Grade designation | Moisture (Max.) | Total Ash (on dry basis) (Max.) | Acid insoluble ash (on dry basis) (Max.) | *Nitrogen (on dry basis) (Max.) | Cooking Test, total solids in gruel per 100 gm of product) (Max.) | Free Acidity (ml. of 1 N. NaOH solution(Max.) |
1 | 2 | 3 | 4 | 5 | 6 | 7 |
Special | 10 | 0.7 | 0.05 | 1.80 | 8 | 3 |
Standard | 12 | 1.0 | 0.10 | 1.70 | 8 | 4 |
Description
- Vermicelli, Macaroni and Spaghetti means the products obtained from Suji or Maida with or without addition of ingredients like edible groundnut flour, tapioca flour, soya flour, milk powder, spices, vitamins, minerals, edible casein, edible oil seed flour, gluten, vegetable or vegetable products, fruits and fruit products by kneading the dough and extending it to any shape and form. It shall be free from added colour, dirt, dust, insects, larvae and impurities or any other extraneous matter; The forms and dimensions of Vermicelli, Macaroni and Spaghetti should be as given below:
- Vermicelli The material should be in the form of solid rods of diameter between 0.5 and 1.25 mm.
- Macaroni The material may be of two types, namely, long goods or cut goods:
- a) The long goods should be in the form of tubular rods, smooth or corrugated. These should have the outer diameter ranging between 3 and 5 mm and of wall thickness of about 1mm.
- b) The cut goods should be obtained by extrusion and may be in the form of elbows, tubes, shells, alphabets, numerals, stars, wheels rings, rice, melon seeds as agreed to between the purchaser and the supplier.
- Spaghetti The material should be in the form of solid rods of diameter 1mm.
General Requirements
- Vermicelli, Macaroni and Spaghetti shall be of good characteristic colour, flavour and odour and shall be free from rancidity, mustiness, bitterness or any other undesirable taste or odour. It shall also be free from impurities, larvae, dirt, dust, rodent hair and excreta, insect fragments, live or dead insects, foreign matter, cracks, flaws, mould, insect infestation or other spoilage. The material shall retain its shape and show no signs of disintegration and shall swell appreciable when plunged into vigorously boiling water and kept boiled for 10 minutes. The flavour of the cooking shall be good and without objectionable taste and odour.
- The material shall be smooth to touch and shall not contain any added colouring matter.
- Enrichment: Subject to the agreement between the purchaser and the supplier, the material may be fortified with one or more of the following:-
- Mineral – Calcium, Phosphorus and Iron.
- Vitamin – A, B-Complex and D
- The product shall be derived from raw materials and ingredients quality of which meets the mandatory requirements under the Prevention of Food Adulteration Act, 1954 and Prevention of Food Adulteration Rules, 1955 as amended from time to time.
- The product shall have its natural colour.
- The product shall not contain aflatoxin more than 30 micrograms per kg.
- The product shall comply with restrictions in regard to Naturally occurring toxic substances (rule 57-B), Insecticides and Pesticides residue (rule 65) and Poisonous metals (rule 57) as per Prevention of Food Adulteration Rules, 1955 and its amendment from time to time.