SZNS 015:2013 
 
 ICS 67.060                               Edition 1              
 
 
 
 
 
 
ESWATINI NATIONAL STANDARD  
 
 
 
              Fortified wheat flour  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Published by: Eswatini Standards Authority  
Marble Construction Building, Plot 247  11th Street King Mswati III Avenue West  
P. O. Box 1399, Matsapha, Kingdom of Eswatini  
Telephone: +268 2518 4633, Facsimile: +268 2518 4526  
Website: www.swasa.co.sz  
E-mail: info@swasa.co .sz  
©Eswatini Standards Authority 201 3 
 
  
 
SZNS 015:201 3 
Edition 1  
 
ii  ©SWASA 2013 - All rights reserved  
 COPYRIGHT NOTICE  
 
This Eswatini Standards Authority (SWASA) document is a Eswatini National Standard and is 
copyright -protected by  SWASA. Neither this SWASA document  nor any extract from it may be 
reproduced, st ored in a retrieval system or transmitted in any form or by any means, electronic, 
photocopying, recording or otherwise, without prior written permission being secured.  
 
Requests for permission to reproduce should be addressed to SWASA  
 
The Information Off icer 
Eswatini Standards Authority  
P.O. Box 1399, Matsapha  
Tel. + 268 2518 4633  
Fax: + 268 2518 4526  
E-mail: info@swasa.co.sz   
Website: www.swasa.co.sz  
 
Reproduction may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Table of changes  SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    iii 
  
Clause Changed  Date  Change  
 
   
 
 
NATIONAL FOREWORD  
 
This Eswatini National Standard was prepared by Technical committee SWASA/TC 24 Bakery 
Products  in accordance with procedures of the Eswatini Standards Authority, in compliance with 
Annex 3 of the WTO/TBT Agreement.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 015:201 3 
Edition 1  
 
iv  ©SWASA 2013 - All rights reserved  
  
Table of contents                    Page  
 
1 Scope  ................................ ................................ ................................ ................................ ............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Fortification provisions  ................................ ................................ ................................ ................  3 
5 Quality con trol ................................ ................................ ................................ .............................  3 
5.1 Raw material  ................................ ................................ ................................ .........................  3 
5.2 Quality programme  ................................ ................................ ................................ ...............  3 
5.3 Final Product  ................................ ................................ ................................ .........................  4 
6 Sampling  ................................ ................................ ................................ ................................ ...... 6 
7 Testing ................................ ................................ ................................ ................................ ..........  6 
8 Packaging and Labelling  ................................ ................................ ................................ ..............  6 
8.1 Containers  ................................ ................................ ................................ .............................  6 
8.2 Labelling  ................................ ................................ ................................ ...............................  6 
Annex A  (normative)  Fortification micronutrient mi x specification  ................................ .............  8 
Annex B  (informative)  Method of analysis for fortificants ................................ ............................  9 
Bibliography  ................................ ................................ ................................ ................................  10 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    1 Fortified wheat flour  
 
1 Scope  
This Eswatini National Standard gives specific ations for the rational addition of essential 
micronutrients to wheat flour . This standard does not contain all requirements which may be required 
for regional certification.  
2 Normative references   
The following referenced document is indispensable for t he application of this document. The latest 
edition of the referenced document (including any amendments) applies.  
SZNS CODEX STAN 1: 1985,  Standard for labelling of pre-packaged  foods  
ISO 13690 :1999 , Cereals, pulses and milled products — sampling  of stati c batches  
CAC/GL 23 -1997 , Guidelines for use of nutrition and health claims  
CODEX STAN 152: 1985 , Standard for wheat flour  
CODEXSTAN 192-1995, General standard for food additives  
 
3 Terms and definitions  
For the purposes of this standard, the following ter ms and definitions shall apply:  
3.1 
electrolytic iron  
elemental iron powder as per specification in the latest edition of Food Chemical Codex  
 
3.2 
fortificant  
micronutrient or micronutrient mix the foodstuff is fortified with  
 
3.3 
fortification  
addition of  one or more nutrient(s) to a food whether or not it is normally contained in the food for the 
purpose of preventing or correcting a demonstrated deficiency in one or more nutrients in the 
population or specific population group(s)  
 
3.4 
food vehicle  
foods tuff identified to be fortified with the prescribed micronutrients  
 
 SZNS 015:201 3 
Edition 1  
 
2  ©SWASA 2013 - All rights reserved  3.5 
micronutrient  
natural or synthesised vitamin, mineral, or trace element that is essential for normal growth, 
development and maintenance of life and of which a deficit will cause cha racteristic biochemical or 
physiological changes  
 
3.6 
micronutrient mix  
blend of vitamins, mineral or trace elements in determinable amounts  
NOTE  The terms ‘fortificant’ and ‘micronutrient mix’ are used interchangeably throughout the document and 
they have  the same meaning.  
 
