Bread may be small to an typical weight, which way that within a group of lump some will be heavier and also some slightly lighter 보다 the stated weight. There room three rules that need to be met relating come the number of permitted "underweight" loaves.

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It is likewise a legal requirement for check to be carried out top top the small loaves before they are readily available for sale; this is to ensure that they pass the 3 rules. With the exemption of covering bread, a document of the checks need not be kept. However, that is a good idea to perform so to showthat your baking procedure is being regulated in order to develop bread of the compelled weight.

Who is a little baker?

One that does not have actually a fully automatic baking plant and also who selling the majority of their manufacturing from their very own premises or vehicles.

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Which loaves space controlled?

Only lump of bread that are made up in a pre-determined consistent quantity and weigh an ext than 300 g. "Bread" method bread in the kind of single loaves (whether sliced or not) and also includes fancy loaves and also milk loaves yet not bun loaves, fruit loaves, malt lump or fruited malt loaves.

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How space they controlled?

Unwrapped totality loaves and loaves in a container the is no securely attached (for example, a French stick in one open-ended sleeve), that sweet over 300 g, can only be readily available for sale if either:

an clues of the weight of the bread is given on a ticket shown in instant proximity to that loaf... Ora notification is shown that:lists the forms (for example, sandwich loaf, cottage loaf, French stick) in which unwrapped lump of bread are created saleindicates the load in i m sorry each form is created sale

Exempt from this weight display screen requirements space traditional little and huge loaves that weigh 400 g or 800 g or other multiples of 400 g - because that example, 1,200 g.

Loaves the bread in securely closed pack are compelled to be plainly marked with the network weight.

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The 3 rules

Bread might be small to an typical weight. This method that in ~ a team (that is, one kind of loaf produced at one time) part loaves will be heavier and some slightly lighter 보다 the "nominal weight"; this is the weight stated on the wrapper and is referred to as the "Qn".

To comply with median weight needs the adhering to three rules need to be met:

rule 1: the average weight of a baked batch that a form of bread should not be less than the Qnrule 2: approximately no an ext than one in 40 lump of the small batch may have a an adverse error greater than the tolerable an adverse error (TNE) - the is, weigh much less than Qn minus TNErule 3: none of the loaves in the small batch may have a an unfavorable error higher than double the TNE - that is, weigh less than Qn minus 2TNE

Packages in the batch whose actual components are less than the minimum acceptable weight are considered defective. The minimum acceptable weight is calculated by individually the TNE indigenous the Qn that the package.

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Tolerable negative error

The adhering to table reflects the TNE values that you should use when adhering to the three rules.

TNE valuesNominal amount (Qn)Tolerable negative error (TNE)
from 200 g come 300 g9 g
from 300 g to 500 g3% the the Qn
from 500 g come 1,000 g15 g
from 1,000 g come 10,000 g1.5% that the Qn

The minimum acceptable load is derived by individually the proper TNE indigenous the Qn.

No loaves have the right to weigh less than the Qn minus twice the TNE.

For a timeless 400 g small loaf of bread:

the minimum acceptable load is a deficiency the 3% (388 g)no loaves deserve to have a deficiency the 6% (376 g)

For a timeless 800 g large loaf of bread:

the minimum acceptable weight is a deficiency the 15 g (785 g)no loaves deserve to have a deficiency the 30 g (770 g)

Loaves of bread the weigh less than the minimum acceptable weight are dubbed "defective" items.

Loaves of bread that weigh much less than Qn minus double the TNE are contained in the full of defective items.

It is a strictly offence to fail to comply with the 3 rules because that packers.

If bakers wish to make every one of their lump weigh much more than the Qn they may do so; this will certainly ensure the they comply with the three rules.

Retailers who finish the baking procedure for part-baked bread in ~ the shop where it is marketed should give written notice to their neighborhood trading standards business if they have actually chosen come not have the bread cure under the typical system. In this case all of the bread should weigh at least the Qn.

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Do dough item weights need to be checked?

No - that is the weight of the perfect loaf that counts - however it is a good idea to do so in order come ensure thatthe weight of finished loaves is consistent.

It is recommended that the weight for dough piece for each kind of bread be displayed in a chart close to to the location of weighing. Safe target dough item weights have actually been discovered to it is in 480 g for 400 g loaves and 950 g because that 800 g loaves but tests have to be excellent to uncover the best weight for each kind and dimension of loaf produced.

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What checks have to bakers make?

A sample that loaves have to be taken from every batch the is baked and check-weighed. That is a legal need for check to be lugged out top top the baked loaves before they are readily available for sale, which will certainly confirm whether or no they happen the 3 rules. A record of the check must be kept for the shelf life of the loaf; the exception to this is documents of checks made top top the load of unwrapped bread and also bread offered in open up wrappers, which require not be kept.

Check-weighing is brought out by acquisition a sample of lump from each baked batch, as presented in the complying with table.

