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Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains

Brandt, Kirsten; Lück, Lorna; Bergamo, Paolo; Whitley, Andrew and Velimirov, Alberta (2005) Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains. Organic HACCP, no. Nr. 10. Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne. [Unpublished]

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Online at: http://www.organichaccp.org

Summary

This leaflet provides a practical overview for millers, bakers and
others involved in production of flour and bread, on what can be
done at these steps to improve the quality and safety of organically
produced bread, in addition to certification and general food safety
requirements. A separate leaflet covers the wheat production and
grain storage steps, and other leaflets cover other commodities or
aim at consumers and retailers.


EPrint Type:Book
Keywords:Organic HACCP, Wheat
Subjects: Food systems > Food security, food quality and human health
Research affiliation: European Union > Organic HACCP
UK > Univ. Newcastle
Related Links:http://www.organichaccp.org
Deposited By: Brandt, Dr Kirsten
ID Code:4966
Deposited On:07 Oct 2005
Last Modified:12 Dec 2013 12:59
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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