Subject to the provisions of regulation 2 these wheat flours—
| (1) |
shall have a moisture content not exceeding 14 percent; |
| (2) |
shall contain the fraction of the milled wheat below the standard sieve when sieved through a 212 micron wire mesh sieve, and therefore shall contain no separated wheat semolina; |
| (3) |
shall contain a fraction of wheat bran above the 212-micron standard sieve in the case of flour classes with a defined wheat bran content; |
| (4) |
shall be pure, sound, and free from rancid or off-flavour, odours and insects; |
| (i) |
shall be fortified in terms of the Foodstuffs, Cosmetics Disinfectants Act, 1972 (Act No. 54 of 1972); and |
| (ii) |
may contain flour improvers. |
| (6) |
in the case of soft wheat flour — |
| (a) |
be a white wheat flour milled from a soft wheat; and |
| (b) |
not contain separated wheat bran, wheat germ or wheat semolina. |
| (7) |
in the case of cake wheat flour— |
| (a) |
have an ash content not exceeding 0,65 percent; and |
| (b) |
shall not contain separated wheat bran, wheat germ or wheat semolina. |
| (8) |
in the case of industrial wheat flour— |
| (a) |
have an ash content of not less than 0,85 percent; |
| (b) |
contain a maximum of 1,0 percent wheat bran with a particle size greater than 212 micron; and |
| (c) |
shall not contain separated wheat germ or wheat semolina. |
| (9) |
in the case of self-raising wheat flour— |
| (a) |
contain a leavening or raising agent which has been added according to the regulations promulgated in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972); and |
| (b) |
contain wheat flour which complies with the applicable requirements in subregulations 4(6), (7), (8), (9), (10), (11), (12), (13), (14) and (15). |
| (10) |
in the case of all-purpose wheat flour— |
| (a) |
have an ash content of not less than 0,55 percent and not exceeding 0,75 percent; and |
| (b) |
contain no separated wheat bran, wheat germ or wheat semolina. |
| (11) |
in the case of white bread wheat flour— |
| (a) |
have an ash content of not less than 0,60 percent and not exceeding 1,0 percent; and |
| (b) |
contain no separated wheat bran, wheat germ or wheat semolina. |
| (12) |
in the case of brown bread wheat flour— |
| (a) |
have an ash content not exceeding 1,0 percent obtained from the flour fraction that passed through a 212 micron standard sieve; |
| (b) |
have a wheat bran content of not less than 10 percent and not exceeding 15 percent; and |
| (c) |
contain no separated wheat germ or wheat semolina. |
| (13) |
in the case of high bran wheat flour— |
| (a) |
have an ash content not exceeding 1,0 percent obtained from the flour fraction that passed through a 212 micron sieve; |
| (b) |
have a wheat bran content of not less than 15 percent; and |
| (c) |
contain no separated wheat germ or wheat semolina. |
| (14) |
in the case of whole-wheat brown flour— |
| (a) |
contains all the components present in a wheat kernel including one or more of the following ingredients which shall be in the flour at a level not less than10 percent; whole wheat, cracked wheat, crushed wheat and cut wheat; |
| (b) |
have an ash content not exceeding 1,0 percent obtained from the flour fraction that passed through a 212 micron sieve; |
| (c) |
have a wheat bran content of not less than 10 percent; |
| (d) |
may contain wheat germ; and |
| (e) |
contain no separated wheat semolina. |
| (15) |
in the case of whole-wheat flour— |
| (a) |
includes all the components present in a wheat kernel obtained through the milling of the whole wheat kernel. |
| (16) |
in the case of composite cereals flour— |
| (a) |
contain at least 50 percent wheat flour which has been blended with non–wheat flours and/or grains and/or seeds and/or legumes and/or pulses; and |
| (b) |
have a wheat flour component made up of wheat flour(s) which complies with the applicable requirements in subregulations 4(6), (7), (8), (9), (10), (11), (12), (13), (14) and (15). |
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