CODEX STAN 152-1985 Standard for Wheat Flour
1. SCOPE
1.1 This standard applies to wheat flour for direct human consumption prepared from common wheat, Triticum aestivum L., or club wheat, Triticum compactum Host., or mixtures thereof, which is prepackaged ready for sale to the consumer or destined for use in other food products.
1.2 It does not apply:
– to any product prepared from durum wheat, Triticum durum Desf., singly or in combination other wheat;
– to whole meal, whole-wheat flour or semolina, farina milled from common wheat, Triticum aestivum L., or club wheat, Triticum compactum Host., or mixtures thereof;
– to wheat flour destined for use as a brewing adjunct or for the manufacture of starch and/or gluten;
– to wheat flour for non-food industrial use;
– flours whose protein content have been reduced or which have been submitted after the milling process to a special treatment other than drying or bleaching and/or to which have been added other ingredients than those mentioned under Sections 3.2.2 and 4.
2. DESCRIPTION
2.1 Product definition
Wheat flour is the product prepared from grain of common wheat, Triticum aestivum L., or club wheat, Triticum compactum Host., or mixtures thereof, by grinding or milling processes in which the bran and germ are partly removed and the remainder is comminuted to a suitable degree of fineness.
