Groups – Activity – Rachel West

Lesly joined the group Cake 3 years, 5 months ago

Akshata Yarabandi joined the group Business 3 years, 5 months ago

David Crabill replied to the topic Well water testing in the forum New York 3 years, 6 months ago

Thanks so much for sharing this info, Lana!

Lana started the topic Well water testing in the forum New York 3 years, 6 months ago

For anyone looking to start homebaking that has a private well for water, you will need to get your water tested for coliform. The state websites will take you in a big circle as far as who to contact, how to proceed, etc.
I finally got someone from the Department of Agriculture to send me a few links to certified labs, I emailed them, then…[Read more]

Lana joined the group New York 3 years, 6 months ago

Desiree Rosado joined the group New York 3 years, 6 months ago

Candice posted an update in the group New York 3 years, 6 months ago

Hi! I am a little confused. I recently was approved as a home processed in NYs. I Clearly described when applying that my cookies are “custom” with royal icing using meringue powder-and again I was approved. But reading the information available here it says customs cookies are not allowed???? Any info. /feedback Is greatly appreciated!

David Crabill replied 3 years, 6 months ago
Hi Candice, NY’s laws have expanded and changed a lot recently, even since the pandemic. The cottage food industry has seen tremendous growth in NY in the past year, much more than any other state. I still need to update Forrager with the changes. It sounds like everything was listed clearly on your application and you were approved, so you should…[Read more]
- Candice replied 3 years, 6 months ago
  I really appreciate your response and the clarification. Thank you so much!!!

Candice joined the group New York 3 years, 6 months ago

Israfil Hosain posted an update in the group Cookies, Brownies, & Bars 3 years, 7 months ago

How can prepare 7 Days Juice?

David Crabill replied 3 years, 7 months ago
Israfil, I’m not sure what you’re asking

Israfil Hosain joined the group Cookies 3 years, 7 months ago

Musee de Venoge joined the group Packaging & Labeling 3 years, 7 months ago

Musee de Venoge joined the group Business 3 years, 7 months ago

Musee de Venoge joined the group Cookies 3 years, 7 months ago

Musee de Venoge joined the group Bread 3 years, 7 months ago

David Crabill replied to the topic nut flours in cakes in the forum New York 3 years, 8 months ago

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.

Connie Martin joined the group Business 3 years, 8 months ago

Coco Ding posted an update in the group Packaging & Labeling 3 years, 8 months ago

Hi, I am looking into shipping peanut brittle and found that shipping charges to be quite expensive (almost more than the product itself. lol) via USPS priority service. If you ship your product, what method do you use? do you like it? Any receommedations? Thank you.

David Crabill replied 3 years, 8 months ago
I’ve shipped my fudge and I do use USPS flat rate boxes. I don’t do this as part of my business, since CA doesn’t allow shipping, so my experience is limited and I haven’t tried to optimize the process much. However, I think it’s probably the ideal solution for me since my fudge is heavy and is also a fairly high-value item. Your brittle is so…[Read more]

Coco Ding joined the group Packaging & Labeling 3 years, 8 months ago

Nicole replied to the topic nut flours in cakes in the forum New York 3 years, 8 months ago

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.

Nicole replied to the topic nut flours in cakes in the forum New York 3 years, 8 months ago

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…[Read more]

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