§ 137.200 21 CFR Ch. I (4–1–16 Edition)

codeloflfederallregulations/ ‘‘Fungal alpha-amylase,’’ ‘‘Fungal a- ibrllocations.html. amylase’’, ‘‘Enzyme’’, or ‘‘Enzyme [42 FR 14402, Mar. 15, 1977, as amended at 47 added for improved baking’’. When any FR 11827, Mar. 19, 1982; 49 FR 10097, Mar. 19, optional bleaching ingredient is used, 1984; 54 FR 24894, June 12, 1989] the label shall bear the word ‘‘Bleached’’. Wherever the name of the § 137.200 Whole wheat flour. food appears on the label so conspicu- (a) Whole wheat flour, graham flour, ously as to be easily seen under cus- entire wheat flour is the food prepared tomary conditions of purchase, the by so grinding cleaned wheat, other word ‘‘Bleached’’ shall immediately than durum wheat and red durum and conspicuously precede or follow wheat, that when tested by the method such name, without intervening writ- prescribed in paragraph (c)(2) of this ten, printed, or graphic matter; except section, not less than 90 percent passes that where such name is a part of a through a 2.36 mm (No. 8) sieve and not trademark or brand, other written, less than 50 percent passes through a printed or graphic matter, which is 850 μm (No. 20) sieve. The proportions also a part of such trademark or brand, of the natural constituents of such may so intervene if the word wheat, other than moisture, remain ‘‘Bleached’’ is in such juxtaposition unaltered. To compensate for any nat- with such trademark or brand as to be ural deficiency of enzymes, malted conspicuously related to such name. wheat, malted wheat flour, malted bar- (c) For the purposes of this section: ley flour, or any combination of two or (1) Moisture is determined by the more of these, may be used; but the method prescribed in ‘‘Official Methods quantity of malted barley flour so used of Analysis of the Association of Offi- is not more than 0.75 percent. It may cial Analytical Chemists’’ (AOAC), 13th contain harmless preparations of a-am- Ed. (1980), section 14.002. ‘‘Vacuum ylase obtained from Aspergillus oryzae, Oven Method—Official Final Action,’’ alone or in a safe and suitable carrier. The moisture content of whole wheat and section 14.003, ‘‘Determination,’’ flour is not more than 15 percent. It which is incorporated by reference. may contain ascorbic acid in a quan- Copies may be obtained from the AOAC tity not to exceed 200 parts per million INTERNATIONAL, 481 North Frederick as a dough conditioner. Unless such ad- Ave., suite 500, Gaithersburg, MD 20877, dition conceals damage or inferiority or may be examined at the National or makes the whole wheat flour appear Archives and Records Administration to be better or of greater value than it (NARA). For information on the avail- is, the optional bleaching ingredient ability of this material at NARA, call azodicarbonamide (complying with the 202–741–6030, or go to: http:// requirements of § 172.806 of this chap- www.archives.gov/federallregister/ ter, including the quantitative limit of codeloflfederallregulations/ not more than 45 parts per million) or ibrllocations.html. chlorine dioxide, or chlorine, or a mix- (2) The method referred to in para- ture of nitrosyl chloride and chlorine, graph (a) of this section is as follows: may be added in a quantity not more Use No. 8 and No. 20 sieves, having than sufficient for bleaching and artifi- standard 8-inch full-height frames, cial aging effects. complying with the specifications set (b)(1) Label declaration. Each of the forth in the AOAC, Table 1, ‘‘Nominal ingredients used in the food shall be de- Dimensions of Standard Test Sieves clared on the label as required by the (U.S.A. Standard Series),’’ under the applicable sections of parts 101 and 130 heading ‘‘Definitions of Terms and Ex- of this chapter. planatory Notes,’’ which is incor- (2) When ascorbic acid is added, the porated by reference. The availability label shall bear the statement ‘‘Ascor- of this incorporation by reference is bic acid added as a dough conditioner’’. given in paragraph (c)(1) of this sec- When the optional ingredient ‘‘a’’-amy- tion. Fit a No. 8 sieve into a No. 20 lase obtained from Aspergillus oryzae’’ sieve. Attach bottom pan to the No. 20 is used, it may alternatively be de- sieve. Pour 100 gm. of the sample into clared in the list of ingredients as the No. 8 sieve. Attach cover and hold

