Morag Reid
Adams.emerson@gmail.com joined the group Florida 10 months, 1 week ago
David Crabill replied to the topic Miami Dade and Cottage food law in the forum Florida 10 months, 1 week ago
As Keith referenced, Florida updated its cottage food law in 2021, and now localities (like Miami Dade) can’t prohibit cottage food businesses.
Rebecca joined the group Florida 10 months, 2 weeks ago
Julie Malone posted an update in the group Confections 11 months, 1 week ago
I have a question. I know that in Ohio it says that a prohibited item for a cottage bakery is chocolate covered fresh fruit. I make chocolate covered cherries using maraschino cherries. They are very shelf stable. Are these an allowable item? It’s kind of a gray area so any input or advice will be appreciated. Thank you!
Julie Malone joined the group Confections 11 months, 1 week ago
Ashley Barrett joined the group Confections 11 months, 2 weeks ago
Cottage Oven replied to the topic Non-Dairy Creamer in the forum Florida 1 year ago
For a definitive answer, go to FreshFromFlorida.com, search for “cottage foods” and download the PDF file they have there. In it, you will find a Tallahassee phone number you can call to get an official answer to your question.
Apart from that, if it is a powdered non-dairy creamer, the resulting glaze should probably be okay for cottage food.…[Read more]
Becky started the topic Non-Dairy Creamer in the forum Florida 1 year ago
Hello, I just had a quick question regarding cottage food laws and what is allowed. I thought I would try asking here!
I have a glaze that uses a “non dairy creamer” as part of the ingredients. However upon looking at the ingredients of this non dairy creamer, it states it contains less than 2% of sodium caseinate, a milk derivative. Would thi…[Read more]Becky joined the group Florida 1 year ago
Deeksha Sinha joined the group Confections 1 year, 1 month ago
Sanchez joined the group Florida 1 year, 2 months ago
nikita biddle joined the group Confections 1 year, 3 months ago
Melissa joined the group Confections 1 year, 3 months ago
Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 1 year, 5 months ago
Just a last quick note…
What did I tell you?
Well, it’s 7am in my corner of the world, I’d supposed to be already up and getting ready for work, while instead I’m still in bed listening to Zydeco music 🤣Roberto Martini replied to the topic Help with Hard candy mystery in the forum Confections 1 year, 5 months ago
Hi Jessie! (And thanks to David for relaying your previous message)
Glad to hear you succeeded in replicating your so persistently sought-after crunchy effect, I presume that the code you cracked turned out to be something like C₆H₁₂O₆ … Dan Brown would be proud of you :-)The trick you’ve devised makes sense indeed… Since glucose (the ma…[Read more]
Jessie replied to the topic Help with Hard candy mystery in the forum Confections 1 year, 5 months ago
Roberto, I wanted to update you on my progress in figuring out my hard candy mystery!!!. So, I tried your suggestion of adding more sugar once it hit 300 degrees. However, it did not work. It just made it more sugary with a coarse texture. However….this is the best part…..I did finally crack the hard candy code!!!!!! After doing some serious…[Read more]
Don replied to the topic From home kitchen to commercial kitchen in the forum Confections 1 year, 6 months ago
Thanks David. Resolved. When I reviewed the entire process and found one ingredient was not in correct proportion and another, heat level.
Jessie replied to the topic Help with Hard candy mystery in the forum Confections 1 year, 6 months ago
No, I looked for forums like this first. Thank you adding my response to Roberto. I was a bit confused when I got your email a while back. He gave me some good information to consider!
David Crabill replied to the topic From home kitchen to commercial kitchen in the forum Confections 1 year, 6 months ago
It’s very common for recipes to need to be adjusted when scaling. I don’t know why scientifically, but ask anyone who tried to scale their recipe for commercial production, and you’ll hear a similar story.
That being said, it doesn’t seem like you’re scaling it that much, so I’d recommend borrowing someone’s larger ceramic pot and trying it out.…[Read more]David Crabill replied to the topic Help with Hard candy mystery in the forum Confections 1 year, 6 months ago
Thanks Roberto! Jessie accidentally responded to your message via email (which came to me). Here’s her response:
Hi Roberto, thank you so much for your response to my post. Italy is a place I’ve always dreamed about visiting. I should’ve been born there because I love all the cuisine, culture, landscape, etc.
I so appreciate your feedback on my…[Read more]
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