Wheat Flour - Specification; (21 page(s), in English)

Wheat Flour - Specification; (21 page(s), in English)

This is the first revision of GDS 12:1992 – Specification for Wheat Flour

This draft standard applies and specifies the characteristics of wheat flour (also called flour, white flour, or enriched flour) for human consumption prepared from Triticum aestivum L. (common wheat) or, Triticum compactum Host (club wheat) or mixtures thereof which is pre-packaged for sale or sold in bulk. It is applicable to self-rising flour. The draft standard is not applicable to any product made from durum wheat (hard wheat, Triticum durum Desf.), singly or in combination with other wheat, whole meal, whole wheat flour or semolinas, farina milled from Triticum aestiuvum L. (common whet), Triticum compactum Host (club wheat), or mixtures thereof, wheat flour to be used in brewing, forthe production of starch or gluten, or for non-food industrial use, wheat flour in which the protein content has been reduced, wheat flour after the milling process which has been subjected to special treatments other than bleaching or drying and wheat flour which has added ingredients other than those stipulated in this standard.