3.7 
premix  
mixture of a micronutrient(s) and another ingredient, often the same food that is to be fortified, that is 
added to the food vehicle to improve the distribution of the  micronutrient mix within the food matrix 
and to reduce the separation between the food and micronutrient particles  
 
3.8 
qualitative test  
test that simply shows the presence or absence of an added micronutrient  
 
3.9 
quantitative test  
test that gives an actual value for the level of micronutrient in the sample  
NOTE  quantitative tests generally measure total content or both the natural and added levels.  
 
3.10 
quality control  
measures applied and the steps taken by the manufacturer of wheat foodstuffs to ensure that  the 
correct procedures are bei ng followed and t he set criteria is being met in administering fortificants to 
food vehicles  
 
3.11 
self-raising flour  
white wheat flour obtained by milling a blend of soft and hard wheat to which raising agents are 
added  
 
 SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    3 3.12 
semiquantitative test  
test that give a rough indication of the level of an added nutrient  
 
3.13 
wheat flour  
product prepared from grain of common wheat Triticum aestivum l, by grading or milling processes in 
which the bran and germ are partly removed and the remainder is comminuted to a suitable degr ee of 
fineness  
 
3.14 
wheat foodstuffs  
wheat products made from wheat flour and  meal,  that are used to pro duce bread and similar products  
 
4 Fortification provisions    
4.1 There shall be policies and procedures fo r the procurement of the premix.  
4.2 The for tification mix shall be covered by a Certificate of Analysis to prove specification.  
4.3 The fortification process shall be documented, and displayed, and shall cover the following;  
a) The stage of the milling process where the fortificant has to be added;  
b)   The micronutrient mix addition rate.  
4.4 The final levels of fortificants in the fortified wheat foodstuff shall not be less than the levels 
shown in  Table 1, Clause 5.3.2.1 . 
 
5 Quality control  
5.1 Raw material  
5.1.1  It is recommended that fortified wh eat flour be produced from wheat flour conforming to the 
requirements of CODEX STAN 152.  
5.1.2  In addition to the requirements of CODEX STAN 152 , self-raising flour may contain edible acid 
salt.  Monocalcium Phosphate or Sodium Acid Pyrophosphate  shall be used.  
5.2 Quality programme  
5.2.1  There shall be an active quality assurance or quality control program that may include the 
followin g: 
a) A quality control manager or employee with quality control responsibilities ; 
b) A laboratory or designated space for testing wheat and wheat flour ; and  
c) Wheat flour and wheat testing equipment.  
NOTE  These tests typically include protein or gluten, moisture or water content, ash content and/or colour, 
amylase enzyme activity (falling number) and wheat flour  properties.  SZNS 015:201 3 
Edition 1  
 
4  ©SWASA 2013 - All rights reserved  5.2.2  There shall be training of employees on the importance and requirements of food fortification at 
least annually . 
5.2.3  There shall be documented inventory control policies and procedures.  Fortificant to be used 
shall have not exceeded its shelf life  as specified by the manufacturer.  
5.2.4  There shall be daily checking of the fortification steps and technical specification of the 
fortification at production.  
5.2.5  All test methods performed and their results shall be recorded and documented.  
5.2.6  The amount of micronutrient mix used shall be recorded and documented and these shall 
correspond with production records.  
5.2.7  The correct dosage levels shall be maintained through any of or a combination of the following 
measures;  
a) Visual checks at least every six hours to ensure that micronutrient mix is being used;  
b) Monitoring of micronutrient mix feeders shall be done hourly; and  
c) Spot checks shall be performed to ensure that the product has been dosed correctly by determining 
one of the components  of the micronutrient mix according to the appropriate analytical method and 
these shall be recorded and documented.  
5.2.8  Micronutrient mixes shall be stored according to manufacturer’s specification.  
5.2.9  Micronutrient mixes or fortificants shall be or dered from a World Food Programme (WFP) 
approved supplier.  
5.2.10  Calibration schedule and records of equipments used shall be kept.  
5.2.11  There shall be a well documented procedure for corrective actions in case of over dosage or 
under dosage of fortific ant to the food vehicle.  
5.3 Final Product  
5.3.1 Contaminants  
Requirements  of CODEX STAN 152  shall apply for maximum limits of heavy metals, pesticide 
residue and mycotoxins.  
5.3.2 Food additives  
 
