9/12/2023 0 Comments Selling homemade vanilla extract![]() Under the Cottage Food Law, non-potentially hazardous foods that do not require time and/or temperature control for safety can be produced in a home kitchen (the kitchen of the person's primary domestic residence) for direct sale to customers at farmers markets, farm markets, roadside stands or other direct markets. The products can't be sold to retail stores restaurants over the Internet by mail order or to wholesalers, brokers or other food distributors who resell foods. Michigan's Cottage Food Law, PA 113 of 2010 exempts a "cottage food operation" from the licensing and inspection provisions of the Michigan Food Law. A cottage food operation still has to comply with the labeling, adulteration, and other provisions found in the Michigan Food Law, as well as other applicable state or federal laws, or local ordinances. Join the Cottage Food Mailing List! Click to subscribe Kind of funny.Looking for additional information on starting a food business in Michigan? Check out this page for additional details to help you get started. Like creme brûlée and many other recipes call for the vanilla to be boiled in milk. Manufacturers who worry about heating vanilla for fear of ruining the taste is funny. Homemade vanilla extract tends to keep the vanilla beans in the extract until it’s mostly used up. Kind of how new wine needs to age before it mellows and lose some sharpness. It also means some flavors get to mellow out. One additional difference is commercial is made in a very short time horizon versus a homemade one tends to sit for a year. So homemade vanilla extract at the commercial rates would taste quite weak if it’s only been sitting for a few weeks. Homemade tends to use more vanilla than that. I think it’s like 13.25 ounces per gallon of extract. That said, No manufacturer puts in more vanilla beans than is legally required. Whereas homemade is more simple and plain. Multidimensional flavor profile if you will. A homemade vanilla extract is actually a maceration, so you can correct the chef, ha!Īs others have said, some commercial manufacturers blend extracts from different methods and temperatures to create more complex vanilla flavors. The thing is extracts and infusions don’t have strict definitions. On a story you'd usually find white vanilla and french vanilla but on the industrial side of things the variety is amazing. I am not sure of how wide vanilla extract flavor profiles are but vanilla flavoring have a lot going on diversity wise. If its a flavor it may or not have vanilla extract along with other compounds. ![]() A vanilla extract would be just that, vanilla. There's also the consideration of whether what you buy is specifically vanilla extract or a vanilla flavor. In ice cream or drinks it's far more noticeable for instance. You might notice in applications where you want particularly intense vanilla flavors. In some applications like bakery or cookies it generally doesn't matter if you are using vanilla extract or straight up artificial vanilla. I wouldn't be surprised if this is a case where technology edges out homemade stuff. Maybe I am way off but I wouldn't think there would be that much difference. It's a bit of a hard sell to me that homemade vanilla extract would even be worth it. On the industry side of things companies also have proprietary stuff which they naturally won't share with anyone. In a kitchen you'd probably macerate vanilla or maybe something like an infusion to extract flavors. Welp, he is not wrong in that the equipment used by industries to extract vanilla flavors from a vanilla bean are not stuff you could have at home. ![]() Discussions around the validity of a research methodology or technical assumption are okay. No pseudoscience or arguments against science as a discipline. Many of us are full time students, working professionals, or business owners and provide guidance out of our own spare time. Promotional materials are okay so long as they support the food industry and it’s professionals, and you run it by the moderators first. Please use the search function before posting to see if a question has been answered before. Any spam posts will result in an automatic ban. If you have questions related to education or graduate school, please post to r/GradSchool or r/GradAdmissions first. If you have questions related to culinary or nutrition, please posts these to their respective subreddits ( r/AskCulinary and r/Nutrition). This includes flavor science, food product development, food engineering and processing, food chemistry and biochemistry, food microbiology, and sensory analysis. Posts must be about food science and technology. R/FoodScience is strictly a subreddit for food industry professionals and those interested in the food industry as a career. ![]()
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