[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.190]
[Page 382]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 137 CEREAL FLOURS AND RELATED PRODUCTS--Table of Contents
Subpart B Requirements for Specific Standardized Cereal Flours and
Related Products
Sec. 137.190 Cracked wheat.
Cracked wheat is the food prepared by so cracking or cutting into
angular fragments cleaned wheat other than durum wheat and red durum
wheat that, when tested by the method prescribed in Sec. 137.200(c)(2),
not less than 90 percent passes through a No. 8 sieve and not more than
20 percent passes through a No. 20 sieve. The proportions of the natural
constituents of such wheat, other than moisture, remain unaltered.
Cracked wheat contains not more than 15 percent of the moisture as
determined by the method prescribed in ``Official Methods of Analysis of
the Association of Official Analytical Chemists,'' 13th Ed. (1980),
section 7.002 under ``Preparation of Sample--Official Final Action,''
and section 7.003 under ``Moisture--Official Final Action. I. Drying in
Vacuo at 95.100[deg] (2),'' which is incorporated by reference. Copies
may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave.,
suite 500, Gaithersburg, MD 20877, or may be examined at the National
Archives and Records Administration (NARA). For information on the
availability of this material at NARA, call 202-741-6030, or go to:
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html.
[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982;
49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989]
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