Hi all,
Graue Mill and Museum is currently reconsidering our stance on selling cornmeal. We had sold cornmeal in the past but stopped within the past few years due to health and safety concerns. However, we would like to explore our options again when it comes to selling cornmeal.
My question is, if you are an 18/19th century mill selling product, how do you accomplish this while also complying with local health and safety laws? Do you use antique buhrstones for the product you sell? If so, how do you sanitize your stones/workspace? Do you produce your flour or meal in a separate facility? Do you have a wholesaler make and package your flour under your mill's name?
Any assistance you can provide is much appreciated!