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 هيئة التقييس لذول مجلس التعبون لذول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
  
 
 
 
GSO/ FDS  194 /2014  
 
 
 
طحيه( دقيق ) القمح  
 WHEAT FLOUR  
 
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for food and agricultural products  
 
 
 
 
 
ICS 67. 060 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to 
Alteration and modification, and may not be referred it as a Gulf Standard, until  
By the Board of DirectorsGSO STANDARD                                                                                              GSO 194/ 201 4 
       
1 
 Foreword  
 
Standardization Organization for (GCC) is a regio nal Organization which 
consists of National Standard Bodies of GCC member States.  
One of GCC main function is to issue Gulf Standards through specialized 
technical committees (TCs).  
GSO through the technical program of committee TC No. (5) 'Technical Gulf 
committee for food and agricultural products standards' has update the GSO 
Standard no 194/2006 ( wheat flour ) The draft standard has been prepared by 
the state of Kuwait . 
 
This standard has been approved as Gulf technical regulation by GSO Board of 
Direc tors in its meeting No…./ …… held on ……/……H,        /        /    G. the 
approved standard will replace and supersede the GSO standard no 149/2006  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                                              GSO 194/ 201 4 
       
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 Wheat Flour  
1- Scope  
 
 This standard concerned with wheat flour ( Triticum aestivum L., Triticum compactum 
Host, or mixtures  thereof ) enriched  wheat flour  and enriched treated wheat flour  for 
direct human consumption  . 
 
2   Complementary References  
 
2.1   GSO 9 Labeling  of prepackaged food stuffs  
2.2    GSO21 Hygienic  regulation for food p lants and their personnel  
2.3   GSO20 Methods for the determination of contaminating metallic elements in foodstuffs.  
2.4   GSO150  Expiration dates for food products -Part 1 : Mandatory expiration dates  
2.5   GSOISO2170  Cereals And Pulses - Sampling Of Mil led Products .  
2.6   GSO 382  Maximum limits for pesticide residues in agriculural food products - Part 1.  
2.7   GSO 383  Maximum limits for pesticide resticide residues in agricultural food products  
         part1.  
2.8   GSO839  Food Packages  - part 1: gene ral requirements .  
2.9   GSO 841 Maximum limits of aflatoxins permitt ed in food and animal feeds -  Aflatoxins  
2.10   GSO 1016 “Microbiological Criteria for Foodstuff – Part 1”  
2.11   GSO  193 Methods of test for enriched and enriched treated wheat flour .  
 
3   Definitions  
3.1 Wheat  Flour  : Product  of milling  clean  and conditioned  wheat  grains,  
which  are free foreign  materials  which  are prepared  then sieved  (except  for 
wholemeal  wheat  flour)  according  to the required  extraction  ratios  and 
unmixed  with any other  material.   
3.2 Enriched  wheat  flour:  Wheat  flour  to which  some  minerals,  vitamins  and 
other  suitable  nutrients  are added.   
3.3 Enriched  improved  wheat  flour:  A wheat flour  that conforms  to the 
definition  of enriched  wheat  flour  (3.2)  to which  some  unharmful  
improving  agents  are added.  GSOSTANDARD GSO  194/2006   
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3.4 Self rising  wheat  flour:  Wheat  flour  which  is mixed  with sodium  
bicarbonate  and one or more  of the acid reacting  substances  as 
monocalcium  phosphate,  sodium  acid phosphate  , cream  of tartar  and 
glucono -delta -lactone.   
3.5 Enrich ed self-rising  wheat  flour:  Self rising  wheat  flour  (3.4)  to which  
some  minerals,  vitamins  and other  suitable  nutrients  are added.   
3.6 Germ  Wheat   
It is the interior  part (germ)  of wheat  grain  consisting  about  2.5%  of the 
grain  . It characterizes  in havin g high proportions  of fat and protein.  The 
approximate  composition  of its contents  is:  43.8%  carbohydrate  , 25.9%  
protein,  13.5 water, 10.8 oil, 4.1%  ash, 1.9%  fibres.  
 
4- CLASSIFICATIONS  
 
Wheat  flour  is graded  according  to the ratio  of extraction  to the following  grades:  
 
 
Type  Extraction  ratio  
Patent  flour  
White  flour 
Wheat  meal  
Whole  meal  Not more  than 74 
75 - 84%  
85-95%  
 
96-100%  
 
5- REQUIREMENTS  
 
The following  shall  be met in wheat  flour:  
 
5.1 It shall  be produced  from  fully  mature,  sound  wheat  grains  , clean  and free from  
impurities.  
 
5.2 It shall  be free from  insects,  its parts;  or its wiggler,  fungus,  and rodents  excreta.  
 
5.3 It shall  be free from  extraneous  material  except  the natural  constituents  of wheat  
grains  . 
 
5.4 It shall  retain  its natural  properties  and be free from  rancidity  and unacceptable 
odours  or taste  . 
 
5.5 It shall  be homogeneous  in colour  and free from  Jumps.  
 
5.6 Moisture  content  shall  not exceed  15%.  
 
5.7 The quantity  of KOH  required  to neutralize  the free fatty  acid in 100 g flour  shall  
not be more  than 60 mg on dry matter  basis.  
 
