- Chapter 19 Preparations of cereals, flour, starch or milk
Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods.
- STANDARD 2.1.1 CEREALS AND CEREAL PRODUCTS
Clause 3 of this Standard allows products which are traditionally described by names such as shortbread , soda bread , pita bread and crispbread to continue using such names irrespective of the definition of bread in clause 1... This product does not.
- Breads and other Cereal Products
Grain composition: Macro and micro nutrient analysis (protein, moisture, ash, fat, minerals) Dietary fibre inhibitor, gramine lectins) Free fatty acids and composition of fat (fatty acid profile) including sterols Carbohydrates (sugars and starch).
- Section II - Chapter 11 Products of the Milling Industry; Malt
Products falling within this chapter under the above provisions shall be classified in heading 1101 or 1102 if the percentage passing through a woven metal wire cloth sieve with the aperture indicated in column (4) or (5) is not less, by weight, than.
- Color Measurement of Cereal and Cereal Products
These include: To determine and document ingredient effect on product color Determination of color change as a result of storage, processing and other factors QC test to ensure consistency of ingredient color Quality tests to determine conformance to.
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