FLOUR QUALITY 173 ABLE 7. 4 Proportions of Constituents in recipes for Baked Productss(Relative to Flour: 100 Parts) Type of product Water powder Sugar 1.8 12.5 0.1-2.0 Steak and kidney pudding 0.7 Puff 0.7 Hard sweet 72 0.7 0.5 204 High ratio Wafer batter 3 0.2 0.3 t long Fermentation t mixtures of sodium and ammonium carbonate or bicarbonate S Source: FMBRA. TABLE 7.5 moisture contents(at least 7% and not more than Flour Content of flour-Based Foods, as Purchased or 15.5%, respectively), fat acidity, particle size (98% through a 212 Hm sieve) and protocol Parts of for ash determination. Optional ingredients and Food product per 100 approved additives are listed flour In the U. K, four for human consumption should conform with the nutritional requirements set out in the Bread and Flour Regulations 1984 seml-sweet 67-82 135(cf.p.293) ginger nu For each purpose, flour with particular proper Short pastry 608065155 ties is required: these are secured, in the first ns, scones, teacakes 220 place, by choice of an appropriate wheat grist in terms of strong and weak wheats. The average 84630330 Puddings composition of wheat grists used for milling flour Source: FMBRA Flour wt at natural m.c. Product wt Table 4.8 Table 4.8 also shows that, of the total flour milled in the u.K. in 1990/91, 63% was used for bread, 15% for biscuits, 6% for house- The Codex Alimentarius Commission of the hold use, 2% for cakes, 2% for starch manufacture United Nations Food and Agriculture Organiza- and 12% for other products tion issued standard 152 on flour for human 'Other'food products made with wheat flour consumption in 1985. It defines acceptable sources include pastry, meat pies, sausages, sausage rolls as Triticum aestivum L. bread wheat, and T. rusks, pet foods, baby foods, invalid foods compactum club wheat, the required protein and chapatties, buns, scones, teacakes, pizzas, soupsFLOUR QUALITY 173 TABLE 7.4 Proportions of Constituents in Recipes for Baked Products§ (Relative to Flour: 100 Parts) Constituents Type of product Whole Raising Milk Water Fat Salt egg agent powder Sugar Yeasted products (Yeast) Bread, CBP* 61 0.7 1.8 1.8 Bread, LFPt 57 0.7 1.8 1.1 Cream crackers 32 12.5 1.0 0.1-2.0 Short 25 50 2.0 Pie 31 43 2.0 Steak and kidney pudding 30-36 50 0.7 Puff 40-50 50-70 0.7 Choux 125 50 150 Hard sweet 20 17 0.7 1.1* 2.6 22 Soft 10 32 0.1 0.5$ 2.0 30 Plain 50 40 35 3.5* 40 Pastry Biscuits (whey) Cake High ratio 70 65 2.0 60 5.0* 8 120 Sponge 1.0 170 100 Wafer batter 150 3 0.2 0.3$ * Chorleywood Bread Process. t Long Fermentation Processes. $ Mixtures of sodium and ammonium carbonate or bicarbonate. 5 Source: FMBRA. TABLE 7.5 Flour Content of Flour-Based Foods, as Purchased or Consumed* moisture contents (at least 7% and not more than 15.5%, respectively), fat acidity, particle size (98% through a 212 pm sieve) and protocol for ash determination. Optional ingredients and approved additives are listed. (%) (%) ptflour In the U.K., flour for human consumption should conform with the nutritional requirements - ‘12 90 set out in the Bread and Flour Regulations 1984 semi-sweet 67-82 74 135 (cf. P. 293). ginger nut 43-57 49 205 For each purpose, flour with particular proper- 60-80 65 155 ties is required: these are secured, in the first Bread Short pastry Buns, scones, teacakes 3657 45 220 place, by choice of an appropriate wheat grist in Cakes, pastries, choc. wafer 23-40 33 300 terms of strong and weak wheats. The average uo 25 4oo composition of wheat grists used for milling flour Biscuits (chocolate) Puddings for various purposes in the U.K. is shown in flour milled in the U.K. in 1990/91, 63% was at m.c. of final product. used for bread, 15% for biscuits, 6% for house￾The Codex Alimentarius Commission of the hold use, 2% for cakes, 2% for starch manufacture United Nations Food and Agriculture Organiza- and 12% for ‘other products’. tion issued standard 152 on flour for human ‘Other’ food products made with wheat flour consumption in 1985. It defines acceptable sources include pastry, meat pies, sausages, sausage rolls, as Triticum aestivum L. bread wheat, and T. rusks, pet foods, baby foods, invalid foods, compactum club wheat, the required protein and chapatties, buns, scones, teacakes, pizzas, soups Parts of F1our ‘Ontent product Food product Range Mean per 100 Crispbread Biscuit 53-72 70 145 846 30 330 * Source: FMBU. Flour wt at natural m.c. Product Wt Table 4.8. Table 4.8 also shows that, of the total