5.8 Wheat  flour  grades  shall  comply  with the properties  given  in Table  I. 
 
 
 
Table  I 
 GSOSTANDARD GSO  194/2006   
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 Extraction  ratio  %Protein  
(Min)   % Total ash   ( max )   % Total ash   ( Min)  
Up to 74%  8           0.65 0.6 
75-84%  10 1.2
0 1.5 
85-95%  11 1.8
0 2.00 
96-100%  12 2.00 3.00 
 
Note:  All percentages  of the constituents  are calculated  on dry mass  basis  
. 
 
5.9 More  than 85% of the flour  of different  types  shall  pass through  a sieve  of 250 urn 
mesh.  
 
5.10 The  limits  of pesticide  residues  shall  not exceed  the limits stated  in GSO  standard  
mentioned  in items  2.6, 2.7. 
 
 
5.11 The   contaminating   metallic   elements   shall   not   exceed   the   corresponding 
proportions.  
Lead  0.20 mg/kg  
Mercury  0.05 mg/kg  
Arsenic  1.00 mg/kg  
Cadmium  
 0.10 mg/kg  
5.12 The production  shall  be carried  out according  to the hygienic  regulation  stated  in 
GSO  standard  mentioned  in item 2.2. 
 
5.13 Microbiological criteria  shall  not exceed  the limits  stated  in GSO  standard  
mentioned in  item 2. 10. 
 
5.14 Aflatoxins  limits  shall  not exceed  the limits  stated  in GSO  standard  mentioned  in 
item 2.9. 
 
5.15 In addition  to the requirements  mentioned  in items  5  . 1 to 5.14,  the following  
requirements  should  be fulfilled  in the enriched  wheat  flow  and the treated 
enriched  wheat  flour:  
5.15.1 Enriched  wheat  flour  
 
5.15.1.1 One or more  of the enrichment  substances  specified  in Annex  3 may be added  with 
the corresponding  proportions  , with necessity of enriched wheat of extraction 
percentage less than 84% with iron in defined percentage that have been mentioned 
in annex for each types ,  and also  the necessity  of enrich wheat of extraction 
percentage less than 84% with folic acid in define percentage that have been 
mentioned in annex 3  
 
5.15.1.2 Iron and calcium  shall  only be added  in forms  that are un harmful  and  easy  to 
absorb.  
 
5.15.2       Wheat flour treated and enriched with improves and whiteners.  
5.15.2.1    It shall fulfill the properties stated in 5.16.  
5.15.2.2    One or more of the improving agents mentioned in Annex I may be added with the  
               corresponding proportions .  
 GSOSTANDARD GSO  194/2006   
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 5.15.2.3  Calcium  propionate  or sodium  propionate  or a  mixture  thereof  may  be  added  
according  to what  is stated  in Annex  4. 
 
 
5.15.3 Self-rising  wheat  flour  
 
5.15.3.1 C02 ratio  generated  shall  not be less than 0.5%  . 
 
5.15.3.2 Acid  reacting  substances  (item  3.4) shall  sodium  bicarbonate  provided  that the 
gross  weight  of these  substances  and sodium  bicarbonate  doesn't  exceed  4.5 part 
per I 00 parts  of the flour  used.  
 
5.15.3.3 Fluorine  content  shall  not exceed  3 mg/Kg flour.  
 
5.15.4 Self-rising  enriched  wheat  flour  
 
5.15.4.1 It shall  meet  the requirements  specified  in items  5.16.1  and 5.16.3 , but in case of 
adding  calcium  compound  for industrial   purposes  to provide  the flour  with the 
self-rising  properties;  the calcium  content  in each  Kg of flour  may exceed  2115.00  
provided  that the excess  rate shall  not be more  than necessary  to give the 
requirements  affect.  
 
 
6- SAMPLING  
 
Sampling  shall  be carried  out according  to GSO  standard  mentioned  in item 2.5. 
 
7- METHODS  OF TESTING  AND  EXAMINATION  
 
Tests  and examination  shall  be carried  out according  to GSO  standard  mentioned  
in item 2. 11. 
 
8- PACKAGING,  TRANSPORTATION  AND  STORAGE  
 
The following  shall  be met during  packaging,  transportation  and storage.  
 
