Growing with Grain, Honeyville - August 2017 - 2

The importance of microbe reduction in
flours, grains, seeds and more.
Historically bakers and food manufacturers
were never overly concerned with microbial
contamination of wheat flour and other grains, seeds
and dried powder products, as these ingredients
have a low enough water activity to not support the
growth of spoilage and pathogenic microorganisms.
Additionally, these ingredients typically go through
a high-heat kill step when they are baked, fried or
extruded into finished foods, rendering them free of
pathogens and thus safe for consumption.
This is no longer the case. It was in 2009 that
the Centers for Disease Control and Prevention,
Atlanta, reported an Escherichia coli outbreak that
resulted from consumers eating raw refrigerated
cookie dough. In 2016, the market leader in
flour recalled more than 10 million pounds of
flour after 63 people were infected with E. coli
across 24 states after consuming or handling
raw dough. The industry now understands that
microorganisms potentially carried by low-water
activity ingredients can emerge from dormancy
when hydrated. This poses a food safety threat.
Currently many food corporations encounter such
risks when using flours, powders and other dry
ingredients that are not heat treated. Further, with
today's growing trend toward minimally processed
foods, such as homemade rolled oats granola
and refrigerated raw snack products like cookie
dough and probiotic ancient grain bars,
potential pathogenic contamination must
be addressed.
Recognizing escalating concerns
regarding food-borne pathogens,
Honeyville developed proprietary
food safety technology for lowwater activity
ingredients. The system
functions as a kill step
to reduce or eliminate
spoilage and pathogenic
microorganisms.
"The flour milling industry
has a long history of
proactively pursing methods

of delivering safe and reliable products," says Ed
Hemphill, president. "Current good manufacturing
practices, wheat cleaning methods, magnets and
the numerous steps of grinding and sifting may
effectively eliminate physical hazards in the finished
flour, but the risk of microbial contamination still
exists.
"The patented TempSURE® all-natural, dry-heat
process was designed and built right here at
Honeyville," he says. "By heat-treating flours and
ingredients with dry heat, TempSure provides
security and safer solutions to the industry and
its consumers by reducing total plate counts of
microorganisms."
What makes TempSURE so unique? Different
from irradiation, the TempSURE process does not
apply any radiation to the product. Using simply
a proprietary heat process, similar to sterilization,
TempSURE can kill harmful bacteria.
"More importantly, we do not use chemical
fumigants," says Hemphill. "This allows for natural,
organic products and non-genetically modified
ingredients to be heat-treated. Our proprietary
process allows for customization and safe handling
because our
specially
designed
system keeps
ingredients in
the original
packaging."
By keeping
ingredients in the
original packaging
no foreign
allergens or "freefrom" ingredients,
such as gluten,
are introduced.
Ingredients that
may contain natural
allergens are also
isolated, preventing
cross contamination.



Table of Contents for the Digital Edition of Growing with Grain, Honeyville - August 2017

Growing with Grain, Honeyville - August 2017 - 1
Growing with Grain, Honeyville - August 2017 - 2
Growing with Grain, Honeyville - August 2017 - 3
Growing with Grain, Honeyville - August 2017 - 4
Growing with Grain, Honeyville - August 2017 - 5
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