The product may contain only permitted additives complying with CODEXSTAN 192-1995. 
 
5.3.2.1  Fortificant  
Fortificant levels  in the fortified wheat flour shall be as indicated in Table 1  below:  
 
 
 
 
 
 
 SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    5  
TABLE 1: FORTIFIED FOOD VEHICLE STANDARDS  
 
Fortificant  Unit  Wheat foodstuffs  
Vitamin A  IU/kg  5400.00  
Thiamine  Mg/kg 3.60 
Riboflavin  Mg/kg  2.00 
Niacin  Mg/kg  31.00  
Folic acid  Mg/kg  1.50 
Pyridoxine  Mg/kg  3.20 
Iron Mg/kg  43.00  
Zinc Mg/kg  20.00  
 
NOTE  For the recommended fortification micronutrient mix specification to cover the minimum fortification 
levels, see A nnex A  
 
 
5.3.2.2 Improvers  
Improvers may be added singly or in combination, including but not limited to:  
Maximum permitted level  
i) ascorbic acid      200 mg/kg;  
ii) potassium persulphate     100 mg/kg;  
iii) ammonium persulphate     250 mg/kg;  
iv) mono calci um phosphate    2 500 mg/kg;  
v) chlorine dioxide      30 mg/kg.  
 
 
5.3.2.3  Bleachers (added singly)  
Maximum permitted level  
i) nitrogen peroxide     GMP;  
ii) benzoyl peroxide     150 mg/kg  
 
5.3.2. 4 Diastatically actives (singly or combined ) 
 
  Maximum permitted  level 
 fungal enzyme (amylozyne or MYL -X)  45 mg/kg  SZNS 015:201 3 
Edition 1  
 
6  ©SWASA 2013 - All rights reserved   
 
5.3.2. 5 Azordicarbonamide (ADA) and Potassium Bromate  
 
Shall not be used at all.  
 
6 Sampling  
6.1 Sampling shall be done in accordance with ISO 13690.  Sampling procedures shall be clearly 
defined and d ocumented.  
6.2 The sample shall represent the final mill product.  
6.3 Samples shall not be exposed to direct sunlight or strong indoor lighting to prevent degradation of 
light sensitive micronutrients.  
6.4 The sample data and results shall be recorded and  well documented.  A sample record book shall 
be maintained which will specify the name of the manufacturer (in case of a multi site), date of 
manufacture, expiry date, type of flour and whether the sample is a control or representative of the 
end product.  
 
7 Testing  
7.1 Testing for micronutrients shall  be conducted using any validated m ethod  of test. Flour samples 
may be tested to verify that they have been fortified through;  
a) Qualitative tests;  
b) Semi -quantitative tests; and  
c) Quantitative tests  
7.2 These methods shall be well documented and a quality control testing schedule shall be provided.  
7.3 There shall be an online process control which shall indicate the spot test results and these shall be 
documented.  
7.4 The test method used  and results  obtained  shall be recorded and well documented . 
7.5 An accredited laboratory shall be used for verification of nutritional levels at least four times a 
year.  
 