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the assembly in a slightly inclined po- bottom with 70-mesh wire cloth com- sition with one hand. Shake the sieves plying with the specifications for No. by striking the sides against the other 70 wire cloth in ‘‘Official Methods of hand with an upward stroke, at the Analysis of the Association of Official rate of about 150 times per minute. Analytical Chemists,’’ 13th Ed. (1980), Turn the sieves about one-sixth of a Table 1, ‘‘Nominal Dimensions of revolution each time in the same direc- Standard Test Sieves (U.S.A. Standard tion, after each 25 strokes. Continue Series),’’ under the heading ‘‘Defini- shaking for 2 minutes. Weigh the mate- tions of Terms and Explanatory rial which fails to pass through the No. Notes,’’ which is incorporated by ref- 8 sieve and the material which passes erence. Copies may be obtained from through the No. 20 sieve. the AOAC INTERNATIONAL, 481 North [42 FR 14402, Mar. 15, 1977, as amended at 47 Frederick Ave., suite 500, Gaithersburg, FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, MD 20877, or may be examined at the 1982; 47 FR 43364, Oct. 1, 1982; 49 FR 10097, National Archives and Records Admin- Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR istration (NARA). For information on 2877, Jan. 6, 1993] the availability of this material at § 137.205 Bromated whole wheat flour. NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ Bromated whole wheat flour con- codeloflfederallregulations/ forms to the definition and standard of ibrllocations.html.Attach cone to a suc- identity, and is subject to the require- tion flask. Wash with 150 ml. of petro- ments for label statement of ingredi- leum ether applied in a small stream ents, prescribed for whole wheat flour without suction, while gently stirring by § 137.200, except that potassium bro- the sample with a small glass rod. mate is added in a quantity not exceed- Apply suction for 2 minutes after wash- ing 75 parts to each million parts of ing is completed, then shake the cone finished bromated whole wheat flour. for 2 minutes with a vigorous hori- [58 FR 2877, Jan. 6, 1993] zontal motion, striking the side against the hand, and then weigh. The § 137.211 White corn flour. decrease in weight of sample, cal- (a) White corn flour is the food pre- culated as percent by weight of sample pared by so grinding and bolting shall be considered the percent passing cleaned white corn that when tested by through No. 70 wire cloth. Transfer the the method prescribed in paragraph residue from cone to a No. 50 sieve hav- (b)(2) of this section, not less than 98 ing a standard 20.3 centimeter (8-inch) percent passes through a No. 50 sieve diameter full-height frame, complying and not less than 50 percent passes with the specifications for wire cloth through No. 70 woven-wire cloth. Its and sieve frame in ‘‘Nominal Dimen- moisture content is not more than 15 sions of Standard Test Sieves (U.S.A. percent. In its preparation, part of the Standard Series).’’ Shake for 2 minutes ground corn may be removed, but in with a vigorous horizontal motion, any such case, the content (on a mois- striking the side against the hand; re- ture-free basis) of neither the crude move and weigh the residue; calculate fiber nor fat in the finished white corn the weight of residue as percent by flour exceeds the content (on a mois- weight of sample, and subtract from 100 ture-free basis) of such substance in percent to obtain the percent of sample the cleaned corn from which it was passing through the No. 50 sieve. ground. (b)(1) For the purpose of this section, [42 FR 14402, Mar. 15, 1977, as amended at 47 moisture, fat, and crude fiber are deter- FR 11827, Mar. 19, 1982; 49 FR 10098, Mar. 19, mined by methods therefore referred to 1984; 54 FR 24894, June 12, 1989] in § 137.250(b)(1). (2) The method referred to in para- § 137.215 Yellow corn flour. graph (a) of this section is as follows: Yellow corn flour conforms to the Weigh 5 grams of sample into a tared definition and standard of identity pre- truncated metal cone (top diameter 5 scribed by § 137.211 for white corn flour centimeters, bottom diameter 2 centi- except that cleaned yellow corn is used meters, height 4 centimeters), fitted at instead of clean white corn.

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