Flour Quality and Storage for all Users of Flour and Premixes

Receival
Laucke Flour Mills have a quality control program in place that ensures that no stock should leave our premises in less than perfect condition. If a problem occurs it is usually caused as a result of inappropriate transport or storage conditions.

We attach "Avoid Heat" stickers to each pallet of consigned Retail Pack Premix to provide clear instruction to transporters and handlers of our product. Where product is consigned on our behalf, these stickers must also be attached.

Storage
Product problems that may occur as a result of storage in an unsuitable environment can be broadly classified into the areas of Climate, Pests and Contaminants.

Climate
Normal ambient storage in your usual dry goods storage area should be acceptable unless you experience extremes of climate.

Heat
Our products will tolerate moderate variations in storage temperature as would be encountered in the more temperate regions of Australia, but prolonged exposure to temperatures in excess of 35 degrees C will dry out the flour and may degrade the yeast. Higher temperatures will be tolerated for shorter times.

Take care not to store Premixes or flours in pallet racking where it is exposed to skylights or radiant heat from hot walls or roofing. Exposure to the warm or dry air streams of cool room evaporators and exhaust fan outlets will cause loss of product moisture as will prolonged exposure to heat; and this will then necessitate consumer recipe adjustment.

Humidity
In the tropical areas it is strongly suggested that these products be stored under controlled atmosphere, or in a cool room. If stored in a cool room, ensure that the product is not close to the door, as condensation will form when the door is open and the product may go mouldy. The relative humidity in the cool room should not exceed 80%.

Light
Exposure to strong sunlight will cause extreme localised heating, and affect exposed product. Please note the "Avoid Heat" sticker attached to each pallet consigned of our Retail Pack Premixes.

Pests
Pests must not be allowed to come into contact with any product. If at all possible store our products in racking above ground level, and where pests have nil or limited access. A properly prepared and implemented pest control program is essential to prevent problems.

Insects
We have effective ongoing programs to ensure that all insects are eradicated from raw materials, our premises and products. Our flours are mechanically treated prior to packaging with special equipment to ensure that all insects and their eggs, if somehow present, are destroyed. Chemicals are not used.

The likelihood of insect contamination of our products, as consigned by us, is minimal. However, many insects are naturally attracted to grains, flours, nuts and fruits. Moths, weevils and beetles will always be present in a food storage area, unless controlled.

Moths will be attracted to artificial light, and these moths will lay eggs in the dust on product packaging. Moth larvae will produce silk webbing and cocoons, and be seen as grubs and mistaken for maggots. Larvae can and will penetrate paper and calico packaging.

Many insects are mistaken as weevils. Grain weevils are typically 3 to 4 mm long, black or brown, with a pronounced 'snout'. Flour beetles are the same size and colour, without a 'snout', and flatter in shape than a weevil. Each species can walk, and is capable of flight.

Please note that temperature and time affects potential insect infestation and damage. Insects normally thrive in the Australian summer when temperatures range from 25 to 35 degrees; and in buildings that remain warm, particularly over night and during winter.

The life cycle of the above insects under such conditions is typically in the range of 20 to 30 days. Insect populations can easily multiply more than 50 times per month. Thus an insect problem that has only become evident more than one month after dispatch or sale indicates that this insect problem was not the fault of the supplier.

Insect activity is progressively reduced at lower temperatures. Storage of product below 15 degrees will ensure that most insects cannot propagate. Storage of infested product in a freezer for 2 days will kill all insects.

Areas that are maintained clean and dust free will ensure reduced insect problems. Clean out areas such as cracks and crevices that may harbour insects adjacent to storage areas, and treat these areas with a residual household insecticide spray. A knockdown spray can be used against flying insects.

Rodents
Use effectively placed bait stations that are changed as part of a regular program. Grain based baits containing Bromadialone are particularly effective against rats. Restrict rodent access, remembering that rats and mice can climb and jump.

Pay special attention to Display Stands. Where rodents are a problem, ensure a mouse proof stand is used and located where rodents cannot jump across or down onto the stand.

Birds
The droppings of birds such as Pigeons and Sparrows can be a serious health hazard. Birds will also damage packaging in search of the food contained within. Restrict their access.

Pets
Cats and dogs can easily contaminate food products, effectively causing more damage than the rodents and birds they are intended to eliminate.

Contaminants
Contaminants will both affect the exterior of the pack and the contents.

Odours
Flour, especially in calico bags, will readily absorb any liquid or odour that comes into contact with it. Therefore much care is required to ensure that Laucke Premixes and flours are stored in a well ventilated area and not in close proximity to any chemicals, fuels, perfumes or unsealed liquids.

Products such as fish extracts and perfume are extremely potent and minute quantities stored in the same environment will quickly spoil a Premix or flour. Exhaust fumes from a maladjusted forklift truck motor will cause similar problems.

Dust
The handling of calico bags will create a small degree of flour dust, but most significant is the fact that Forklift trucks move common dust as they work, as well as creating their own. Forklift tyres contain carbon black to improve their wear factor, and this generated black dust is most pervasive. White calico bags are particularly susceptible to damage as a result of this type of dust. Please ensure that palletised products are not walked on. The result is often unsightly footprints, marked in carbon black.

Flour dust control will significantly assist with insect and rodent control.

Stock Rotation
A Best Before date is affixed to each pack, indicating the period over which a product is expected to perform to its maximum potential. The Best Before is only a suggested date by which we recommend that the product be consumed, the integrity of the product is not necessarily compromised after that date. Flour is like fine wine. It will mature with age, typically over several months, will reach a stable maturity of performance that it will hold for many more months, and then only degrade slightly as further time elapses. The risks of pest damage and excessive moisture loss are the main reasons that stock of flour based products should be regularly turned over.

As a firm rule you should ensure that new stock is routinely placed behind old stock, to ensure that old stock is always turned over. The Best Before date system that has been adopted suggests consumers use the products within 10 months of Mixing of all Premixed products, and within 12 months of Milling for all flours.

Laucke has established a set of guidelines for stock rotation and outturn, based on the suggested Best Before date, to ensure that Resellers are able to maintain stock of Products for an acceptable period of time prior to sale.

Guidelines
To ensure that Consumers purchase Retail Pack Premixes at least 3 months prior to the Best Before date, the following guidelines must be followed by all handlers in the distribution system.

Stock (as milled, mixed and packed) dispatched from Laucke Mills is no more than one month old. Subsequent movement of this product through the distribution path to the customer should then be as follows:

1. Laucke Stores or Depots and Brokers should distribute product within 2 months of receival, and absolutely no later than 7 months prior to the Best Before date.
2. Distributors must distribute within 2 months of receival, and absolutely no later than 5 months prior to the Best Before date.
3. Retailers should sell within 2 months of receival, and absolutely no later than 3 months prior to the Best Before date. Consumers must therefore receive product with at least 3 months 'shelf life' available.