Fortified Wheat Flour - Specification

CES 309 Compulsory Ethiopian Standard First Edition 2022 Fortified Wheat Flour - Specification ICS: 67.060 Published by Ethiopian Standards Agency O ESA CES 309 Foreword This Ethiopian Standard has been prepared under the direction of Technical Committee for Starch and derived products (TC 24) and published by the Ethiopian Standards Agency (ESA). This Compulsory Ethiopian Standard cancels and replaces second edition of ES 6132:2021, Wheat flour - Specification. Application of this standard is COMPULSORY with respect to clauses 5, 8 and 9. A Compulsory Ethiopian Standard shall have the same meaning, interpretation and application ofa “Technical Regulation" as implied in the WTO -TBT Agreement. Implementation of this standard shall be compulsory as of 10 July, 2022. ©ESA r THIOPIAN STANDARD CES 309 Fortified Wheat Flour - Specification 1. Scope This Ethiopian Standard specifies the requirements for wheat flour prepared by milling cleaned hard wheat or soft wheat or blends thereof intended for the baking of bread, biscuits and other bakery products and for the manufacture of pasta products. 2. Normative references The following referenced documents are indispensable for the application of this document. For the dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CES 73, General Standard for the Labeling of Prepackaged Foods. ES 577, Recommended code of principle - General principles of food hygiene. ES 1SO 712, Cereals and cereal products — Determination of moisture content — Reference mthod. ES 921, Open mouth sacks and Hessian type polyolefin tape yarn. ES 929, Code of practice-food hygiene management. ES 1052, Standard for wheat flour - Specification ES 1053, Durum wheat semolina, Whole durum wheat semolina and Durum wheat flour — Specification ES 1060, Wheat flour - Determination of pH value. ES 1062, Self-rising wheat flour Determination of available carbon dioxide ES 1SO 1063, Plain semi- sweet biscuits and cream crackers - Determination of free fatty acids and peroxide value of extracted oil ES 1066, Wheat flour - Determination of acid insoluble ash. ES 1071, Self-rising wheat flour Determination of sulphates (Gravimetric methods) ES 1SO 1871, Wheat flour - Determination of protein. ES 1SO 2171, Wheat flour - Determination of total ash, ES 1SO 4831, Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms — Most probable number technique ES 1SO 4832, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms Colony-count technique. ES 1SO 4833-1, Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 “C by the pour plate technique ES 1SO 4833-2, Microbiology of the food chain — Horizontal method for the enumeration on microorganisms - Part 2: Colony count at 30 *C by the surface plating technique ES ISO 5223, Test sieves for cereals ES 1SO 5498, Agricultural and food products - Determination of crude fiber content (General method). ES 1SO 5530-1, Wheat flour - Physical characteristics of doughs - Part 1: Determination of water ab sorption and rheological properties using a farinograph. ES 1SO 5 530-3, W heat flour - physical c haracteristics of doug hs - Part 3: P hysical characteristics of dough s Determination of water absorption and theological properties using a valorigraph. ES ISO 5531, Wheat flour- Determination of wet gluten. ES 1SO 6541, Agricultural food products - Determination of crude fiber content - General method content (milled grain and whole grain. ©ESA 1 ES 1 SO 6 579-2, Microbiology of food and ani mal f eed - Horizontal m ethod for the detection, enumeration an d serotyping of Salmonella - Part 2: Enumeration by a miniaturized most probable number technique ES 1SO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase positive staphylococci (Staphylococci and other species) - Part 1: Technique using Baird parker agar medium. ES 1SO 6888 - 2, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-p-staphylococci ( Staphylococcus a ureus and ot her s pecies) - Part 2: T echnique us ing r abbit pl asma fibrinogen agar medium. ES ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique ES 1SO 7495, Wheat flour - Determination of wet gluten by mechanical means. ES 1SO 11050, Wheat flour - Determination of impurities of animal origins. ES 1SO 11212-1, Starch and derived products — Heavy metals content — Part 1: Determination of arsenic content by atomic absorption spectrometry. ES 1SO 11212-3, Starch and derived products — Heavy metals content — Part 3: Determination of lead content by atomic