KANSAS CITY, MO — The close of the calendar year brings with it opportunities for commercial bakeries to get creative and lean into the holiday spirit with limited-time offers (LTOs). Yet, with all the innovation in the air this time of year, bakers need to proceed with caution to ensure their products keep consumers jolly and healthy.
“The most common challenge that we see in the commercial space is with the introduction of novel products where retailers are seeking to do something special for the holidays,” said Ron Burke, senior director of food safety quality and regulatory at Ardent Mills. “With that, we often see the incorrect use of conventional flour when a special type of flour is required for such an application.”
Edible cookie dough, for example, is a popular offering for consumers, and its use increases during the holiday season. Burke warns that if a product is not made with proper technical expertise, it can create problems.
Knowing which flour to use for a particular product begins with understanding what conventional flour is and the danger it poses if not properly handled.
“Conventional flour is made from grains that are grown outdoors, so we know that they’re susceptible to animals walking in a field,” Burke said. “They’re raw agricultural commodities.”
“The question is looking at the entire process from commercialization and ensuring that we’ve got a step that will address any microbiological risk or the right product that will preclude a microbiological issue in the field.” — Ron Burke | senior director of food safety quality and regulatory | Ardent Mills
What’s essential when baking with conventional flour is ensuring there is a “kill step” before the final product is ready for consumers, which addresses pathogens and bacteria that may be harmful to humans or animals.
“It’s important to realize that if you’re going to introduce a product in the marketplace that does not have a kill step, then selecting the right product that has already been treated to remove the microbiological risk is going to be important,” Burke said.
One way commercial bakers can ensure products are safe for consumption is to incorporate flour safety treatments that can help reduce the level of pathogens in flour and the risk of foodborne illnesses.
“The question is looking at the entire process from commercialization and ensuring that we’ve got a step that will address any microbiological risk or the right product that will preclude a microbiological issue in the field,” Burke said.
When it comes to R&D for these items, Burke encourages commercial bakers who don’t have that technical expertise to work with companies that can provide guidance on adequate steps and products to improve safety and protect public health. With the proper prep work, commercial bakers can present something unique safely to consumers.
