Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 2397 (1988): Wafers [FAD 16: Foodgrains, Starches andReady to Eat Foods]

AMENDMENT NO. 1 AUGUST 1992TO

IS 23": 1988 SPECIFICATION FOR WAFERS( Second Revision)

(Page 3, clause S.l:l, NOle) - Substitute 'Note l' lOT 'Note' and insert theCoUowiDg DeW Note:

•Note2 - The amOUDI or filliDl in saDdwiched wafers shall be tested 00 line durine abe processof filii.,. Records of abc amouoa of cream added 10 abe wafers shall bemaiacained.•

(Page 3, clause 5.1.3, heJlding ) - Substitute 'Coaled (enrobed) wafers' for'COIUetJ walers'.

(FAD 15)Rcproaraby UDit, BIS.New Delhi.lociia

"j,"'W-' ..

;!:.~. UDC 884'881-. (First Reprint JANUARY 1993')' IS : 2317 - till

Indian Standard

-SPECIFICAtiON FORWAFERS

(Second Revision)- .. ':::1--.:......-----------------------------------1.......

! O. For.word - While formulating this standard, due consideration has been given to the relevant;; Rules prescribed by the Government of India under the Prevention of Food Adulteration Act, 1854 andg the Standards of Weights and Measures (Packaged Commodities) Rules, 1977. This standard is,~ howeverJ subject to the restrictions imposed under these. wherever appticabte...8~ 1. Scope - This standard prescribes the requirements and the methods of sampling and test for'; wafers.a:'-'

8) MAIDA - Conforming to IS: 7463-1988 'Specification for wheat flour for use by biscuitindustry ( first revision I'. and

b) Water - See IS : 4251-1967 'Specification for quality tolerances for water for processed foodindustry'.

... 2. Typ•• - Wafers shall be of any of the following three types:

8) Plain,

b) Sandwichedf and

c) Coated.,;!i 3. E••entlal Ingredient. - The following materials shall be used in the preparation of batter ofI wafers:u.a:sent'~

U)

::I"'QC

..to

UQ

~

1") Baking powder [see IS : 1159-1981 Specification for baking powder ( first revision)], orother approved aerating/leavening agents;

2) Cereal,;

3) Chocolate;

4) Citric acid;

5) Malic, lactic and tartaric acid;

6) Vinegar and acetic acid;

7) Cocoa powder;

8) Coffee extract; •

9) Food colours-permitted in PFA Rules;

10) Desiccated coconut [see IS: 966-1975 'Specification for desiccated coconut (firstrevision) ];

11) Dextrose;

12) Dry fruits and nuts;

13) Fruit and fruit products;

14) Edible vegetable products;

15) Edible common salt [see: IS 253-4970 Specification for edible common salt (secondrevision)] Or iodized salt [ see IS : 7224-1973 Specification for iodized salt];

e-i 4. Other Ingredientsco~ 4.1 In addition to the essential ingredients specified under 3, any of the following ingredients may beu added to the wafer batterQLa.~

oi~

-=EEouIic:o;:uQ)

ene...flO::a

"Q.:t-CDCo=B.aceU."C•i..¥•CD

Adopted 18 March 1888 I C October 1888.BIS Gr 2

BUREAU OF INDIAN S1A'HOARDSMANAK aHAVAN. I BAHADUR IHAH ZA'AR MARQ

NEW DELHI ttOOOl

Reaffirmed 2010

IS I 2111 - 1888

16) Emulsifying agents - permitted in PFA RuJes;

17) Stabilizing agents - permitted in PFA Rules;

18) Prese,vatives - permitted in PFA Rules;

19) Antioxidants - permitted in PFA Rules;

20) Ascorbic acid;

21) Enzymes and other gluten conditioners - fungal alpha amylase,

22) Fat or shortening-hydrogenated edible vegetable oil (see IS : 10833-1983 Specification forvanaspati), refined edible oil, bakery shortening butter, margarine, butter oil, or theirmixture;

23) Flavouring essences:

24) Flavour improvers and fixers;

25) Flour improvers;

26) Ginger;

