Shelf stable fillings and frosting.
Trying to get permit for cottage food law that just passed, Shelf stable cannot have cream. But ganache, smbc and then fruit fillings I think should be ok, anybody else with experience?
Cannot be cream or custard based.
Thanks.
6 Replies
I’m in CA too and my application is currently being processed. They did not say anything about my Swiss meringue buttercream or fruit fillings but they questioned my cream cheese frosting and chocolate ganache and told me I need to get it tested at a lab for PH and water analysis to see if it is either acidic enough or has low enough water content to be sustained at room temp stable as a frosting only (they still would not allow it as a filling). I passed the lab analysis so I think my application will be approved. The law creates a lot of limitations (especially on your choice of cake fillings) but I’m glad for this law nonetheless. Good luck!
Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com
What kind of lab would that be. And did u make recipe for 100 cakes or just sent in a few basic ones.
Its a food analysis lab- where are you located in CA? I only tested the two recipes I mentioned: chocolate ganache and cream cheese frosting. For the recipe list that you submit to the health dept, you have to detail each cake recipe and frosting or filling that you plan to sell. I tried to sum mine up and just send them a general list but they asked me to redo it. Hope this helps.
Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com
I got all my recipes basic ones that people would generally ask about. Then trying to.reinvent ganache that would pass and buttercream recipe. I use heavy cream in both and cant find ny way around it. This is kind of frustrating. I am thankful but wish it was simpler. I live near sacramento. The closest food lab 2 or more hrs away.
Thanks for your advice wish you luck too.
Oh no, that is too bad. I tested my dark chocolate ganache with the 2 to 1 ratio and it just barely passed. I just got my health dept approval yesterday so I’m very happy. I wish you the best of luck and I wish you had a lab closer to you. I used Silliker labs so if you didn’t look them up, maybe try to see if one is close to you. I hope it works out for you.
Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com
Hi,
I was searching if there’s a way to get the ganache and smbc approved and glad that this forum came up (only it’s from 2 yrs ago). I’m in LA county and spoke with the county rep who said ganache and smbc but Maria, you said you were able to get yours approved? Would you mind sharing how? Hopefully I can get some answers to get back to them if they tell me they are not approving mine. :) Thanks! – Eloisa
SweetSituation
