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

DIVISION 13Grain and Bakery Products

B.13.001 [S]. Flour, White Flour, Enriched Flour or Enriched White Flour

• (a) shall be the food prepared by the grinding and bolting through cloth having openings not larger than those of woven wire cloth designated “149 microns (No. 100)”, of cleaned milling grades of wheat;

• (b) shall be free from bran coat and germ to such an extent that the percentage of ash therein, before the addition of any other material permitted by this section, calculated on a moisture-free basis, does not exceed 1.20 per cent;

• (c) shall have a moisture content of not more than 15 per cent;

• (d) shall contain in 100 grams of flour

  • (i) 0.64 milligram of thiamine,

  • (ii) 0.40 milligram of riboflavin,

  • (iii) 5.30 milligrams of niacin or niacinamide,

  • (iv) 0.15 milligram of folic acid, and

  • (v) 4.4 milligrams of iron;

• (e) 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  • (vii) [Repealed, SOR/94-227, s. 1]

  • (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) acetone peroxide,

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

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

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

  • (xiv) monocalcium phosphate in an amount not exceeding 7,500 parts by weight for each one million parts of flour, and

  • (xv) in 100 grams of flour

    • (A) 0.31 milligram of vitamin B₆,

    • (B) 1.3 milligrams of d-pantothenic acid, and

    • (C) 190 milligrams of magnesium; and

• (f) may contain calcium carbonate, edible bone meal, chalk (B.P.), ground limestone or calcium sulphate in an amount that will provide in 100 grams of flour 140 milligrams of calcium.

• (g) [Repealed, SOR/97-151, s. 21]

B.13.002 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.

B.13.003 [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.

B.13.004 [Repealed, SOR/79-252, s. 2]

B.13.005 [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]

B.13.006 [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.

B.13.007 [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.

B.13.008 [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.

B.13.009 [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.

B.13.010 [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.

• B.13.010.1 (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.

  	Column I	Column II
  Item	Vitamin or Mineral Nutrient	Amount per 100 g of Pre-cooked Rice
  1	Thiamine	0.45 mg
  2	Niacin	4.2 mg
  3	Vitamin B6	0.6 mg
  4	Folic acid	0.016 mg
  5	Pantothenic acid	1.2 mg
  6	Iron	1.6 mg

• (3) No person shall represent pre-cooked rice as “enriched” unless the food contains added thiamine, niacin and iron.

B.13.011 [S]. Corn starch shall be starch made from maize and shall contain not less than 84% starch.

B.13.014 For the purpose of this Division, moisture, ash and fineness shall be determined by the following applicable official methods:

• (a) FO-29, Determination of Moisture in Grain, October 15, 1981;

• (b) FO-30, Determination of Ash in Grain, October 15, 1981; and

• (c) FO-31, Determination of Degree of Fineness of Grain, October 15, 1981.

B.13.015 [S]. Cottonseed Flour or similar products from cottonseed shall be derived from decorticated, defatted or partially defatted, cooked, ground cottonseed kernels and contain not more than 450 parts per million of free gossypol.

B.13.020 In this Division, milk solids means the entire solids content from milk, partly skimmed milk or skim milk or their concentrated, dried or reconstituted form, singly or in any combination.

Bread

B.13.021 [S]. Bread or White Bread shall be the food made by baking a yeast-leavened dough prepared with flour and water and may contain

• (a) salt;

• (b) shortening, lard, butter or margarine;

• (c) milk or milk product;

• (d) whole egg, egg-white; egg-yolk, (fresh, dried, or frozen);

• (e) a sweetening agent;

• (f) malt syrup, malt extract or malt flour;

• (g) inactive dried yeast of the genus Saccharomyces cerevisiae in an amount not greater than two parts by weight for each 100 parts of flour used;

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

• (i) subject to section B.13.029, one or more of the following in a total amount not exceeding five parts by weight per 100 parts of flour used, namely, whole wheat flour, entire wheat flour, graham flour, gluten flour, wheat meal, wheat starch, non-wheat flour, non-wheat meal or non-wheat starch, any of which may be wholly or partially dextrinized;

• (j) other parts of the wheat berry;

• (k) lecithin or ammonium salt of phosphorylated glyceride;

• (l) monoglycerides and diglycerides of fat-forming fatty acids,

• (m) ammonium chloride, ammonium sulphate, calcium carbonate, calcium lactate, diammonium phosphate, dicalcium phosphate, monoammonium phosphate or any combination thereof in an amount not greater than 0.25 parts by weight of all such additives for each 100 parts of flour used;

• (n) monocalcium phosphate in an amount not greater than 0.75 parts by weight for each 100 parts of flour used;

• (o) calcium peroxide, ammonium persulphate, potassium persulphate or any combination thereof in an amount not greater than 0.01 part by weight of all such additives for each 100 parts of flour used;

• (p) acetone peroxide;

• (q) vinegar;

• (r) Class III preservative;

• (s) food colour;

• (t) calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate in an amount not greater than 0.375 parts by weight for each 100 parts of flour used;

• (u) l-cysteine (hydrochloride) in an amount not greater than 0.009 parts by weight for each 100 parts of flour used;

• (v) calcium sulphate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

• (w) sodium stearyl fumarate in an amount not greater than 0.5 parts by weight for each 100 parts of flour used;

• (x) ascorbic acid in an amount not greater than 0.02 parts by weight for each 100 parts of flour used;

• (y) lactic acid;

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

• (aa) calcium iodate, potassium iodate or any combination thereof in an amount not greater than 45 parts by weight of all such additives for each one million parts of flour;

• (bb) acetylated tartaric acid esters of mono- and diglycerides in an amount not greater than 0.6 parts by weight for each 100 parts of flour used; and

• (cc) guar gum.