Description
Book SynopsisThe second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards.
Table of ContentsForeword xiii
Acknowledgments xv
Preface to the First Edition xvii
Preface to the Second Edition xxi
Introduction xxiii
1. Kosher Certification: Theory and Application 1
The Purpose of Kosher Certification 1
Theory of Kosher Certification 1
The Kosher Certification Program 3
Restrictions on Raw Materials 4
Restrictions on Production 5
Restrictions on Packaging 6
The Certification Process 8
Choice of Certification 8
Labeling 10
Application 11
Initial Inspection 12
Review of Ingredients and Other Issues Relating to the Certification 13
Contract 14
Inspections 17
Letter of Certification and Labeling Requirements 17
“Dairy” versus “Dairy Equipment” 19
Private Label Agreements 20
M’hadrin Certifications 22
2. Basic Halachic Concepts in Kashrus 25
Food Sources 25
Prohibited Mixtures 26
Milk and Meat— Ba’sar b’Cholov 27
Fish and Meat 28
Bitul (Nullification) 29
B’lios (Absorbed Flavors) 31
B’lios in Foods 31
B’lios in Equipment 32
Practical Applications of the Concept of B’lios 33
B’lios and Utilities 36
Practical Utilities Issues 37
Practical Solutions to Utilities Issues 38
Kosherization (Kashering) of Equipment 41
Libun 41
Libun Chamur 41
Libun Kal 42
Hag’olah 42
Ayno Ben Yomo 42
P’gimah 43
Temperature 43
Bishul Akum 47
Types of Food Subject to Bishul Akum Concerns 48
Types of Cooking Subject to Bishul Akum Concerns 49
Methods of Creating a Bishul Yisroel Status 49
3. Ingredient Management 53
Ingredient Grouping 55
Ingredients Not Requiring a Kosher Certification 56
Ingredients That Require Kosher Verification 57
Non-Kosher Ingredients 58
Ingredient Status 59
Additional Specifications 61
4. Rabbinic Etiquette 65
Shabbos 66
Yom Tov 66
Prayers 68
Shaking Hands 68
Vehicular Travel/Seating 68
Beards and Sidelocks 69
Clothing 69
Yarmulke and Tzitzis 69
Food for the Mashgiach 70
5. Kosher for Passover 71
Passover Ingredient Classification and Terminology 72
Inherently Kosher for Passover 73
Certified Kosher for Passover (Nongrain Based)—Regular Production 74
Certified Kosher for Passover (Nongrain Based)—Special Production 75
Matzah (Unleavened Bread) 76
Gebrokts 77
Matzah A’shirah (Egg Matzah) 77
Kitniyos 78
Chometz 80
Passover Certification and Supervision 80
Jewish-Owned Companies 81
6. Fruit and Vegetables 85
Insect Infestation 85
Israeli Produce 87
Wine and Grape Juice—S’tam Yaynam 89
Fruit and Vegetable Coatings 89
7. The Baking Industry 91
Dairy Bread 91
Ingredient Issues and Kosherization 92
M’zonos (Cake) Bread 95
In-Store Bakeries 95
Challah 96
Supplementary Standards 97
Pas Yisroel 97
Yoshon 99
8. The Biotechnology Industry 101
Fermentation Using Ambient Microflora 101
Fermentation Using Starters from Previous Productions 102
Preparation of Pure Cultures 102
Recovery of Metabolites of Fermentation 104
9. The Dairy Industry 107
Dairy Status 107
Cheese and G’vinas Akum 109
Practical Issues Relating to Dairy Products and Ingredients 110
Fluid Milk 110
Powdered Milk 111
Cream 111
Rennet-Set Cheese 111
Acid-Set Cheese 113
Whey 114
Whey Cream 116
Condensed and Powdered Whey 116
Whey Protein Concentrate 116
Lactose and Minerals 116
Ricotta Cheese and Gjetost 117
Butter, Butter Oil, and Buttermilk 117
Sour Cream and Yogurt 117
Casein and Caseinate 118
Ice Cream 119
Hydrolyzed Casein and Whey 119
Cholov Yisroel —Supervised Milk 119
10. The Fish Industry 123
Kosher Species 123
Identification of Kosher Species 124
Kashrus Issues Relating to Production 125
Ingredient Issues 126
Processing Issues 127
Bishul Akum Issues 129