27) Edible oilseed flours, concentrates and isolates - conforming to relevant Indian Standardspecifications;

28) Honev;

28) Jellifylng agents;

30) Liquid glucose [ SI. IS : 873-1964 Specification for liquid glucose ( f1rst revision)];

31) Malt products;

32) Milk products, luch 88 butter milk powder, cheese, milk powder [see IS: 1165-1988Specification for milk powder (second revision)], condensed milk [see IS: 1166-1988Specification for condensed milk ( first revision) ], casein [see IS : 1167-1965 Specificationfor casein ( edible qualitv ) ( revised) ];

33) Nutrients-vitamins/minerals;

34) Gluten;

35) Spices, condiments and their extracts;

36) Edible flours/starches;

37) Sugar and lugar products such as gUT, jaggery, bura and khandsar/;

38) Wheat ATTA [see IS : 1155-1968 Specification for wheat ATTA (secondrevision)];

39) Yeast;

40) Soluble starch phosphate [see IS : 10597-1983 Specification for soluble starch phosphate(edible grade)]; and

41) Eggs.

4.2 Improvers - The following improvers in the quantities given against each may be used:

8) Ammonium persulphate Not exceeding 2'5 g/kg of the mass of the flour

b) Potassium bromate and/or : Not exceeding 50 mg/kg of the malslof the flourpotassium iodate "

4.3 Dough Conditioners - The following dough conditioners in the quantities given against each maybe used:

a) Calcium or sodium salt ofstearovl-2-lactylate

b) Polvsorbates

Not exceeding 2'0 g/kg of the masl of the flour

Not exceeding 2'0 g/kg of the fTl8'1 of the flour

5. Requirements

5.1 Wafers shall be properly baked and shall not show signs of underbaking or overbaking. Theyshall be crisp, crunchy and light in texture. The design Impressed on them, if any, shall be clear. Theyshall have an agreeable odour typical of well-baked wafer., and shall be free from soapy or otherobjectionable flavours, insect and fungus Infestation. The wafer. shall also be f'.8 from sny harmful

2....

IS I 2387 - tl88

or injurioul foreign matter.

Not. - The appearance, talte and odour ahall be determined by lenlory t••ts.

5.1. t Plain wafers~ Plain wafers may be hollow or flat in any shape desired bV the purchaser,

5.1.2 Sandwiched wafers - Sandwiched wafers shall have two or more plain wafers, sandwiched withfilling in between. The filling may be cream, jam, jelly, mershmallow, caramel, figs, raisin. or the like,and shall be not less than 50 percent by mass of the filled wafer. .

• Note - For the purpol' of this standard, 'cream' means a homogenous mixed preparation of hydrogenatedfat, or bakery shortening, Icing lugar, flavour. and permitted food colours with or without other Ingredient, InImall proportions.

5.1.3 Coatedwafers- These include both half-coated and full-coated wafers. The coating may beof chocolate, substitute fats butter scotch and the like and shall not be less than 60 percent by mass ofthe coated wafers.

5.2 The wafers shall be manufactured in premises maintained under hygienic conditions ( see IS : 5059­1989 Code for hygienic conditions for large scale biscuit manufacturing and bakery units).

1.3 The wafers shall also comply with the requirements given in Table 1.

TABLI1 RIQUIRIMENT8 FOR WAFERS

81No.

Characteristic Requirement~------A------_~Plain Sandwhlch/

Coated

M.thod of Te.tRef to Appendixof IS : ,.1t-,••,·

I) Moisture, percent by ma••, Max 4·1 8·0

II) Acid Insoluble ash ( on dry ba.'. ), 0-015 0·05percent by mal'. Max

IIi) Acl dlty of extracted fat ( a8 oleic 1'0 1-0acid ), percent by malS, Mlr

Not. - In the ca.e of coated wafers, the coating shall be removed before carrying out the tests.

·Speclflcatlon for biscuits (second r,vislon ).

