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CO2 Testing of Flour


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#1 Kathryn Solomons

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Posted 31 October 2014 - 04:26 AM

Hi All I am very new to the Food safety business, we mill flour and package to both Suppliers and customers.

Recently we have had a few complaints about the CO2 levels in our SR flour. Our suppliers want us to use a chittick apparatus or indicator testing to check the CO2 levels. We have the Chittick apparatus, but no one knows how to use it ( the manual is missing). I have searched the web and cannot find a basic manual or an basic answer to indicator testing. HELP please



#2 Charles.C

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Posted 31 October 2014 - 01:22 PM

Hi All I am very new to the Food safety business, we mill flour and package to both Suppliers and customers.

Recently we have had a few complaints about the CO2 levels in our SR flour. Our suppliers want us to use a chittick apparatus or indicator testing to check the CO2 levels. We have the Chittick apparatus, but no one knows how to use it ( the manual is missing). I have searched the web and cannot find a basic manual or an basic answer to indicator testing. HELP please

 Dear Kathryn Solomons.

 

CO2  being a gas, I'm surprised it's got any at all ? :smile:

 

Re - chittick -

 

http://www.accessdat....cfm?fr=137.180

 

Rgds / Charles.C

 

PS - the AOAC manual referred is available in almost all technical libraries. The basic method looks theoretically simple (flour + acid > CO2) but practically less so, as usual.

 

PPS - the first step for manuals is often to check the supplier, assuming the brand/model is not on the web..


Kind Regards,

 

Charles.C


#3 Mike Green

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Posted 31 October 2014 - 02:07 PM

 

 

CO2  being a gas, I'm surprised it's got any at all ? :smile:

 

 

 

I guess we are talking about the effectiveness of the bicarb(or baking powder or whatever) in the self raising flour in releasing CO2  ?

 

I don't have a food related Chittick method for this -but here is a similar one to that I used to use for soil- which might help in figuring out your method?!

 

I wouldn't have any idea of what quantity would need to be released for optimum performance though!!!

 

Mike


I may sound like a complete idiot...but actually there are a couple of bits missing

#4 Kathryn Solomons

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Posted 05 November 2014 - 07:19 AM

Thanks Guys, 

 

I have really struggled with this one.

 

The CO2 level we have to achieve is 0.65%, it is from the Aerobake ( cream of tartar/bicarb).

 

Apparently we bought it from a glass blower company, so am going to try to get hold of them for any extra info.






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