skip to main content
REMBE® Kersting GmbHREMBE® Kersting GmbH

Flour

Sampling flour, whether in a mill, bakery or food laboratory, requires special care to obtain accurate and representative results. Here are some key considerations and practices to keep in mind when sampling flour:

  1. Sample representativeness: Samples should be taken from different parts of the lot or container to ensure a representative sample. This can be achieved by taking multiple samples at different locations.
  2. Hygiene: Since flour is a food product, sampling should be carried out under hygienic conditions to prevent contamination with microorganisms or foreign substances.
  3. Use of sterile tools: Tools such as spoons or shovels should be sterile and made of materials that do not contaminate the flour, such as stainless steel.
  4. Avoidance of moisture: Flour can easily absorb moisture, which can change its properties. Make sure that the sample containers are dry and that the flour is protected from moisture during storage and transport.
  5. Uniform sampling: Care should be taken to ensure that sampling is carried out evenly over the cross-section of the flour in order to avoid aggregation or stratification of the product in the lot or container.
  6. Size of the sample: The size of the sample should be sufficient to perform the required analysis, but not so large that it is difficult to handle or store.
  7. Documentation: Each sample should be carefully documented, including the collection point, date and time, and other relevant information that may be needed for analysis.
  8. Storage and transportation: The sample should be properly packaged and stored to ensure its quality and integrity during transportation and storage.
  9. Compliance with regulations: If there are local or international regulations for food sampling, they should be strictly adhered to.
  10. Analysis objectives: The method of sampling should be adapted to the specific analysis objectives, e.g. the verification of quality, nutrient contents, microbiological safety, etc.
  11. Training: The people performing the sampling should be trained in the appropriate techniques to ensure that the samples are taken correctly.

Overall, flour sampling requires careful consideration and planning to ensure that the sample is representative, unadulterated, and suitable for the intended analysis. It is a task that requires expertise and care to ensure accurate and reliable results.