Indian Standard

SPECIFICATION FOR WHEAT FLOUR FOR USE IN CAKE INDUSTRY
FOREWORD

0.1 The Indian Standards Institution adopted this Indian Standard on 29 June 1979, after the draft finalized by the Food grains and Food grain Products Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 Flour constitutes the most important essential ingredient in the manufacture of bread, biscuits and other bakery products. The quality of flour has an immense bearing on the quality of these end products. Therefore, it was considered necessary to formulate a separate standard for cake flour. In the formulation of this standard the committee took note of the existing conditions regarding the availability of wheat for milling. However, in view of the fact that the present difficulties are likely to be overcome in future and that this standard would serve as a guideline to bakers, it was considered desirable to make a beginning by formulating the standard. It has been decided initially to limit the requirements in this standard to only such characteristics, which are considered to be the most important. Subsequently, as and when wheat supply position becomes comfortable, this standard would be further elaborated.

0.2.1 While finalizing this standard, the Sectional Committee responsible for the formulation of this standard felt that the limits for rope spore and mould should also be specified as they reflected the hygienic condition under which the material had been produced. But as no significant data was available in the country, the position would be reviewed for incorporating their limits in the standard.

0.3 Other related standards brought out are 1S: 1009-1979 Specification for MAIDA for general purposes (second revision), IS: 7463-1974 Specification for wheat flour for use by biscuit industry and IS: 7464-1974 specification for wheat flour for use in bread industry.

0.4 In the preparation of this standard, due consideration has been given to the provisions stipulated under the Prevention of' Food Adulteration Act, 1954 and Rules framed there under. Due consideration had also been given to the Standards of Weights & ''Measures (Packaged Commodities) Rules, 1977. However, wherever applicable, this standard is subject to the restrictions imposed under these regulations.

IS: 9194-1979

0.5 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS: 2-1960*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

*Rules for rounding off numerical values (revised).

1. SCOPE

1.1 This standard prescribes requirements and methods of sampling and test for wheat flour for use in the cake industry.

2. REQUIREMENTS

2.1 Description - Wheat flour shall be the product obtained by milling, cleaned hard or soft wheat or blends thereof in a roller flourmill and bolting. The flour shall be free flowing, dry to the touch, shall not pack when squeezed, should be creamy in colour and free from any visible bran particles. The flour shall have a characteristic taste and smell and shall be free from insect and fungus infestation, rodent contamination, dirt and other extraneous matter. It should not have any musty flavour and rancid taste.
NOTE - The appearance, taste and odour shall be determined by organoleptic tests.

2.2 Where deemed necessary by the miller, the flour may be treated with bleaching agents and improvers allowed under the PFA Rules, not exceeding the maximum limit specified against each.

2.3 The material shall be suitable for cake baking.

2.4 The material shall also comply with the requirements given in Table 1.

3. PACKING AND MARKING

3.1 Packing - The packages may be of 100 g, 200 g, 500 g, 1 kg, 2 kg, 5 kg, and thereafter in multiples of 5 kg as desired by the purchaser.

3.1.1 For packages above 65 kg, unless otherwise agreed to between the purchaser and the vendor, the material for packing shall be single, sound A-twill or B-twill jute bags or DW-flour bags conforming to IS: 1943-1964, IS: 2566-1965 and IS: 3984-1967 respectively.
Specification for A - twill jute bags (revised).
Specification for B - twill jute bags (revised).
Specification for DW flour bags.

3.1.2 The mouth of each bag shall be either machine stitched or hand stitched. lf it is hand stitched the mouth shall be rolled over and then stitched. The stitches shall be in two cross rows with at least 14 stitches in each row for jute bag, of 65 kg and above.

3.2 Marking - Each bag shall be suitably marked so as to give the following information:

1. Name of the material
2. Month of manufacture
3. Name and address of the manufacturer
4. Batch or code number
5. Net mass
6. Other labeling requirements according to the provisions of the Standards of Weights and Measures (Packaged commodities) Rules, 1977.

Table 1: requirements for wheat flour for use in cake industry (clause 2.4)

Sr. No	Characteristics	Requirement	Method of test	Ref to
-	-	-	Appendix of IS: 1009-1979	Other Indian standards
1	Moisture, % by mass, Max	13.0	A	-
2	Total ash (on dry basis), % by mass, Max	0.7	B	-
3	Acid insoluble ash (on dry basis), % by mass, Max	0.05	C	-
4	Gluten (on dry basis), % by mass	7-9	D	-
5	Alcoholic acidity (as H2SO4) in 90% alcohol, % by mass, Max	0.1	E	-
6	Granularity	To satisfy test	F	-
7	Uric acid mg / 100 g, Max	10	-	IS: 4333 (part V) -1970

Specification for Maida for general purpose (second revision)
Methods of analysis for food grains: Part V determination of uric acid.

3.2.1 All markings shall be applied on the bags in such a manner that thee dye or ink (see IS: 1234 -1957) does not penetrate into the material.
Specification for ink, stencil, oil base for making porous surfaces, colour as required.

3.2.2 Each bag may also be marked with the ISI Certification Mark.
Note - The use of the 181 Certification Mark is governed by the provisions of the Indian Standards institution (Certification Marks) Act and the Rules and Regulations made there under. The 151 Mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the requirements of that standard under a well-defined system of inspection, testing and quality control which is devised and supervised by ISI and operated by the producer. IST marked products are also continuously checked by ISI for conformity to that standard as a further safeguard. Details of conditions, under which a license for the use of the ISI Certification Mark may he granted to manufacturers or processors, may be obtained from the Indian Standards Institution.

4. SAMPLING

4.1 The method of drawing representative samples of the material and the criteria for conformity shall be as prescribed in IS: 5315-1978.
Method of sampling for milled cereals and pulses products (first revision)

5. TESTS

5.1 Tests shall be carried out as prescribed under 2.1 and in the appropriate appendices and Indian Standards referred to in column 4 and 5 of Table 1.

5.2 Quality of Reagents - Unless specified otherwise, pure chemicals shall be employed in tests and distilled water (see IS: 1070 -1977) shall be used where the use of water as a reagent is intended.
NOTE - Pure chemicals shall mean chemicals that do not contain impurities, which affect the results of analysis.
*Specification for water for general laboratory use (second revision)