هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final Draft  
 
 
 
GSO 05/ FDS ---- / 201 3  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for  standards of food and agriculture products  
 
 
This document is a d raft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and modification and may not be referred to 
as a GSO Standard until approved by GSO Board Of Directors  
 
ICS: 67.081   طـحين القمـح أتـا 
ATTA WHEAT FLUOR  
  
 GSO STANDARD                                                                      GSO ---- /2013  
 0  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Date of Board of Directors’    
approval  :  
  Issuing Status  :  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
ATTA WHEAT FLUOR  
 
  
 
 GSO STANDARD                                                                      GSO ---- /2013  
 1  
 
 
 Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Techn ical regulation s through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No. 5 "Gulf   technical committee for 
standards of food and agriculture products" The Draft Standard has been prepared by 
Sultanate of Oman.  The draft Standard has been prepared based on relevant ADMO, 
International and National foreign Standards and references.  
 
This standard has been approved as a Gulf (Standard / Technical Regulation)  by GSO Board 
of Directors  in its meeting No.(       ),hel d on      /    /            H ,     /     /              G. The 
approved standard will replace and supersede the GSO standard No. (       /      ).    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                      GSO ---- /2013  
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 ATTA WHEAT FLUOR  
  
1. SCOPE AND FIELD OF APPLICATION  
This standard is c oncerned with all types of atta wheat flour for direct human consumption 
prepared from different varieties of wheat types.  
. 
 
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labelling of Prepackaged Foods”.  
2.2               GSO 21 “Hygienic Regulations for Food Pl ants and Their Personnel”  
2.3               GSO 839 “General Regulations for Food Containers”  
2.4 GSO 150 “Expiration periods at food products”.  
2.5 GSO 1016  “Microbiological Criteria for Foodstuffs – Part 1"  
2.6  GSO 382 " Maximum Limits For Pesticide Res idues In Agriculural Food 
Products - Part 1".   
2.7              GSO 383 " Maximum Limits For Pesticide Residues In Agriculural Food Products 
- Part 2".  
2.8              GSO 2170   " Cereals And Pulses - Sampling Of Milled Products  
2.9              Codex St andard which will be approved by GSO CAC \ 192    “ General Standards 
for Food Additives”  
2.10           GSO 168 " Requirements of Storage Facilities for Dry and Canned Foodstuff"  
2.11            GSO 193 " Methods of Tests for Wheat Flour".  
2.12          GSO 841 “Maximum Limits of Omycotoxins Permitted in Foods and  Animal   
             Feeds -    Aflatoxins”.  
2.13          GSO 194  " Wheat Flour "  
2.14           GSO ISO 6322 -3   " Storage Of Cereals And Pulses – Part 3 : Control Of Attack                                            
                   by Pests   
2.15          GSO 328 " WHEAT GRAINS " 
  
 
3 .  DEFINITION  
 
Atta wheat flour is prepared by milling and granulating  of the  wheat  and extracted  by more  
than 80 % of the  grain of wheat . 
 GSO STANDARD                                                                      GSO ---- /2013  
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 4. CLASSIFICATION  
  
 Atta wheat flour is classified  according to the percentage  of extraction : 
 - Low extraction  80-90 %  
- High extraction  90-100% 
    
5. REQUIREMENTS  
The following requirements shall be met in Atta wheat : 
 
5.1   It shall be processed according to the hygieni c regulations stated in GSO standard  
mentioned  in Item  (2.2). 
 5.2   It   shall be obtained from clean  and good  wheat  according to GSO standard mentioned  
         in  the Item  (51.2). 
5.3   It   shall maintain its taste and flavour characteristic s. 
5.4   It   shall be free from rancidity, insect, rodent or fungus infestation.  
5.5   It   shall be free from fermented musty or other objectionable odour.  
5.6   It shall not have adulterants and other extraneous matter.  
5.7   Food additives  according to the int ernational codex standard mention in  Item (2.9) is  
        allowed to be used.  
5.8    If it is a fortified  atta  flour , it shall be  in accordance with the  GSO standard  mentioned  
         in Item . (2.13) 
5.9 Atta wheat flour shall be complying with the fo llowing requirements:  
 
 
REQUIREMENTS OF ATTA WHEAT FLOUR  
 
 
Sr. 
 
 
No. 
 
