Are any heat resistant moulds a known risk for pea flour?

Hello,

Are any heat resistant moulds a known risk for pea flour?

Dependent on material of the mold.

Hey, guys: Mold in terms of fungus, or mold - forming materials? Confusing:)

Hey, guys: Mold in terms of fungus, or mold - forming materials? Confusing:)

Hmmm, interesting point - I made the assumption (and we all know what happens from that) it was about a former, pan, type thing.

Hi,

I guess moulds = fungi

Vegetative cells are heat sensitive, but some spores are rather stable. Assessment is related to the production and the use of the flour. 

Spores are present in a broad manner, but pea flour is produced differently to "regular flour" from grains (see differences in specs)

So, more details are needed.

What production process? What application? Temperature, holding time, sore temp etc.?

Rgds

moskito