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 العربية  الخليج  لدول التعاون  مجلس  لدول التقييس  ھيئة  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
  
  
   
 
 
  
 
GSO/FDS 194 /2014 
 
 
 
 القمح ( دقيق ) طحين   
WHEAT FLOUR 
 
 
  
 
 
 
 
Prepared by: 
Gulf technical committee for food and agricultural products 
 
    
ICS 67.060 
 
This document is a draft Gulf Standard circulat ed 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                                                                                              GSO194/ 2014 
       
1 
 Foreword 
 
Standardization Organization for (GCC ) is a regional 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 co mmittee TC No. (5) 'Technical Gulf 
committee for food and agricultural prod ucts 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 Gu lf technical regulation by GSO Board of 
Directors in its meeting No…./ …… held on ……/……H,        /        /    G.the 
approved standard will replace and su persede the GSO standard no 149/2006 
 
 
       
 
 
 
 
 
 
 
 
 
      GSO STANDARD                                                                                              GSO194/ 2014 
       
2 
 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 plants and their personnel  
2.3   GSO20 Methods for the determination of contam inating metallic elem ents in foodstuffs. 
2.4   GSO150 Expiration dates for food products -Part 1 : Mandatory expiration dates 
2.5   GSOISO2170 Cereals And Pulses- Sampling Of Milled Products .  
2.6   GSO 382 Maximum limits for pesticide resi dues in agriculural food products - Part 1.  
2.7   GSO 383 Maximum limits for pesticide resticid e residues in agricultural food products 
         part1.  
2.8   GSO839 Food Packages  - part 1: general requirements .  
2.9   GSO 841 Maximum limits of aflatoxins permitte d 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 a nd 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 whea t 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 fl our 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 Enriched 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 wh eat grain consisting about 2.5% of the 
grain . It characterizes in having high pro portions of fat and protein. The 
approximate  composition  of its cont ents  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 extran eous 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
01.5 
85-95%  11 1.8
02.00 
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 accord ing 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 requiremen ts 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 de fined 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 on ly 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) sha ll 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 mois ture 
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 transported 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 prev iously 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 insecticides 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 30mg/kg  
Potassium iodate  917 
   
 
 
 
60 mg/kg singly or  
incombination  Nitrogen Oxide  918
Nitrosyl chloride  919
Potassium persulphate  922
Ammonium persulphate  923
Benzoyl 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 45mg/kg  
Amylase  1100 (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  
Magnesium 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  
;, .  .. 
  
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Annex (3) 
Enrichment Substances      
 
 
Fraction
  Substance  
min.     6.38 m g/kg              Thiamine 
min.   3.96 m g/kg Riboflavin 
min. 52.91 m g/kg Niacin 
max. 2115 m g/kg Calcium content 
min. 30 m g/kg Iron 
min. 1.5-2 m g/kg Folic acid 
min. 551.15 IU Vitamin D 
max. 5 % Wheat germ  
 
  
 
 
Annex (4) 
 
Preservatives 
 
 
 
 
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-         
 
-  Egyptian standard 1667