Brazil – Amendment on whole wheat flour in the Technical Regulation on the identity and quality of wheat flour

The Ministry of Agriculture, Livestock and Supply (MAPA in Portuguese) published the MAPA Ordinance No. 469/2022 that amends the Annex to the MAPA Normative Instruction No. 8, of June 2, 2005, on technical regulations on identity and quality of wheat flour. Whole Wheat Flour: product resulting from the crushing or milling of wheat (Triticumaestivum L.) or other species of wheat of the genus Triticum, where the anatomical components – starchy endosperm, bran and germ – are present in the typical proportion that occurs in intact grain, losses of up to 2% of the grain or 10% of the bran are allowed.