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Table of Contents
Introduction
  Home
  1. List of Acronyms
  2. List of Cooperating Sponsors
  3. Conversion Tables
  Part One
  Section I:
  Commodities
  1. Commodity Availability
  2. Commodity Characteristics
  3. References
  Section II:
  Food Commodity
  Fact Sheets
  1. Beans, Black
  2. Beans, Great Northern
  3. Beans, Kidney (Light Red, Dark Red, All types)
  4. Beans, Navy (Pea Beans)
  5. Beans, Pink
  6. Beans, Pinto
  7. Beans, Small Red
  8. Bulgur (BW)
  9. Bulgur, Soy Fortified (SFBW)
  10. Corn (bagged, bulk)
  11. Cornmeal
  12. Cornmeal, Soy-Fortified (CMSF)
  13. Corn Soy Blend (CSB)
  14. Corn Soy Milk (CSM)
  15. Corn Soy Milk, Instant (ICSM)
  16. Lentils
  17. Non Fat Dry Milk (NFDM)
  18. Peas
  19. Rice
  20. Rice (Parboiled)
  21. Sorghum
  22. Sorghum Grits, Soy-Fortified (SFSG)
  23. Fortified Refined Vegetable Oil
  24. Wheat
  25. Wheat Flour
  26. Wheat Soy Blend (WSB)
  27. Wheat Soy Milk (WSM)
  Section III:
  Storage/Shelflife
  Specifications
  1. Storage Specifications
  2. Storage Inspection Checklist
  3. Shelf Life of Agricultural Commodities
  4. References
  Section IV:
  Controlling
  Damage to Food
  Commodities
  1. Cleaning and Inspecting
  2. Insect Control
  3. Rodent Control
  4. Reference Chart for Controlling Damage to Food Commodities
  5. References
Part Two
An Overview
Part Three
Search




You are here » FFP» Related Links » Commodity Reference Guide

Section II: Food Commodity Fact Sheets

 Commodity Reference Guide Logo

Updated January 2006
Wheat Flour

This processed commodity is available as all-purpose (AP) or bread flour. It is used in all categories of programs as a staple food.

1. Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department of Agriculture, Agricultural Research Service (USDA:ARS) 1998 USDA Nutrient Database, Release 12, Laboratory Home Page (http://www.nal.usda.gov/fnic/foodcomp). They are provided as a guideline and are appropriate for use in the calculation of food aid rations. Please note: these values may or may not meet the exact specifications of the USDA Export Purchase Announcements for the P.L. 480 Program, which change periodically. The values for thiamin, riboflavin, niacin, vitamin A, calcium and iron represent the minimum levels of enrichment nutrients (converted to a 100 g basis) as listed in Specifications below.

Nutrient Amount Unit
Water 11.9 g
Energy 364.0 Kcal
Protein 10.3 g
Total Lipid 1.0 g
Carbohydrate 76.3 g
Fiber, total dietary 2.7 g
Ash 0.5 g
Calcium 110 mg
Iron 4.40 mg
Magnesium 22 mg
Phosphorus 108 mg
Potassium 107 mg
Sodium 2.0 mg
Zinc 0.7 mg
Copper 0.1 mg
Manganese 0.7 mg
Selenium 34 mcg
Vitamin C 0 mg
Thiamin 0.64 mg
Riboflavin 0.40 mg
Niacin 5.29 mg
Pantothenic acid 0.4 mg
Vitamin B-6 0.0 mg
Folate 150 mcg
Vitamin B-12 0 mcg
Vitamin A 2205 IU
Vitamin E 0.1 mg-ATE
Vitamin D n/a IU
Iodine n/a mcg

2. Components: (per 100 g)
100% wheat flour; vitamins and minerals added.

3. Specifications:

A. All Purpose (AP) Wheat Flour

The all purpose flour shall be milled from wheat of the classes hard red spring, hard red winter, or soft red winter or hard white or soft white wheat, or any combination thereof, as defined in "Official United States Standards for Wheat."

ANALYTICAL REQUIREMENTS
ITEM 1 Minimum Maximum
Protein (NX5.7), % 1 9.0 --
Moisture, % -- 14.0
Ash, % 1 --
--		 2 0.48
Calcium, mg/lb. 3 500 625
Vitamin A palmitate, IU/lb. 4 8,800 --
Falling Number 200 300

1 These limiting values are on a 14.0 % moisture basis.
2 For maximum ash see Table on "Maximum Ash Allowable Without Discount at Specified Calcium Levels" (paragraph 9.D) in USDA Specifications.
3 Flour prior to calcium enrichment should be straight flour with an ash content of not to exceed 0.46 % (14 % moisture basis).
4 Vitamin A Palmitate (stabilized) must be added in encapsulated form containing 25,000 IU Vitamin A Palmitate/g.

B. Bread Flour

The bread flour shall be milled from classes of hard red spring, hard red winter, or hard white wheat as defined in "Official United States Standards for Wheat."

CHEMICAL AND PHYSICAL REQUIREMENTS
ITEM 1 Minimum Maximum
Protein (NX5.7), % 1 11.3 0.0
Moisture, % -- 14.0
Ash, % 1 -- 2
Calcium, mg/lb. 3 500 625
Vitamin A Palmitate, IU/lb. 4 8,800 --
Falling Number 1 200 300

1 These limiting values are on a 14.0 % moisture basis.
2 For maximum ash see Table on "Maximum Ash Allowable Without Discount at Specified Calcium Levels" (paragraph 9.D) in USDA Specifications.
3 Flour prior to calcium enrichment should be straight flour with an ash content of not to exceed 0.46 % (14 % moisture basis).
4 Vitamin A Palmitate (stabilized) must be added in encapsulated form containing 25,000 IU Vitamin A Palmitate/g.

(Source: USDA:FSA:PDD:EOB April, 1996 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/foodaid/commodities/Bread.htm)

4. Packaging:
50 kg (110.23 lb) woven polypropylene bags. This fabric contains an inhibitor to resist ultra-violet absorption along with an anti-skid coating.

5. Shelf Life:
Minimum one year. See "Section III: Storage/Shelf Life Specifications" for more information.

Fact Sheet Download:




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Last Updated on: January 31, 2006