The purpose of this standard is to specify the requirements for fortified wheat flour intended for human consumption, fixed with common wheat, Triticum aestivum L. or with branched wheat Triticum compactum Host. or with a mixture of these, which has been pre-packed and is ready for sale to the consumer. It is applied to wheat flour in food industries such as pasta factories, cookie factories, pastry shops and bakeries. The nutritional quality of wheat flour is improved by fortifying it with vitamins and minerals. Wheat flour should be fortified with the micronutrients listed in Table 2, so that the product complies with the established limits. Wheat flour must be packed and transported in packaging that preserves its hygienic, nutritional and technological quality. Fortified wheat flour must be packaged in material suitable for the conditions of transportation and storage and which provides the necessary protection, level and effectiveness of the added fortificants.
Mozambique · 2012-01-01