DSTU 3924-2000 Chocolate

DSTU 3924-2000 Chocolate is placed in the form of a concentrated annotation for informational purposes. For an original copy of this state standard, contact the regional representative office of Derzhstandart of Ukraine or the Technical Committee that developed this DSTU.

Scope of DSTU 3924-2000 Chocolate.

This state standard of Ukraine applies to chocolate. Chocolate is a processed product of cocoa beans with sugar. Chocolate can be either without additions or with additions of various aromas and flavors directly to the chocolate mass or filling.
The requirements of this standard are mandatory for enterprises, institutions, organizations operating in Ukraine, as well as for citizens-subjects of entrepreneurial activity, regardless of the form of ownership and types of activity.
The standard is suitable for certification purposes.

2. Normative references in DSTU 3924-2000 Chocolate.

This standard contains references to such regulatory documents:
– DSTU 2296-93 National conformity mark. Shape, dimensions, technical requirements and application rules;

DSTU 2316-93 (GOST 21-94) Granulated sugar;
DSTU 2630-94 Technological processes in the confectionery industry;
DSTU 2633-94 Confectionery production;
DSTU 3583-97 (GOST 13830-97) Table salt. General technical conditions;
GSTU 18.11-96 Semi-finished product. Cocoa liquor;
GSTU 18.13-96 Cocoa butter;
DK 016-97 State Classifier of Products and Services;
GOST 12.1.005-88 SSBT. General sanitary and hygienic requirements for the air in the working area;
GOST 12.2.003-91 SSBT. Manufacturing equipment General safety requirements;
GOST 12.3.002-75 SSBT Industrial processes. General safety requirements;
GOST 17.2.3.02-78 Nature protection. Atmosphere. Rules for establishing permissible emissions of harmful substances by industrial enterprises;
GOST 37-91 Cow oil;
GOST 745-79 Aluminum foil for packaging;
GOST 1341-97 Vegetable parchment;
GOST 1349-85 Canned milk. Dry cream;
GOST 1760-86 Parchment;
GOST 2228-81 Sack paper;
GOST 4495-87 Whole dry milk;
GOST 5897-90 Confectionery products. Methods for determining the organoleptic indicators of quality, size, net weight and components;
GOST 5899-85 Confectionery products. Methods for determining the mass fraction of fat;
GOST 5900-73 Confectionery products. Methods for determination of moisture and dry matter;
GOST 5901-87 Confectionery products. Methods for determining the mass fraction of ash and metal-magnetic impurities;
GOST 5902-80 Confectionery products. Methods for determining the degree of grinding and density of porous masses;
GOST 5903-89 Confectionery products. Methods for determining sugar;
GOST 5904-82 Confectionery products. Acceptance rules, methods of sampling and sample preparation;
GOST 6805-88 Natural roasted coffee;
GOST 7625-86E Label paper;
GOST 7730-89 Cellulose film;
GOST 8273-75 Wrapping paper;
GOST 9569-79 Waxed paper;
GOST 10131-93 Boxes made of wood and wood materials for food products, agriculture and matches;
GOST 10970-87 Skimmed milk powder;
GOST 11354-93 Reusable boxes made of wood and wood materials for products of the food industry and agriculture;
GOST 1351.1-91E Corrugated cardboard boxes for food, matches, tobacco and detergents;
GOST 13512-91E Corrugated cardboard boxes for confectionery;
GOST 14192-77 Marking of goods GOST 15846-79 Products shipped to the Far North and hard-to-reach areas. Packaging, labeling, transportation and storage;
GOST 16711-84E Waxed paper base;
GOST 16831-71 Sweet almond kernel;
GOST 16833-71 Walnut kernel;
GOST 16835-81 Hazelnut kernel;
GOST 18251-87 Paper-based adhesive tape;
GOST 18510-87E Writing paper;
GOST 19360-74 Film liners;
GOST 21444-75E Coated paper;
GOST 21650-76 Means for fastening packaged goods in transport packages;
GOST 24597-81 Packages of packaged goods. Basic parameters and dimensions;
GOST 24831-81 Packaging equipment. Types, main parameters and sizes;
GOST 26663-85 Transport packages. Formation using batching tools;
GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes;
GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes;
GOST 26670-91 Food products. Microorganism cultivation methods;
GOST 26927-86 Raw materials and food products. Method for the determination of mercury;
GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements;
GOST 26930-86 Raw materials and food products. Arsenic determination method;
GOST 26931-86 Raw materials and food products. Method for determination of copper;
GOST 26932-86 Raw materials and food products. Lead determination method;
GOST 26933-86 Food raw materials and products Method for determination of cadmium;
GOST 26934-86 Raw materials and food products. Zinc determination method;
GOST 26968-86 Sugar. Microbiological analysis methods;
GOST 26972-86 Grain, cereals, flour, oatmeal for baby food Methods of microbiological analysis;
SanPiN 42-123-4089-86 Maximum permissible concentration of heavy metals and arsenic in food raw materials and food products;
SanPiN 42-123-4940-88 Microbiological standards and methods of analysis of baby food, medical and dietary food and their components;
SanPiN 42-128-4690-88 Sanitary rules and regulations for the protection of soil from pollution by household and industrial waste;
SanPiN 4630-88 Sanitary rules and norms for the protection of surface waters from pollution;
State sanitary rules for the protection of atmospheric air in populated areas (from pollution by chemical and biological substances), approved by the Ministry of Health of Ukraine on 09.07.97, No. 201;
Methodological instructions “Procedure and periodicity of control of food syruin and grub products according to the indicators of safety”, approved by the Ministry of Health of Ukraine on 11.10.95, No. 5.08.07 / 1232;
Sanitary rules for the enterprises of the confectionery industry, approved by the USSR Ministry of Food Industry on December 27, 1971, No. 945a;
Methodological recommendations for the detection, identification and determination of the content of aflatoxins in food raw materials and food products, approved by the USSR Ministry of Health, No. 2273-80;
Medical and biological requirements and sanitary standards for the quality of food raw materials and food products, approved by the Ministry of Health of the USSR 01 08 89, No. 5061-89.

