard bread (‘pan común’) and speciality bread (‘pan especial’) according to the food categories as per Regulation (EC) No 1333/2008 on food additives and the Guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008.
  • In the definition of sourdough as per article 8, Fedima is unclear about the meaning authorised microorganism (‘microorganismos autorizados’) and how this authorization is achieved. Therefore, we would suggest to use the term ‘safe microorganisms’ instead. Furthermore, we suggest deletion of the notion of spontaneous in the context of the fermentation process (‘fermentación espontánea’).
  • Article 14.4 outlines the conditions to claim a bread ‘made with sourdough’. Fedima recommends a change in relation to the notion of an ‘uninterrupted’ process to reflect the period from the start of kneading the bread dough until the start of baking, instead of the period starting with the production of the sourdough. The production of sourdough is separate process than production of bread dough.
  • There are various discrepancies in the translation provided of the Spanish decree. For example in English the word ‘masa madre’ is wrongly translated into ‘starter’, instead of ‘sourdough’ and ‘leavening’ should read ‘yeast’. If desired, Fedima would be happy to assist the European Commission and Member States in reflecting the commonly used denominations for sourdough in each country, as well as other technical vocabulary relating to bread processing. For the purpose of these comments, we will not further comment on translations.

Our detailed comments per article can be found below. We remain at your disposal for further clarification.

Best regards,

Nuria Moreno Odero
Regulatory Affairs