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A.1A | [Repealed, SOR/79-660, s. 3] | ||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A.3 | [Repealed, SOR/79-660, s. 4] | ||
A.3A | [Repealed, SOR/79-660, s. 4] | ||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P.1 | [Repealed, SOR/94-227, s. 4] | ||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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