Flour is the backbone ingredient of almost all cookie types. Understanding the role of flour in a cookie formulation is important to control finished product attributes such as surface appearance, diameter, color, structure, and eating quality.
In September, FDA issued the final rule for preventive controls for human food as part of the Food Safety Modernization Act (FSMA). As expected, validation that the baking process provides a kill step for pathogens was part of the rule.
