User:Team 8 BIP/sandbox

Markings
Under Canadian Maple Product Regulations, containers of maple syrup must include the words “maple syrup”, its grade name and net quantity in litres or millilitres, on the main display panel with a minimum font size of 1.6mm . If the maple syrup is of Canada Grade A level, the name of the colour class must appear on the label in both English and French. Also, the lot number or production code, name and address of the sugar bush establishment, packing or shipper establishment or the first dealer and the registration number of the packing establishment must be labeled on any display panel other than the bottom.

Egg regulations: Part 1, Grading
http://www.laws.justice.gc.ca/eng/regulations/C.R.C.,_c._284/page-2.html#h-5

Following the regulations for eggs under the Canada Agricultural Products Act (C.R.C., c. 284), an egg can be assigned a grade name if it has the normal colour of an egg, and cannot be graded if it has been incubated, contaminated, or has any internal defects. If the egg contains any foreign or unusual odours, mould or must, it cannot be given a grade name. All eggs must be edible, be prepared according to these standards, and meet the requirements of the Food and Drug Regulations and Food and Drugs Act.

Baking Powder Regulations
Under Canadian Food and Drug Regulations, Baking Powder is defined as a mixture of several components. Firstly, it must contain sodium or potassium bicarbonate. Secondly, it must contain an acid-reacting material, such as lactic acid, tartaric acid, phosphoric acid, aluminum acids, and/or salts of these acids. Thirdly, it must contain a starch or other neutral material to act as filler and preserve the baking powder by absorbing excess moisture. The baking powder may contain an anticaking agent to keep the baking powder free flowing. Finally, it must produce at least 10 per cent of its weight of carbon dioxide.

http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-33.html#h-65