3. Definitions of DSTU 3924-2000 Chocolate.

All terms and their definitions used in this standard are taken from DSTU 2630 and DSTU 2633, and the following terms and their definitions are also provided:

Ordinary chocolate is a confectionery product made from chocolate mass, the degree of grinding of which is not less than 92% and the fat content is from 31% to 33%.
Dessert chocolate is a confectionery product made from chocolate mass, the degree of grinding of which is not less than 96% and the fat content is from 32% to 35%.
Aerated chocolate is a confectionery product made from vacuum-processed chocolate mass, the degree of grinding of which is not less than 96%, the fat content is from 32% to 35%.
Chocolate for diabetics (diet chocolate) is a confectionery product made from chocolate mass made by replacing sugar with xylitol, sorbitol or other substitutes approved for use by the Ministry of Health of Ukraine.
White chocolate is a confectionery product made from chocolate mass made without adding cocoa mass.
Milk chocolate is a confectionery product made from chocolate mass with the addition of dairy products and a cocoa butter content of 25% to 31%. Chocolate with large additives is a confectionery product made from chocolate mass made with the introduction of large additives into it (nuts, dried fruits, candied fruits, raisins, exploded cereals, waffle crumbs, sunflower seeds).

4. Classification in DSTU 3924-2000 Chocolate.

4.1 Depending on the recipe and technology, chocolate is produced:
– ordinary chocolate with and without additions;
– dessert chocolate with and without additions;
– porous chocolate with and without additives;
– chocolate with fillings;
– chocolate for diabetics;
– white chocolate.

4.2 For the manufacture of chocolate, the following basic types of raw materials are used:
– sugar in accordance with GOST 21;
– cocoa liquor according to GSTU 18.11;
– cocoa butter according to GSTU 18.13;
– skimmed milk powder according to GOST 10970;
– whole milk powder according to GOST 4495;
– dry cream according to GOST 1349;
– walnuts in accordance with GOST 16833;
– almonds in accordance with GOST 16831;
– hazelnuts in accordance with GOST 16835;
– natural coffee according to GOST 6805;
– butter in accordance with GOST 37;
– table salt according to GOST 13830;
– fruit and berry puree – according to the current regulatory documentation;
– fruit and berry supplements – according to the current regulatory documentation;
– phosphatide concentrates – according to the current regulatory documents;
– solid vegetable fats – according to the current regulatory documentation;
– lecithins – according to the current regulatory documentation.

