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Approved Bleaching, Maturing or Dough Conditioning Agents

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.1Acetone 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A.1A[Repealed, SOR/79-660, s. 3]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.2Ammonium
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.2AAscorbic 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A.3[Repealed, SOR/79-660, s. 4]
A.3A[Repealed, SOR/79-660, s. 4]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.4AzodicarbonamideBread; Flour; Whole wheat flour45 p.p.m. of flour
B.1Benzoyl PeroxideFlour; Whole wheat flour150 p.p.m. in accordance with the requirements of sections B.13.001 and B.13.005
C.1Calcium 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.2Calcium 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.3Calcium 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.4ChlorineFlour; Whole wheat flourGood Manufacturing Practice
C.5Chlorine DioxideFlour; Whole wheat flourGood Manufacturing Practice
C.6L-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P.1[Repealed, SOR/94-227, s. 4]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.2Potassium 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.3Potassium 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.1Sodium
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.2Sodium
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.3Sodium SulphiteBiscuit dough500 p.p.m. calculated as Sulphur Dioxide

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