Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Purchase

The class of wheat products shall be classified as follows:

(a)	White wheat flour, which are divided into the following classes—

(i)	white bread wheat flour or white bread flour made from wheat;

(ii)	cake wheat flour or cake flour made from wheat;

(iii)

soft wheat flour or soft flour made from soft wheat;

(iv)	industrial wheat flour or industrial flour made from wheat; and

(v)	all–purpose wheat flour or all-purpose wheat flour made from wheat.

(b)	Brown wheat flour, which are divided into the following classes—

(i)	brown bread wheat flour or brown bread flour made from wheat;

(ii)	whole-wheat brown flour;

(iii)

high bran brown wheat flour or high bran flour made from wheat; and

(iv)	whole wheat flour.

(c)	White wheat bread which is divided into the following class—

(i)	white bread.

(d)	Brown wheat bread, which are divided into the following classes—

(i)	brown bread;

(ii)	whole-wheat brown bread;

(iii)

high bran brown bread; and

(iv)	whole-wheat bread.

(e)	Speciality bread.

(f)	Self-raising wheat flour or self-raising flour made from wheat.

(g)	Composite cereals flour or composite flour made from cereals.

(h)	Stabilised wheat products or stabilised products made from wheat, which are —

(i)	stabilised wheat flour;

(ii)	stabilised wheat bran; and

(iii)

stabilised wheat germ.

(i)	Wheat semolina or semolina made from wheat.

(j)	Wheat non-flour products which are divided into the following classes—

(i)	Wheat bran or bran made from wheat;

(ii)	Wheat germ or germ made from wheat; and

(iii)

Whole and/or processed wheat kernels.