8.1 Packaging  
 
Wheat  flour  shall  be packaged  in  clean,  hygienic  , dry, well sealed  , low moisture 
transmitting  packages  and protecting  the product  from  contamination.  The 
packages  must  keep  the product  clean,  and does  not affect  its natural  
characteristics.  The packages  shall  resist  the entry  of insects.  
8.2 Transportation  
 
The packages  of wheat  flour  shall  be transpo rted in such  a way as to protect  it 
against  weather  effects,  contamination  and damage  caused  by insects  and rodents.  
The means  of transport  shall  not be previously  for transport  of insecticides, 
pesticides  or toxic  materials.  
 
8.3 Storage  
                  The packaged wheat flour shall be stored in clean and well  ventilated storehouse 
away from sources of heat , moisture and harmful materials the stores shal satisfy 
protective requirements against insect and rodents.it shall be located away from 
stores of inse cticides or other harmful materials.  
 
 
 
 GSOSTANDARD GSO  194/2006   
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9.           LABELLING  
 
               Without  prejudice  to the requirements  of GSO  Standards  mentioned  in items  2.1 
and 2.4 the following  information  shall be declared  on the label  of each package:  
 
Extraction  ratio and type (White  - Wheatmeal  - Wholemeal).  Additives  if used.  
                 Additives if used   
                   Names  of enrichment  substances  and its ratio in 100 g if added  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSOSTANDARD GSO  194/2006   
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Annex  (1) 
Improving  Agents  
 
Substance   
INS  
Maximum  limits  
Calcium  iodate  916  
See annex  (3) Calcium  lactate  327 
Calcium  Sulphate  516 
Calcium  Oxide  529 
L-Cysteine  and  its hydrochlorides - 
sodium  and potassium  salts  920  
90 mg/kg  singly  or 
incombination  L-cytine  and its hydrochlorides  - 
sodium  and potassium  salts  921 
Chlorine  925 2500 mglkg  
Chlorine  Dioxide  926 30 mg/kg  
Potassium  iodate  917  
 
 
 
 
 
 
 
60 mg/kg  singly  or 
incombination  Nitrogen  Oxide  918 
Nitrosyl  chloride  919 
Potassium  persulphate  922 
Ammonium  persulphate  923 
Benzo yl peroxide  928 
Acetone  peroxide  929 
Monoisopropyl  citrate  930 
Ammonium  lactate  328 
Magnesium  lactate  329 
Ammonium  phosphates  342 
Stearyl  Tartrate  483 
Ammonium  chloride  510 
Ammonium  sulphate  517 
Gluconic  acid (d-) 574 
Glucono  delta  Lactone 575 
Azodicarbonamide  927 45 mg/kg 
Amylase  1 100 (13-26)SKB 
units /IOOg  Proteases  1101 
L- Ascorbic and its sodium and potassium  Salts  300 mg / kg  GSOSTANDARD GSO  194/2006   
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Substance  INS Maximum limits      
Calcium carbonates  170 See annex (3) 
     
Calcium  ferrocyanide  538 See annex (3) 
See annex (3) 
See annex (3) 
See annex (3) 
See annex (3) 
See annex (3) 
See annex (3) 
 
     
Calcium  phosphate  (Bone  phosphate)  542     
Calcium  silicate  552     
Calcium  Aluminium  silicate  556     
Magnesium  phosphates  343     
Cellulose  460     
Sodium  metabisulphite  223 200 mg/kg  
calculated  as so2     
Sodium  carbonates  (ii) 500 4.5 mg/kg      
Magn esium  oxide  530  
 
 
 
 
 
 
GMP      
Sodium  ferrocyanide  535     
Potassium  ferrocyanide  536     
Ferrous  hexacyanomanganate  537     
Sodium  silicates  550     
Silicon  dioxide  551     
Magnesium  silicate  553     
Sodium  aluminosilicate  554     
Potassium  aluminium  silicate  555     
Zinc  silicate  557     
Bentonite  558     
Aluminium  silicate  559     
Isomalt  953     
Potassium  silicate  560     
Ferric  ammonium  citrate  381     
 Annex  (2) 
Anticaking  agents  
;, .  .. 
 
 9 
  
 
Annex  (3) 
Enrichment  Substances       
 
 
Fraction 
 Substan ce  
min.      6.38 mg/kg               Thiamine 
min.    3.96 mg/kg Riboflavin 
min. 52.91 mg/kg Niacin 
max. 2115 mg/kg Calcium content 
min. 30 mg/kg Iron 
min. 1.5-2 mg/kg  Folic acid 
min. 551.15 IU Vitamin D 
max. 5 % Wheat germ 
 
 
 
 
 
Annex  (4)  
 
Preser vatives  
 
 
 
 
Substance   
INS  
Maximum  limits  
Calcium  propionate  282 0.32%  singly  or in combination 
calculated  as propionic  acid 
Sodium  propionate  281 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSOSTANDARD GSO  194/2006   
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Reference  
 
- Gso 194/2006   “ wheat flour “  
     Syrian standard No. 1902 -        
 
-  Egyp tian standard 1667