Supreme Flour

Cleaning a Dry Facility Without Water

There is a “war on water” in the baking industry. It focuses heavily on reducing or stopping the use of water in dry facilities unless absolutely necessary. The use or presence of water — or even moisture — is a significant risk factor for contamination. Understanding when to use wet or dry is critical as bakers look to meet sanitation goals.

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With our vast experience in the Baking, Milling and Snack industries with both printed and electronic media , we will continue to supply the industry with the latest news, developments and innovations from South Africa and the World, as well as offer a platform from which to showcase your Company, Brand , Product or Service.