title: Processing of Wheat to Bread  Control of Quality and Safety in Organic Production Chains
creator: Brandt, Kirsten
creator: Lück, Lorna
creator: Bergamo, Paolo
creator: Whitley, Andrew
creator: Velimirov, Alberta
subject:  Food security, food quality and human health
description: 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.
publisher: Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne
date: 2005
type: Book
type: NonPeerReviewed
format: application/pdf
identifier: http://orgprints.org/4966/1/10_leaflet_bread_englsih.pdf
identifier: 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, Nr. 10. Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne. [ Unpublished, ]
relation: http://orgprints.org/4966/