5.—(1) Sodium
(i)Sodium salts may only be added to processed cereal-based foods for technological purposes.
(ii)The sodium content of processed cereal-based foods shall not exceed 25 mg /100 kJ (100 mg / 100 kcal).
(2) Calcium
(i)For products mentioned in paragraph 2 of Part I, the amount of calcium shall not be less than 20 mg / 100 kJ (80 mg / 100 kcal).
(ii)For products mentioned in paragraph 4 of Part I manufactured with the addition of milk (milk biscuits) and presented as such, the amount of calcium shall not be less than 12 mg / 100 kJ (50 mg / 100 kcal).