TBS/AFDC 16 (5286)  P3 (Rev. TZS 616:1999)  
  
 DRAFT TANZANIA STANDARD  
 
 
Durum wheat semolina – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
 
 
 
 
 
 
 TBS/AFDC 16 (5286)  P3 (Rev. TZS 616:1999)  
 
 Durum wheat  semolina – Specification  
 
 
0   FOREWORD  
 
Durum wheat semolina prepared from wheat is an important ingredient i n the manufacture of 
pasta products.  This Tanzania Standard has  been prepared in order to ensure safe ty and 
quality of semolina as raw material for production of quality pasta products.  
 
In the preparation of this Tanzania Standard  considerable  assistance  was derived from the 
following:  
 
1) IS 1010: 1968 – Specification for suji or rava  (semolina),  published by t he Indian 
Standards Institution; and  
 
2)  CODEX STAN 178 - 1991 Rev 1 - 1995 Durum wheat semolina and durum wheat 
flour, published by the Codex Alimentar ius Commission.   
 
1 SCOPE   
 
This Tanzania Standard prescribes requirements, methods of sampling and test for durum 
wheat semolina prepared from durum wheat ( Triticum durum  desf) suitable for human 
consumption. It does not apply to any product prepared fro m common wheat ( Triticum 
aestivum  L) or club wheat ( Triticum compacturm  host) or mixtures thereof or to mixtures of 
these wheats in combination with durum wheat ( Triticum durm  desf)”.  
 
 
2 REFERENCES   
 
The following referenced standards  are indispensable fo r the application of this standard . For 
dated references, only the edition cited applies. For undated references, the latest edition of 
the referenced standards  (including any amendments) applies :  
 
TZS 330  – Cereals – Sampling of milled products  
  
TZS 331  – Methods of test for milled products   
 
TZS 109  – Code of hygiene for food processing units – General   
  
TZS 731  - Microbiology of food and feeding \-stuffs – Horizontal method for the 
detection and enumeration of presumptive Escherichia Coli – Most Probab le Number 
Technique  
 
TZS 122  - Microbiology of food and feeding stuffs – Horizontal method for the 
detection of salmonella spp . 
 
TZS 131  - Microbiology of food and animal feeding stuff \: General guidance for 
enumeration of >yeast>s and moulds \- Colony Coun t technique at 250C 
 
TZS 538 Packaging and labeling of foods  
 
Codex Stan 193 -1995  codex general standard for conta minants and toxins in food 
and feed  
 
 
 
 
 
 
  
2                                                                                                 3 TERMS AND DEFINITIONS  
 
3.1 durum wheat semolina  
 
product prepared from grain of durum wheat ( Triticum durum desf.) by grinding or milling 
processes in which the bran and germ are essentially removed and the remainder is 
comminuted to a suitable degree of fineness . 
 
3.2 extraneous matter  
Organic and inorganic materials other than durum wheat semolina . 
 
4 REQUIREMENTS   
 
4.1 General requirements  
 
4.1.1 Raw materials   
The wheat from which durum wheat semolina is milled shall be sound, clean and of 
marketable quality.  
 
4.1.2 The durum wheat semolina shall :  
a) be clean, safe, suitable and of good quality ;  
b) have a characteristic colour, smell and taste ; and    
c) be free from musty or off odour, insect or fungal infestation, rodent contamination, dirt 
and other extraneous matter.  
 
NOTE - The appearance, taste and odour shall be determined by organoleptic testing.  
 
4.1.3 Processing   
All processing of the wheat, including drying, milling and other treatments of the wheat; 
intermediate milling products, and milled semolina shall be carried out in a manner that  
 
a) minimizes loss of nutritive value, particularly protein q uality and  
b) avoids undesirable changes in technological properties of the semolina.  
 
4.1.4 Particle size  
When tested by the method prescribed in annex A , semolina shall be classified as coarse or 
fine as follows:  
 
a) Coarse semolina  
i. All materials shall pass t hrough a sieve of 1180micron . 
ii. Not less than 98% of the materials shall be retained on a sieve of 250micron.   
iii. Not less than 98 % of the material shall  be retained on a 355 micron sieve.  
 
b) Fine semolina  
i. All materials shall pass through a sieve of 1180micron  
ii. Not less than 70 % of the materials shall be retained on a sieve of 250micron.  
 
