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Introduction
Home
- List of Acronyms
- List of Cooperating Sponsors
- Conversion Tables
Part One
Section I:
Commodities
- Commodity Availability
- Commodity Characteristics
- References
Section II:
Food Commodity
Fact Sheets
- Beans, Black
- Beans, Great Northern
- Beans, Kidney (Light Red, Dark Red, All types)
- Beans, Navy (Pea Beans)
- Beans, Pink
- Beans, Pinto
- Beans, Small Red
- Bulgur (BW)
- Bulgur, Soy Fortified (SFBW)
- Corn (bagged, bulk)
- Cornmeal
- Cornmeal, Soy-Fortified (CMSF)
- Corn Soy Blend (CSB)
- Corn Soy Milk (CSM)
- Corn Soy Milk, Instant (ICSM)
- Lentils
- Non Fat Dry Milk (NFDM)
- Peas
- Rice
- Rice (Parboiled)
- Sorghum
- Sorghum Grits, Soy-Fortified (SFSG)
- Fortified Refined Vegetable Oil
- Wheat
- Wheat Flour
- Wheat Soy Blend (WSB)
- Wheat Soy Milk (WSM)
Section III:
Storage/Shelflife
Specifications
- Storage Specifications
- Storage Inspection Checklist
- Shelf Life of Agricultural Commodities
- References
Section IV:
Controlling
Damage to Food
Commodities
- Cleaning and Inspecting
- Insect Control
- Rodent Control
- Reference Chart for Controlling Damage to Food Commodities
- References
Part Two
An Overview
Part Three
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Section II: Food Commodity Fact Sheets |
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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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