Black garlic is “hot fermented” fresh garlic (Allium sativum) has been produced in several Asian cultures for centuries. Full bulb garlic is kept at a controlled high temperature (60–90°C | 140-195°F) and high humidity (80–90%) for a week to several months. A Maillard reaction (browning) turns the garlic its black color. Natural biota (bacteria and […]
A custom exempt meat processor is defined in State and Federal law as a processor that does not require continuous inspection because they only process meat for the owner of the animal. The meat or poultry cannot be sold and can only be consumed by the owner of the animal, the owner’s immediate family, or […]
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(from FDA) May 16, 2018 A new section of the FDA Data Dashboard has been launched to help importers and manufacturers/processors meet supply-chain requirements under the FDA Food Safety Modernization Act (FSMA) by helping them more easily find compliance and enforcement information related to specific firms. Three of the FSMA rules contain supply-chain requirements: the Foreign […]
[no endorsement implied] Here is a manual tipper tie clipper for cook chill bagging. It mounts to the wall. It is abt $1,000. Contact the manufacturer for details and current pricing. The alternatives to this clipper is a heat sealing machine.