Subject to the provision of regulation 2 stabilised wheat products —
| (a) | shall have been subjected to further processes such as heat treatment or chemical treatment in order to inactivate enzymes and/or modify (denature) wheat components such as wheat proteins and wheat carbohydrates; |
| (b) | or chemical treatment such as chlorination treatment to lower the pH of the dough; |
| (c) | a wheat product component included in the classes for wheat products; and |
| (d) | have a moisture content of not more than 14 percent. |
