Guidelines No. TS 00018160-10-2006 "Wheat flour for bakery products of premium, first and second grades, enriched with iron and folic acid."

These specifications apply to premium, first and second grade wheat bakery flour produced from soft wheat or from soft wheat with a hard admixture no more than 20% and the addition of a premix - a powdered mixture of food grade iron sulfate and folic acid, used to enrich wheat bakery flour with iron and folic acid. This document applies to all enterprises producing flour fortified with folic acid and iron with established standards, regardless of the form of ownership: (a) 32 (±) 12 mg / kg iron and 1.5 ppm folic acid, for premium flour; (b) 32 (±) 12 mg / kg iron and 1.2 ppm folic acid, for first grade flour; and (c) 32 (±) 5 mg/kg iron and 1.2 ppm folic acid, for second grade flour. The document establishes quality criteria for flour in terms of colour, odour, taste, moisture and content of mineral impurities. It also defines the rules for acceptance, transportation and storage of flour (not more than 6 months) subject to the mandatory presence of a certificate of conformity. The following requirements must be met to ensure quality: (a) procurement and storage of stocks (equipment and premix); (b) determination of the installation location of the dispenser and its calibration; (c) confirmation of the correctness of the fortification process; (d) regular technical inspection and adjustment of the dispenser; (e) monitoring of flour ready for distribution; and (e) maintenance of appropriate records and accounting.