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nut flours in cakes
This topic contains 4 replies, has 2 voices, and was last updated by 
David Crabill 3 years, 7 months ago.
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Is there any way to use nut flours in cakes that make them legal to sell as a CFO?
-NicoleDid you see anywhere that indicates that they would not be allowed? I would think they’d be fine to use, as long as the resulting product is nonperishable.
Hi again, thank you for the reply and my question about nut flours in cakes.
In the prohibitive food section of NY State, “Any products containing raw nuts” is listed. Nut flours that I purchase have been ground/processed by commercial suppliers and then are mixed into my batters without any further processing/roasting etc. The cakes are baked to completion with an internal temperature of 210-215F. What is your experienced take on this?
Thank you!After making the necessary call to Albany, I have learned that nut flours and freeze dried fruits, if commercially processed and then bought are allowed to be used in baking.
So glad you found the answer! I was going to say that it was really something that needed to be answered by the department itself.
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