"I just called Elaine and she said she was able to get in touch with the president of FBM, Umberto Boscolo who was reading his e-mail over the weekend. A quick Skype video call took care of everything and now Elaine is back in production."
"Given the legislation and severity of getting it wrong (from the standpoint of impact to potential consumers), i'd go with the most overt labeling route possible. I'd also suggest you have the discussion with your FDA inspector to…"
We have one enrobing machine that we currently enrobe our bonbons and no other product. We'd like to use it to enrobe a number of our confection bars, several of which contain either tree nuts or peanuts. Based on a recent inspection by the FDA, in order to decrease the chance of cross contamination, they stated the order of production for the day should be no-nut product, then tree nut products, and then peanut based products at the end of the day. Typically if we worked with a small machine…See More
"It's THEIR recipe and it's you that does not know what it is. However working it out is not really too hard.
Simply tasting will tell many people what the receipe is. I can pretty much do that with many products. I also used to work in a…"
"I know that this is an old post, but how can they produce the product for you without knowing the recipe? I ask because my wife wants to mass produce chocolate bars but with a different kind of filling."
hi, Iam munira and have just joined the group . would love to share with you the method alternate to guitter cutter . you can make use of a steel ruler and a good sharp knife to get even cuting of yourchocolate.