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2. Draft – List of permitted flour treatment agents

Notice

On November 4, 2023, Health Canada and the Canadian Food Inspection Agency pre-published in the Canada Gazette, Part I the Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria and Methods of Analysis for food. The following document is being revised as part of this regulatory proposal.

How to provide comments on this document: To learn more about this regulatory proposal, including how to provide feedback on this document, please go to Consultation on the proposed Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria, and Methods of Analysis for Food.

Date published: November 4, 2023

Draft – List of permitted flour treatment agents
  Column 1 Column 2 Column 3 Column 4 Column 5  
Item Food additive Source Food Purpose of use Maximum level of use, maximum level of residue and other conditions Notes
A.1 Acetone Peroxide n/a (a) Bread (a) Flour treatment agent (a) Good Manufacturing Practice n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) Good Manufacturing Practice n/a
A.2 Ammonium Persulphate n/a (a) Bread (a) Flour treatment agent (a) If used singly, the amount not to exceed 100 ppm of the flour. If used in combination with calcium peroxide or potassium persulphate, or both, the total combined amount not to exceed 100 ppm of the flour. n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) 250 ppm n/a
A.3 Ascorbic Acid n/a (a) Bread (a) Flour treatment agent (a) 200 ppm of the flour n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) 200 ppm of the flour n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) 200 ppm n/a
A.4 Azodicarbonamide n/a (a) Bread (a) Flour treatment agent (a) 45 ppm of the flour n/a
(b) White flour; Whole wheat flour (b) Flour treatment agent (b) 45 ppm n/a
B.1 Benzoyl Peroxide n/a White flour; Whole wheat flour Flour treatment agent 150 ppm n/a
C.1 Calcium Iodate n/a (a) Bread (a) Flour treatment agent (a) If used singly, the amount not to exceed 45 ppm of the flour. If used in combination with potassium iodate, the total combined amount not to exceed 45 ppm of the flour. n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) 45 ppm of the flour n/a
C.2 Calcium Peroxide n/a (a) Bread (a) Flour treatment agent (a) If used singly, the amount not to exceed 100 ppm of the flour. If used in combination with ammonium persulphate or potassium persulphate, or both, the total combined amount not to exceed 100 ppm of the flour. n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
C.3 Calcium Stearoyl-2-Lactylate n/a (a) Bread (a) Flour treatment agent (a) 3,750 ppm of the flour. Not to be used with sodium stearoyl-2-lactylate. n/a
(b) Cake mixes (b) Flour treatment agent (b) 5,000 ppm of the dry mix n/a
(c) Unstandardized bakery products (c) Flour treatment agent (c) 3,750 ppm of the flour n/a
C.4 Chlorine n/a White flour; Whole wheat flour Flour treatment agent Good Manufacturing Practice n/a
C.5 Chlorine Dioxide n/a White flour; Whole wheat flour Flour treatment agent Good Manufacturing Practice n/a
C.6 L-Cysteine Hydrochloride n/a (a) Bread (a) Flour treatment agent (a) 90 ppm of the flour n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
(c) White flour; Whole wheat flour (c) Flour treatment agent (c) 90 ppm n/a
P.1 Potassium Iodate n/a (a) Bread (a) Flour treatment agent (a) If used singly, the amount not to exceed 45 ppm of the flour. If used in combination with calcium iodate, the total combined amount not to exceed 45 ppm of the flour. n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) 45 ppm of the flour n/a
P.2 Potassium Persulphate n/a (a) Bread (a) Flour treatment agent (a) If used singly, the amount not to exceed 100 ppm of the flour. If used in combination with ammonium persulphate or calcium peroxide, or both, the total combined amount not to exceed 100 ppm of the flour. n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) Good Manufacturing Practice n/a
S.1 Sodium Stearoyl-2-Lactylate n/a (a) Bread (a) Flour treatment agent (a) 3,750 ppm of the flour. Not to be used with calcium stearoyl-2-lactylate. n/a
(b) Cake mixes (b) Flour treatment agent (b) 5,000 ppm of the dry mix n/a
(c) Pancake mixes; Pancakes (c) Flour treatment agent (c) 3,000 ppm of the dry ingredients n/a
(d) Unstandardized bakery products (d) Flour treatment agent (d) 3,750 ppm of the flour n/a
(e) Waffle mixes; Waffles (e) Flour treatment agent (e) 3,000 ppm of the dry ingredients n/a
S.2 Sodium Stearyl Fumarate n/a (a) Bread (a) Flour treatment agent (a) 5,000 ppm of the flour n/a
(b) Unstandardized bakery products (b) Flour treatment agent (b) 5,000 ppm of the flour n/a
S.3 Sodium Sulphite n/a Biscuit dough Flour treatment agent 500 ppm, calculated as sulphur dioxide n/a

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