List of Approved Yeast Foods for Bakery Application

List of Approved Yeast Foods for Bakery Application
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Item No. Column 1
Additive
Column 2
Permitted in or Upon
Column 3
Maximum Level of Use and Other Conditions
A.1 Ammonium Chloride (1)
Flour; Whole wheat flour
(1)
2,000 p.p.m. of the flour
(2)
Bread
(2)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(3)
Unstandardized foods
(3)
Good Manufacturing Practice
A.2 Ammonium Phosphate, dibasic (1)
Bread
(1)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2)
Cider; Honey wine; Wine
(2)
Good Manufacturing Practice
(3)
Unstandardized bakery products
(3)
Good Manufacturing Practice
A.3 Ammonium Phosphate, monobasic (1)
Bread
(1)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2)
Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine
(2)
Good Manufacturing Practice
(3)
Unstandardized bakery products
(3)
Good Manufacturing Practice
A.4 Ammonium Sulphate (1)
Bread
(1)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2)
Cider; Honey wine; Wine
(2)
Good Manufacturing Practice
(3)
Unstandardized bakery products
(3)
Good Manufacturing Practice
(4)
Ale; Beer; Malt liquor; Porter; Stout
(4)
Good Manufacturing Practice
C.1 Calcium Carbonate (1)
Bread
(1)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2)
Unstandardized bakery products
(2)
Good Manufacturing Practice
C.2 Calcium Chloride Unstandardized bakery products Good Manufacturing Practice
C.3 Calcium Citrate Unstandardized bakery products Good Manufacturing Practice
C.4 Calcium Lactate (1)
Bread
(1)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2)
Unstandardized bakery products
(2)
Good Manufacturing Practice
C.5 Calcium Phosphate, dibasic (1)
Bread
(1)
2,500 p.p.m. of the flour. For combinations see paragraph B.13.021(m)
(2)
Unstandardized bakery products
(2)
Good Manufacturing Practice
C.6 Calcium Phosphate, monobasic (1)
Bread
(1)
7,500 p.p.m. of flour
(2)
Flour
(2)
7,500 p.p.m. of flour
(3)
Unstandardized bakery products
(3)
Good Manufacturing Practice
C.7 Calcium Phosphate, tribasic Unstandardized bakery products Good Manufacturing Practice
C.8 Calcium Sulphate (1)
Bread
(1)
5,000 p.p.m. of the flour
(2)
Unstandardized bakery products
(2)
Good Manufacturing Practice
F.1 Ferrous Sulphate Bacterial cultures Good Manufacturing Practice
M.1 Manganese Sulphate Ale; Beer; Light beer; Malt liquor; Porter; Stout Good Manufacturing Practice
P.1 Phosphoric Acid Ale; Beer; Light beer; Malt liquor; Porter; Stout Good Manufacturing Practice
P.2 Potassium Chloride (1)
Ale; Beer; Light beer; Malt liquor; Porter; Stout
(1)
Good Manufacturing Practice
(2)
Unstandardized bakery products
(2)
Good Manufacturing Practice
P.4 Potassium Phosphate, dibasic (1)
Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine
(1)
Good Manufacturing Practice
(2)
Unstandardized bakery products
(2)
Good Manufacturing Practice
P.5 Potassium Phosphate, monobasic Ale; Beer; Cider; Honey wine; Light beer; Malt liquor; Porter; Stout; Wine Good Manufacturing Practice
S.1 Sodium Sulphate Unstandardized bakery products Good Manufacturing Practice
U.1 [Repealed, SOR/87-5, s. 1]
Z.1 Zinc Sulphate (1)
Ale; Beer; Light beer; Malt liquor; Porter; Stout
(1)
Good Manufacturing Practice
(2)
Bacterial cultures
(2)
Good Manufacturing Practice


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