| Summary: | Instructions explain the primary purpose of the bread card system is to control consumption, ensuring that no individual or household acquires more bread and flour ("Mehl") than their assigned card permits each week. It also regulates commercial traders, preventing bakers and flour retailers from obtaining more stock than is justified by the returned customer vouchers. The ordinance defines specific terms, clarifying that baked goods like "Kuchen" (cake) are distinct from standard bread based on their sugar and flour content. It sets specific weight standards for regulated bread types (e.g., Roggenbrot or rye bread must meet its standard weight 24 hours after baking) and stipulates that sales must occur by weight. The use of double-baked goods ("Zwieback") is also addressed. The weekly cycle for rationing purposes begins on Monday and ends Sunday. The document outlines stringent responsibilities for various parties: citizens and households, property owners/landlords, retailers, institutions and hotels. The order requires meticulous record-keeping through the use of an official "Bread and Flour Book" ("Brot- und Mehlbuches") which must be clear and date-specific. Breaches of the regulation are subject to general penal laws, including potential charges for fraud or document forgery. This new execution instruction supersedes a prior version from February 12, 1915.
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