CODEX STAN 152-1985 CODEX STANDARD FOR WHEAT FLOUR
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ID： |
5197CE1D23CA4113B900294755A6DB31 |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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文件格式： |
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日期： |
2004-12-24 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 152 Page 1 of 6,CODEX STANDARD FOR WHEAT FLOUR,CODEX STAN 152-1985 (Rev. 1 - 1995),The Annex to this standard contains provisions which are not intended to be applied within the meaning of,the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius.,1. SCOPE,1.1 This standard applies to wheat flour for direct human consumption prepared from common,wheat, Triticum aestivum L., or club wheat, Triticum compactum Host., or mixtures thereof, which is,prepackaged ready for sale to the consumer or destined for use in other food products.,1.2 It does not apply:,- to any product prepared from durum wheat, Triticum durum Desf., singly or in combination,other wheat;,- to whole meal, whole-wheat flour or semolina, farina milled from common wheat, Triticum,aestivum L., or club wheat, Triticum compactum Host., or mixtures thereof;,- to wheat flour destined for use as a brewing adjunct or for the manufacture of starch and/or,gluten;,- to wheat flour for non-food industrial use;,- flours whose protein content have been reduced or which have been submitted after the milling,process to a special treatment other than drying or bleaching and/or to which have been added,other ingredients than those mentioned under Section 3.2.2 and 4.,2. DESCRIPTION,2.1 Product Definition,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.,CODEX STAN 152 Page 2 of 6,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Quality Factors - General,3.1.1 Wheat flour and any added ingredients shall be safe and suitable for human consumption.,3.1.2 Wheat flour shall be free from abnormal flavours, odours, and living insects.,3.1.3 Wheat flour shall be free from filth (impurities of animal origin, including dead insects) in,amounts which may represent a hazard to human health.,3.2 Quality Factors - Specific,3.2.1 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. Governments accepting the Standard are requested to indicate and,justify the requirements in force in their country.,3.2.2 Optional Ingredients,The following ingredients may be added to wheat flour in amounts necessary for technological,purposes:,- malted products with enzymatic activity made from wheat, rye or barley;,- vital wheat gluten;,- soybean flour and legume flour.,4. FOOD ADDITIVES Maximum Level in,Finished Product,4.1 Enzymes,4.1.1 Fungal amylase from Aspergillus niger GMP,4.1.2 Fungal amylase from Aspergillus oryzae GMP,4.1.3 Proteolytic enzyme from Bacillus subtilis GMP,4.1.4 Proteolytic enzyme from Aspergillus oryzae GMP,CODEX STAN 152 Page 3 of 6,4.2 Flour Treatment Agents,4.2.1 L-ascorbic acid and its sodium and 300 mg/kg,potassium salts,4.2.2 L-cysteine hydrochloride 90 mg/kg,4.2.3 Sulphur dioxide (in flours for biscuit 200 mg/kg,and pastry manufacture only),4.2.4 Mono-calcium phosphate 2500 mg/kg,Maximum Level in,Finished Product,4.2.5 Lecithin 2000 mg/kg,4.2.6 Chlorine in high ratio cakes 2500 mg/kg,4.2.7 Chlorine Dioxide for yeast raised 30 mg/kg,bakery products,4.2.8 Benzoyl Peroxide 60 mg/kg,4.2.9 Azodicarbonamide for leavened bread 45 mg/kg,5. CONTAMINANTS,5.1 Heavy Metals,Wheat flour shall be free from heavy metals in amounts which may represent a hazard to human,health.,5.2 Pesticide Residues,Wheat flour shall comply with those maximum residue limits established by the Codex,Alimentarius Commission for this commodity.,CODEX STAN 152 Page 4 of 6,5.3 Mycotoxins,Wheat flour shall comply with those maximum mycotoxin limits established by the Codex,Alimentarius Commission for this commodity.,6. HYGIENE,6.1 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 Recommended International Code of Practice -,General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2-1985, Codex Alimentarius Volume 1B),and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to,this product.,6.2 To the extent possible in good manufacturing practice, the product shall be free from,objectionable mater.,6.3 When tested by appropriate methods of sampling and examination, the product:,- shall be free from microorganisms in amounts which may represent a hazard to health;,- shall be free from parasites which may represent a hazard to health; and,……
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