Wheat Flour [WFP] General purpose

White wheat flour milled from good quality wheat and fit for human consumption. To be of fair and sound marketable quality, free from abnormal smell and pests. Suitable for domestic use for a variety of home-baked soft breads, biscuits and cakes.

• Moisture: 14% maximum (ICC method no.110)
• Protein content: 10.5 % minimum (N x 5.70 in dry matter) (ICC method no. 105)
• Hagberg falling number: at least 220 including the preparation time of 60 seconds (agitation) (ICC method no.107)
• Zeleny index: at least 20 (ICC method no. 116 and no. 118)
• Ash content:  0.62% maximum of dry matter (ICC method no. 104)
• Wet gluten: 24 (basis), acceptable down to minimum 21 (ICC method no. 155)
• Fatty acid: maximum 50 mg KOH/100 g of dry matter

 Chopin Alveograph:

• W. Value: minimum 130
• P/L: minimum 0.5 - maximum 0.9

For all destinations wheat flour to be fortified with following additives:

• Thiamine (Vitamin B1): 4.4 mg per kg
• Riboflavin (Vitamin B2): 2.6 mg per kg
• Niacin: 35 mg per kg
• Folic acid: 0.4 mg per kg
• Iron (as reduced iron): 29 mg per kg

Variation in levels of micronutrients must not exceed plus or minus 30% of the specified level using iron as the proxy indicator micronutrient. For added iron: Target is 29 mg/1000g. Acceptable range 20.3 – 37.7 mg/1000g

Fortification premixes must be obtained from DSM, Fortitech, Hexagon Nutrition, BASF or Nicholas Piramal. A Certificate of Analysis as well as a proof of purchase will be required for payment.

Milling facilities should meet the Recommended International Code of Practice: General Principles of Food Hygiene CAC/RCP 1-1969, Rev 4-2003 Codex Alimentarius, including Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application.