Will ProFume have a negative effect on the physical, chemical or taste effects on the fumigated product (taste, bakeability, etc.)?
The flour and baking properties of wholemeal flour fumigated with sulfuryl fluoride was investigated by the Chipping Camden Food Research Association Laboratory, Gloucestershire, UK in association with the Central Science Laboratory, York, UK. Flour batches were fumigated with sulfuryl fluoride at a range of dosages up to the maximum label dosage. Fumigated batches were then compared with untreated flour. It was confirmed that there were no discernible differences in flour or baking properties between fumigated and untreated flour batches in these studies.
Related Questions
- Does ProFume® gas fumigant have a negative effect on the physical, chemical or taste effects on the fumigated product (taste, bakeability, etc.)?
- Will ProFume have a negative effect on the physical, chemical or taste effects on the fumigated product (taste, bakeability, etc.)?
- What facilities are available for Finished Product Testing covering physical, chemical and microbiological?
