Description

·       Wheat Flour Is The Product Prepared From Grain Of Common Wheat, Triticum Aestivum L., Or Club Wheat, Triticum Compactum Host., Or Mixtures Thereof, By Grinding Or Milling Processes In Which The Bran And Germ Are Partly Removed And The Remainder Is Comminuted To A Suitable Degree Of Fineness.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Quality Factors – General :-

·       Wheat Flour And Any Added Ingredients Shall Be Safe And Suitable For Human Consumption.

·       Wheat Flour Shall Be Free From Abnormal Flavours, Odours, And Living Insects.

·       Wheat Flour Shall Be Free From Filth (Impurities Of Animal Origin, Including Dead Insects) In Amounts Which May Represent A Hazard To Human Health.

Moisture Content :-

·       15.5% M/M Max

·       Lower Moisture Limits Should Be Required For Certain Destinations In Relation To The Climate, Duration Of Transport And Storage.

Optional Ingredients :-

·       Malted Products With Enzymatic Activity Made From Wheat, Rye Or Barley;

·       Vital Wheat Gluten;

·       Soybean Flour And Legume Flour

FOOD ADDITIVES

·       Fungal Amylase From Aspergillus Oryzae – GMP 

·       Proteolytic Enzyme From Aspergillus Oryzae – GMP

CONTAMINANTS

·       Wheat Flour Shall Be Free From Heavy Metals In Amounts Which May Represent A Hazard To Human Health.

·       Wheat Flour Shall Comply With Those Maximum Residue Limits Established By The Codex Alimentarius Commission For This Commodity.

·       Wheat Flour Shall Comply With Those Maximum Mycotoxin Limits Established By The Codex Alimentarius Commission For This Commodity.

HYGIENE

·       It Is Recommended That The Product Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (CXC 1-1969) And Other Codes Of Practice Recommended By The Codex Alimentarius Commission Which Are Relevant To This Product.

·       To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

When Tested By Appropriate Methods Of Sampling And Examination, The Product:

·       Shall Be Free From Micro-Organisms In Amounts Which May Represent A Hazard To Health;

·       Shall Be Free From Parasites Which May Represent A Hazard To Health;

·       Shall Not Contain Any Substance Originating From Micro-Organisms In Amounts Which May Represent A Hazard To Health.

PACKAGING

·       Wheat Flour Shall Be Packaged In Containers Which Will Safeguard The Hygienic, Nutritional, Technological, And Organoleptic Qualities Of The Product. 

·       The Containers, Including Packaging Material, Shall Be Made Of Substances Which Are Safe And Suitable For Their Intended Use. They Should Not Impart Any Toxic Substance Or Undesirable Odour Or Flavour To The Product.

·       When The Product Is Packaged In Sacks, These Must Be Clean, Sturdy And Strongly Sewn Or Sealed.

LABELLING

·       In Addition To The Requirements Of The General Standard For The Labelling Of Prepackaged Foods (CXS 1-1985) The Following Specific Provisions Apply:

·       The Name Of The Product To Be Shown On The Label Shall Be “Wheat Flour.”

Labelling Of Non-Retail Containers :-

·       Information For Non-Retail Containers Shall Either Be Given On The Container Or In Accompanying Documents, Except That The Name Of The Product, Lot Identification And The Name And Address Of The Manufacturer Or Packer Shall Appear On The Container. However, Lot Identification And The Name And Address Of The Manufacturer Or Packer May Be Replaced By An Identification Mark, Provided That Such A Mark Is Clearly Identifiable With The Accompanying Documents.

METHODS OF ANALYSIS AND SAMPLING

·       For Checking The Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (CXS 234-1999) Relevant To The Provisions In This Standard, Shall Be Used.