Hello,
I'm writing a HACCP plan for a gluten free sourdough bakery. The gluten free flour is a custom blend we get from a mill.
it consists of:
sorghum flour,
millet flour,
tapioca flour (or starch or powder are all the same),
arrowroot powder
teff flour,
millet flour,
tapioca flour,
arrowroot powder.
Does anybody have any information regarding pathogens in these flours? I can't find much information online for my risk assessment. I need to assess whether there is a biological hazard in the gluten free flour mix and if we need to establish limits for COA results.
Thank you!
Edited by Jackobelly, 17 September 2021 - 12:09 AM.