CXS 152-1985 小麦粉标准（2019版）

STANDARDFORWHEATFLOURCXS152-1985Adoptedin1985.Revisedin1995.Amendedin2016,2019.CXS152-198521.SCOPEThisstandardappliestowheatflourfordirecthumanconsumptionpreparedfromcommonwheat,triticumaestivuml.,orclubwheat,triticumcompactumhost.,ormixturesthereof,whichisprepackagedreadyforsaletotheconsumerordestinedforuseinotherfoodproducts.Itdoesnotapply:–toanyproductpreparedfromdurumwheat,TriticumdurumDesf.,singlyorincombinationotherwheat;–towholemeal,whole-wheatflourorsemolina,farinamilledfromcommonwheat,TriticumaestivumL.,orclubwheat,TriticumcompactumHost.,ormixturesthereof;–towheatflourdestinedforuseasabrewingadjunctorforthemanufactureofstarchand/orgluten;–towheatflourfornon-foodindustrialuse;–flourswhoseproteincontenthavebeenreducedorwhichhavebeensubmittedafterthemillingprocesstoaspecialtreatmentotherthandryingorbleachingand/ortowhichhavebeenaddedotheringredientsthanthosementionedunderSections3.2.2and4.2.DESCRIPTION2.1ProductdefinitionWheatflouristheproductpreparedfromgrainofcommonwheat,TriticumaestivumL.,orclubwheat,TriticumcompactumHost.,ormixturesthereof,bygrindingormillingprocessesinwhichthebranandgermarepartlyremovedandtheremainderiscomminutedtoasuitabledegreeoffineness.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1Qualityfactors–generalWheatflourandanyaddedingredientsshallbesafeandsuitableforhumanconsumption.Wheatflourshallbefreefromabnormalflavours,odours,andlivinginsects.Wheatflourshallbefreefromfilth(impuritiesofanimalorigin,includingdeadinsects)inamountswhichmayrepresentahazardtohumanhealth.3.2Qualityfactors–specific3.2.1Moisturecontent15.5%m/mmaxLowermoisturelimitsshouldberequiredforcertaindestinationsinrelationtotheclimate,durationoftransportandstorage.3.2.2OptionalingredientsThefollowingingredientsmaybeaddedtowheatflourinamountsnecessaryfortechnologicalpurposes:–maltedproductswithenzymaticactivitymadefromwheat,ryeorbarley;–vitalwheatgluten;–soybeanflourandlegumeflour.4.FOODADDITIVES4.1Enzymes1MaximumlevelinfinishedproductFungalamylasefromAspergillusoryzaeGMPProteolyticenzymefromAspergillusoryzaeGMP4.2FoodAdditivesFlourtreatmentagentsusedinaccordancewithTables1and2oftheGeneralStandardforFoodAdditives(CXS192-1995)infoodcategory06.2.1(Flours)areacceptableforuseinfoodsconformingtothisStandard.5.CONTAMINANTS5.1HeavymetalsWheatflourshallbefreefromheavymetalsinamountswhichmayrepresentahazardtohumanhealth.1HoldforfurtherdiscussionCXS152-198535.2PesticideresiduesWheatflourshallcomplywiththosemaximumresiduelimitsestablishedbytheCodexAlimentariusCommissionforthiscommodity.5.3MycotoxinsWheatflourshallcomplywiththosemaximummycotoxinlimitsestablishedbytheCodexAlimentariusCommissionforthiscommodity.6.HYGIENEItisrecommendedthattheproductcoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969)andotherCodesofPracticerecommendedbytheCodexAlimentariusCommissionwhicharerelevanttothisproduct.Totheextentpossibleingoodmanufacturingpractice,theproductshallbefreefromobjectionablematter.Whentestedbyappropriatemethodsofsamplingandexamination,theproduct:–shallbefreefrommicro-organismsinamountswhichmayrepresentahazardtohealth;–shallbefreefromparasiteswhichmayrepresentahazardtohealth;and–shallnotcontainanysubstanceoriginatingfrommicro-organismsinamountswhichmayrepresentahazardtohealth.7.PACKAGINGWheatflourshallbepackagedincontainerswhichwillsafeguardthehygienic,nutritional,technological,andorganolepticqualitiesoftheproduct.Thecontainers,includingpackagingmaterial,shallbemadeofsubstanceswhicharesafeandsuitablefortheirintendeduse.Theyshouldnotimpartanytoxicsubstanceorundesirableodourorflavourtotheproduct.Whentheproductispackagedinsacks,thesemustbeclean,sturdyandstronglysewnorsealed.8.LABELLINGInadditiontotherequirementsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985)thefollowingspecificprovisionsapply:8.1NameoftheproductThenameoftheproducttobeshownonthelabelshallbe“wheatflour.”8.2Labellingofnon-retailcontainersInformationfornon-retailcontainersshalleitherbegivenonthecontainerorinaccompanyingdocuments,exceptthatthenameoftheproduct,lotidentificationandthenameandaddressofthemanufacturerorpackershallappearonthecontainer.However,lotidentificationandthenameandaddressofthemanufacturerorpackermaybereplacedbyanidentificationmark,providedthatsuchamarkisclearlyidentifiablewiththeaccompanyingdocuments.9.METHODSOFANALYSISANDSAMPLINGForcheckingthecompliancewiththisstandard,themethodsofanalysisandsamplingcontainedintheRecommendedMethodsofAnalysisandSampling(CXS234-1999)relevanttotheprovisionsinthisstandard,shallbeused.CXS152-19854ANNEXInthoseinstanceswheremorethanonefactorlimitand/ormethodofanalysisisgivenwestronglyrecommendthatusersspecifytheappropriatelimitandmethodofanalysis.Factor/DescriptionLimitMethodofanalysisASHBuyerPreferenceAOAC923.03ISO2171:1980ICCMethodNo.104/1(1990)FATACIDITYMAX:70mgper100gflouronadrymatterbasisexpressedassulphuricacid–or–Notmorethan50mgofpotassiumhydroxideshallberequiredtoneutralizethefreefattyacidsin100grammesflouronadrymat