Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2016-06-21 and last amended on 2016-06-14. Previous Versions

 Notwithstanding section B.13.001, flour, white flour, enriched flour or enriched white flour, used in or sold for the manufacture of gluten or starch is not required to contain added thiamine, riboflavin, niacin, folic acid or iron.

  • SOR/98-550, s. 2.

 [S]. Vitamin B White Flour (Canada Approved)

  • (a) shall be flour that has been milled in such a way as to retain a high proportion of the vitamins naturally occurring in the original wheat berry;

  • (b) shall constitute not less than 70 per cent of the wheat from which it is milled;

  • (c) shall be bolted through at least one cloth having openings not larger than those of woven wire cloth designated “149 microns (No. 100)”; and

  • (d) shall contain, on a moisture-free basis,

    • (i) in one pound an amount of the vitamin B complex that will contribute not less than 1.2 milligrams of thiamine, and

    • (ii) not more than 0.70 per cent and not less than 0.61 per cent ash.

 [Repealed, SOR/79-252, s. 2]

 [S]. Whole Wheat Flour or Entire Wheat Flour

  • (a) shall be the food prepared by the grinding and bolting of cleaned, milling grades of wheat from which a part of the outer bran or epidermis layer may have been separated;

  • (b) shall contain the natural constituents of the wheat berry to the extent of not less than 95 per cent of the total weight of the wheat from which it is milled;

  • (c) shall have

    • (i) an ash content, calculated on a moisture-free basis, of not less than 1.25 per cent and not more than 2.25 per cent,

    • (ii) a moisture content of not more than 15 per cent, and

    • (iii) such a degree of fineness that not less than 90 per cent bolts freely through a No. 8 (2 380 micron) sieve, and not less than 50 per cent through a No. 20 (840 micron) sieve; and

  • (d) may contain

    • (i) malted wheat flour,

    • (ii) malted barley flour in an amount not exceeding 0.50 per cent of the weight of the flour,

    • (iii) amylase, amylase (maltogenic), asparaginase, bromelain, glucoamylase, glucose oxidase, lactase, lipase, lipoxidase, pentosanase, phospholipase, protease, pullulanase or xylanase,

    • (iv) chlorine,

    • (v) chlorine dioxide,

    • (vi) benzoyl peroxide in an amount not exceeding 150 parts by weight for each one million parts of flour, with or without not more than 900 parts by weight for each one million parts of flour of one or a mixture of two or more of calcium carbonate, calcium sulphate, dicalcium phosphate, magnesium carbonate, potassium aluminum sulphate, sodium aluminum sulphate, starch and tricalcium phosphate as carriers of the benzoyl peroxide,

    • (vii) [Repealed, SOR/94-227, s. 2]

    • (viii) ammonium persulphate in an amount not exceeding 250 parts by weight for each one million parts of flour,

    • (ix) ammonium chloride in an amount not exceeding 2,000 parts by weight for each one million parts of flour,

    • (x) azodicarbonamide in an amount not exceeding 45 parts by weight for each one million parts of flour,

    • (xi) acetone peroxide,

    • (xii) ascorbic acid in an amount not exceeding 200 parts by weight for each one million parts of flour, and

    • (xiii) l-cysteine (hydrochloride) in an amount not exceeding 90 parts by weight for each one million parts of flour.

  • (e) [Repealed, SOR/97-151, s. 22]

  • SOR/78-402, s. 4;
  • SOR/80-632, s. 4;
  • SOR/82-383, s. 6;
  • SOR/92-63, s. 2;
  • SOR/92-94, s. 2;
  • SOR/94-227, s. 2;
  • SOR/94-689, s. 2;
  • SOR/97-122, s. 2;
  • SOR/97-151, s. 22;
  • SOR/97-558, s. 2;
  • SOR/2000-184, s. 63(F);
  • SOR/2003-130, s. 2;
  • SOR/2012-26, s. 2;
  • SOR/2012-46, s. 2.

 [S]. Graham Flour shall be flour to which has been added part of the bran and other constituents of the wheat berry, and shall have an ash content, calculated on a moisture-free basis, of not less than 1.20 per cent and not more than 2.25 per cent.

 [S]. Gluten Flour shall be the food obtained by removing from flour a part of the starch and shall not contain more than

  • (a) 10 per cent moisture, and

  • (b) 44 per cent Starch, calculated on a moisture-free basis, as determined by official method FO-28, Determination of Starch in Gluten Flour, October 15, 1981.

  • SOR/82-768, s. 37.

 [S]. Crushed Wheat or Coarse Ground Wheat shall be the food prepared by so crushing cleaned wheat that 40 per cent or more passes through a No. 8 (2 380 micron) sieve and less than 50 per cent through a No. 20 (840 micron) sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered and shall have

  • (a) an ash content, calculated on a moisture-free basis, of not less than 1.50 per cent and not more than 2.25 per cent; and

  • (b) a moisture content of not more than 15.5 per cent.

 [S]. Cracked Wheat shall be the food prepared by so cracking or cutting cleaned wheat into angular fragments that not less than 90 per cent passes through a No. 8 (2 380 micron) sieve and not more than 20 per cent through a No. 20 (840 micron) sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered and shall have

  • (a) an ash content, calculated on a moisture-free basis, of not less than 1.50 per cent and not more than 2.25 per cent; and

  • (b) a moisture content of not more than 15.5 per cent.

 [S]. Rice shall be the hulled or hulled and polished seed of the rice plant and, in the case of hulled and polished seeds, may be coated with magnesium silicate, talc and glucose.

  • SOR/78-403, s. 3.
  •  (1) For the purposes of this Division, precooked rice means polished rice that has been cooked in water or steam and dried in such a manner as to retain the rice grains in a porous and open-structured condition.

  • (2) Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell pre-cooked rice to which a vitamin or mineral nutrient set out in Column I of an item of the table to this section has been added, either singly or in any combination, unless each 100 g of the pre-cooked rice as sold contains the added vitamin or mineral nutrient in the amount set out in Column II of that item.

    TABLE

    Column IColumn II
    ItemVitamin or Mineral NutrientAmount per 100 g of Pre-cooked Rice
    1Thiamine0.45 mg
    2Niacin4.2 mg
    3Vitamin B60.6 mg
    4Folic acid0.016 mg
    5Pantothenic acid1.2 mg
    6Iron1.6 mg
  • (3) No person shall represent pre-cooked rice as “enriched” unless the food contains added thiamine, niacin and iron.

  • SOR/86-320, s. 1;
  • SOR/98-458, s. 7(F).
 
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