absorption spectrometry with electrothermal atomization. ES 1SO 11212-4, Starch and derived products — Heavy metals content — Part 4: Determination of cadmium content by atomic absorption spectrometry with electrothermal atomization. ES 1SO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereeals, nuts and derived products — High- performance liquid chromatographic method. ES 1SO 21527-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0.95 ES 1SO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the Enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95 ES 1SO 22002-1, Prerequisite programmes on food safety - Part 1 Food manufacturing. ES 1SO 24333, Cereals and cereal products sampling. 3. Terms and Definitions For the purpose of this standard, besides to the definitions given in ES 1052 the following definitions shall apply. 32 fortificants compound which contains the specified micronutrient intended to be added to a food. 3.3 premix blend of fortificants and diluents formulated to provide specified and determinable amounts of micronutrients. 3.4 food fortification practice of d eliberately ad ding micronutrients in a food so asto| mprove the nutritional quality of the food and to provide a public health benefit with minimal risk to health, 3.5 NaFeEDTA CES 309 sodium iron ethylenediamine tetraacetic acid 3.6 fortified wheat flour flour to which nutrients (such as iron, folic acid, z inc and B vitamins) have been added in ac cord: standard. 37 fortified white wheat flour flour obtained from clean and sound hard, soft or blended wheat in the commercial milling with a minimum extraction rate of 78 % by mass. ¢ 3.8 fortified whole meal or fortified wheat meal flour flour obtained by grinding and milling of clean and sound wheat containing all the constituents of such wheat with a 100% extraction rate, by mass. 3.9 self - rising fortified flour flour to w hich acid ingredients (of the following) and s odium bicarbonate have bee n a dded. |t m ay also contain lance w ith this common salt. 3.10 acid ingredients shall be one or any combination of the following: 3.10.1 Sodium acid pyrophosphate 3.10.2 Mono-acid calcium phosphate 3.10.3 Sodium aluminium phosphate 3.10.4 Sodium bicarbonate in sufficient amounts to provide not less than 0.5% available carbondioxide 3.10.5 Cream of tartaric acid. 3.11 starch reduced or protein increased fortified flour flour with low starch or increased protein 3.12 atta /soft / fortified wheat flour flour milled from clean and sound soft wheat with a minimum extraction rate of 76% by mass 3.13 bleached fortified wheat flour flour milled from clean and sound hard or softor a blended wheat whitened with bl eaching or oxidizing agents as specified in clause 6 4. Types of fortified wheat flour Fortified wheat flours may be one of the following types: 4.1 Fortified white flour; 4.2 Fortified whole meal flour; 4.3 Selfraising flour; 4.4 Starch reduced or protein increased fortified wheat flour; 4.5 Atta fortified wheat flour; and ©ESA 4.6 Bleached fortified wheat flour. 5. Requirements 5.1 General Requirements 5.1.1 Fortified wheat flour shall be free from rancidity, insect and fungal infestation and rodent contamination. It shall also be free from fermented, musts or other objectionable odor. It shall not have adulterants and any other extraneous matter. 5.1.2 Wet gluten content (on wet basis) of hard or mixed fortified wheat flour for the baking of bread shall be between 24 to 35%, by mass, when determined in accordance with the method of test specified in ES ISO 5531 and/or ES ISO 7495 5.1.3 Wet gluten content (on wet basis) of soft wheat for the baking of biscuits and cake shall not exceed more than 23% by mass, when determined in a accordance with the method of test specified in ES ISO 5531 and/or ES 1SO 7495 5.1.4 Wet gluten content (on wet basis) of hard, soft or mixed fortified wheat flour for the manufacture of pasta products shall be 30 to 40 % by mass, when determined in accordance with the method of test specified in ES ISO 5531 and/or ES ISO 7495. 5.1.5 - Any added ingredient to fortified wheat flour shall be safe and suitable for human consumption. 5.1.6 - Fortified wheat flour shall be free from any filthImpurities. 5.1.7 - Fortified whole meal/ fortified wheat meal shall not contain any added substances. The mixture of flour and bran shall not be sold as whole meal or wheat meal 5.1.8 - Selfrising fortified flour shall liberate not less than 0.5 parts/centum of carbon dioxide 5.1.9 - Fortified wheat flour shall not contain weed flour in amounts that deteriorate the quality of flour. 