FLOUR FOOD SAFETY - Flour Milling & Grain Innovations
the milling process has little effect on the microbiology of wheat flour other than removing the outer bran of the wheat ker-nel (Richter et al., 1993). Typically, the dry milling process concentrates in excess of 90% of aerobic bacteria present on wheat into the bran and germ fractions (Sperber et al., 2007). Flours with lower bran or ash