5. Technical requirements according to DSTU 3924-2000 Chocolate.

5.1 Chocolate must be manufactured in accordance with the requirements of this standard for recipes and technological instructions, approved in the prescribed manner, in compliance with the “Sanitary Rules for Confectionery Industry”, No. 945a.
5.2 Characteristics of chocolate.
5.2.1 In terms of organoleptic characteristics, chocolate must comply with the requirements specified in Table 1.
Table 1 – Organoleptic characteristics of chocolate
Characteristic
Characteristic for a particular type of chocolate, without any foreign taste and odor
for medals, chocolate with finely ground chocolate –
The surface is shiny. JI add
<products and nuts, chocolate, which is formed into foil, and weight – a matte surface is allowed In chocolate with large additions in the form of whole or crushed nuts, chopped candied fruits, raisins, exploded cereals, etc. and an uneven surface is allowed in porous chocolate
Graying of chocolate and its contamination with bread pests is not
allowed. Broken products are allowed:
– no more than 4% – for chocolate with fillings,
– no more than 2% – for chocolate with large additions
For unwrapped weight chocolate, scrap in the amount of 1/3 of a bar is allowed, scrap more small size should not exceed 3.0%
Consistency
Structure
According to the appropriate recipe, no deformation for all types of chocolate, except for weight chocolate Solid
Homogeneous. For aerated chocolate – honeycomb
1c. Minor defects, which do not spoil the appearance of the chocolate, such as crumb.
5.2.2 In terms of physical and chemical parameters, chocolate must meet the requirements specified in table 2. ^
Table 2 – Physicochemical poyu
Norm for chocolate
Name, indicator ordinary dessert porous Methods
without additives
with additives –
LONYAMI without additives with additives – without dobav¬ with dobav¬
lenii leniyami
less than 92.0 92.0 97.0 96.0 92.0 92.0 According to
GOST 5902
Mass fraction of toppings. %, No less than;
– for chocolate loaves
– for chocolate with a net weight of more than 50 g 35.0
20.0 According to GOST 5897
MaqcOBaa the proportion of insoluble ash in a 10% solution of hydrochloric acid,%, not more than 0.1 0.1 0.1 0.1 0.1 0.1 According to
GOST 5901

5 2.3 Mass fractions of sugar, fat, filling and moisture in chocolate must be in accordance with the calculated content according to the recipe, taking into account the permissible deviations, which are given, respectively, in: GOST 5903, GOIT 5899, GOST 5897, GOST 5900.
5.2.4 Mass fraction of total sugar (in terms of sucrose) in chocolate for diabetic patients must correspond to the calculated content according to the recipe with maximum deviations from the calculated value from 5.0% to 9.0%.
5.2.5 Mass fraction of cocoa products in chocolate according to the recipe must be at least 25.0%.
5.2.6 In diabetic chocolate, the fineness is not determined.
5.2.7 The content of toxic elements in chocolate should not exceed the maximum permissible concentration provided for by SanPiN 42-123-4089 and given in Table 3
Table 3 – Permissible levels of toxic elements content
Name of toxic element Permissible levels mg / kg, not more than Control methods
Lead 1.0 As per GOST 26932
Cadmium 0.5 As per GOST 26933
Arsenic 1.0 As per GOST 26930
Mercury 0.1 As per GOST 26927
Copper 50.0 As per GOST 26931
Zinc 70.0 According to GOST 26934
Micotoxins: Aflatoxin Bi 0.005 According to MP 2273.

