FLOUR FOOD SAFETY - Flour Milling & Grain Innovations
90% of aerobic bacteria present on wheat into the bran and germ fractions (Sperber et al., 2007). Flours with lower bran or ash content typically have the greatest reduc-tion in microbial populations. Over the 1997-98 and 1998-99 wheat seasons, raw wheat, in-process wheat flour and finished wheat flour …
read more