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RAW MATERIAL AND ADDITIVES IN PASTA, BISCUIT AND BAKERY FACILITIES

Flour, the inevitable part of the today’s processed food sector, is the raw material of bread varieties garnishing the shelves of the bakery shops, baked goods filling a big proportion of supermarket shelves, and products such as confectionary, noodle, pasta, and wafer. The food additives used for the fortification of flour which has a wide range of use is being determined by Joint Expert Committee on Food Additive established by WHO and FAO. 

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Flour fortification is the most efficient and cost-effective method of avoiding malnutrition. Flour fortification transaction which is performed with vitamins and mineral mixtures today is a widespread method even in many undeveloped countries. In order to avoid the malfeasance of additives of which area of use is becoming more common day by day, the use of each additive is being determined through scientific and medical studies conducted by the Joint Expert Committee on Food Additive (JECFA) which is constituted under the leadership of the World Health Organization (WHO) the Food and Agriculture Organization (FAO). JECFA is performing studies on determining the limit of use of the food additives that are safe for human health. This committee is determining which food additives to be used in which food as well.

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