What would be the risk of using expired organic Quinoa flour?
I would be appreciated if somebody could help me in my following issue.
- what would be the risk of using expired organic Quinoa flour? is heat would kill the yeast and mold grew or not?
Has it actually expired or has it passed its Best Before date? They are 2 different things
That would depend on the type of yeast and mold present (some excrete toxins as they mature)
How far past the use by date is it
How was it stored
Whats is the moisture content
Why wasn't it used before it expired?
Has it actually expired or has it passed its Best Before date? They are 2 different things
That would depend on the type of yeast and mold present (some excrete toxins as they mature)
How far past the use by date is it
How was it stored
Whats is the moisture content
Why wasn't it used before it expired?
we just received expired organic Quinoa Flour that expiration date was 2018-01-31 and the expiration date on the bags was incorrect. although one bag used by production and when we received the COA, I found out that it was already expired. i would like to send the flour and our finish product which is cookies to lab to ensure quality but i am not sure which test should I ask for.
we just received expired organic Quinoa Flour that expiration date was 2018-01-31 and the expiration date on the bags was incorrect. although one bag used by production and when we received the COA, I found out that it was already expired. i would like to send the flour and our finish product which is cookies to lab to ensure quality but i am not sure which test should I ask for.
and we bake our cookie in 350F for 7 min. does heat kills bacteria and pathogens?
Yes, that heat will kill most....the larger issue here probably is the texture of your finished product from using old ingredient (Why did hte COA arrive so late after the product arrived?)
I would send the finished cookie and the flour and request they check for spoilage organisms. A good lab should be able to help you with this request
Also, you need to reevaluate your approved supplier plan and/or institute a hold and release on incoming product....I would be asking my supplier to explain how it happened and why my COA didn't arrive with my order
and we bake our cookie in 350F for 7 min. does heat kills bacteria and pathogens?
I anticipate that 350F is the oven temperature. What is the cookie core temperature ?
Might note that some Bacillus spores / mould toxins are quite heat resistant.
Dwei, as stated previously ask the supplier why its COA arrived late and request that it is sent prior to delivery of material.
As for testing, Send the flour for micros and see if anything is at risk and also send the cookies off for accelerated shelf life to see if any spoilage etc is likely to occur before your standard shelf life/best before/use by dates
Murae