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 [Unpublished]
![[thumbnail of 10_leaflet_bread_englsih.pdf]](/style/images/fileicons/application_pdf.png) |
PDF
- German/Deutsch
240kB |
Document available 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| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
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