5.1.10 Fortified wheat flour shall not contain flour from the other cereals such as maize, sorghum, etc. However, the addition of malted barley flour shall not exceed 1 % in the case of bakers' flour. 5.1.11 Fortified wheat flour shall be free from filth (impurities of animal origin), including dead insects in amounts, which may represent a hazard to human health when determined in accordance with the method of test specified in ES 1SO 11050 5.2 Specific Requirements Fortified Wheat flour shall comply with the chemical requirements specified in Table 1 below. CES 309 Table 1. Chemical requiroments for fortified whoat flour [Characteristics Fortified Self- rising[Fortified wholdProtein JAtta Bleached [Semolina [Test Methods White ortified |and fortified — Increased fortified — fortified flour — flour wheatmeal — ffortified wheat — wheat flour lour lour lour Moisture, % by mass, | 14.0 14.0 14.0 14.0 14.0 14.0 14.5 ES 1SO 712 Max. Protein (Nx5.7), (on dry| 8 - 16 9-10 12-145 8-16 8-16 8-16 10.5-11.5 |ESISO 1871 basis), % by mass Total ash (on dry basis), 0.7 2.0 2.0 0.6 2.0 0.6 1.3-2.1 ES 1SO 2171 % by mass, Max. Acid insoluble (on dry | 0.05 0.05 0.05 0.05 0.05 E ES 1066 basis) ash,% by mass, Max. Fat acidity on (a dry 0.07 0.07 0.07 0.07 0.07 0.07 E ES ISO 1063 basis) % by mass, Max. Crude f ibre ( ondr y 1.0 1.0 2.0 1.0 2.0 1.0 E ES ISO 5498 basis), % by m ass, ES ISO 6541 Max. Sulphates as CaSo, (o 0.6 = " E = " ES 1071 dry basis), % by mass Max. pH value 48-65/48-65 |4.8-65 48-65 [48-65 |4.8-6.5 ES 1060 Available carbon “ 0.5 " ¿D a — L ES 1062 dioxide, % by mass, Min Particle s ize| 99.5 99.5 70-80 70-80 80-85 |99.5 L ES ISO 5223 (granularity), on 180 micron sieve size %, by mass, Min. Particle s izeo ff loun E L E L = 79-80 ES 1SO 5223 passing through 315 microns ieve, % — b mass, Min. Water absorption, % by| 60 60 60 60 60 60 p ES ISO 5530-1 mass, Min. ES 1SO * Durum wheat semolina, Whole durum wheat semolina and Durum wheat flour (ES 1053) 5.3 Fortification requirements 5.3.1 Levels of micronutrients The wheat flour shall be fortified with all the micronutrients indicated using the fortificants shown, in such a way that the product conforms to the limits set in Table 2 below. Factories should aim at fortifying the products at the recommended factory level to ensure the product conforms to the regulatory levels throughout the distribution chain. ©ESA S 309 Table 2. Requirements for lovols of micronutrients in fortified wheat flour Nutrient Fortificant compound, min, Recommended | Regulatory levels, mglkg | factory Minimum — | Maximum level, mg/kg Vitamin BT | Thiamin Mononitrate, activity level, 81 % 9 46 NAT Vitamin B2 | Riboflavin, activity level, 100 % 6 33 NAT Niacin Niacinamide, activity level, 99 % 50 30 NAT Vitamin B6| Pyridoxine, activity level, 82 % 6 3 NAT Folate Folic acid, activity level, 100 % 2 Pl 32 Vitamin B12 | Vitamin B 12 ( water —soluble), 0.02 0.01 NA" activity level, 0.1 % Zinc Zinc oxide, activity level, 80 % 80 +10 70 T~ Not applicable. The maximum limits for these nutrients are not necessary because the upper tolerance limits of these nutrients are very high. 5.3.2 Fortificants Fortificants for use shall be stable compounds conforming to specifications in any of the following documents: a) British Pharmacopoeia (BP), b) Food Chemical Codex (FCC), €) Merck Index (M), d) United States National Formulary (NF), e) European Pharmacopoeia (Ph. Eur), f) United States Pharmacopoeia (USP); 9) FAO/WHO Codex Alimentarius Commission (CAC) and other internationally recognized specifications. NOTE: For the addition of iron, premix producers may either use NaFeEDTA at the levels provided, which should be tried first to test for compatibility with the flour and if low levels are needed, or the producer may use ferrous fumarate 5.3.3 Formulation of fortification mix for addition of vitamins and minerals to wheat flour shall fulfill the requirement specified in Table 3 below. Table 3. Formulation of fortification mix for addition of vitamins and minerals to wheat flour Nutrient Fortificant compound, Min. Amount of Amount of Amount of | Amount of micronutrient | fortificant to | fortificant —| nutrient in to be added be added to | in premix, premix, to wheat wheat flour, | g/kg premix alkg flour, mg/kg | mglkg premix Vitamin B1 | Thiamin Mononitrate, activity level, 81% 9 11 18.5 15 Vitamin B2 | Riboflavin, activity level, 100 % 6 6.0 10 10 Vitamin B3 | Niacinamide, activity