Baking & Snack - May 2018 - 76
Millers need to ensure
proper food safety from
harvest to final product.
of microbiological or chemical contamination.
"Reliance on the notion that flour is a food product intended to pass through a kill step prior to
use is likely to be eroded by unreasonable expectations," he concluded.
It takes a village
Consumer demand for ready-to-bake products - and bad habits like eating raw cookie
dough - call for higher microbial safety. As a
rule, controlling hazards requires a value chain
For instance, preventing mycotoxins starts
with good agricultural practices, according to
Béatrice Condé-Petit, group expert and food
safety officer at Bühler AG. Mycotoxins cannot
be destroyed by baking, but mechanical cleaning and optical sorting of wheat contribute
to significant mycotoxin reduction. Likewise,
microbial safety requires protection of wheat
from pests and hygienic handling to reduce
Protect your brand promise.
SUPER SAFE. ASSURED.
76 Baking & Snack May 2018 / www.bakingandsnack.com
© 2018 HFI
Product of USA