I remember seeing something someplace about New Jersey allowing the
preparation of limited amounts of flavored creamed honey without requiring a
commercial kitchen, which I believe New York requires. Can anyone point me
to information on such rules? If anyone knows how the less restrictive
rules got passed in New Jersey, I would also be interested in knowing that.
The commercial kitchen has always been the limiting restriction for me to
make such products.
Thanks,
Ray Lackey
Phone: 631-567-1936 Cell: 631-707-1544 FAX:(631)262-8053
mail: 1260 Walnut Avenue, Bohemia, NY 11716-2176
email home: [log in to unmask]
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