[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.255]

[Page 386]
 
                        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.  137.255  Bolted white corn meal.

    (a) Bolted white corn meal is the food prepared by so grinding and 
sifting cleaned white corn that:
    (1) Its crude fiber content is less than 1.2 percent but its fat 
content is not less than 2.25 percent; and
    (2) When tested by the method prescribed in Sec.  137.250(b)(2), 
except that a No. 20 standard sieve is used instead of the No. 12 sieve, 
not less than 95 percent passes through a No. 20 sieve, not less than 45 
percent through a No. 25 sieve, but not more than 25 percent through No. 
72 XXX grits gauze. Its moisture content is not more than 15 percent. In 
its preparation particles of ground corn which contain germ may be 
separated, reground, and recombined with all or part of the material 
from which it was separated, but in any such case the fat content of the 
finished bolted white corn meal does not exceed by more than 0.3 percent 
the fat content of the cleaned corn from which it was ground. The 
contents of crude fiber and fat in all the foregoing provisions relating 
thereto are on a moisture-free basis.
    (b) For the purposes of this section, moisture, fat and crude fiber 
are determined by the methods therefor referred to in Sec.  
137.250(b)(1).