Originally Posted by karateka
Out of curiosity...where do you have your recipes tested, and how much does it cost you? I wouldn't even know where to begin to inquire.
Not sure that my HD or Dept of Agriculture would be remotely interested in anything I turned up in an independent lab, but if they would be, it sure would be an interesting experiment!
We found a place in Texas called Food Safety Net Services, and they will test a recipe for pH and aW for less than $35.00. I was able to drive my samples to the lab, but you can overnight them on ice, too. There may be a setup fee for non-Texas residents. I caution you that you need to study your own state's definitions for potentially hazardous foods, so that you will be able to make meaningful use of the test results. http://texascottagefoodlaw.com/Resources/FoodTesting.aspx
Originally Posted by CakeMagic
This is good to know. Thanks for info. What about SMBC? have you tested that for refrigeration?
The recipe we tested for SMBC tested non-potentially hazardous by Texas law. I did not make the recipe personally, but it was made for me by a good friend who has owned her own cake shop and competed on Food Network Challenge. http://texascottagefoodlaw.com/Resources/Recipes.aspx
Originally Posted by Angfastic
By no means was I advocating not following rules, etc. I was just relaying my personal experience.
Thanks Kelly for the info regarding coconut pecan frosting and IMBC. I would have never imaged coconut pecan frosting being not allowed. I'll have to try the SMBC recipe you have posted on your site so if I do need to sell a cake with MBC I'm following the law. I don't want to mess things up for people who do this full-time. Thanks for all you have done for the home bakers in TX!
Oh, I didn't mean to imply that! I just wanted to say that I know it's tempting to rely on your own experiences. Everyone does it. It was one of our supporters who found the food testing lab, and I was thrilled to finally be able to get some burning questions answered, in a scientific way.