Fda Recalls White Chocolate

Decorating By Kayakado Updated 4 Oct 2007 , 7:09pm by cakebaker1957

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Kayakado Posted 4 Oct 2007 , 2:21pm
post #1 of 14

this effects a few batches of Bakers White Chocolate that may be contaminated

http://www.fda.gov/oc/po/firmrecalls/kraft10_07.html

13 replies
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vonnie99 Posted 4 Oct 2007 , 2:59pm
post #2 of 14

Thanks for posting that.

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thedessertdiva Posted 4 Oct 2007 , 3:00pm
post #3 of 14

Good to know. Thanks for the information. icon_wink.gif

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southaustingirl Posted 4 Oct 2007 , 3:07pm
post #4 of 14

thanks for the information. I use this brand! Guess I better check out the lot numbers.

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sarahnichole975 Posted 4 Oct 2007 , 3:09pm
post #5 of 14

Thanks for sharing!

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Charmed Posted 4 Oct 2007 , 3:14pm
post #6 of 14

Thanks for posting thumbs_up.gif

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vitomiriam Posted 4 Oct 2007 , 3:21pm
post #7 of 14

OH MY GOD!!!! I'm making my first wedding cake this weekend and it's white chocolate cake. No wonder I couldn't find it on the shelves in the supermarket this morning. What kind of white chocolate can I use to substitute? I'm freaking out now!!!!!

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diamond Posted 4 Oct 2007 , 3:34pm
post #8 of 14

why is it that everytime i see something is getting recalled they need to do more testing darn.... companies trying to wipe us out icon_mad.gif lol just kidding did you hear about the brain eating virus??? no one swim in any lakes or ponds anytime soon ok thumbs_up.gif love ya brandy

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vitomiriam Posted 4 Oct 2007 , 5:17pm
post #9 of 14

Well, I just the number on the Bakers Chocolate website (800-431-1001) and they confirmed that they are recalling boxes with a UPC Code of 00430000252200 and the following use by dates: 31 Mar 2008; 01 April 2008; 02 April 2008; and 03 April 3008. I have to throw out all the cake I've already baked and start from scratch. I'll be up all night. I did tell the operator that they should be ashamed of themselves for not putting a sign on the supermarket shelves alerting consumers. Had I not read this, I would have served this cake to 100 wedding attenders on Sunday. Now my dilemna is finding a substitute. Does anyone know if Ghiradelli will do the trick?

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mamacc Posted 4 Oct 2007 , 5:33pm
post #10 of 14

Ghiradelli should work fine...it's probably better than bakers even.

Courtney

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vitomiriam Posted 4 Oct 2007 , 6:43pm
post #11 of 14

Well, I just got back from running to all the local supermarkets and bought up as much Ghiradelli as I could find. I am still missing about 16 oz. I have some Wilton chocolate disks at home -- will those work?

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Cakerer Posted 4 Oct 2007 , 6:50pm
post #12 of 14

Try Walgreens. I know that sounds odd, but I bought a big bar just the other day for my cupcakes.

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aswartzw Posted 4 Oct 2007 , 7:09pm
post #13 of 14

I could be wrong but if you bake it in a cake shouldn't it kill the salmonella? Eggs have it too which is why they always say to bake it. And poultry. It's just so you don't eat it raw.

I would still use it in a cake. Just not in icing.

This site talks about the prevention and lists what temperature food should be cooked at to kill it.

http://www.about-salmonella.com/page2.htm

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cakebaker1957 Posted 4 Oct 2007 , 7:09pm
post #14 of 14
Quote:
Originally Posted by diamond

why is it that everytime i see something is getting recalled they need to do more testing darn.... companies trying to wipe us out icon_mad.gif lol just kidding did you hear about the brain eating virus??? no one swim in any lakes or ponds anytime soon ok thumbs_up.gif love ya brandy



Forget the chocolate what about the brain eating virus???

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