5.2.8 The content of pesticides and mycotoxins in chocolate should not exceed the levels stipulated by the “Medical and biological requirements and sanitary standards for the quality of food raw materials and food products”, No. 5061.
5 2.9 In terms of microbiological parameters, chocolate must meet the requirements specified in Table 4
Table 4 Microbiological indicators of chocolate
Mesophilic,
aerobic Weight of the product (g), in which it is not allowed Molds CFU Yeast CFU in 1 g
group of products and optional-Bacteria group Pathogenic
microorganisms in 1 g no more
intestinal no more than
CFU in 1 g . sticks including bacteria than
no more than the genus Salmonella
Chocolate:
ordinary and dessert without additions 1 х10 “0.1 25 50 ~
with additions VKYu- * 0.1 25 50 –
with fillings (fruit, fondant, creamy, etc.) 5 × 10 ^ 0.1 25 50 50
Chocolate bars
1 хЮ ** 0.01 25 100 100
Creamy fondant 5 × 10® 0.01 25 50 50
Chocolate figurines 5 × 10® 0.1 25 100 50

5.3 Requirements for raw materials

5.3.1 Raw materials, semi-finished products, auxiliary materials must comply with the requirements of the current regulatory documents and “Medical and biological requirements and sanitary standards for the quality of food raw materials and food products”, No. 5061.
For imported raw materials must be approved by the Ministry of Health Of Ukraine for use in the food industry.
5.3.2 In the process of making chocolate, the use of chocolate mass with the addition of cocoa butter substitutes is not allowed.
5.4 Packaging
5.4.1 Chocolate is produced by piece (bars, medals, loaves, various figures), packaged (mixes, sets, chocolate of the same name) and by weight.
5.4.2 Piece chocolate in bars is wrapped in foil and label paper or in decorative foil and other materials permitted for use by the Ministry of Health of Ukraine.
Bars weighing less than 50 g are allowed to be wrapped in foil and stick paper tape instead of a label.
5.4.3 Chocolate medals are wrapped in foil.
5.4.4 Chocolate with loaf-shaped fillings is wrapped in a roll or foil and a label and other materials allowed for use by the Ministry of Health of Ukraine.
5.4.5 Chocolate figurines are wrapped in decorative foil or polymer films approved by the Ministry of Health of Ukraine.
When using foil or polymer films without decoration, paper tape is glued to the piece figures.
It is allowed to stick (or put inside the package) a label with a trademark on weight chocolate figurines.
5.4.6 In chocolate figurines with surprises, the latter must comply with sanitary and hygienic requirements and should be packed wrapped.
5.4.7 For labels, wraps, paper tapes and labels use label paper according to GOST 7625, writing paper according to GOST 18510, coated paper according to GOST 21444, waxed paper according to GOST 9569, parchment according to GOST 1341, parchment according to GOST 1760, glassine, base waxed paper in accordance with GOST 16711, aluminum foil for food packaging in accordance with GOST 745, cached foil in accordance with the current regulatory documentation.
5 4.8 Chocolate is packed in cartons or boxes made of cardboard according to regulatory documents or in boxes made of polymeric materials approved for use by the Ministry of Health of Ukraine, or in boxes with corrugated boxes.
The bottom of the box and the surface of the unwrapped chocolate packed in it are covered with parchment, parchment, glassine, waxed paper, cellophane in accordance with GOST 7730 or a corrugated paper gasket.
When placing chocolate in trays, the bottom of the box is not covered.
5.4.9 Boxes and packs must ensure the preservation of the quality of the product.
5.4.10 For each type of chocolate, labels, paper ribbons, packs and boxes must be decorated and approved in the prescribed manner.
5.4.11 Wrapped chocolate bars are packed in corrugated cardboard boxes in accordance with GOST 13512 with a net weight of not more than 5 kg, boxes or packs of cardboard with a net weight of not more than 3 kg, followed by packing in wooden boxes in accordance with the current regulatory documentation, plywood boxes in accordance with GOST 10131 or boxes made of corrugated cardboard in accordance with GOST 13511, GOST 13512. For mechanized stacking of packs in boxes, it is allowed to use boxes without gaskets and inserts around the perimeter.
Chocolate in the form of loaves with filling is packed in boxes with a net weight of no more than 13 kg.
5.4.12 Chocolate figures are packed in corrugated cardboard boxes with a net weight of no more than 6 kg.
