Schedule

“SCHEDULE 1

ESSENTIAL INGREDIENTS OF FLOUR

Column 1 Substance	Column 2 Required quantity, in milligrams per hundred grams of flour, and conditions of use
1. Calcium carbonate	(a) not less than 300,
	(b) not more than 455, and
	(c) conforming with the criteria for E 170 calcium carbonate in the Annex to Commission Regulation (EU)231/2012f1.
2. Iron	(a) not less than 2.10,
	(b) in the form of any, or any combination of two or more, of the following—
		(i) ferric ammonium citrate conforming to the criteria in the monograph for ferric ammonium citrate contained in the British Pharmacopoeia 1973f2 at page 201,
		(ii) ferrous sulphate conforming to the criteria in the monograph for ferrous sulfate heptahydrate contained in the British Pharmacopoeia 2023f3 at page I-1037,
		(iii) dried ferrous sulphate conforming to the criteria in the monograph for dried ferrous sulfate contained in the British Pharmacopoeia 2023 at page I-1036,
		(iv) iron powder conforming to the description, specification and requirements contained in Schedule 2.
3. Thiamin (Vitamin B1)	(a) not less than 0.24,
	(b) in a form conforming to the criteria in the monograph for thiamine hydrochloride contained in the British Pharmacopoeia 2023 at page II-1129.
4. Niacin	(a) not less than 2.40,
	(b) in a form conforming to the criteria in the monograph for nicotinic acid contained in the British Pharmacopoeia 2023 at page II-404, or in a form conforming to the criteria in the monograph for nicotinamide contained in the British Pharmacopoeia 2023 at page II-399.
5. Folic acid	(a) 0.250,
	(b) in the form of pteroylmonoglutamic acid conforming to the criteria in the monograph for folic acid hydrate contained in the British Pharmacopoeia 2023 at page I-1110.

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