(F. I. D. 42.)
MIXING FLOURS.
The following communication has been received respecting the mixing of flours of different cereals:
In conformity with the custom of a century or more, the manufacturers of rye flour, in order to produce a lighter and more easily worked flour, have added a proportion of wheat flour to their rye and branded it “Rye Flour.”
This custom simply conforms to the consumers’ demand for a whiter loaf and from every standpoint is a perfectly legitimate operation.
Under the interpretation of the food and drugs act of June 30, 1906, apparent restrictions are placed upon this compounding, and I would therefore respectfully ask your ruling upon the following points:
1. Under this interpretation will it be necessary to add the word “compound” to the brands?
2. Will it be necessary in accordance with this interpretation to name in the brand the fact that a wheat admixture has been made, in addition to the use of the word “compound,” providing that word is necessary?
3. Referring to paragraph f, [Regulation 17], which reads as follows:
“An article containing more than one food product or active medicinal agent is misbranded if named after a single constituent,”
will it be permissible to still name the rye-wheat admixture “rye flour”?