GB/T 21122-2025 Fortified wheat flour English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 21122-2025
Replaces GB/T 21122-2007
Fortified wheat flour
营养强化小麦粉
Issue date: 2025-10-31 Implementation date: 2026-05-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification and Grading
5 Technical Requirements
6 Test Methods
7 Inspection Rules
1 Scope
This document defines the terms and definitions for fortified wheat flour, specifies its classification and grading, technical requirements, inspection rules, labeling and marking, packaging, storage, and transportation, and describes the test methods.
This document applies to commercial fortified wheat flour for human consumption.
2 Normative References
The following documents contain provisions that, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition corresponding to that date applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 1355 Wheat Flour
GB/T 5490 Inspection of Grain and Oils—General Rules
GB/T 8607 Special Wheat Flour
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
fortified wheat flour
product made from wheat flour as the raw material, with one or more nutritional fortificants added.
4 Classification and Grading
Classification and grading shall comply with GB/T 1355 or GB/T 8607.
5 Technical Requirements
5.1 Raw Material Requirements
The wheat flour shall meet the requirements of GB/T 1355 or GB/T 8607.
5.2 Quality Requirements
5.2.1 For products without mineral fortification, the requirements shall comply with GB/T 1355 or GB/T 8607.
5.2.2 For products fortified with minerals other than calcium, the maximum permissible limit for ash content shall be increased by 0.01 g/100 g on the basis of the requirements specified for the corresponding type and grade of product in GB/T 1355 or GB/T 8607. Other indices shall comply with GB/T 1355 or GB/T 8607.
5.2.3 For products fortified with calcium, the allowable increase in the maximum permissible limit for ash content, based on the requirements specified for the corresponding type and grade of product in GB/T 1355 or GB/T 8607, shall be calculated according to Formula (1). The maximum allowable increase values for ash content in wheat flour (14.5 g/100 g moisture content) fortified with different doses of calcium are given in Appendix A. Other indices shall comply with GB/T 1355 or GB/T 8607.
where:
A — allowable maximum increase in ash (dry basis), in grams per hundred grams (g/100g);
C — fortification dose of calcium, in milligrams per kilogram (mg/kg);
w — moisture content of the wheat flour, in grams per hundred grams (g/100g);
1.399 — conversion factor for 1 g of calcium to calcium oxide.
5.2.4 For products fortified with both calcium and other minerals, the allowable increase in the maximum permissible limit for ash content, based on the requirements specified for the corresponding type and grade of product in GB/T 1355 or GB/T 8607, shall be the result of Formula (1) plus 0.01 g/100 g. Other indices shall comply with GB/T 1355 or GB/T 8607.
5.3 Technical Requirements for Production and Processing
During production, the mixing uniformity of nutritional fortificants shall be controlled. The coefficient of variation (CV) calculated based on the content of one fortified nutrient shall be ≤10%.
5.4 Loss Rate of Nutritional Fortificants
Under intact packaging during the shelf life, the loss rate of a nutritional fortificant shall not exceed 20% of its labeled value, except for products with special requirements.
6 Test Methods
6.1 Quality indices: Test according to the provisions of GB/T 1355 or GB/T 8607.
6.2 Nutritional fortificants: Test according to the relevant national regulations.
6.3 Mixing uniformity of nutritional fortificants: Test according to Appendix B.
6.4 Loss rate of nutritional fortificants: Calculate the loss rate for a specific nutritional fortificant according to Formula (2).
where:
L — loss rate of the specific nutritional fortificant, %;
X₀ — labeled value of the nutritional fortificant, in the unit specified by its test method;
X — measured value of the nutritional fortificant, in the unit specified by its test method.
7 Inspection Rules
7.1 General Rules
Inspection shall comply with GB/T 5490.
7.2 Inspection Lot
A single lot consists of the same product processed from the same raw materials, using the same process and equipment, on the same date.
7.3 Delivery Inspection
Inspection items shall include the relevant indices specified in GB/T 1355 or GB/T 8607 and the mixing uniformity of nutritional fortificants.
7.4 Judgment Rules
A product that meets the requirements of 5.2, 5.3, and 5.4 shall be judged as conforming to this document.
8 Labeling and Marking
The designation "Fortified Wheat Flour" as well as the product category and grade shall be marked on the packaging or accompanying documentation.
9 Packaging, Storage, and Transportation
Packaging, storage, and transportation shall comply with GB/T 1355. For products with special requirements, in addition to complying with GB/T 1355, the storage and transportation process shall also be protected from light, and the temperature shall be controlled below 20°C.
