Here is a list of Approved Bleaching, Maturing or Dough Conditioning Agents that are used to improve dough Rheology, texture, stability, tolerance and machine ability. Their regulated allowable usage and dosage rates as per CFIA.
Item No. | Column 1 Additive |
Column 2 Permitted in or Upon |
Column 3 Maximum Level of Use and Other Conditions |
---|---|---|---|
A.1 | Acetone Peroxide | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
A.1A | [Repealed, SOR/79-660, s. 3] | ||
A.2 | Ammonium Persulphate |
(1) Flour; Whole wheat flour |
(1) 250 p.p.m. |
(2) Bread |
(2) 100 p.p.m. of flour in accordance with the requirements of section B.13.021 |
||
(3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
||
A.2A | Ascorbic Acid | (1) Bread; Flour; Whole wheat flour |
(1) 200 p.p.m. of flour |
(2) Unstandardized bakery products |
(2) 200 p.p.m. of flour |
||
A.3 | [Repealed, SOR/79-660, s. 4] | ||
A.3A | [Repealed, SOR/79-660, s. 4] | ||
A.4 | Azodicarbonamide | Bread; Flour; Whole wheat flour | 45 p.p.m. of flour |
B.1 | Benzoyl Peroxide | Flour; Whole wheat flour | 150 p.p.m. in accordance with the requirements of sections B.13.001 and B.13.005 |
C.1 | Calcium Iodate | (1) Bread |
(1) 45 p.p.m. of flour in accordance with the requirements of section B.13.021 |
(2) Unstandardized bakery products |
(2) 45 p.p.m. of flour |
||
C.2 | Calcium Peroxide | (1) Bread |
(1) 100 p.p.m. of flour in accordance with the requirements of section B.13.021 |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
C.3 | Calcium Stearoyl-2- Lactylate |
(1) Bread |
(1) 3,750 p.p.m. of flour in accordance with the requirements of section B.13.021 |
(2) Unstandardized bakery products |
(2) 3,750 p.p.m. of flour |
||
(3) Cake mixes |
(3) 0.5% of dry weight of mix |
||
C.4 | Chlorine | Flour; Whole wheat flour | Good Manufacturing Practice |
C.5 | Chlorine Dioxide | Flour; Whole wheat flour | Good Manufacturing Practice |
C.6 | L-Cysteine Hydrochloride | (1) Bread; Flour; Whole wheat flour |
(1) 90 p.p.m. |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
P.1 | [Repealed, SOR/94-227, s. 4] | ||
P.2 | Potassium Iodate | (1) Bread |
(1) 45 p.p.m. of flour in accordance with the requirements of section B.13.021 |
(2) Unstandardized bakery products |
(2) 45 p.p.m. of flour |
||
P.3 | Potassium Persulphate | (1) Bread |
(1) 100 p.p.m. of flour in accordance with the requirements of section B.13.021 |
(2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
||
S.1 | Sodium Stearoyl-2- Lactylate |
(1) Bread |
(1) 3,750 p.p.m. of flour in accordance with the requirements of section B.13.021 |
(2) Unstandardized bakery products |
(2) 3,750 p.p.m. of flour |
||
(3) Pancakes and pancake mixes |
(3) 0.3% of dry ingredient weight |
||
(4) Waffles and waffle mixes |
(4) 0.3% of dry ingredient weight |
||
(5) Cake mixes |
(5) 0.5% of dry weight of mix |
||
S.2 | Sodium Stearyl Fumarate |
(1) Bread |
(1) 5,000 p.p.m. of flour |
(2) Unstandardized bakery products |
(2) 5,000 p.p.m. of flour |
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S.3 | Sodium Sulphite | Biscuit dough | 500 p.p.m. calculated as Sulphur Dioxide |
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