5.4.13 Bulk chocolate is packed in rows in corrugated cardboard boxes with a net weight of not more than 12 kg, with the rows re-laid with parchment, parchment, glassine, waxed paper or cellophane.
The boxes are covered with the same materials so that the edges of the paper cover the top row of chocolate.
5.4.14 Packaged chocolate is packed in wooden boxes according to the current regulatory documentation, plywood boxes according to GOST 10131 or corrugated cardboard boxes according to GOST 13511, GOST 13512 with a net weight of no more than 15 kg.
5.4.15 For transportation within the city, it is allowed to pack wrapped chocolate in wooden and plywood boxes, reusable boxes in accordance with GOST 11354; chocolate in packs and boxes made of cardboard with a net weight of no more than 3 kg ~ in two layers of wrapping paper in accordance with GOST 8273 or sack paper in accordance with GOST 2228, with twine tying or gluing with an adhesive tape on a paper basis in accordance with GOST 18251 with a net weight of no more than 12 kg; chocolate in boxes – in metal containers-equipment in accordance with GOST 24831.
Boxes must be clean, free of foreign odors and ensure the safety and quality of products.
5.4.16 At the request of a special consumer, chocolate is packed in liner bags made of film in accordance with GOST 19360 or metal cans in accordance with regulatory documents with their subsequent packing in boxes.
5.4.17 Chocolate for areas with specific climatic conditions is packed in accordance with GOST 15846.
5.4.18 Permissible deviations from the net weight of each product, in percent, should not exceed.
– without filling
minus 3.0 – from an average weight of 20 pcs. products up to 49 g inclusive:
minus 2.5 – over 49 g up to 74 g inclusive:
minus 2.0 – over 74 g;
– with fillings:
minus 6.0 – up to 50 g inclusive:
minus 3.0 – over 50 g;
‘- with large additives:
minus 5.0 – over 49 g.
When packing bulk chocolate in boxes, a deviation of the net weight of minus 0.5% is allowed.
Note. The deviation of the net weight at the upper limit is not limited.
5.5 Marking
5.5.1 Wrapped chocolate in bars weighing more than 50 g, boxes and packs with chocolate must be marked in Ukrainian, which contains:
– trademark, name of the manufacturer, its address;
– Product name;
– net weight;
– the composition of the main components, including the list of used food additives ;
– date of manufacture;
– shelf life:
– information data on food (proteins, fats, carbohydrates) and energy value of 100 g of the product:
– designation of this standard;
– conformity mark.
The wrapped chocolate in bars weighing not more than 50 g, chocolate loaves, piece chocolate figurines and medals must be marked in Ukrainian, which contains:
– trademark, name of the manufacturer, its address;
– product name (except for figurines and medals):
– net weight;
– designation of this standard.
On the labels and consumer packaging with chocolate for patients with diabetes, they additionally indicate:
– the content (calculated) in grams per 100 g: xylitol (sorbitol, etc.), total sugar (in terms of sucrose):
– the inscription: “Use as directed by a doctor” ;
– the daily intake of xylitol (sorbitol, mannitol, etc.) – no more than 30 g;
– a symbol characterizing the product’s belonging to the group of products for patients with diabetes.
It is allowed to indicate the date of manufacture of the piece chocolate on foil and wrapping
5.5.2 Transport marking – according to GOST 14192, with handling signs. “Keep away from moisture”, “Keep away from heating”.
Each unit of shipping container is marked in Ukrainian, which contains:
– trademark, name of the manufacturer, its address;
– Product name;
– net and gross weight;
– number of packaging units and weight of a packaging unit (for packed chocolate),
– date of production:
– shelf life for use;
– designation of this standard.
The language of chocolate labeling for export in accordance with the requirements of the foreign economic organization is determined by the contract-contract.
5.5.3 The shipping container is marked by sticking a label or applying a clear imprint with a stencil or stamp paint that is not washed off and has no smell.
Chocolate containers for export are marked with a label or paint, which? is not washed off and does not have a smell, by a stencil or a stamp on both end or side sides of the box.
5.5.4 The number of the stacker or shift is indicated on the label placed inside the box or box, or stamped on the outside of the container.
5.5.5 Marking of chocolate is carried out by indicating on each packaging unit the mark of conformity in accordance with DSTU 2296 (for products that have passed state certification).

