What needs to be clarified
Examine caking distribution and selected samples, distinguish moisture content from water activity, and assess grounds for investigating changes in the submitted flour sacks.
Materials to prepare
- Unopened sacks and an opened sack with lump locations preserved
- Sampling record separating lump and free-flowing samples
- Batch markings, seam photographs and sack-placement records
What to compare
Describe lump firmness and location, packaging moisture traces and differences between zones. Prepare samples to an agreed plan, keeping them separate until initial comparison. Measure moisture and water activity by appropriate separate methods, recording temperature. Compare storage conditions and applicable requirements; state sampling representativeness and other analyses needed.
Possible outcome of the analysis
A caking map and comparative results table may identify supported sample differences, testable wetting hypotheses and further work needed for the disputed portion of the flour batch.
Limits of the conclusions
One moisture result does not rule out microbiological changes. Lumps alone do not locate wetting; safety and suitability for consumption require a separate investigation programme.