Food and Drug Regulations

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  • (vii) [Repealed, SOR/94-227, s. 2]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• (e) [Repealed, SOR/97-151, s. 22]