Wheat flour — Specification

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DKS 169: 2009 6 Table 4 – Guidelines for premix formulation 7 Hygiene Nutrient Fortificant compound Vitamin A Retinyl Palmitate- 250 IU/g (dry) Vitamin B1 Thiamin mononitrate Vitamin B2 Riboflavin Niacin Niacinamide Vitamin B6 Pyridoxine Folates Folic Acid Activity level Fortificant (g/kg of ( minimum) premix, min. 0.075 53.3 0.81 19.8 1 10 0.99 121.2 0.82 14.6 0.9 6.5 Vitamin B12 Vitamin B12 0.1 % WS 0.1 30 Iron NaFeEDTA 0.32 187.5 Zinc Zinc Oxide 0.8 75 Diluent 477.1 Total 1000 Note 1: The premix formulated based on this guidelines shall have an addition rate of 500 g of the premix per metric ton of maize flour (Dilution factor 1/2000). Note 2: This premix formulation is designed with minimum nutrient composition and does not take into consideration factory overages and other losses that may occur in the preparations of the premix. 7.1 flour shall be manufactured in premises complying with the hygienic practices stipulated in the Public Health Act, Cap. 242, the Food, Drugs and Chemical substances Act, Cap. 254 of the Laws of Kenya and KS 05-1500, Code of practice for food and drink manufacturing industry. 7.2 Microbiological limits The flour shall not contain any pathogenic microbes and shall also comply with the microbiological limits given in Table 4. © KEBS 2009 — All rights reserved
7.3 Aflatoxin Table 4 — Microbiological requirements Sl no. Types of micro-organism Max. number of counts permissible i) Total viable counts 10 5 per g ii) Coliforms, per g Shall be absent iii) Escherichia coli, per g Shall be absent iv) S. aureas, per g Shall be absent v) Salmonella, per 25 g Shall be absent vi) Yeasts and moulds, per g 10 4 DKS 169: 2009 Test method KS 05-220 a) vii) Bacterial rope spore count, per g 10 2 Annex A a) Methods for the microbiological examination for foods. The total aflatoxin level shall not exceed 10 ppb, with aflatoxin B1 not exceeding 5 ppb when tested in accordance with KS ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic method. 8 Packaging 8.1 The product shall be packed in food grade material that ensures product safety and integrity. 8.2 The package fill shall comply with the Weights and Measures Act, Cap. 513 of Laws of Kenya. 9 Labelling 9.1 In addition to the provisions of KS 05-40, Labelling of prepackaged foods, the following shall be legibly and indelibly marked: i) name and type of product; ii) brand name; iii) name and physical address of the manufacturer/packer/importer; iv) batch or code number; v) declaration of additives used; vi) net weight, in g or kg; vii) date of manufacture; viii) expiry date; ix) storage instruction; © KEBS 2009 — All rights reserved 7
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Wheat flour — Specification

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