level, 99 % (Niacin) 50 50.5 84.2 83.3 Vitamin B6 | Pyridoxine, activity level, 82 % 6 73 122 10 Vitamin B9 | Folic acid, activity level, 90 % (Folate) 2 20 33 33 Vitamin Vitamin B12 (Water soluble B12 form), activity level, 0.1 %) 0.02 20.0 333 0.033 Zinc Zinc oxide, activity level, 80 % 80 100 166.7 133.3 TOTAL 196.9 328.2 255 6. Permissible additives (Optional ingredients) 6 CES 309 L - A . dedina Forimproving the quality of flour, except for Atta / Sof wheat flour, the following ingredients may be ad รณ : in a uniform harmless carrier form. The quantily of the carrier shall not exceed the maximum quantity needed to obtain a u mixture of the ingredients within the flour, 6.1 Diastatically active additives 6.1.1 Malted flour with enzymatic activity made from wheat, rye or barley. 6.1.2 Vital wheat gluten 6.1.3 Soybean flour and legume flour 6.2 Enzymes 6.2.1 Fungal amylase from Aspergillus oryzae 6.2.2 Proleolytic enzyme from Bacillius subtilis 6.2.3 Proleolytic enzyme from Aspergillus oryzae 6.3 Flour treatment agents (Improvers) The following flour treatment agents (improvers) may be added singly or in combination: 6.3.1 L. Ascorbic acid and its sodium and potassium salt 300 mg/kg. 6.3.2 Cystelne hydrochloride 90 mg/kg. 6.3.3 Sulphur dioxide in flours for making biscuits and manufacturing use only 200 mg/kg. 6.3.4 Mon-calcium phosphate 2500 mg/kg 6.3.5 Lecithin 2000 mg/kg 6.3.6 Chlorine dioxide for yeast -raiser baking products 30 mglkg 6.4 Bleachers (added singly) 6.4.1 Benzol peroxide 60mg/kg 6.4.2 Nitrogen peroxide 10-50 ppm 6.4.3 Azodicarbonamide for leaven bread 45 mg/kg 7. Food additives The product shall contain only permitted additives complying with CODEX.STAN.192 7.1 Improvers Improvers may be added singly or in combination including but not limited to maximum permitted level. 7.1.4 Ascorbic.acid.. 7.1.2 Potassium persulphate 7.1.3 Ammonium persulphate, 7.1.4 Mono.calcium phosphate, 7.1.5 Chlorine.dioxide.. 8. Contaminants 8.1 Heavy metals Table 4. Heavy metals Characteristics Limit (mg/kg, Max.) | Test Method Arsenic (As) 0.1 ES 1SO 112121 Lead (Pb) 0.1 ES ISO 11212-3 Cadmium (Cd) 0.1 ES ISO 11212-4 8.2 Pesticide residue 8.2.1 Fortified Wheat flour shall comply with those maximum residue limits established by the Codex Alimentarius Commission for food commodity, CAC/MRL 2-2015, Maximum Residue Limits for Veterinary Drugs in Food. NB: Limits set by the Codex Alimentarius Commission shall apply for pesticide residues as periodically amended. GESA 7 5 309 8.2.2 The product shall be prepared with special care under good manufacturing practices, so that resi those pesticides which may be required in the production, storage or processing of the raw materials or the finished food ingredient do not remain or ¡f technically unav oidable, are reduced to the maximum extent idues of possible. 8.3 Mycotoxin Fortified w heat f lour s hall c omply w ith t hose m aximum m ycotoxin | imits es tablished by the C odex A liment Commission for this commodity In particular total aflatoxin in fortified wheat flour shall not exceed 10 pg/kg (ppb) and 5ug/kg (ppb) for aflatoxin B1 when tested in accordance with ES 1SO 16050. 9. Hygienic 9.1 Fortified wheat flour shall be produced, prepared and handled in accordance with ES 577, ES 929 and ES 1SO 9.2 The product shall be free from pathogenic microorganisms and shall comply with microbiological limits in Table 5 tarius below. Table 5. Microbiological limits Characteristics Requirements| Test Method Total plate count, cfu/g, Max. 10 ES ISO 4833-1 ES ISO 4833-2 Staphylococcus aureus, cfulg, Max. 10 ES ISO 6888-1 ES ISO 6888-2 Escherichia coli, cfulg. absent ES ISO 7251 Salmonella, per 25g. absent ES ISO 6579-2 Coli forms, per 100 g. absent ES 1SO 4831 ES ISO 4832 Yeasts and moulds, Cfu/g, Max. 10% ES 1SO 21527-1 ES 1SO 21527-2 10. Packaging and Labelling 11.1 Packaging 11.1.1 Fortified wheat flour shall be packed in suitable packages which shall be clean, sound, free from insects and fungal infestation, and the packing material shall be of food grade quality. 11.1.2 Fortified wheat f lours hall be packedi n containers which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the products. 11.1.3 The contaíners, including packaging material, shall be made of materials which are safe and s uitable for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product as specified in ES 921. 