[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.220]

[Page 379]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 137_CEREAL FLOURS AND RELATED PRODUCTS--Table of Contents
 
   Subpart B_Requirements for Specific Standardized Cereal Flours and 
                            Related Products
 
Sec.  137.220  Durum flour.

    (a) Durum flour is the food prepared by grinding and bolting cleaned 
durum wheat. When tested for granulation as prescribed in Sec.  
137.105(c)(4), not less than 98 percent of such flour passes through the 
No. 70 sieve. It is freed from bran coat, or bran coat and germ, to such 
extent that the percent of ash therein, calculated to a moisture-free 
basis, is not more than 1.5 percent. Its moisture content is not more 
than 15 percent.
    (b) For the purpose of this section, ash, moisture, and granulation 
are determined by the methods prescribed in Sec.  137.105(c).