http://orgprints.org/4966/ Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains 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. Brandt, Kirsten Lück, Lorna Bergamo, Paolo Whitley, Andrew Velimirov, Alberta 2security eu-organic-haccp Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains 2005-10-07 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 [ Unpublished, ] application/pdf