The flour we produced and bagged has proved very popular - there were even people waiting for it to be milled one afternoon. We therefore deduce that there is a viable market for our product.
This week we have been improving the interior of the mill to make it easier to keep it clean and hygienic. Wooden surfaces have been varnished, gaps between the flour bagging surface and its "splashback" have been sealed with food grade silicon, and things have been hoovered.
Two of us have already completed an on-line Food Hygiene course, and more are to follow. A hygiene checklist is being produced and then we will, we think, be ready to resume milling flour for sale.
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