Ohio Revised Code
Chapter 911 | Bakeries
Section 911.31 | Vitamin and Mineral Requirement Definitions.

Effective: October 1, 1953
Latest Legislation: House Bill 1 - 100th General Assembly
As used in sections 911.31 to 911.35, inclusive, of the Revised Code:
(A) "Flour" includes and shall be limited to the foods commonly known in the milling and baking industries as:
(1) White flour, also known as wheat flour or plain flour;
(2) Bromated flour;
(3) Self-rising flour, also known as self-rising white flour or self-rising wheat flour;
(4) Phosphated flour, also known as phosphated white flour or phosphated wheat flour.
"Flour" excludes whole wheat flour and also excludes special flours not used for bread, roll, bun, or biscuit baking, such as specialty cake, pancake, and pastry flours.
(B) "White bread" means any bread made with flour, as defined in division (A) of this section, whether baked in a pan or on a hearth or screen, which is commonly known or usually represented and sold as white bread, including Vienna bread, French bread, and Italian bread.
(C) "Rolls" includes plain white rolls and buns of the semi-bread dough type, both soft rolls, such as hamburger rolls, hot dog rolls, Parker House rolls, and hard rolls, such as Vienna rolls and kaiser rolls, but shall not include yeast-raised sweet rolls or sweet rolls or sweet buns made with fillings or coatings, such as cinnamon rolls or buns and butterfly rolls.
(D) "Person" means an individual, a corporation, a partnership, an association, a joint stock company, a trust, or any group of persons, whether incorporated or not, engaged in the commercial manufacture or sale of flour, white bread, or rolls.

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