Food » Processing, Commercial

Displaying 16 to 20 of 38 Publications.

• MF3209

  Meat Product Labeling and Marketing: What Do All Those Words Really Mean? Meat product labels include terms that may be confusing to consumers. This publication explains terms such as "natural," "organic," or "grass-fed," as well as explaining the USDA meat grading system and other product claims. 8-page, color. $4.40 Quantity:

• MF3202

  Food Safety: Hazard Analysis and Critical Control Points Overview An HACCP plan is a regulatory requirement for processing some food products, and helps prevent biological, chemical, and physical contaminants in food processing. This publication includes an outline of the steps to develop an HACCP plan and additional resources and considerations. 4-page, color. $2.20 Quantity:

• MF3201

  Food Safety: Good Manufacturing Practices Good manufacturing practices can help ensure the safety of processed and packaged food. Includes important considerations and suggestions for food producers and processors. 2-page, color. $1.15 Quantity:

• MF3099

  Flour Tortilla Making Quality of Kansas Hard Winter Wheat Varieties — 2014 This publication ranks many hard winter wheat varieties grown in Kansas on their qualities for making tortillas. 2-page, B/W. $0.30 Quantity:

• MF3076

  Wheat Tempering: Mixer Alternatives To maximize extraction of flour, millers mix water into wheat as part of its preparation for the milling process. Tempering wheat to the optimal milling moisture softens endosperm while toughening bran. Tempering mixers add five to seven percent water in a single stage. 2 p. $0.30 Quantity:

Displaying 16 to 20 of 38 Publications.

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