Jason Dickens
Geraldine Smith joined the group Confections 2 months, 2 weeks ago
Geraldine Smith joined the group Cookies 2 months, 2 weeks ago
Mary Townsend joined the group Cookies 5 months, 2 weeks ago
Jerica joined the group Cookies 5 months, 3 weeks ago
Julee joined the group Cookies 7 months, 1 week ago
jaimewells joined the group Cookies 9 months ago
Julie Malone posted an update in the group Confections 11 months 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 ago
Ashley Barrett joined the group Confections 11 months ago
Ashley Barrett joined the group Cookies 11 months ago
Deeksha Sinha joined the group Confections 1 year ago
Bailey Noel joined the group Cookies 1 year, 2 months ago
Dennis Theile joined the group Cookies 1 year, 2 months ago
Ciara Watt joined the group Cookies 1 year, 2 months ago
nikita biddle joined the group Confections 1 year, 2 months ago
Melissa joined the group Confections 1 year, 3 months ago
Lisa joined the group Cookies 1 year, 3 months ago
emily black joined the group Cookies 1 year, 4 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]
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