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How to reduce coliform in wheat flour?


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#1 mmho

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Posted 15 February 2012 - 12:59 PM

Hi,

Can anyone tell me how to reduce coliform in wheat flour? I tried adding chlorine to the water used for wheat tempering, it didn't help much.


Thanks,
mmho



#2 beatlevi

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Posted 15 February 2012 - 01:52 PM

Hi mmho, I tought it was natural to find total coliforms (not fecal) in wheat flour. In Canada, I think we don't have standards for total coliforms in flour but I found this reference attached.



Attached File  F_froment_T-55.pdf   183.47KB   146 downloads beatlevi



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#3 Charles.C

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Posted 15 February 2012 - 03:07 PM

Hi mmho, I tought it was natural to find total coliforms (not fecal) in wheat flour. In Canada, I think we don't have standards for total coliforms in flour but I found this reference attached.



Attached File  F_froment_T-55.pdf   183.47KB   146 downloads beatlevi


Dear Beatlevi,

Thks for ref. i presume farine is wheat.(or perhaps, corn/maize etc).
It is remarkable that the company offering the product seem to guarantee that their own micro.quality is invariably at least 10x better than mentioned specs. :smile:

Rgds / Charles.C

Kind Regards,

 

Charles.C


#4 mmho

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Posted 20 February 2012 - 01:01 PM

Hi mmho, I tought it was natural to find total coliforms (not fecal) in wheat flour. In Canada, I think we don't have standards for total coliforms in flour but I found this reference attached.



Attached File  F_froment_T-55.pdf   183.47KB   146 downloads beatlevi



Thanks Beatlevi. My customer wants the coliform level to be less than 100/g.

Did anyone know if ozone can reduce coliform in flour?

Regards,
mmho

#5 MRios

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Posted 23 February 2012 - 03:05 PM

Thanks Beatlevi. My customer wants the coliform level to be less than 100/g.

Did anyone know if ozone can reduce coliform in flour?

Regards,
mmho


Try reducing the amount of bran in the flour. Of course, this means the miller will be extremely upset because his yield will decrease. Talk to the miller so that he can remove some of the streams that have higher ash content. Usually any bacterial content is on the surface of the wheat, so removing the bran should help. Because this requires changes in the process and results in a lower yield, you need to talk to Accounting and Sales, because the flour would have a higher price.

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