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    • Profile PhotoMark Floerke
      Post count: 223

      @unsweetened asks:  does the air duct issues apply to gluten-free flours?

      (cross posted  from Bread Processing)

    • Lin Carson, PhD
      Post count: 41

      Absolutely. In fact, it’s much more important in gluten-free bakeries due to the high amount of starch and hydrocolloids used in their formulas. When these get stuck in the air-ducts, it is like super glue for the mold spores! To prevent that, change out the air filters more often.

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