GRADE DESIGNATION | MOISTURE PER CENT BY MASS (MAXIMUM) | TPTAL ASH PER CENT ON DRY MASS (MAXIMUM) | ACID INSOLUBLE PERCENT BY MASS ON DRY MASS BASIIS | ALCOHOLIC ACIDDITY (H2SO4) IN 90% ALCOHOL, PERCENT BY DRY BASIS (MAXIMIM) | GLUTEN PERCENT BY MASS ON DRY BASIS (MAXIMUM) |
1 | 2 | 3 | 4 | 5 | 6 |
GRADE I | 12.0 | 0.5 | 0.03 | 0.10 | 11.0 |
GRADE II | 12.5 | 0.7 | 0.05 | 0.10 | 9.5 |
GRADE III | 13.5 | 1.0 | 0.10 | 0.12 | 7.5 |
GENERAL CHARACTERISTICS
- MAIDA (WHEAT FLOUR) MEANS THE FINE PRODUCT MADE BY MILLING OR GRINDING SOUND AND CLEAN GRAINS OF WHET AND BOLTING OR DRESSING THE RESULTING WHEAT MEAL.
- IT SHALL BE WHITISH TO LIGHT BROWN COLOUR HAVING CHARACTERISTICS TASTE AND SMELL.
- IT SHALL BE FREE FROM ADULTERANTS, IMPURITIES EXTRANEOUS MATTER INCLUDING RODENT HAIR AND EXCRETA, RANCIDITY. GRITTINESS, INSECT OR FUNGAL INFESTATION FERMENTED, MUSTY OR ANY OBJECT IONABLE TASTER OR ODOUR.
- MAIDA SHALL COMPLY WITH THE RESTRICTIONS IN REGARD TO AFLATOXIN CONTENT, MEALLIC CONTAMINANTS AND INSECTICIDE/PESTICIDE RESIDUES AS PRESCRIBED UNDER THE PREVENTION OF FOOD ADULTERATION ACT. 1954 AND RULES, 1955.
- WHN THE MATERIAL IS SUBJECTED TO MICROSCOPIC EXAMINATION, STARCH PARTICLES SHOULD EXHIBIT CHARACTERISTIC STARCH STRUCTURE.
- IF THE PRODUCT IS TO BE USED FOR BAKERY PURPOSE, IUNDER PROPER LABEL DECLARTION, THE FOLLOWING FLOUR TREATMENT AGENTS IN QUANTITIES MENTIONED AGAINST EACH MAY BE USED, NAME ELY;
- BENZOYL PEROXIDE (MAXIMUM) 40PPM
- POSTASSIUM CROMATE (MAXIMUM) 20 PPM
- ASCORBIC ACID (MAXIMUM) 200PPM
- IT SHALL BE IN SOUND MERCHANTABLE CONDITION AND FIT IN ALL RESPECTS FOR HUMAN CONSUMPTION.