Divide the weight of carbon dioxide recovered from synthetic sample by weight of carbon dioxide contained in sodium bicarbonate used. Divide the quotient into the apparent percent of carbon dioxide in official sample to obtain percent of carbon dioxide evolved from the official sample. [20 F.R. 9571, Dec. 20, 1955, as amended at 26 FR. 3772, May 2, 1961] § 15.60 Enriched self-rising flour; identity; label statement of optional ingredients. Enriched self-rising flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for self-rising flour by § 15.50, except that: (a) It contains in each pound not less than 2.0 milligrams and not more than 2.5 milligrams of thiamine, not less than 1.2 milligrams and not more than 1.5 milligrams of riboflavin, not less than 16.0 milligrams and not more than 20.0 milligrams of niacin or niacinamide, not less than 13.0 milligrams and not more than 16.5 milligrams of iron (Fe), not less than 500 milligrams and not more than 1,500 milligrams of calcium (Ca); (b) Vitamin D may be added in such quantity that each pound of the finished enriched self-rising flour contains not less than 250 U. S. P. units and not more than 1,000 U. S. P. units of vitamin D; (c) It may contain not more than 5 percent by weight of wheat germ or partly defatted wheat germ; (d) When calcium is added as dicalcium phosphate, such dicalcium phosphate is also considered to be an acidreacting substance; and (e) When calcium is added as carbonate, the method set forth in § 15.50 (c) does not apply as a test for carbon dioxide evolved; but in such case the quantity of carbon dioxide evolved under ordinary conditions of use of the enriched self-rising flour is not less than 0.5 percent of the weight thereof. Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in paragraphs (a) and (b) of this section may be added in a harmless carrier which does not impair the enriched selfrising flour; such carrier is used only in the quantity necessary to effect an intimate and uniform admixture of such substances with the flour. § 15.70 Phosphated flour, phosphated white flour, phosphated wheat flour; identity; label statement of optional ingredients. Phosphated flour, phosphated white flour, phosphated wheat flour, conforms to the definition and standard of identity, and is subject to the requirements for label declaration of optional ingredients, prescribed for flour by § 15.1, except that: (a) Monocalcium phosphate is added: in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight of the finished phosphated flour; and (b) In determining whether the ash content complies with the requirements of this section allowance is made for the added monocalcium phosphate. § 15.75 Instantized flours, instant blending flours, quick-mixing flours; identity; label statement of optional ingredients. (a) Instantized flours, instant blending flours, quick-mixing flours, are the foods each of which conforms to the definition and standard of identity and is subject to the requirement for label statement of optional ingredients prescribed for the corresponding kind of flour by §§ 15.1, 15.10, 15.20, 15.30, 15.50, 15.60, and 15.70, except that each such flour has been made by one of the optional procedures set forth in paragraph (b) of this section, and is thereby made readily pourable. Such flour will all pass through a No. 20 mesh U.S. standard sieve (840-micron opening), and not more than 20 percent will pass through a No. 200 mesh U.S. standard sieve (74micron opening). (b) The optional procedures referred to in paragraph (a) of this section are: (1) A selective grinding and bolting procedure or other milling procedure, whereby controlled techniques are used to obtain a food too fine to meet the granulation specification prescribed in § 15.130 (a) for farina. procedure, (2) An agglomerating whereby flour that originally meets the granulation specification prescribed in § 15.1(a) has been modified by further processing, so that a number of the individual flour particles have been combined into agglomerates conforming to the granulation specifications set out in paragraph (a) of this section. (c) The name of each product covered by this section is the name prescribed by the definition and standard of identity for the corresponding kind of flour as referred to in paragraph (a) of this section, preceded immediately and conspicuously by the words "Instantized," "Instant blending," or "Quick-mixing." [30 F.R. 9302, July 27, 1965] § 15.80 Whole wheat flour, graham flour, entire wheat flour; identity; label statement of optional ingredi ents. (a) Whole wheat flour, graham flour, entire wheat flour, is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat that, when tested by the method prescribed in paragraph (c) (2) of this section, not less than 90 percent passes through a No. 8 sieve and not less than 50 percent passes through a No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent. The moisture content of whole wheat flour is not more than 15 percent. Unless such addition conceals damage or inferiority or makes the whole wheat flour appear to be better or of greater value than it is, the optional bleaching ingredient azodicarbonamide (complying with the requirements of § 121.1085 of this chapter, including the quantitative limit of not more than 45 parts per million), or chlorine dioxide, or chlorine, or a mixture of nitrosyl chloride and chlorine may be added in a quantity not more than sufficient for bleaching and artificial aging effects. (b) When any optional bleaching ingredient is used, the label shall bear the word "Bleached." Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the word "Bleached" shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter; except that where such name is a part of a trademark or brand, other written, printed, or graphic matter, which is also a part of such trade-mark or brand, may so intervene if the word "Bleached" is in such juxtaposition with such trade-mark or brand as to be conspicuously related to such name. (c) For the purposes of this section: (1) Moisture is determined by the method prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," 5th Edition, 1940, page 211, under "Vacuum Oven Method-Official." [Ed. note, 10th edition, 1965, p. 191, secs. 13.002, 13.005.] (2) The method referred to in paragraph (a) of this section is as follows: Use No. 8 and No. 20 sieves, having standard 8-inch full height frames, complying with the specifications for wire cloth and sieve frames in "Standard Specifications for Sieves," published March 1, 1940, in L. C. 584 of the U. S. Department of Commerce, National Bureau of Standards. Fit a No. 8 sieve into a No. 20 sieve. Attach bottom pan to the No. 20 sieve. Pour 100 gm. of the sample into the No. 8 sieve. Attach cover and hold the assembly in a slightly inclined position with one hand. Shake the sieves by striking the sides against the other hand with an upward stroke, at the rate of about 150 times per minute. Turn the sieves about one-sixth of a revolution each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh the material which fails to pass through the No. 8 sieve and the material which passes through the No. 20 sieve. [20 F.R. 9572, Dec. 20, 1955, as amended at 29 F.R. 14624, Oct. 27, 1964] § 15.90 Bromated whole wheat flour; identity; label statement of optional ingredients. Bromated whole wheat flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for whole wheat flour by § 15.80, except that potassium bromate is added in a quantity not exceeding 75 parts to each million parts of finished bromated whole wheat flour. § 15.100 Whole durum wheat flour; identity; label statement of optional ingredients. Whole durum wheat flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for whole wheat flour by § 15.80, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation. § 15.110 Crushed wheat, coarse ground wheat; identity. Crushed wheat, coarse ground wheat, is the food prepared by so crushing cleaned wheat other than durum wheat and red durum wheat that, when tested by the method prescribed in § 15.80 (c) (2), 40 percent or more passes through a No. 8 sieve and less than 50 percent passes through a No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. Crushed wheat contains not more than 15 percent of moisture as determined by the method prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," 5th edition, 1940, page 353 [Ed. note, 10th edition, 1965, p. 327, secs. 22.002, 22.003], under "Preparation of Sample-Official" and "Moisture I. Drying with Heat-Official." § 15.120 Cracked wheat; identity. Cracked wheat is the food prepared by so cracking or cutting into angular fragments cleaned wheat other than durum wheat and red durum wheat that, when tested by the method prescribed in § 15.80 (c) (2), not less than 90 percent passes through a No. 8 sieve and not more than 20 percent passes through a No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. Cracked wheat contains not more than 15 percent of moisture as determined by the method prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists", 5th edition, 1940, page 353 [Ed. note, 10th edition, 1965, p. 327, secs. 22.002, 22.003], under "Preparation of Sample-Official" and "Moisture I. Drying with Heat-Official." (a) Farina is the food prepared by grinding and bolting cleaned wheat, other than durum wheat and red durum wheat, to such fineness that, when tested by the method prescribed in paragraph (b) (2) of this section, it passes through a No. 20 sieve, but not more than 3 percent passes through a No. 100 sieve. It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than 0.6 percent. Its moisture content is not more than 15 percent. (b) For the purposes of this section: (1) Ash and