11.1.4 Each package shall be securely closed and sealed. The inner líner shall conform to the size thickness, density and weight specified below 11.1.4.1 Size fit to outer pp bag 11.1.4.2 Thickness 100 micron 11.1.4.3 Density 92 gsm 11.1.4.4 Weight 83-95g (viable with size of inner liner) 11.1.5 Laminated paper packaging should be used. 11.2 Labelling The | abelling s hall comply with the requirements o f C ES 73, and shall b e | egibly an d ¡ ndelibly m arked w ith the following: 8 ©ESA CES 309 a) Product name as “fortified wheat flour or products derived from it" b) Name, address and physical location of the manufacturer/ packer/importer; €) Lot or batch number; d) Brand name or registered trade mark, fortification logo if any; e) Net weight, in metric units; f) The declaration “Human Food"; 9) Storage instruction as “Store in a cool dry place away from any contaminants”; h) Date of manufacture; i) Best before date; 1) Instructions on disposal of used package; and k) Country of origin. 11. Methods of sampling Sampling shall be done in accordance with ES ISO 24333. Annex A (Informative) Premix The fortificants m ay be mixed with diluents or carrier a s a ppropriate to form a pr emix. Diluents or carriers shall conform to USP, BP, Ph. Eur, NF, MI, FAOWHO CAC or FFC. The diluants may include, Tricalcium Phosphate, com or wheat starch, maltodextrin and Silicon Dioxide (as free flowing agent). The premix shall be made in such a way that at a given rate of addition to the product, the product shall conform to the requirements in Table 2. The premix shall be formulated to conform to the provisions given in Table 3. Where the premix is made in accordance with Table 3, the addition rate shall be 600 g of premix per metric ton of wheat flour. The premix shall be | abeled with the addition rate (thatis the amount of premix to be add ed to the wheat flour) in grams of premix per metric ton of wheat flour and dilution factor. NOTE: This premix formulation in Tables 3 is designed with minimum nutrient composition and does not take into consideration factory overages in the preparations of the premix. 10 St an da rd s Ag en cy io pi an P A T P A O PR LE DT F A E A Et h IES Organization and Objectives The Ethiopian Standards Agency (ESA) is the established in 2010 based on regulation No. 193/201 restructuring of Quality and Standards Authority o established in 1998. national standards body of Ethiopia 0.ESA is established due to the f Ethiopia (QSAE) which was ESA's objectives are:- ' ha system that enable to + Develop Ethiopian standards an d establis! = the check whether goods and services are in compliance witl required standards, «» Facilitate the country's technology transfer through the use of standards, , local products and services so as to « Develop national standards for make them competitive in the international market. Ethiopian Standards The Ethiopian Standards are developed b; composed of different stakeholders consi institutes, governmentor ganizations, yy national technical committees which are sting of educational Institutions, research certification, inspection, and testing organizations, regulatory bodies, consumer association ete. The requirements and/ or recommendations contained in Ethiopian Standards are consensus based that the interest of the TC representatives and also of comments received from the public and other sources. Ethiopian Standards are approved by the National Standardization Council and are kept under continuous review after publication and updated regularly to take account of latest scientific and technological changes. Orders for all Ethiopian Standards, International Standard and ASTM standards, including electronic versions, should be addressed to the Documentation and Publication Team at the Head office and Branch (Liaisons) offices. A catalogue of Ethiopian Standards is also available freely and canbe accessed in from our reflects website. ESA has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of ESA. International Involvement ESA, representing Ethiopia, isa member of the International Organization for Standardization ( 1SO), and Codex Alimentarius Commission ( CODEX). It also maintains close working relations with the International Electro-technical Commission (IEC) and American Society for Testing and Materials (ASTM).It is a founding member of the African Regional Organization for standardization (ARSO). More Information? Contact us at the following address. The Head Office of ESA Is at Addis Ababa, & 011- 646 06 85, 011- 646 05 65 4011646 08 80 592310 Addis Ababa, Ethiopla ) E-mail: nf Website: www.ethiostandards.org Standard Mark