I am on staff with TAI Engineering of Maryland and have been challenged to develop a "best practice™" flour handling system to transport flour pneumatically from the receiving areas to the kitchens for one of our clients.
Steps of interest in this process are sifting and magnets to remove foreign materials, and the use of entoleters to protect from infestation; where to use and where to position in the flow.
I have searched various web sites, spoken to numerous equipment suppliers, milling processing plants, and food manufacturers with little success in defining "best practice™" for said process.
Can you reference a resource that has studied bulk flour handling systems whereas possibly a recommendation as to what now is considered best practice in the industry?
I thank you for allowing this intrusion into your daily routine and apologize for any inconvenience. Any guidance provided would be greatly appreciated.
Developing a "best practice" Flour Handling System
I am on staff with TAI Engineering of Maryland and have been challenged to develop a "best practice™" flour handling system to transport flour pneumatically from the receiving areas to the kitchens for one of our clients.
Steps of interest in this process are sifting and magnets to remove foreign materials, and the use of entoleters to protect from infestation; where to use and where to position in the flow.
I have searched various web sites, spoken to numerous equipment suppliers, milling processing plants, and food manufacturers with little success in defining "best practice™" for said process.
Can you reference a resource that has studied bulk flour handling systems whereas possibly a recommendation as to what now is considered best practice in the industry?
I thank you for allowing this intrusion into your daily routine and apologize for any inconvenience. Any guidance provided would be greatly appreciated.
Thank you, Vielen dank,
Jerry
Name: Jerry Padour
Company: TAI Engineering, USA ■