Review
"The intricate relationship between modern food production and related Kosher applications is discussed...This guide is completed by a collection of informative and entertaining articles, specifically geared to the secular audience of food scientists, giving readers insight into Kosher laws pertaining to over 40 categories of food items."
CAB Abstracts, 2005“In this book, Rabbi Blech gives a clear outline and explanation of what is required of the food manufacturer to have his products certified as kosher…This work fills a void that has existed in the food industry at all levels of responsibility…(This book is) highly recommended for all personnel involved with procurement, operations, product development, engineering, maintenance, or in any way with the ingredients, process, equipment, or production.” – Eugene E. Corrigan, Managing Director, Coordinated Interventions Inc., Edison, New Jersey; 2005; Food Technology, IFT
“This excellent volume fills a gap in the scientific and technical literature where previously only popular works existed.” -Food Development Centre, Manitoba, Canada, 2005
“Kosher Food Production belongs on the shelves of all kashrus agencies, large or small, all kosher food producers and others in the kosher food industry…(This book) is everything about kosher in one place…Kosher Food Production will always be known as the standard of writing on the kosher industry.” –Rabbi Zushe Yosef Blech; KASHRUS Magazine, March 2005
"With more than 550 pages, this book covers every detail of both the scientific/technical and halachic aspects of kashrut." -Deborah Stone, Australian Jewish News, April 2005
--This text refers to an out of print or unavailable edition of this title.
Product Description
The 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. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included.
Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