Number of lump to be weighed in different size batchesNumber of loaves in group / batchNumber that samples that must be weighed
1 - 493
50 - 995
100 - 1997
200 and more11

The results of the sample lump weighed are used to identify whether the 3 rules have been complied with.

rule 1: median weight that the small batch. The typical weight the the sample must be over the Qnrule 2: number that defective loaves listed below the minimum acceptable weight. No more than one sample loaf might weigh much less than the minimum acceptable weightrule 3: none that the loaves in the small batch may have actually a an unfavorable error higher than twice the TNE. None of the sample loaves may weigh much less than Qn minus 2TNE

If any of the three rules space not met, the entire baked batch have to be weighed and action taken to ensure the batch complies before it have the right to be put on sale:

all lump weighing listed below Qn minus 2TNE must be eliminated from the batchthere need to be no much more than one loaf the is defective continuing to be in the batchthe average weight of the continuing to be loaves in the batch have to be above the Qn; enough lighter load loaves need to be gotten rid of from the batch if essential to for sure this

Loaves the are required to be removed from the baked batch can only be readily available for revenue if your individual weights are clearly indicated come customers and reduced in price to identify them from the correct weight items or else offered for various other purposes - make sandwiches, for example.

If excessive variation in finished bread weights is found to it is in a problem, efforts should be focused on achieving higher uniformity in dough item weights.

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What around weight loss prior to sale?

If the required examine weighing the samples from baked batches is excellent on loaves whilst still warm from the oven, allowances must be produced the cooling and drying out of lump whilst on display, as they will alleviate in weight as they cool down. Batches the bread are compelled to pass the 3 rules at all times they room on sale.

The over examples of forced bread weights and allowances are based on cooled weight and checks should be make to identify the weight loss (from hot to cold) of each type and dimension of bread in order to determine enhanced weights to usage when examine weighing samples of hot bread. For example, a 400 g bread may lose 30 g in weight on cooling whilst an 800 g loaf may lose 40 g.

The yes, really losses deserve to be figured out by weighing each type and dimension of loaf right from the oven and also again once cold at the finish of the marketing day; you then include the common amount of load loss for each form and size of bread on come the Qn to usage in assessing compliance v the three rules. The same improvements should likewise be offered to the minimum acceptable load for the loaves.

This would certainly mean, for our example 400 g loaf, that the typical weight the samples weighed hot from the oven need to be 430 g through no an ext than one listed below 418 g and also none below 406 g. For our 800 g loaf example, samples weighed hot from the cooktop should have actually an median of 840 g with only one below 825 g and also none listed below 810 g.

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What about keeping records?

You only must keep a record of baked bread load checks because that bread that is come be readily available for revenue in a certain wrapper. The records have to be maintained for the shelf life that the loaf and must be detailed for investigate if requested by a weights and also measures inspector.

Some bakers will certainly previously have actually been granted one exemption native record maintaining by their neighborhood chief inspector that weights and measures. These bakers are creating bread wherein every dough item is sweet to an agree target weight and the majority of the bread is sold directly to the public at the premises whereby it is baked or native vehicles activate from those premises. Adhering to a change in the legislation such exemptions space no much longer able come be used for and also granted (although present exemptions still apply).

As mentioned above, records of the weight checks make on unwrapped bread and bread marketed in open up wrappers space not required to it is in kept. However, whether or no you are compelled to keep documents of bread weight checks, maintaining such records deserve to be a good idea together they aid to prove the defence of taking all reasonable precautions and also all early diligence that is allowed for by the Weights and also Measures Act.

To be robust, the record should encompass the following:

name of human carrying out the checksdate and also time that weighingnumber of lump in every batch producedtarget weights for hot or cold lump of each kind producedweight of each loaf sampled, consisting of the number and kind of bread in every batch weighed, and also whether the lump were warm or cold at that timethe median weight the the loaves samplednumber of loaves sampled below the minimum agree weightaction bring away if any of the 3 rules are not met

A diary entry may be a practical means to save such records.

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What devices can be provided to inspect finished loaves?

A perfect weighing device is one that has departments that are no an ext than 2 g(based on 400 g and also 800 g loaves). This uses equally to both analogue and digital machines. New scales should comply through the Non-automatic Weighing tools Regulations 2016. These scales are CE- or UKCA-marked and likewise have stickers, among which shows the letter "M" (see"Weighing devices for legitimate use" for much more details and illustrations of the stickers). You may still usage old scales yet they must be "crown stamped" together fit for profession use.

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Actual weight of packages

If check weighing for compliance with the 3 rules is lugged out top top packaged bread you re welcome see"Packaged goods: average quantity" because that an explanation of just how to determine the tare weight of the packaging and also how to do allowances because that variation.

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Trading standards

For much more information top top the occupational of commerce standards solutions - and also the possible consequences of not abiding through the law - please see "Trading standards: powers, enforcement and penalties".