What is ISO 11050 about?
ISO 11050 specifies a method for determining the content of impurities of animal origin in wheat flours, with or without additives and having an ash yield not exceeding a mass fraction of 0,75 %, and in durum wheat semolina.
The method provided in ISO 11050 permits the separation and quantification of contamination of animal origin, such as insects at all stages of their development and their fragments, rodent hairs and their fragments, and mites.
Who is ISO 11050 for?
ISO 11050 on wheat flour and durum wheat semolina is useful for:
- Food technologists
- Chemical Engineers
- Wheat processors and mills
- Food and safety department
Why should you use ISO 11050?
Durum wheat and whole wheat are two of the most popular species of wheat and are often used in foods like bread, pasta, noodles, couscous, and baked goods.
ISO 11050 provides test methods and procedures for determining impurities of animal origin present in wheat flour and durum wheat semolina.
As described in ISO 11050, the test portion is hydrolysed by adding a solution of hydrochloric acid at boiling point and then concentrated at a water-oil interface. Insoluble particles are separated by filtration, then examined under a microscope.
Overall, ISO 11050 provides methods and procedures of testing and determining impurities of animal origin in flour which help in removing impurities and making a refined quality of the flour.
What’s changed since the last update?
BS ISO 11050:2020 supersedes BS ISO 11050:1993. BS EN ISO 11050:2020 includes some technical changes concerning BS ISO 11050:1993. These include:
- The Scope has been widened
- The protocol has been improved to make it easier
- The figures have been updated