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NC Home Bakery Laws

post #1 of 22
Thread Starter 

I just got my kitchen certified by NC Dept. of Agriculture yesterday so that I can legally sell my cakes. I was pretty surprised though, that I am not allowed to make anything that requires the final product to be refrigerated. NC requires a non-home commercial kitchen for that. I can't do anything with cream cheese icing or fillings, fresh fruit that isn't cooked, ect. How do other bakers offer cream cheese icings? Do they just not worry about it, or do they treat dairy/fruit products somehow before they use them?

 

Any help would be hugely appreciated! My best cakes have cream cheese frostings or fillings!!

post #2 of 22
Thread Starter 

Is there nobody from NC here? I was hoping someone could tell me what's up with this!

post #3 of 22
Quote:
Originally Posted by MKBeck27 View Post

I just got my kitchen certified by NC Dept. of Agriculture yesterday so that I can legally sell my cakes. I was pretty surprised though, that I am not allowed to make anything that requires the final product to be refrigerated. NC requires a non-home commercial kitchen for that. I can't do anything with cream cheese icing or fillings, fresh fruit that isn't cooked, ect. How do other bakers offer cream cheese icings? Do they just not worry about it, or do they treat dairy/fruit products somehow before they use them?
If the state/local health dept does not allow certain products made from a home-based food business to be sold, any home-based businesses who are selling those products are doing so illegally unless they have obtained permission. In some cases, you can submit a recipe to the health dept or have it tested to ensure it is not potentially hazardous to allow products made with that recipe to be sold from home.
post #4 of 22

Cream cheese icing does not have to be refrigerated. It can be a room temp for 4 to 5 days.

post #5 of 22
Quote:
Originally Posted by New402014 View Post

Cream cheese icing does not have to be refrigerated. It can be a room temp for 4 to 5 days.
The test is usually whether a recipe is potentially hazardous (based on tests for acidity and water activity), not how long it can sit outside a refrigerator. Some cream cheese icing recipes may be considered potentially hazardous, some may not. Here is an example of the latter (based on the Texas statute so YMMV):
http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx
post #6 of 22
Thread Starter 

Fascinating! Thank you so much! I'm trying to find out from the state what I have to do to be checked so I can stay on this side of the law.

post #7 of 22

Hi MKBeck27, I'm in NC and have went through the inspection process as well. The lady from the dept. of agriculture that came and did mine also said the same thing about Cream Cheese frosting. It depends on the moisture content of the frosting whether or not it will pass. She said NC state does the testing for around $100 or so. I haven't done the testing yet, but am going to in the near future as Cream Cheese is a very popular flavor. Here is a link for testing, hope it helps!!!

http://ncsu.edu/foodscience/extension_program/food_product_testing.html

post #8 of 22
Thread Starter 

Was it Sherry Batat? She was really nice. My recipe for cream cheese icing is almost exactly the same as the one jason_kraft posted, so I'll have to see how in demand the cream cheese is. I made my own wedding cake and it was with cream cheese icing and everyone was nuts about it. I was just lucky that I didn't have any trouble with the venue about bringing my own cake. I also kept it refrigerated right up until the reception started, so it wasn't out more than an hour and a half before we served it.

post #9 of 22

yes it was her. She was so nice when she came and did mine. She pretty much told me that she thinks most home bakers make the cream cheese anyways without getting it tested, as long as they don't get complaints no one knows....... Personally for family I make cream cheese all the time and haven't had a problem with it sitting out.
 

post #10 of 22

I am in SC and we aren't allowed Cream cheese Icing.  There is an oil or emulsion that works well I am told.  Check with the Loran oils website.  

post #11 of 22

I also live in NC and had my inspection to day. I was told I need to have my SMB tested for water activity. Anyone had this come up for meringue buttercreams?

post #12 of 22

To use a cream cheese frosting in North Carolina, you have to have it tested for moisture. IT cost $100.00.  But I do know the recipe in not one stick of butter and 8 oz of cream cheese.  You would have to use less cream cheese and more sugar. You have to make sure that it is a good recipe because it will cost each time you test a new recipe.

post #13 of 22

I'm in the process of starting up in NC and will need to have my cream cheese frosting tested. I called NC State and surprisingly the guy I spoke with recommended that I check around because they are so expensive and its just a one-time test if you get it right on the first try. So I found a lab in CT that will test (aW) -water activity for $30.00 with a 2 week turn around. If you are interested you can contact Emily Stressman 843-628-3133. I verified with Kaye Snipes @ NCAGR that it is ok to use a lab other than NC State and that the (aW) needs to be below .85

 

P.S - i just realized this was an old forum but I will post anyway in case it comes up again in the future.
 

post #14 of 22

Well, I am glad to see someone knows something about an alternative. I am working on an in home business for cake baking and decorating. I really want to make sure I don't get into a pickle!

post #15 of 22

Good Morning,

First you need to do a business plan to apply to have your house inspected. It is really easy.

Go to your local small business center to take classes for writing a business plan. if you don't have one yet. But taking advantage of all the free classes is great in starting any kind of businesses. Then go to the Dept of Agriculture and get the application. The things you can not bake out of your house is pumpkin and sweet potato pies, cheese cake or cream cheese frosting. That is because of the moisture content.

If I can be of any other help your can email me. If you dont know how to price you produce for food. price out your item and times it by 3. Don't forget to add the container you put you product in. Hope this helped you out.   patty.cakes.cupcake@gmail.com

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