moisture are determined by the methods therefor referred to in § 15.1 (c). (2) The method referred to in paragraph (a) of this section is as follows: Use No. 20 and No. 100 sieves, having standard 8-inch full-height frames, complying with the specifications for wire cloth and sieve frames in "Standard Specifications for Sieves," published March 1, 1940, in L. C. 584 of the United States Department of Commerce, National Bureau of Standards. Fit a No. 20 sieve into a No. 100 sieve. Attach bottom pan to the No. 100 sieve. Pour 100 grams of the sample into the No. 20 sieve. Attach cover and hold the assembly in a slightly inclined position with one hand. Shake the sieves by striking the sides against the other hand with an upward stroke, at the rate of about 150 times per minute. Turn the sieves about onesixth of a revolution, each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh the material which fails to pass through the No. 20 sieve and the material which passes through the No. 100 sieve. § 15.140 Enriched farina; identity; label statement of optional ingredients. (a) Enriched farina conforms to the definition and standard of identity prescribed for farina by § 15.130, except that: (1) It contains in each pound not less than 2.0 milligrams and not more than 2.5 milligrams of thiamine, not less than 1.2 milligrams and not more than 1.5 milligrams of riboflavin, not less than 16.0 milligrams and not more than 20.0 milligrams of niacin or niacinamide, and not less than 13.0 milligrams of iron (Fe). (2) Vitamin D may be added in such quantity that each pound of the finished enriched farina contains not less than 250 U. S. P. units of the optional ingredient vitamin D. (3) Calcium may be added in such quantity that each pound of the finished enriched farina contains not less than 500 milligrams of the optional ingredient calcium (Ca). (4) It may contain not more than 8 percent by weight of the optional ingredient wheat germ or partly defatted wheat germ. (5) (i) It may contain not less than 0.5 percent and not more than 1 percent by weight of the optional ingredient disodium phosphate; or (ii) It may be treated with one of the proteinase enzymes papain or pepsin to reduce substantially the time required for cooking. In such treatment papain or pepsin, in an amount not to exceed 0.1 percent by weight, is added to the farina, which is moistened, warmed, and subsequently heated sufficiently to inactivate the enzyme and to dry the product to comply with the limit for moisture prescribed by § 15.130(a). (6) In determining whether the ash content complies with the requirements of this section allowance is made for ash resulting from any added iron or salts of iron or calcium, or from any added disodium phosphate, or from any added wheat germ or partly defatted wheat germ. Iron and calcium may be added only in forms which are harmless and assimilable. Dried irradiated yeast may be used as a source of vitamin D. The substances referred to in subparagraphs (1) and (2) of this paragraph may be added in a harmless carrier which does not impair the enriched farina; such carrier is used only in the quantity necessary to effect an intimate and uniform admixture of such substances with the farina. (b) (1) (i) When the optional ingredient disodium phosphate is used, the label shall bear the statement "Disodium phosphate added for quick cooking." (ii) When the proteinase enzyme treatment is used, the label shall bear the statement "Enzyme treated for quicker cooking." (2) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements prescribed in this section, showing the optional ingredients used, shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter; except that where the name of the food is a part of a trademark or brand, then other written, printed or graphic matter that is also a part of the trademark or brand may so intervene, if such statement is in such juxtaposition with the trademark or brand so as to be conspicuously related to the name of the food. [20 F.R. 9573, Dec. 20, 1955, as amended at 24 FR. 9729, Dec. 4, 1959, 25 F.R. 903, Feb. 3, 1960] § 15.150 Semolina; identity. (a) Semolina is the food prepared by grinding and bolting cleaned durum wheat to such fineness that, when tested by the method prescribed in § 15.130(b) (2), it passes through a No. 20 sieve, but not more than 3 percent passes through a No. 100 sieve. It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than 0.92 percent. Its moisture content is not more than 15 percent. (b) For the purpose of this section, ash and moisture are determined by the methods therefor referred to in § 15.1 (c). Subpart B-Corn Flour and Related Products § 15.500 White corn meal; identity. (a) White corn meal is the food prepared by so grinding cleaned white corn that when tested by the method prescribed in paragraph (b) (2) of this section not less than 95 percent