Most of the bakeries have installed FSMS in one form or the other, most of these companies have opted for ISO 22000 , HACCP , BRC and others . Sieving of ingredients have been declared by most of the bakeries as the most critical control point ( CCP ) . I have just tried to give you few mesh sizes which are used in various plants . Every plants has its own standards .
Given are the most estblasihed sizes of wire mesh used in bakeries.
Flour - 30 -40
Sugar - 10-14
Chemicals - 24 mesh
Palm oil - 40 mesh
Ingredient s - 12-16 mesh
Water - 100 mesh
Butter - 30-40 mesh
Cocoa / Chocolate powder - 12-16 mesh
SMP - 30-40 mesh
Yeast Powder - 24 mesh
GMS powder - 24 mesh
Liquid Glucose - 14 -16 mesh
Thanks for sharing that.
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