Agricultural Product Standards Act, 1990 (Act No. 119 of 1990) Regulations Regulations relating to the Grading, Packing and Marking of Wheat Products intended for sale in the Republic of South Africa 1. Definitions

 

In these regulations, unless inconsistent with the context, any word or expression, to which a meaning has been assigned in the Act, shall have a corresponding meaning, and—

 

"address"

means a physical address which includes the street or road name, number, and the name of the town, village or suburb and in case of a farm, the name or number of the farm and of the magisterial district in which it is situated;

 

"all-purpose wheat flour"

means wheat flour which typically has a colour between that of darker cake wheat flours and lighter white bread wheat flours and complies with the requirements  in regulation 4(10);

 

"ash content "

means the amount of mineral matter, usually expressed in percentage (%), and is determined by incinerating a weighed amount of flour and weighing the residue;

 

"brown bread"

means wheat bread obtained by baking fermented or otherwise leavened dough made from brown bread wheat flour which complies with the requirements prescribed in regulation 8(1)(b);

 

"brown bread wheat flour"

means wheat flour which complies with the requirements prescribed in regulation 4(12);

 

"cake wheat flour"

means wheat flour which complies with the requirements prescribed in regulation 4(7);

 

"chlorinated flour"

means wheat flour which has been treated with Chlorine according to the regulations promulgated under Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);

 

"composite cereal flour"

means wheat flour, which has been blended with non-wheat flours and/or grains and/or seeds and or pulses and or legumes, which complies with the requirements prescribed in regulation 4(16);

 

"confectionery"

means all products containing wheat flour and a minimum of 5% sugar produced in a bakery with the exclusion of wheat bread;

 

"container"

means a bag and/or a pack or bulk container or other suitable packing unit which wheat products is sold;

 

"cracked wheat, crushed wheat, cut wheat, toasted wheat"

means whole wheat kernels that have been processed by cutting, coarse milling, rolling or heat processed to produce a broken kernel;

 

"dry solid content"

means the measurement of the amount of dry solids of wheat bread in grams, as determined by the method set out in the Regulation 17, and which complies with provisions of Table 1;

 

"flour improver"

means a product or mixture approved for inclusion in flour regulated in terms of Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) which improves the processing quality and shelf life of flour;

 

"fortification"

means the addition of one or more micronutrients by means of a fortification mix to wheat products regulated in the terms of Foodstuffs, Cosmetic and Disinfectants Act, 1972 (Act No. 54 of 1972);

 

"high bran brown bread"

means wheat bread which is obtained by baking fermented or otherwise leavened dough made from high bran wheat flour and which complies with the requirements prescribed in regulation 8(1)((e);

 

"high bran wheat flour"

means flour which complies with the regulations prescribed in regulation 4(13);

 

"industrial wheat flour"

means wheat flour which has a darker colour than white wheat flour as it contains small particles of bran and germ and complies with the requirements prescribed in regulation 4(8);

 

"inspector"

means the Executive Officer from the department or an officer under his or her control, or an assignee or suitably qualified employee of an assignee;

 

"leavening agent or raising agent"

means any one of a number of food additives regulated in terms of Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) that, through a chemical process or fermentation by yeast, produces carbon dioxide (CO2) in dough or batter that causes them to rise;

 

"milling"

is a process through which the components of a wheat kernel (endosperm, bran and germ) are separated and the particle size of the endosperm or starch component is milled or ground down to flour fineness;

 

"non-wheat flour"

means any flour which has been produced from any food source other than wheat seeds;

 

"percent"

means percent calculated mass per mass on "as is" basis in the case of bran and germ, and on a moisture free basis in the case of ash;

 

"prescribed mass of bread"

means wheat bread with a mass as regulated under the Legal Metrology Act, 2014 (Act No. 9 of 2014);

 

"screenings"

means all material that passes through a standard slotted sieve contemplated in regulation 6(1)(a);

 

"self-raising wheat flour"

means wheat flour that is premixed with leavening agent or raising agent which complies with the requirement prescribed in regulation 4(9);

 

"separation"

means the separating of the various components of the wheat kernel through milling process;

 

"soft wheat flour"

means wheat flour which complies with the requirements prescribed in regulation 4 (6);

 

"speciality bread"

means wheat bread which consist of dough made of wheat flour or composite cereals flour and may contain ingredients providing specific sensory characteristics and /or functional and /or nutritional value which comply with the requirements prescribed in regulation 8(3);

 

"stabilised wheat products"

means wheat flour subjected to further processes such as heat treatment in order to inactivate enzymes and/or modify (denature) wheat proteins, yet it retains the flavour and nutritional quality, which comply with the requirements prescribed in regulation 7;

 

"standard sieve"

means a round stainless wire mesh sieve with aperture dimensions of 212 microns;

 

"the Act"

means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);

 

"wheat"

means the kernels of the species Triticum aestivum (bread wheat and soft wheat), Triticum durum (durum wheat), Triticum polonicum (durum wheat) and Triticum turgidum (durum wheat);

 

"wheat bran"

means a product obtained from the milling of wheat consisting mainly of the outer layers of wheat kernels;

 

"wheat bread"

means a baked or partially baked product consisting mainly of wheat products and which—

Provided that wheat products which are intended to be used as confectionery shall not be regarded as bread, notwithstanding the fact that they may have descriptive designations which include the word "bread" or "loaf";

 

"wheat flour"

means a product obtained from the milling of cleaned wheat to which no wheat bran, wheat germ or wheat semolina has been added;

 

"wheat germ"

means a product obtained from the milling of wheat consisting mainly of the seed embryo;

 

"wheat products"

means wheat products obtained from the milling, rolling or crushing of cleaned wheat including baked or partially baked products which consists mainly of wheat meal or wheat flour;

 

"wheat semolina"

means a coarse granular endosperm product obtained from the milling of wheat which complies with the requirements prescribed in regulation 5;

 

"white bread"

means wheat bread which is obtained by baking fermented or otherwise leavened dough made from white bread wheat flour which complies with the requirement prescribed in regulation 8(1)(a);

 

"white bread wheat flour"

means wheat flour which complies with the requirements prescribed in regulation 4(11);

 

"whole and/or processed wheat kernels"

means cleaned wheat kernels which are intact or processed by cutting, coarse milling or rolling to produce broken kernels which comply with the regulations prescribed in regulation 6(3);

 

"whole wheat"

means cleaned wheat kernels in their natural form;

 

"whole-wheat bread"

means wheat bread obtained by baking fermented or otherwise leavened dough made from whole-wheat flour which complies with the requirements prescribed in regulation 8(1)(c);

 

"whole-wheat brown bread"

means wheat bread obtained by baking fermented or otherwise leavened dough made from whole wheat brown flour which complies with the requirements prescribed in regulation 8(1)(d);

 

"whole-wheat brown flour"

means wheat flour which includes all components present in a wheat kernel obtained through the milling of the whole wheat kernel , whole wheat, cracked wheat, crushed wheat and cut wheat which complies with the requirements prescribed in regulation 4(14); and

 

"whole-wheat flour"

means wheat flour which includes all components present in a wheat kernel obtained through the milling of the wheat, which complies with the requirements prescribed in regulation 4(15).