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Originally posted by alienreality
I have never seen any mild or tempered steel materials used in food processing, only stainless steel..
I used to work at a place that makes sauces from various ingredients, mostly from tomatos.. and all of the food contact metals like conveyors and belts are all stainless, but at various places there are magnetic devices that are supposed to catch any foreign metal objects.. What it sounds like here though is that companies are substituting a far less healthy, but longer food preserving type of iron?
I wonder if all the brands are doing this or just a few?
Companies will always exploit a cost savings over using safer more expensive means it seems today, but not all companies do this. We need to make our own list of what NOT to buy since our own FDA does not seem to have the end user in mind in their regulating..
Important info, Thanks
[edit on 11-8-2010 by alienreality]
reply to post by remymartin
It is the wear of this comb that puts the iron filings in to the wheat. A conveyor belt catches the ribbons from several pairs of rollers and piles them up in layers. The layers of shredded wheat are cut to the proper size, then baked to the desired color and dryness. This was the only way iron was added to the wheat when i worked for the company that makes shredded wheat, apart from the odd nut and bolt that fell off the machinery and was missed by the metal detector