Types of Flour Suitable for Bread-Making, Types of Semolina and Bread

Type

Decision

Number

11

Date of the text

27/01/1939

Official Gazette

published in 1939

Status today

In force as of 27/08/2026

Articles

16

What it provides

This decision sets the rules for naming flours used to make bread, requiring that a flour's source be stated and specifying the fat, ash and cellulose limits that flours sold under names such as Damascus flour, white flour or country flour must meet.

The full text

This act was published in the Lebanese Official Gazette in 1939. Its full text and the original scan are in the Gherbal National Gazette archive.