Woo Hoo! I Can Finally Sell Cakes From My Home, But

Business By MerlotCook Updated 3 Jul 2009 , 12:56am by FromScratch

MerlotCook Posted 3 Jul 2009 , 12:45am
post #1 of 2

The finished pH has to be 4.6 or less. Does anybody else have to deal with a requirement like this? Any ideas on how to test a pH level of food?

I'm going to give it a try and see if it's even worth selling cakes for the hassles!

1 reply
FromScratch Posted 3 Jul 2009 , 12:56am
post #2 of 2

Most recipes you will run into will be fine. My state has restrictions on banana cake and zuchini cake (and the usual suspects as well like cream cheese icing and blah blah blah). YOu can send your stuff into the state lab to have it tested for pH and water activity and it is something like $15 per recipe.

Does your state have a list of products that need to be tested? If you call your local HD they will be able to let you know.

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