Approved Bleaching, Maturing or Dough Conditioning Agents

Approved Bleaching, Maturing or Dough Conditioning Agents
Share The Love!

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A.1A [Repealed, SOR/79-660, s. 3]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A.3 [Repealed, SOR/79-660, s. 4]
A.3A [Repealed, SOR/79-660, s. 4]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P.1 [Repealed, SOR/94-227, s. 4]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
S.3 Sodium Sulphite Biscuit dough 500 p.p.m. calculated as Sulphur Dioxide


Leave a Reply

Your email address will not be published. Required fields are marked *