[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: 21CFR137.220]
[Page 385]
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. 137.220 Durum flour.
(a) Durum flour is the food prepared by grinding and bolting cleaned
durum wheat. When tested for granulation as prescribed in Sec.
137.105(c)(4), not less than 98 percent of such flour passes through the
No. 70 sieve. It is freed from bran coat, or bran coat and germ, to such
extent that the percent of ash therein, calculated to a moisture-free
basis, is not more than 1.5 percent. Its moisture content is not more
than 15 percent.
(b) For the purpose of this section, ash, moisture, and granulation
are determined by the methods prescribed in Sec. 137.105(c).
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