The manufacturer’s stabilized, ground flaxseed ingredients and custom grain blends facility in Newton, Wis., recently garnered a top inspection rating from the American Institute of Baking (AIB).

The manufacturer’s stabilized, ground flaxseed ingredients and custom grain blends facility in Newton, Wis., recently garnered a top inspection rating from the American Institute of Baking (AIB).
 
“We are absolutely pleased to have achieved AIB’s highest rating for four consecutive years, now, even while incidents of food product recalls in the last two years have caused AIB to toughen their inspections considerably,” says Sean Moriarty, president of ENRECO, Inc., located in Sheboygan Falls, Wis. “Food manufacturing procedures are continuing to be monitored closely, which affirms our commitment to maintain the highest level of quality and food safety.”

AIB’s comprehensive inspection includes audits of food safety programs, the HACCP (Hazard Analysis and Critical Control Points) program, management systems, pest control programs, operational methods, personnel practices, buildings and equipment maintenance and cleaning practices. Each category is individually scored, ranked, and tallied, resulting in the company’s overall score.

ENRECO’s flaxseed flours are used in breads and related food items that are baked, formed or extruded, including cereals, pastas, energy bars, snack foods, pizza crusts and sauces. Its flagship Sterling Choice stabilized, ground flaxseed with a proprietary stabilization process, affords a long shelf life and low microbial counts. The nutritional and functional benefits of flaxseed as an “ancient grain” super food are in high demand by food manufacturers and are becoming more widely understood and demanded by consumers.