[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.300]

[Page 382-383]
 
                        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. 137.300  Farina.

    (a) Farina is the food prepared by grinding and bolting cleaned 
wheat, other than durum wheat and red durum wheat, to such fineness 
that, when tested by the method prescribed in paragraph (b)(2) of this 
section, it passes through a No. 20 sieve, but not more than 3 percent 
passes through a No. 100 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 0.6 percent. Its moisture 
content is not more than 15 percent.
    (b) For the purposes of this section:
    (1) Ash and moisture are determined by the methods therefor referred 
to in Sec. 137.105(c).
    (2) The method referred to in paragraph (a) of this section is as 
follows: Use No. 20 and No. 100 sieves, having standard 20.3 centimeter 
(8-inch) full-height frames, complying with the specifications for such 
cloth set forth in ``Official Methods of Analysis of the Association of 
Official Analytical Chemists,'' 13th Ed. (1980), Table 1, ``Nominal 
Dimensions of Standard Test Sieves (U.S.A. Standard Series),'' under the 
heading ``Definitions of Terms and Explanatory Notes,'' which is 
incorporated by reference. Copies may be obtained from the Association 
of Official Analytical Chemists International, 481 North Frederick Ave., 
suite 500, Gaithersburg, MD 20877-2504, or may be examined at the Office 
of the Federal Register, 800 North Capitol Street, NW., suite 700, 
Washington, DC. Fit a No. 20 sieve into a No. 100 sieve. Attach bottom 
pan to the No. 100 sieve. Pour 100 grams of the sample into the No. 20 
sieve. Attach cover and hold the assembly in a slightly inclined 
position with one hand. Shake the sieves by striking the sides against 
the other hand with

[[Page 383]]

an upward stroke, at the rate of about 150 times per minute. Turn the 
sieves about one-sixth of a revolution, each time in the same direction, 
after each 25 strokes. Continue shaking for 2 minutes. Weigh the 
material which fails to pass through the No. 20 sieve and the material 
which passes through the No. 100 sieve.

[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 
49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989]