passes through a No. 12 sieve, not less than 45 percent through a No. 25 sieve, but not more than 35 percent through a No. 72 grits gauze. Its moisture content is not more than 15 percent. In its preparation coarse particles of the ground corn may be separated and discarded, or reground and recombined with all or part of the material from which they were separated, but in any such case the crude fiber content of the finished corn meal is not less than 1.2 percent and not more than that of the cleaned corn from which it was ground, and its fat content does not differ more than 0.3 percent from that of such corn. The contents of crude fiber and fat in all the foregoing provisions relating thereto are on a moisture-free basis. (b) (1) For the purposes of this section moisture is determined by the method prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," 6th edition, page 259, sections 20.70 and 20.71 [Ed. note, 10th edition, 1965, p. 202, secs. 13.058, 13.059], fat is determined by the method prescribed on pages 259 and 260, sections 20.70 and 20.73 [Ed. note, 10th edition, 1965, p. 202, secs. 13.058, 13.063]; and crude fiber determined by the method prescribed on pages 259 and 260, sections 20.70 and 20.74 [Ed. note, 10th edition, 1965, p. 202, secs. 13.058, 13.0611. ents, prescribed for sweet chocolate by § 14.6, except that: (1) In its preparation cocoa is used, instead of chocolate liquor, in such quantity that the finished food contains not less than 6.8 percent by weight of the nonfat cacao portion of such cocoa, calculated by subtracting from the weight of cocoa used the weight of cacao fat therein and the weight therein of alkali and seasoning ingredients, if any, dividing the remainder by the weight of the finished food, and multiplying the quotient by 100. (For the purposes of this section the term "cocoa" means breakfast cocoa, cocoa, low-fat cocoa, or any mixture of two or more of these.) (2) In its preparation is added one or any combination of two or more vegetable food oils, vegetable food fats, or vegetable food stearins, other than cacao fat, which oil, fat, stearin, or combination has a melting point higher than that of cacao fat. Any such oil or fat may be hydrogenated. (3) The requirement of § 14.6 (a) that the milk constituent solids be less than 12 percent by weight does not apply. § 14.13 Milk chocolate and vegetable fat (other than cacao fat) coating, sweet milk chocolate and vegetable fat (other than cacao fat) coating; identity; label statement of optional ingredients. (a) Milk chocolate and vegetable fat (other than cacao fat) coating, sweet milk chocolate and vegetable fat (other than cacao fat) coating conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for milk chocolate by § 14.7, except that in its preparation is added one or any combination of two or more vegetable food oils or vegetable food fats, other than cacao fat, which oil, fat, or combination may be hydrogenated and which has a melting point lower than that of cacao fat. (b) The provisions of this section shall not be construed as applicable to any article by reason of the addition thereto of a vegetable food fat other than cacao fat as a carrier of emulsifying ingredients, as authorized and within the limits prescribed by § 14.7(a). PART 15-CEREAL FLOURS AND R LATED PRODUCTS Subpart A-Wheat Flour and Related Produc Sec. 15.1 15.10 15.20 15.30 15.40 15.50 15.60 15.70 15.75 15.80 15.90 Flour, white flour, wheat flour, pla flour; identity; label statement optional ingredients. Enriched flour; identity; label stat Durum flour; identity. Enriched self-rising flour; identit Phosphated flour, phosphated whi flour, phosphated wheat flow identity; label statement of of tional ingredients. Instantized flours, instant blendin flours; quick mixing flours; iden tity; label statement of options ingredients. Whole wheat flour, graham flour, en tire wheat flour; identity; labe statement of optional ingredients Bromated whole wheat flour; iden tity; label statement of optiona ingredients. 15.100 Whole durum wheat flour; identity label statement of optional ingre dients. 15.110 15.120 15.130 15.140 Crushed wheat, coarse ground wheat identity. Farina; identity. Cracked wheat; identity. statement of optional ingredients 15.150 Semolina; identity. Subpart B-Corn Flour and Related Products 15.500 White corn meal; identity. 15.501 Yellow corn meal; identity. 15.502 Bolted white corn meal; identity. 15.503 Bolted yellow corn meal; identity. 15.504 Degerminated white corn meal, degermed white corn meal; identity. 15.505 Degerminated yellow corn meal, degermed yellow corn meal; identity. Self-rising white corn meal; identity. Self-rising yellow corn meal; identity. 15.506 15.507 15.508 White corn flour; identity. 15.509 Yellow corn flour; identity. 15.510 Grits, corn grits, hominy grits; iden [32 FR. 8815, June 21, 1967] tity. |