Bread labelling in Aemilia

The Confoederatio Aemilia has stringent regulations on the labelling of bread, to make sure that consumers can quickly determine if the bread they are buying conforms to the standards they are expecting. With colour labelling, the consumer can see at a glance whether the bread is factory made or artisan, what the ratio of wholemeal and white flour is (measured in fibre content), and whether potentially harmful additives were added to the recipe. With reductions in value-added tax for bread that has 3 green marks, artisan made bread out of wholemeal flour, without harmful additives, the state tries to make this bread available to all citizens regardless of their income status. Bread that has a red mark for harmful additives is not allowed to be sold in the confederation at all, nor is bread that has no green or yellow marks at all.

IV - Factory bread. Bread baked at other location.

III-1 - Bake-off bread. Bread baked at other location, baked-off at shop.

III-2 - Bake-off bread. Bread baked at other location, baked-off at home.

II-1 - Factory dough. Dough prepared at other location, baked at shop.

II-2 - Factory dough. Dough prepared at other location, baked at home.

I - Bakery bread. Full process of creating dough and baking bread done in bakery shop.

IV - Less than 2% fibres.

III - 2% to 3% fibres.

II - Over 3%, but less than 6% fibres.

I - 6% or more fibres.