A-A-20126 FlourThis CID covers flour, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20126F

5.1.1.2 Types of wheat flour. The six types of wheat flour shall be milled from wheat of the following classes:

Types of wheat flour Classes of wheat

Bread flour, bread flour (Hearth-style), and whole wheat flour

Hard red spring Hard red winter Hard white wheat

General or All Purpose flour

Hard red spring Hard red winter Soft red winter Hard white wheat Soft white wheat

Cake flour and pastry flour

Soft red winter

Soft white wheat

5.1.2 Rye flour. The rye shall be U.S. No. 2 grade or better.

5.1.3 Oat flour. The oat flour shall be food grade, milled from sound, cleaned oats. The oats shall be U.S. No. 2 grade or better.

5.2 Processing. The flour shall be processed in accordance with current good manufacturing practices (21 CFR Part 110).

5.2.1 Wheat flour. The wheat flour shall be processed through a centrifugal impactor operated at the equipment manufacture's recommended speed and flow rate designed to insure the destruction of insect eggs and shall be bolted through a 9XX or finer sieve sifter. Impaction and bolting processes may be repeated at various points in the milling operation. One of these treatments shall occur immediately before entrance of the flour into the packing machinery.

5.2.2 Rye flour. The rye flour shall be processed through a centrifugal impactor to destroy insect eggs as necessary, during the processing, but at least immediately prior to entering the packing machinery.

5.2.3 Oat flour. The oat flour shall be dehulled oats that have been steamed and ground to produce a stable flour in which enzyme activity is functionally negative.

5.3 Finished product. The flour shall be suitable for use in baking processes presently in common industrial use for the product(s) as specified by the type of flour and application. The rye and oat flours shall be suitable for use in combination with other food ingredients for preparation of varietal bakery products.