 
 
  
 
 
Characteristic s 
 
 
  
Requirement  
 
 
Low Extraction  
 
  
High Extraction  
 
 
 
1 
  
% Moisture, by weight, Max  
  
13.0 
  
13.0 
 
 
2 
 % Total ash (on dry basis), by 
weight, Max  
 2 
 2 
 
 
3 % Acid insoluble ash (on dry 
basis), by weight, Max  
 0.10 
 0.10 
 
 % Gluten (on dry basis), by 7 7 GSO STANDARD                                                                      GSO ---- /2013  
 4  
 
 
 4 
 weight, Min  
  
 
5 % Crude fiber (on dry basis), by 
weight, Max  
 
 2 
 2.5 
 
 
6  
% Alcoholic acidity (as H 2S04), 
with 90 alcohol, percent by 
weight, Max  
 
 0.2 
 0.2 
 
 
7 
 % Residue left on the sieve(600 
micron)  
 0.2 
 0.2 
 
 
 
5.10    Contaminant metallic elements content shall not exceed the ratios mentioned below   
           (ppm):  
                    Arsenic                  1.00  
                    Lead                       2.00 
                   Cadmium                0.10  
                   Mercury                  0.05  
 
5.11   The microbiological limits  shall be accord ing to GSO standard mentioned in Item (2.5). 
5.12   The maximum limits for pesticide re sidues  shall not exceed the limits to GSO standard 
mentioned in Item (2.6, 2.7)       
5.13   The maximum limits of Aflatoxins shall be comply with the limits in GSO standard 
mentioned in Item (2.12) 
 
 
5.14     The following food additives only may  be added  to Atta wheat flour in amounts 
necessary for processing  purposes and not exceed the maximum limits given in the table  
 
Maximum level in  
finished product   
5.14.1 Enzymes  
 
GMP   - Fungal amylase from Aspergillus niger  
GMP - Fungal amylase from Aspergillus  oryzae                        
GMP - Proteolytic enzyme from Bacillus subtilis                        
 
GMP  - Proteolytic enzyme from Aspergillus oryzae                    
5.14.2 Flour treatment agents  GSO STANDARD                                                                      GSO ---- /2013  
 5  
 
 
  
300 mg/kg  - L-ascorbic acid and its sodium and po tassium  salts                                        
90 mg/kg  - L-cysteine hydrochloride                                              
 
200 mg/kg  - Sulphur dioxide (in flours for biscuit and pizza manufacturing 
only)                                                            
2500 mg/kg  - Mono -calcium phosphate                                              
2000 mg/kg                                                          - Lecithin                                                                          
 
30 mg/kg                                                   - Chlorine in cakes flour                                                  
 
60 mg/kg         - Benzoyl peroxide                                                            
45 mg/kg   - Azodicarb onamide for bread flour                           
 
 
6. SAMPLING  
Samples shall be taken according to GSO standard mentioned in Item (2.8). 
 
7. METHODS OF TEST  
All the required tests shall be carried out according to stated in GSO Standard Item (2.11) . 
 
8  PACKAGING, TRANSPORTATION AND STORAGE  
8.1  Packaging : The packaging shall be according to GSO standards  mentioned in Item  
             (2.3) and shall take in account the following:  
8.1.1    The product shall be packed in containers  which  protect  the health and 
nutritional , technical  and physical characteristics . 
8.1.2    That containers shall be manufacture d from  safe and suitable materials for the        
purpose of  use. And must  not cause  transferring  of toxic substances , 
objectionable  odour  and flavors  to the product . 
8.1.3   When the product  is pack ed, the containers shall be  new, clean , strong , sewed and 
sealed  with a strong thread                       
8.1.4   The containers shall be  with low permeability  to moisture and  able to protect  
the flour from insects  and pollution . GSO STANDARD                                                                      GSO ---- /2013  
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 8.2  Transportation  
8.2.1    The product shall be transported in the conditions  which protect it from climate   
             change , insects attackin g, rodents  or pollution.   
8.2.2 The transport vehicles shall not been used to transfe r pesticides , Insecticides, 
Fungicides  or any toxic harmful to health materials.    
8.3  Storage  
Storage shall  be according to  the GSO standard mentioned  in Item (2.10) and Item (2.14).  
 
9. LABELLING  
Without prejudice to provisions of GSO Standard mention ed in Item (2.1) and  
Item (2.4), the following shall be declared on the label of the product.  
9.1  Name of the product  (Atta wheat flour ) 
9.2   Food additives  in the case of addition  
9.3       Names and quantity of  fortification  materials  in 100 grams  in the   case of   
             addition . 
 9.4 The name and address  of the manufacturer  
9.5        Net weight in grams  or kilograms  
9.6      Batch number.  
9.7      Production and expiration dates .