Hello there, my name is Chris McDonald at Crepe Cuisine. We are a small/medium sized bakery making crepes, pancakes and blinis. I was hoping one of you could help with our raw materials and say which ones an auditor will be looking for for us to be testing for adulterants. Any advice will be very much appreciated particularly on mitigation.
They are as follows:
Whole Milk
Liquid free range hen whole egg and free range hen whole egg powder
Sunflower oil
Rapeseed oil
Sugar
Plain flour
Salt
Unsalted butter
Vanilla flavour
Cornflour
Glycerine
Apple concentrate
Buttermilk powder
Whey powder
Skimmed milk powder
Chocolate chips
Infused wild blueberries
Lemon infused sunflower oil
Cracked black pepper
Butterscotch sauce
Dairy milk chocolate sauce
Spelt flour
Sodium bicarbonate
Chlorophyllin
Potassium sorbate
SAPP 15 (Diphosphates)
Wheat starch
At the moment I would say milk is the most at risk of being adulterated due to the high number of reported cases and have been seeking labs that offer High profile thin layer chromatography for routine testing of adulterants in milk with little joy. As mentioned any help on this will be greatly appreciated.
Most indebted,
Chris