§ 137.205 21 CFR Ch. I (4–1–14 Edition)

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 of this incorporation by reference is label shall bear the statement ‘‘Ascor- given in paragraph (c)(1) of this sec- bic acid added as a dough conditioner’’. tion. Fit a No. 8 sieve into a No. 20 When the optional ingredient ‘‘ ’’-amy- a sieve. Attach bottom pan to the No. 20 lase obtained from Aspergillus oryzae’’ sieve. Pour 100 gm. of the sample into is used, it may alternatively be de- the No. 8 sieve. Attach cover and hold clared in the list of ingredients as the assembly in a slightly inclined po- ‘‘Fungal alpha-amylase,’’ ‘‘Fungal a- sition with one hand. Shake the sieves amylase’’, ‘‘Enzyme’’, or ‘‘Enzyme by striking the sides against the other added for improved baking’’. When any hand with an upward stroke, at the optional bleaching ingredient is used, rate of about 150 times per minute. the label shall bear the word Turn the sieves about one-sixth of a ‘‘Bleached’’. Wherever the name of the revolution each time in the same direc- food appears on the label so conspicu- tion, after each 25 strokes. Continue ously as to be easily seen under cus- shaking for 2 minutes. Weigh the mate- tomary conditions of purchase, the rial which fails to pass through the No. word ‘‘Bleached’’ shall immediately 8 sieve and the material which passes and conspicuously precede or follow through the No. 20 sieve. such name, without intervening writ- ten, printed, or graphic matter; except [42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, that where such name is a part of a 1982; 47 FR 43364, Oct. 1, 1982; 49 FR 10097, trademark or brand, other written, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR printed or graphic matter, which is 2877, Jan. 6, 1993] also a part of such trademark or brand, may so intervene if the word § 137.205 Bromated whole wheat flour. ‘‘Bleached’’ is in such juxtaposition Bromated whole wheat flour con- with such trademark or brand as to be forms to the definition and standard of conspicuously related to such name. identity, and is subject to the require- (c) For the purposes of this section: ments for label statement of ingredi- (1) Moisture is determined by the ents, prescribed for whole wheat flour method prescribed in ‘‘Official Methods by § 137.200, except that potassium bro- of Analysis of the Association of Offi- mate is added in a quantity not exceed- cial Analytical Chemists’’ (AOAC), 13th ing 75 parts to each million parts of Ed. (1980), section 14.002. ‘‘Vacuum finished bromated whole wheat flour. Oven Method—Official Final Action,’’ [58 FR 2877, Jan. 6, 1993] and section 14.003, ‘‘Determination,’’ which is incorporated by reference. § 137.211 White corn flour. Copies may be obtained from the AOAC (a) White corn flour is the food pre- INTERNATIONAL, 481 North Frederick pared by so grinding and bolting Ave., suite 500, Gaithersburg, MD 20877, cleaned white corn that when tested by or may be examined at the National the method prescribed in paragraph Archives and Records Administration (b)(2) of this section, not less than 98 (NARA). For information on the avail- percent passes through a No. 50 sieve ability of this material at NARA, call and not less than 50 percent passes 202–741–6030, or go to: http:// through No. 70 woven-wire cloth. Its www.archives.gov/federallregister/ moisture content is not more than 15 codeloflfederallregulations/ percent. In its preparation, part of the ibrllocations.html. ground corn may be removed, but in

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