GB/T 21122-2025 Fortified wheat flour English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 21122-2025
Replaces GB/T 21122-2007
Fortified wheat flour
营养强化小麦粉
Issue date: 2025-10-31 Implementation date: 2026-05-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification and Grading
5 Technical Requirements
6 Test Methods
7 Inspection Rules
1 Scope
This document defines the terms and definitions for fortified wheat flour, specifies its classification and grading, technical requirements, inspection rules, labeling and marking, packaging, storage, and transportation, and describes the test methods.
This document applies to commercial fortified wheat flour for human consumption.
2 Normative References
The following documents contain provisions that, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition corresponding to that date applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 1355 Wheat Flour
GB/T 5490 Inspection of Grain and Oils—General Rules
GB/T 8607 Special Wheat Flour
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
fortified wheat flour
product made from wheat flour as the raw material, with one or more nutritional fortificants added.
4 Classification and Grading
Classification and grading shall comply with GB/T 1355 or GB/T 8607.
5 Technical Requirements
5.1 Raw Material Requirements
The wheat flour shall meet the requirements of GB/T 1355 or GB/T 8607.
5.2 Quality Requirements
5.2.1 For products without mineral fortification, the requirements shall comply with GB/T 1355 or GB/T 8607.
5.2.2 For products fortified with minerals other than calcium, the maximum permissible limit for ash content shall be increased by 0.01 g/100 g on the basis of the requirements specified for the corresponding type and grade of product in GB/T 1355 or GB/T 8607. Other indices shall comply with GB/T 1355 or GB/T 8607.
5.2.3 For products fortified with calcium, the allowable increase in the maximum permissible limit for ash content, based on the requirements specified for the corresponding type and grade of product in GB/T 1355 or GB/T 8607, shall be calculated according to Formula (1). The maximum allowable increase values for ash content in wheat flour (14.5 g/100 g moisture content) fortified with different doses of calcium are given in Appendix A. Other indices shall comply with GB/T 1355 or GB/T 8607.
where:
A — allowable maximum increase in ash (dry basis), in grams per hundred grams (g/100g);
C — fortification dose of calcium, in milligrams per kilogram (mg/kg);
w — moisture content of the wheat flour, in grams per hundred grams (g/100g);
1.399 — conversion factor for 1 g of calcium to calcium oxide.
5.2.4 For products fortified with both calcium and other minerals, the allowable increase in the maximum permissible limit for ash content, based on the requirements specified for the corresponding type and grade of product in GB/T 1355 or GB/T 8607, shall be the result of Formula (1) plus 0.01 g/100 g. Other indices shall comply with GB/T 1355 or GB/T 8607.
5.3 Technical Requirements for Production and Processing
During production, the mixing uniformity of nutritional fortificants shall be controlled. The coefficient of variation (CV) calculated based on the content of one fortified nutrient shall be ≤10%.
5.4 Loss Rate of Nutritional Fortificants
Under intact packaging during the shelf life, the loss rate of a nutritional fortificant shall not exceed 20% of its labeled value, except for products with special requirements.
6 Test Methods
6.1 Quality indices: Test according to the provisions of GB/T 1355 or GB/T 8607.
6.2 Nutritional fortificants: Test according to the relevant national regulations.
6.3 Mixing uniformity of nutritional fortificants: Test according to Appendix B.
6.4 Loss rate of nutritional fortificants: Calculate the loss rate for a specific nutritional fortificant according to Formula (2).
where:
L — loss rate of the specific nutritional fortificant, %;
X₀ — labeled value of the nutritional fortificant, in the unit specified by its test method;
X — measured value of the nutritional fortificant, in the unit specified by its test method.
7 Inspection Rules
7.1 General Rules
Inspection shall comply with GB/T 5490.
7.2 Inspection Lot
A single lot consists of the same product processed from the same raw materials, using the same process and equipment, on the same date.
7.3 Delivery Inspection
Inspection items shall include the relevant indices specified in GB/T 1355 or GB/T 8607 and the mixing uniformity of nutritional fortificants.
7.4 Judgment Rules
A product that meets the requirements of 5.2, 5.3, and 5.4 shall be judged as conforming to this document.
8 Labeling and Marking
The designation "Fortified Wheat Flour" as well as the product category and grade shall be marked on the packaging or accompanying documentation.
9 Packaging, Storage, and Transportation
Packaging, storage, and transportation shall comply with GB/T 1355. For products with special requirements, in addition to complying with GB/T 1355, the storage and transportation process shall also be protected from light, and the temperature shall be controlled below 20°C.
