# The Bread and Flour Regulations 1998, Paragraph: Solubility


Not less than 95 per cent of the iron content when determined by the following method.
Accurately weigh 0.1 g of sample into a 750 ml conical flask. Add 450 ml 0.2 per cent weight in weight hydrocholoric acid previously warmed to 37°C. Stir continuously for three hours, maintaining the temperature at 37°C. Cool to room temperature and dilute to 500 ml with distilled water. Filter; determine the iron content of the filtrate by a suitable method. Calculate the total iron in solution as a percentage of the metallic iron content of the sample taken.

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Source: https://www.legislation.gov.uk/uksi/1998/141/schedule/2/paragraph/wrapper4 (the official version)
Page: https://openlegislation.uk/bread-and-flour-regulations-1998/schedule-2/paragraph-wrapper4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.