8 Packaging  and Labelling   
8.1 Containers  
8.1.1  The container  material  shall  safeguard the hygienic , nutritional, technological, and 
organoleptic qualities of the product.  
8.1.2  The containers, including packaging material, shall be food grade . 
8.2 Labelling  
8.2.1 All relevant requirements of the SZNS CODEX STAN 1shall apply.   
8.2.2 In the list of ingre dients, the micronutrient mix shall be indicated by listing individually the 
name of the vitamin or mineral compound.  SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    7 8.2.3 Minerals of the fortification mix shall :  
a) Be identified individually by the compound names (electrolytic iron, zinc oxide); or  
b) Indicate the elemental mineral in the table with nutritional information.  
8.2.4 The micronutrient composition per 100 g of the foodstuff shall be provided.  
8.2.5 Information for the % Recommended Dietary Allowance (RDA) per daily serving shall be 
provided.  
8.2.6 The following voluntary labelling shall be permitted ; 
a) RDA information for individuals between 4 and 13.  
b) Use of the relevant fortification logo and claim.  
8.2.7 For nutrition and health claims, the recommendations of CAC/GL 23 -1997 shall be consid ered.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 015:201 3 
Edition 1  
 
8  ©SWASA 2013 - All rights reserved  Annex  A 
(normative)  
 
Fortification micronutrient mix specification  
 
Fortificants  Wheaten flour  
(g/kg)  
Vitamin A Palmitate, 250 000 IU/g  119.04 g  
< SIZE=1>  
Thiamin Mononitrate  12.34 g  
Riboflavin  8.90 g  
Nicotinamide  118.40 g  
Folic acid  7.15 g  
Pyridoxine HCL  16.24 g  
Electrolytic iron  178.57 g  
Zinc oxide (min. 80% activity)  93.40 g  
Calcium carbonate (min. 40% activity),  
As carrier  To complete  
1000 g  
 
NOTE  The dosage of 200g of micronutrient  mix per ton of wheat or maize foodstuffs is necessary to cover the 
minimum fortification levels . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    9 Annex  B 
(informative)  
Methods of analysis for fortificants  
 
Table 2: Test methods for fortificants in wheat flours  
 
Fortificant tested for in  
wheat flours  Recommended  test method  
Vitamin A  
Palmitate 250 000 IU  Saponification, extraction, HPLC; (Official: Directive 2000/45/EC), or 
Swiss Food Book 311.510 (Schweizerisches Lebensmittelbuch)  
Thiamin Mononitrate  Extraction, HPLC, post -column derivatisation (example VFHA m ethod in 
Roche intranet: Vitamin B1 in Feed and Food)  
(or AOAC 942.23)  
or Swiss Food Book 311.510 (Schweizerisches Lebensmittelbuch)  
Riboflavin  Extraction, HPLC (example VFHA method in Roche green book, page 30, 
to be published in Roche intranet)  
or mic robiological (AOAC 940.33)  
or Swiss Food Book 311.510 (Schweizerisches Lebensmittelbuch)  
Niacinamide  Extraction, HPLC (example VFHA method in Roche intranet: Vitamin PP 
in Feed and Food)  
or microbiological (AOAC 944.13)  
or Swiss Food Book 311.510 (Schwe izerisches Lebensmittelbuch)  
Pyridoxine HCL  Microbiological (AOAC 944.12)  
or Swiss Food Book 311.510 (Schweizerisches Lebensmittelbuch)  
Folic acid  Microbiological (AOAC 961.15)  
or Swiss Food Book 311.510 (Schweizerisches Lebensmittelbuch)  
Zinc oxide  AOA C 
Electrolyte iron  AOAC  
 
NOTE The AOAC official methods are available in bound format ( Official Methods of Analysis of AOAC 
International) available online at www.aoac.org or from EBSCO subscription services at P.O. Box 749,  Cresta, 
2118, Tel: 011 678 44 16, Fax: 011 678 4464.  
 
 
 
 
 
 
 
 
 
 SZNS 015:201 3 
Edition 1  
 
10  ©SWASA 2013 - All rights reserved  Bibliography  
 
1. CAC/GL 09 -1987 (amended 1989, 1991), General principles for the addition of essential nutrients 
to foods  
2. WHO/FAO , Guidelines on food fortification with micronutrients  
3. CAC/GL 23 -1997, Guidelines for us e of nutrition and health claims  
4. SANS 10049:2010 , Food hygiene management – require ments for prerequisite p rograms (PRPs)  
5. CODEX STAN 152:1995 , Codex Standard for wheat f lour 
6. CAC/GL 50:2004,  General g uidelines on s ampling  
7. ISO 6540:1980,  Determin ation of moisture content (on milled grains and on whole grains)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 015:2013  
Edition 1  
 
©SWASA 2013 - All rights reserved    11  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS 67.060 
Price  based  on 10 pages .