Paragraph 1 Substances that must be added to flour derived from common wheat in specified proportionsI1I2
England and Wales
The substances listed in column 1 of Table 1 must be added to flour derived from common wheat in the proportions and in accordance with the other provisions specified in column 2.
Table 1
| Column 1 Substance | Column 2 Quantity of the substance to be added and other provisions in relation to addition of those substances |
|---|---|
| Calcium carbonate; | (a) At least 300 mg/100 g flour. |
| (b) Not more than 455 mg/100 g flour. | |
| (c) The substance must be added in the form of E 170 calcium carbonate conforming to the specification set out in Schedule 2 to these Regulations. | |
| (d) But the addition of calcium carbonate is not required to flour that is— | |
| (i) self-raising flour with a calcium content of 0.2% or more, or | |
| (ii) wheat malt flour. | |
| Folic acid | (a) 0.25 mg/100 g flour. |
| (b) The substance must be added 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. |
Annotations
Commencement
- I1
Sch. 1 para. 1 in force at 19.2.2025 for specified purposes, see reg. 1(2)
- I2
Sch. 1 para. 1 in force at 13.12.2026 in force in so far as not already in force, see reg. 1(3)(a)