1 reply to this topic

[KBMB]

Hello all,

 

I need your guidance or direction please.

 

Our bakery has aquired a new company that has been added to our facility.

 

This product is a cracker like product.

 

It contains the following flours:

 

1) Strong bakers flour

2)Enriched durum semolina

3) Stone ground whole wheat flour

 

According to Canadian regulations,  Can I list #s 1 and 3 as "Wheat flour" and just list separately the "Enriched durum semolina" in order of decending weight?

 

Any guidance or direction would be greatly appreciated.

 

 

Thank you in advance.

 

 

KBMB

 

 

[Scampi]

So the flour should be labeled as such ---i could not find any references to duram wheat---I believe you'll have to lump them together as flour as per below

https://inspection.c...341?chap=2#s7c2

For example:

Ingredients: Wheat flour • Water • Vegetable oil margarine • Sugar • Yeast • Canola oil shortening • Potato starch • Garlic • Salt • Parsley • Seasoning • Diacetyl acid esters of mono and diglycerides • Whey powder • Calcium propionate • Potassium bisulphite
Contains: Wheat • Milk • Sesame • Sulphites

 

https://inspection.c...60867?chap=0#c3

In this example, all food allergens, gluten sources and added sulpthites are declared at least once in the contains statement, even though wheat and potassium bisulphite (sulphites) already appear in the ingredient list. Since a contains statement is being used to declare other known allergen sources (milk and sesame), wheat and sulphites must appear in both places

 

 

Stone ground claims

The claim "stone ground" on products is acceptable for products that have been ground between two stones. This claim would not apply to products ground between metal and stone or metal and metal or product that is partially stone ground and partially steel ground. If steel grinding is also used "partially stone ground" would be acceptable.

 

 

Hope some of the above is helpful