Singapore legislation

Regulation 39

Flour or wheat flour

Subregulation 1

Flour or wheat flour shall be the fine, clean and sound product obtained in the commercial milling of sound and clean wheat grain and shall —

(a)

have a moisture content of not more than 15%;

(b)

have not less than 6% protein (total nitrogen x 5.7) calculated on a wet basis of 14% moisture content; and

(c)

yield not more than 0.6% of ash calculated on a wet basis of 14% moisture content.

Subregulation 2

Flour may contain the following:

(a)

malted wheat flour;

(b)

malted barley flour in an amount not exceeding 0.75% of the weight of the flour;

(c)

harmless preparation of enzymes obtained from Aspergillus oryzae;

(d)

ascorbic acid as bread improver;

(e)

ammonium or potassium persulphate in an amount not exceeding 250 ppm (calculated by weight);

(f)

ammonium chloride in an amount not exceeding 0.2% (calculated by weight); and

(g)

acid calcium phosphate [calculated as CaH4(PO4)2] in an amount not exceeding 0.7%.

Subregulation 3

Flour shall not be artificially bleached except by oxidising changes brought about by means of an electrical process in which only ozone or oxides of nitrogen are produced, or by chlorine or chlorine dioxide, or by benzoyl peroxide. The residue of chlorine dioxide and benzoyl peroxide in the flour shall not exceed 50 ppm (calculated by weight).

Subregulation 4

Flour intended for the manufacture of biscuit may contain sulphur dioxide not exceeding 200 ppm (calculated by weight).

Subregulation 5

No flour, intended for sale as such, shall contain any emulsifier or stabiliser.

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