Paper and Paperboard for Baking Purposeshon烘焙用纸.pdfVIP

Federal Institute for Risk Assessment This is an unofficial translation. Only the German version is binding. XXXVI/2. Paper and Paperboard for Baking Purposes As of 01.06.2007 Preamble 1 1. This Recommendation applies to paper and paperboard , that comes into contact with or affects foodstuffs during baking. The paper and paperboard must be such that they are able to withstand a temperature of at least 220 °C for the intended period of heating without de- 2 composing (see IV., Finished products). To the extent that this Recommendation restricts the use of certain production aids, the limits given, if not explicitly based on surface area, are based on dry fibre. 2. If in the production of a certain paper or paperboard a particular production aid, on account of its wide spectrum of use, is listed more than once in the Recommendation, the largest maximum amount given is to be taken as the in total maximum. Adding the different maximum amounts together is not permissible. 3. Azo dyes after § 3, Annex 1, No. 7 of the Commodities Regulation (Bedarfsgegenstände- verordnung) must not be used in the manufacture of paper or paperboard for food-contact 3 purposes . 4. The finished paper or paperboard must have no preserving effect on the foodstuffs with 4 which they come into contact . 5. The presence of polychlorinated biphenyls in food-contact paper and paperboard is princi- pally undesirable (see IV. Finished products). 6. Methods for testing commodities (articles and materials) made of paper and paperboard are published in the form of a continuously up-dated loose-leaf edition by the German Pulp and Paper Association (Verband Deutscher Papierfabriken e. V. - VDP), Bonn, under the title