6. SAFETY REQUIREMENTS

6.1 In the production of chocolate, one should be guided by the
rules established by the Sanitary Rules for the Confectionery Industry, No. 945a.
6 2 Process equipment must meet the requirements of GOST 12.2.003.
6.3 Maintenance of the technological process should be carried out in accordance with GOST 12.3.002.
2 4 The air in the working area must meet the requirements of GOST 12.1.005.
3 ENVIRONMENTAL PROTECTION REQUIREMENTS
3.1 Waste water in the production of chocolate must be purified and meet the requirements of SanPiN 4630.
‘7 2 Control over the emission of maximum permissible harmful substances into the atmosphere is carried out in accordance with GOST 17.2.3.02 and ДСП 201.
1 3 Protection of soil from pollution by household and industrial waste is carried out in accordance with the requirements of SanPiN 42-128-4690.
2 RULES OF ACCEPTANCE
8 1 Rules of acceptance – in accordance with GOST 5904.
For chocolate exported, the manufacturer issues a quality document in accordance with the requirements of the foreign economic organization.
‘8 2 The mass fraction of ash insoluble in a 10% hydrochloric acid solution is determined by the manufacturer periodically, but not less than once every 6 months, and also in accordance with the requirements of the foreign economic organization.
8 3 Mass fraction of fat, sugar and moisture is determined when there is disagreement in assessing the quality of chocolate.
8 4 The frequency of determination of the content of toxic elements is established in accordance with the methodological instructions “Procedure and frequency of control of food raw materials and food products according to safety indicators” 5.08.07 / 1232.
8 5 The frequency of sanitary and bacteriological control must be coordinated with the local authorities of state sanitary supervision and guarantee the epidemiological safety of the products.
8 6 Certification tests are carried out in the manner established by the certification bodies accredited in the UkrSEPRO system.
9 CONTROL METHODS
9.1 Sampling and preparation of samples – in accordance with GOST 5904.
9.2 Determination of net weight, organoleptic indicators – in accordance with GOST 5897, physical and chemical indicators – in accordance with Table 2.
, 9.3 Mineralization of samples for the determination of toxic elements – in accordance with GOST 26929, determination of toxic elements – in accordance with table 3.
9 4 Determination of aflatoxin B, carried out in accordance with the “Methodological recommendations for the detection, identification and determination of aflatoxins in food raw materials and food products “No. 2273.
9.5 Sampling and preparation of samples for microbiological analysis – in accordance with GOST 26668, GOST 26669, methods of cultivation of microorganisms – in accordance with GOST 26670, equipment and culture media – in accordance with GOST 26968, GOST 26972, SanPiN 42-123-4940.
The analysis for the presence of pathogenic microorganisms is carried out according to the methods approved by the Ministry of Health of Ukraine.
10 TRANSPORTATION AND STORAGE
10.1 Chocolate is transported by all types of transport in covered vehicles in accordance with the rules for the carriage of goods in force for a particular type of transport.
Packing goods in wooden and plywood boxes in accordance with GOST 21650, GOST 24597, GOST 26663. When transporting in packages, the height of the stack should not exceed 3 m
, It is not allowed to use vehicles in which toxic substances and goods with a pungent smell were transported, as well as to transport chocolate together with products that have a specific smell.
10.2 During loading, transportation and unloading of chocolate, it is necessary to provide for protection from atmospheric precipitation and direct exposure to sunlight.
10.3 Chocolate should be stored in dry, clean, well-ventilated rooms, free from foreign smell, not infected with pests of grain stocks, at a temperature (18 + 3) ° С and relative humidity not exceeding 75%.
It is not allowed to store chocolate next to products with a specific smell.
/10.4 Boxes with chocolate during storage in warehouses should be installed on racks in stacks no more than 2 m high.When
stored on pallets, the stack height should not exceed:
– for corrugated cardboard boxes – 4 m on rack pallets,
– for wooden and plywood boxes – 3 m on flat pallets, 4 m on rack pallets.
Passages with a width of at least 0.7 m are left between the stacks and the wall.
The distance from heat sources, water and sewer pipes must be
at least 1 m.