11. The Flavor Industry 131
Ingredients 131
Kosher Supervision Programs in Flavor Companies 134
12. The Meat and Poultry Industries 137
Kosher Species 137
Kosher Slaughter—Sh’chitah 139
Kosher Meat Inspection and Preparation 141
Inspection of Slaughtered Animals: “Kosher” and “Glatt” 142
“Kashering” and Treiboring: Issues Relating to Blood, Gid ha’Nasheh, and Cheylev 143
Organs, Meat Trimmings, Rendered Fat, and Edible Oil 146
Supervision of Kosher Meat and Poultry 147
13. The Oils Fats and Emulsifier Industries 149
Lipid Sources 149
Processing Issues 150
Supervision 154
Additives 154
Emulsifiers 155
Margarine 155
Lipids Used As Incidental Ingredients 157
14. The Food-Service Industries 159
Restaurants 160
Kosher Standards and Nomenclature 161
Supervision 165
Wine, Whisky, and Liqueur 170
Shabbos, Holiday, and Other Halachic Considerations 172
Caterers 174
Segregation of Meat, Milk, and Pareve Productions in the Same Facility 175
Categories of Catering Services 175
Renting Additional Equipment 177
Equipment Kashering Issues 177
Shabbos 178
Hospitals and Long-Term Care Facilities 182
Prepared Kosher Meals 182
Kosher Food-Service Systems 183
15. The Candy and Confection Industries 185
Ingredient Issues 185
Sugar and Sweeteners 185
Gelatin 189
Food Colors 190
Glazes 191
Production 191
Boiled Candies 191
Starch-Molded Candies 192
Chocolate 193
Chocolate Liquor, Cocoa Butter, and Cocoa 193
Other Fats and Emulsifiers 193
Dairy Ingredients 194
Equipment and Kosherization 194
Recirculating Hot-Water Systems 196
Marshmallows 196
Licorice and Sour Sticks 197
Gum 197
Powdered and Compressed Candies 198
16. The Snack Food Industry 199
General Issues 199
Bishul Akum 200
Dairy versus Pareve 201
Cholov Yisroel 201
Yoshon 201
Potato Chips 201
Fryers 202
Seasonings 202
Extruded Chips 203
Bishul Akum 204
Passover 204
French Fries as a Snack Food 204
Pretzels 205
Extruded Puffed Products 205
Rice Cakes 206
Popcorn 206
Corn and Tortilla Chips 206
Pita and Bagel Chips 207
Granola and Granola Bars 207
Nuts 207
Dried Fruit 209
17. Essays in Kashrus and Food Science 211
Introduction 211
The Story of Bishul Akum 212
The Story of Bread 219
The Story of Butter 227
The Story of Candy 230
The Story of Canning 234
The Story of Cheese and Casein 239
The Story of Chewing Gum 249
The Story of Chocolate 253
The Story of Coffee 258
The Story of Colors 262
The Story of Condiments 270
The Story of Eggs 276
The Story of Emulsifiers 283
The Story of Enzymes 288
The Story of Essential Oils 296
The Story of Fat and Fat Replacers 299
The Story of Fish 302
The Story of Food from the Tree 309
The Story of Fruit 313
The Story of Gelatin 317
The Story of Honey and Royal Jelly 323
The Story of Ice Cream 330
The Story of Imitation Foods 334
The Story of Infant Formula 339
The Story of Insect Infestation 342
The Story of Juices 353
The Story of Kitniyos 357
The Story of Kosher Meat 363
The Story of Kosher Poultry 370
The Story of L-Cysteine 374
The Story of Margarine 379
The Story of Matzah (Unleavened Bread) 383
The Story of Minerals 390
The Story of Mushrooms 393
The Story of Noodles 397
The Story of Nuts 401
The Story of Olives 405
The Story of Potatoes 409
The Story of Preservatives 415
The Story of Release Agents 420
The Story of Spices 426
The Story of Starch 430
The Story of Steam 433
The Story of Sugar and Sugar Alcohols 437
The Story of Sugar Replacers 443
The Story of Tea 450
The Story of Tuna 453
The Story of Vinegar 461
The Story of Vitamins 466
The Story of Whey 471
The Story of Wine, Beer, and Alcohol 477
Kashrus Glossary for the Food Technologist 487
Index 499
