High count of molds in white sugar

Hi All,

Its been a while that I have not ask for the help of everyone here but been reading through the forums every now and then. I guess, at this time, your opinion and expertise would greatly count.

We manufacture white sugar from sugarcanes (ave. 12,000 bags/day) and one of our client is using our sugar in their coffee mixes. There are times that our sugar were rejected due high count in molds. IMEX, we encounter this increased in molds while our sugar in storage or sitting at the container yard due late withdrawals by our clients. Our plant is operating 24 hours and six days a week which our opportune time to do a wash down is during weekends only.

1. In your experienced, what should be done to eliminate or reduce this occurrences to acceptable limit?

2. Should we use an accepted bleaching agent on those equipment or storage bins that do not utilized heat process?

Thank you for your valuable help.

Chebar

P.S. Drying is our last stage where our sugar is subjected to heat at more than 60 deg celsius.

Hi Chebar,

You did not say what are the levels the customers are getting during the test. Who is doing the test and what procedures they follow? Acceptable limits according to ISBT would be 10/10 gr DSE.

 I suppose you have developed the testing matrix for the micro compliance that covers the raw materials, in-process materials and the final products at the different stages of production. This should allow you to find out if you have a problem prior to even sending the product to the customer.

I guess you are referring to the dryer when you say the heating to 60 C. What is your final moisture exiting the dryer? The industry standard is 0.040% or less. Further conditioning of sugar (blowing hot/dry air through a sugar bed in silos) is required to  make sure there are no moisture pockets in sugar. Generaly, you would need to have the product tested going out of  a drier to determine if you have the micro problem in the usptream processes.

We generaly do not have the problem with moulds in granulated sugar, but if we ever have a problem, we try to trace it back to its origins. Therefore, if you have not done so already, start testing in-process materials to determine where the problem is originating from. In addition, check the humidity levels in your packaging/storage area, as well as your packaging materials. If you find the moulds, try and identify it, so you know what are you dealing with. Good cleaning of the processing system (if doable) should take care of the problem. It will not really help if you are dealing the heat resistant moulds, but should help control the micro population in general.

Cleaning with the bleach and/or hydrogen peroxide is acceptable given that you use the food grade chemicals.

Good luck,

Jelena

Hi Jelena,

Thank you for the help. We will do some trials based from your suggestions.

Regards,

Chebar