11. Manufacturer’s guarantees according to DSTU 3924-2000 Chocolate.
11.1 The shelf life of chocolate, subject to storage and transportation conditions, including chocolate intended for areas with specific climatic conditions, from the date of production:
– without additives, with the addition of alcohol, wrapped and packed in cases, art boxes, etc. – 6 months;
– without additives, with the addition of alcohol, wrapped in airtight materials approved for use by the Ministry of Health of Ukraine, (by the type of an envelope or by heat sealing) – 10 months;
– with additions, with fillings and chocolate for diabetics, wrapped and packaged – 3 months;
– with additions, with fillings and chocolate for diabetics, wrapped in airtight materials approved for use by the Ministry of Health of Ukraine (by the type of envelope or by heat sealing) – 7 months;
– without adding weight not wrapped – 4 months;
– with additions of weight not wrapped – 2 months;
– white wrapped and not wrapped – 3 months

APPENDIX A (reference)
Codes for the State Classifier of Products and Services
Table A.1 – GKPU codes (GK 016)

Chocolate and sugar confectionery products
Chocolate and chocolate masses
This subcategory includes:
– chocolate and chocolate-based food mixtures, liquid, pasty, powdery, etc., in unpackaged form, in containers or briquettes, tiles, plates and other packaging weighing more than 2 kg, not intended for direct consumption
Chocolate and chocolate masses
15.84.21.330 15.84.21.350 15.84.21.370 15.84.21.500 15 84.21 900
15 84.22
with a cocoa butter content of more than 31% (chocolate)
– with a cocoa butter content from 25% to 31% (milk chocolate)
– with a cocoa butter content of more than 18% (plain chocolate)
Milk chocolate crumbs Bulk chocolate
masses (except for chocolate glaze)

Packaged chocolate and chocolate products This subcategory includes: – chocolate and chocolate products in bars, cubes, tablets, bars, loaves, etc. in packages weighing less than 2 kg, intended for direct consumption;
– ordinary chocolate, dessert, porous, with and without additions, with fillings;
– chocolate confectionery products with or without filling (bars, products with filling, pieces, tiles, curly products, sets of chocolates, etc.);
– filled chocolate Easter eggs, whole and hollow chocolate eggs, figurines and other new shapes (for example, “Kinder-surprize”);
– ready-made mixtures containing cocoa powder with added sugar, intended for direct consumption (preparation of creams, food ice cream, desserts, etc.);
This subcategory does not include:
– breakfasts in the form of flavored powder or granules with added chocolate (15.89.14)
15.84.22.330; 15.84.22.350; 15.84.22.390; 15 84 22 430; 15 84 22 450; 15.84.22 451; 15 84 22 452; 15 84.22,453; 15 84 22.454; 15.84 22 455; 15.84.22.456; 15.84.22.530; 15 84.22 550; 15 84.23 300.
Chocolate and chocolate products
– with fillings;
– without fillers, with the addition of grain, fruits or nuts in full;
– other chocolate products without fillers;
– containing alcohol;
– other chocolate products;
– ordinary with additions;
– dessert with additions;
– special purpose;
– milk;
– curly;
– fortified and diabetic with fillings.

Other chocolate confectionery products:
– with fillers;
– white chocolate without fillers.

APPENDIX B (reference)
Nutritional and energy value
Table B.1 – Nutritional and energy value of 100 g of chocolate
Proteins. Fats, Carbohydrates. Energy value
” ” ” 100 g of product, kcal
1. Chocolate without additives 5.4 35.3 52.6 544
2. Milk chocolate 6.9 35.7 52.4 550
3. Milk-cream chocolate 7.6 37.2 50.8 560
4. Milk-nut chocolate 7.3 34.5 53.1 544
5. Porous milk chocolate 6.9 35.5 52.3 549
6. Chocolate with whole and crushed nuts 6.6 40.9 48.0 580
7 . White chocolate 6.4 36.9 54.9 558
8. Milk chocolate on xylitol 7.0 35.5 51.1 545

Key words: chocolate, dry matter, state standard, сocoa, сocoa butter, сocoa liquor.