Maida (Refined Flour) Safety Inspection

Maida (refined flour) is bleached with harmful chemicals like benzoyl peroxide and alloxan, and adulterated with chalk powder to increase whiteness and weight. **1. The Excessive Whiteness Test:** Natural Maida is off-white or creamy white in color. If the Maida is excessively bright white (like paper or chalk), it has been over-bleached with chemicals like benzoyl peroxide or alloxan. Alloxan is particularly dangerous as it can damage the pancreas and cause diabetes. **2. The HCl Fizz Test (For Chalk):** Place a spoonful of Maida in a bowl and add a few drops of diluted hydrochloric acid (HCl). If the mixture fizzes or bubbles, it indicates chalk powder (calcium carbonate) presence. Pure Maida won't fizz. **3. The Texture and Feel Test:** Rub Maida between your fingers. Pure Maida feels very fine, smooth, and silky. Chalk-adulterated Maida feels excessively fine but chalky, and may leave a white dusty residue on your fingers that's hard to brush off. **4. The Water Paste Test:** Mix a small amount of Maida with water to form a thin paste. Pure Maida forms a smooth, uniform white paste. Chalk-adulterated Maida will form a gritty paste, and you may see chalk particles settling at the bottom. **5. The Visual Comparison:** Compare your Maida with pure whole wheat flour (atta). Maida should be lighter in color but not stark white. If it's whiter than natural, it's over-bleached. Also check for uniform texture - no white lumps or particles.