How much Bleaching, Maturing or Dough Conditioning Agents

How much Bleaching, Maturing or Dough Conditioning Agents
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How much Bleaching, Maturing or Dough Conditioning Agents can be added to doughs or bread mixes? Below is the list regulated by 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A.1A [Repealed, SOR/79-660, s. 3]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A.3 [Repealed, SOR/79-660, s. 4]
A.3A [Repealed, SOR/79-660, s. 4]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P.1 [Repealed, SOR/94-227, s. 4]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


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