What is the standard for the amount of aluminum in flour? 10

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Less than or equal to 5mg kgOther standards:Sand content: Magnetic metal: Shui Tsai Mingfen: Fatty acid value: 80 (based on wet basis)Smell and taste: normal cavity beat.

Is 500g of flour plus 7g of baking powder containing aluminum excessive?

Is 500g of flour plus 7g of baking powder containing aluminum excessive?

It's over the limit. Only 5mg per 1000 grams

Is it illegal to put 1000g.

It's okay if you don't get caught, and it is recommended to follow the standards.

Flour additives are a broad concept. There are many kinds of additives that are currently used on flour

1. Gluten flour additives, commonly known as flour gluten additives, the main ingredient is VC, etc., to improve the gluten of flour, so that flour can meet the needs of producing high-end noodles such as ramen noodles and dumplings

2. Flour quality improver can comprehensively improve the quality of flour, so that flour can meet the needs of high-grade flour products production in terms of gluten, extensibility, stability and other indicators

3. Flour whitening agent, that is, diluting benzoyl peroxide, its main chemical substance is benzoyl peroxide, which is commonly known as "flour whitening agent". This substance has a strong oxidizing effect, accelerates the ripening of flour, shortens the ripening time of half a month at room temperature to 3-5 days, and it can slowly oxidize the lutein and carotene in the flour to make it change from slightly yellow to white. That's why it's called a flour whitener.

4. Flour gluten reducer can destroy the gluten of flour so that flour can be used to produce biscuits, peach crisp and other foods that do not need gluten. 5. Bread improver is added to flour to make the internal structure of the bread delicate and the bubbles are uniform, so as to process it.

Mainly alum, brightener, i.e. potassium aluminum sulfate dodecahydrate.

At present, there is no specific index of aluminum in the national standard for flour.

The national standards for wheat flour are as follows:

GB1355-86, issued by the National Bureau of Standards on 1986-05-06, implemented on 1987-04-01.

This standard applies to the processing, sale, storage and export of commercial wheat flour1Quality standards.

Wheat flour is graded according to the processing accuracy. The grade indicators and other quality indicators are as follows:

Grade Processing Accuracy Ash % Coarseness Gluten % Special First-class Powder According to the physical standard sample.

The control test of pink bran star all passed through the CB36 sieve, and remained in the CB42 sieve no more. ≥

Special second-class powder according to the physical standard sample.

The pink bran star was all passed through the CB30 sieve and remained in the CB36 sieve. ≥

Standard powder according to the physical standard sample.

The pink bran star was all passed through the CB20 sieve and remained in the CB30 sieve for no more. ≥

Ordinary powder according to the physical standard sample.

The pink bran star was all passed through the CB20 sieve as a control test. Other:Sand content:

Magnetic Metal:

Moisture:Fatty acid value: 80 (on wet basis).

Smell taste: normal.

At present, there is no aluminum-containing index in the national standard for flour, which needs to be implemented together with GB 2760-2014 National Food Safety Standard for the Use of Food Additives, GB 2715-2005 Food Hygiene Standard, GB 13432-2013 National Food Safety Standard for Prepackaged Special Dietary Food Labeling.