AB

c

8. Packing and Marking

8.1 Packing - Wafers shall be packed in clean, sound containers made of tinplate, pack-rolled coldreduced carbon steel (peRC) sheets, cardboard, paper, aluminium foil laminate (conforming toIS : 8970-1978 Specification for paper-aluminium foil laminate for packaging of food and pharmaceuti­cals), or other material as agreed to between the purchaser and the vendor, in such 8 way as toprotect them from contamination and absorption of moisture. They shall not come in direct contactwith packing material other than clean grease-proof or sulphite paper, cellulose film or other non­toxic packing material which may be covered with a moisture-proof film, waxed paper or moisture­proof laminateor coated paper.

8.1.1 In case of packets having 50 and more wafers, a complaint slip giving code number shall beincluded in the container.

8.2 Marking - The following particulars shall be clearly and indelibly marked or labelled on eachcontainer:

a) Name or trade-name, and type of the material;

b) Name.of the manufacturer;

c) Batch or code number;

d) Number of wafers;

e) Net mass;

f) Dlte of manufacture;

, g) The statement 'Contains permitted colours and added flavours'; and

h) Other requirements laid down under the Standards of Weights and Measures ( PackagedCommodities) Rules, 1977/PFA Regulations.

8.2.1 Standard ma,/t./ng - Details availabte with the Bureau of Indian Standards.

3

1_ I 1117 - till

7. Sampling

7.t Representative samplesof the material '~811 be' dr~wn and the criteria for ascertaining conforMity'of the 'material to the requirements of "'.s specifteatlon shell be a8 prescribed' in Appendix 0 of'IS : 1011-1181 'Specification for biscuits ( second revision )'. . .

I. T.lt,

I.t T.lte ahall be carried out II prescribed in 5 and tfl. 8ppropriateJn 8ppendl~•• specified in Table 1.

1.2 QualIty of R,agent. - Unle.. specified otherwise, pur. chemical•. and distilled' water ['IfIS : 1070-1877 Specification for wate, for general la~rltory use (second revis/on) 1 shall' be used inthe teat••

Not. - •Pur. chemlcl'" Ihall me.n chemical. that do not c'ont.'n fmpurltl•• which'affect the ,.,uU, ofInllyall.

EXPLANATORY NOTE

The demand tor wafers suitable, for .erving with ice..cream or for the production ~f plain,Iindwhiched or coated wafer. II gradually on the increase. In the manufacture of wafer.', theconsistency and composition of the bitter; mixing time, baking time and temperature are of considerableImportance,

This st8ndard was fi,.t published In 1863· and· subsequently revised in 1872. In the revisedversion, the scope of the Itandard had be.n enlarged to cover wafer. of all shapes; separate require­ments had be.n specif.ed for plain and modified wafe,s end the list of permitted ingredients had beenenlarged. A provision had also. been made for keep,ing a complaint slip in the wafer packets( ••el.1.t ) to contain the, modified date of manufacture which could be used by the consumer In ~88

of complaint.

In this revision, the classification of eWI·fer. h~. ·been .amended to cover coated ·wafe_,a ..;.IIO,and the terminology 'modi1i~d~w_f.r.' has been substituted by Isandwlched wafers.'. The amount O.ffilling in thl.e. wafer. ha.·been further increaled from 20 to 50 petcent an~. minimum limit h8s ..~"'nprovided for the coatinv In coated ·wafers. The lilt ,of optional jngredlents h,. af., been .ent"ged.This standard .110i~rpor8t.s Imendment No. 1 to the atandard. . ' .

For the" 'purpose of deciding wh.t~.' • partJcular requirement of thtt ~tand8rd is complied with. ' ,the final value. ob••rv~d or calculated. expressinq t~. result qf,.• test or analysi., ,heil be rou~~ off .In accordance with IS : a-1960,.'Rut.. ·fOt roundlng_ off.:f)umencate',velues (r.vlsed)" -. ·.··Til•.",,-mber ofsignificant places retained in the roundedoff value .hould· be the I·am. 88 that Of the,JPtClflld vel·tle InttlJ.•..•t'ndarcl~ .: .."" " .". -, ,

" '

. '., \ ... '

"Reprosnpby Unit, BIS,~ ~'.,.~.!~',' ~''-''' •.'. \.~: ,l: '1.,-~"'(.~:l '~'.