FDBNS CRS 64:2022 — Processed Foods – Wheat Flour – Specification

The Bahamas Bureau of Standards and Quality (BBSQ) is in the enquiry phase of developing the following standards that have been prepared by the Technical Committee comprising of technical experts from a wide cross section of stakeholders. The standard being issued for public comment, in accordance with the provisions set out in the Standards Act, Chapter 338 (2006), and in keeping with the international best practices and standards development procedures. Please note that these standards should not be reprinted or used for any other purpose other than review and public comments. This is due to the documents being copyrighted by ISO and being the sole property of the Bahamas Government.

This CARICOM Regional Standard specifies the characteristics of wheat flour for human consumption prepared from Triticum aestivum L. (common wheat) or, Triticum compactum Host (club wheat) or mixtures thereof which is pre-packaged for sale or sold in bulk. This standard is applicable to ‘self-rising flour’.”

This CARICOM Regional Standard is not applicable to:
“a) any product made from durum wheat (hard wheat, Triticum durum Desf.), singly or in combination with other wheat;

b) the following products:

1. whole meal,
2. whole wheat flour or semolinas,
3. farina milled from Triticum aestivum L. (common wheat), Triticum compactum Host (club wheat), or mixtures thereof,
4. wheat flour to be used in brewing, for the production of starch or gluten, or for non-food industrial use,
5. wheat flour in which the protein content has been reduced,
6. wheat flour after the milling process which has been subjected to special treatments other than bleaching or drying,
7. wheat flour which have added ingredients other than those stipulated in this standard.