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Meal is either differentiable from flour as having slightly coarser particle size

For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder

Meal shall be the clean and sound product obtained by grinding sound, cleaned cereals

mixed meal shall be construed accordingly.

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Powder prepare from tapioca flour / sago flour / corn flour with or without other food

May contain permitted flavouring and colouring substances

commonly used as a topping on many desserts, it also acts as a tasty base for many savory recipes

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Regulation 61 Wheat germ meal or wheat germ

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Regulation 61 Wheat germ meal or wheat germ

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Wheat germ meal/wheat germ: the germ/embryo of the wheat grain, together with the bran & other parts of the grain unavoidably remaining with the germ.

Wheat germ meal/wheat germ shall contain not less than 60% of the germ/embryo of the wheat.

Great source of vegetable proteins, along with fiber and healthy fats.

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1. In these Regulations, “prepared cereal food” includes breakfast cereals.

2. Prepared cereal food shall be the product obtained from a combination of any cereals that are uncooked, partially cooked, or cooked with any of the following substances: (a)sugar; (b) malt; (c) honey; (d) salt; (c ) any other food.

3. Prepared cereal food may contain permitted colouring substance, permitted flavouring substance and permitted food conditioner.

4. Every package of prepared cereal food shall be labelled with a direction for its use.

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1. In these Regulations, “bread” means:

the product obtained by baking a yeast-leavened dough prepared from flour or meal, or a combination of these with water and yeast

and may contain any other food,

and includes the food for which a standard is prescribed in regulations 66 to 75.

2. Bread may contain :

propionic acid and its sodium, potassium or calcium salts, not exceeding 2,000 mg/kg of bread as permitted preservative

permitted food conditioner including

(i) ammonium chloride, not exceeding 2,500 mg/kg of wheat flour or meal used
(ii) calcium and sodium salt of fatty acid lactylates and fumarates
(iii)transglutaminase.

permitted colouring substances

3. Bread shall not contain more than 45% of water in any part of the loaf.

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shall derived from any variety of corn

the starch is obtained from the endosperm of the kernel

commonly used to thicken sauces or soups, and to make corn syrup and other sugars

not yield more than 0.8% of ash

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In these Regulations, “pasta” means any product, including noodles, beehon, laksa, macaroni and spaghetti that is obtained by extruding/moulding units of dough.

Pasta shall be comprised principally of a cereal meal, and may also contain – (a) carbohydrate foods; (b) egg solids; (c) salt; and (d) any other food,

Pasta may contain permitted colouring substance and transglutaminase, sulphur dioxide/sulphites as a permitted food conditioner not exceeding 200 mg/kg.

No pasta shall be labelled with the word “egg” or any word of similar meaning unless that pasta contains not less than 4% of egg solids calculated on a water-free basis.

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Oatmeal shall be the clean and sound product obtained by grinding sound, cleaned oats after the removal of the husk.

Oatmeal shall contain not less than 5% of oat fat.