Section 2785 - Grain Sorghums (Milo, Hegari, Kaffir, or Feterita)(a) General Provisions.(1) Any of the types shown parenthetically in the heading for this section may be substituted for the words "Grain Sorghums" in the definitions below. If the name of the type is given it must correspond thereto.(b) Gelatinized Sorghum Grain Flour is obtained from the endosperm of sorghum grain which has been gelatinized and reduced to a finely ground meal and must contain not more than one (1) percent crude fiber.(c) Grain Sorghum Germ Cake or Grain Sorghum Germ Meal consists of the germ of grain sorghum grains from which part of the oil has been pressed and is the product obtained in the wet milling process of manufacture of starch, syrup, and other grain sorghum products.(d) Grain Sorghum Grits consists of the hard flinty portions of sorghums containing little or no bran or germ.(e) Grain Sorghum Mill Feed is a mixture of grain sorghum bran, grain sorghum germ, part of the starchy portion of grain sorghum kernels, or mixture thereof as produced in the manufacture of grain sorghum grits and refined meal and flour and must contain not less than five (5) percent crude fat and not more than six (6) percent crude fiber.(f) Grain Sorghum Protein Feed is that part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, by the processes employed in the wet milling manufacture of starch or syrup. Originally called Grain Sorghum Gluten Feed.(g) Grain Sorghum Protein Meal is the part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, and the separation of the bran by the processes employed in the wet milling manufacture of starch or syrup. Originally called Grain Sorghum Gluten Meal.(h) Ground Grain Sorghum is the entire product made by grinding the grains of grain sorghum. The word "cracked" must be substituted for the word "ground" in the above definition when the product is cracked instead of ground.(i) Partially Aspirated Sorghum Grain Flour is obtained from whole sorghum grain which has been partially aspirated and has been gelatinized and reduced to a finely ground meal and must contain not more than 2.5 percent crude fiber.(j) Rolled Grain Sorghum is obtained by running whole grain sorghum over smooth flaking rolls, after properly tempering, removing most of the fine particles and subsequently dried and cooled.Cal. Code Regs. Tit. 3, § 2785
Note: Authority cited: Sections 407 and 14902, Food and Agricultural Code. Reference: Sections 14992 and 15011, Food and Agricultural Code.
Note: Authority cited: Sections 407 and 14902, Food and Agricultural Code. Reference: Sections 14992 and 15011, Food and Agricultural Code.
1. Editorial correction of NOTE filed 8-17-82 (Register 82, No. 34).
2. Repealer and new section heading and section filed 11-12-2024 as an emergency; operative 11/12/2024 (Register 2024, No. 46). A Certificate of Compliance must be transmitted to OAL by 5-12-2025 or emergency language will be repealed by operation of law on the following day.