4.2 Specific requirements  
 
4.2.1   The durum wheat semolina shall comply with the requirements prescribed  in Table 1.  
 
 
 
 
 
 
 
  
3 Table 1 – Requirements for durum wheat semolina  
 
Characteristic   
Requirement   
Methods of test  
TZS 331 (see clause 2) 
 
 
a) Moisture, % m/m , max.  
 
b) Total ash (on dry basis) % m/m , max.  
 
c)  Acid insoluble ash (on dry basis) % m/m , 
max.  
 
d) Protein (on dry basis) % m/m , min.  
 
e) Alcoholic acidity (as H 2SO 4) with 90 pe r 
cent alcohol, % m/m , max.   
13.5 
 
 
1.0 
 
 
0.05 
 
 
10.5 
 
 
0.1  
Clause 5  
 
 
Clause 6  
 
 
Clause 7  
 
 
Clause 13  
 
 
Clause 12  
 
 
 
 
 
5 CONTAMINANTS   
 
5.1 Heavy metals  
Durum wheat semolina shall comply  to those maximum limits for heavy metals established by 
the Codex  (Codex Stan 193 -1995 ) for this commodity.  
 
5.2 Pesticide residues  
Durum wheat semolina  shall conform to those maximum pesticide residue limits established 
by the Codex (Codex Pesticides Residues in Food Database )for this commodity.  
 
5.3 Mycotoxins  
Durum wheat semolina  shall conform to those maximum mycotoxin limits established by the 
Codex (Codex Stan 193 -1995 ) for this commodity. In particular, aflatoxin levels in durum 
wheat semolina shall not exceed 10 μg/kg for total aflatoxins; and 5 μg/kg for aflatoxin B 1. 
 
6 HYGIENE  
 
6.1 Durum wheat  semolina shall be produced, prepared and handled in accordance with TZS 
109 (See clause 2).  
6.2 The d urum wheat semolina shall be free from pathogenic mi cro-organism and shall 
conform to the microbiological requirements prescribed in Table 2 . 
 
Table 2  Microbiological requirements  for durum wheat semolina  
 
Characteristic   Requirement   Methods of test  
Escherichia coli, MPN, per 1 g, max .  Absent   TZS 731  
Salmonella per 25 g  Absent  TZS 122  
Yeast and Moulds cfu/g, max .  104  TZS 131  
 
7  SAMPLING AND TESTS  
 
7.1 Sampling  
Durum wheat semolina  shall be sampled as prescribed in TZS 330 (See clause 2) . 
 
 
 
  
4                                                                                                 7.2 Test s  
 
7.2.1  Tests shall be done as per test met hods prescribed in the respective t ables of this 
standard.  
 
7.2.2 Quality of reagents  
Unless specified otherwise, pure analytical grade chemicals and distill ed water shall be used 
in tests.  
 
 
8 PACKAGING, LABELING AND MARKING  
 
8.1 Packaging   
Durum whea t semolina shall be packed  in suitable new bags made of paper, jute or 
polyethylene capable of maintaining the quality of the product.  The mouth of each bag shall 
be properly stitched.  
 
8.2 Labe lling and marking  
8.2.1 The product shall be marked and label ed in accordance with TZS 538 (see clause 2).  
 
8.2.2 In addition each Container/packet of product shall be legibly and indelibly marked with 
the following information:  
a) name of the product,  (durum wheat semolina) ;  
b) name and address of manufacturer;  
c) batch o r code number;  
d) net weight in metric units;  
e)  production date ;  
f) expiry d ate (Best before);  
g) country of origin;  
h) the statement “human food”;  
i) the wor ding “store in cool, dry place”; and  
j) the statement “use no hooks”.  
k) Language used shall be Kiswahili or Kiswahili and English….  
 
8.2.3  The containers may also be marked with the TBS Mark of Quality.  
 
NOTE - The TBS Mark of Quality may be used by the packers only under licence from 
TBS. Particulars of conditions under which the licenses are granted, may be obtained 
from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
5  
Annex A  
 
DETERMINATION OF PARTICLE SIZE  
 
A.1 SIEVES  
 
Make a nest of 2 sieves, the upper having a designation of 1.18 mm and the lower 355 micron 
sieve with a cover on top of the upper sieve and a receiver below the lower sieve.  
 
A.2 PROCEDURE   
 
Weigh accurately about 100 g of the material into the upper sieve and fit it with the cover.  
Shake the nest of sieves with receiver thoroughly and ensure that all the material on upper 
sieve has passed  through it.  Stop shaking; remove th e nest of sieve and examine the upper 
sieve to be assured that all the material has passed through it.  Transfer the residues on the 
lower sieve to a tared weighing dish using a brush and weigh the dish.  
 
 
A.3 CALCULATIONS   
 
Material retained on 335 micron  sieve percent by mass  
 
  m2 x 100  
 =   
    m1 
 
where  
 
        m1  =  mass in g of the material taken for the test.  
        m2  =  mass in g of the material retained on 335  micron sieve.