{"id":892,"date":"2020-08-20T07:03:29","date_gmt":"2020-08-20T07:03:29","guid":{"rendered":"https:\/\/fei-online.3wstaging.nl\/book-review-kosher-food-production-2nd-edition\/"},"modified":"2020-09-08T12:57:03","modified_gmt":"2020-09-08T12:57:03","slug":"book-review-kosher-food-production-2nd-edition","status":"publish","type":"post","link":"https:\/\/fei-online.com\/book-review-kosher-food-production-2nd-edition\/","title":{"rendered":"Book review: Kosher Food Production 2nd Edition"},"content":{"rendered":"<p>Book review<br \/>\n<em>Zushe YosefBlech<br \/>Pub. by Wiley-Blackwell 2008 e142.90<\/em><br \/>The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavour, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays \u0096 specifically geared to the secular audience of food scientists \u0096 then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. <\/p>\n<p><!--more--><\/p>\n<p><strong>Supplier:<\/strong><br \/>\n<strong>Website:<\/strong> <a href=\"\" target=\"_blank\" rel=\"noopener noreferrer\"><\/a><\/p>\n<p><a class=\"avia-button avia-color-light\" href=\"mailto:\">Mail the supplier<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Book review Zushe YosefBlechPub. by Wiley-Blackwell 2008 e142.90The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-892","post","type-post","status-publish","format-standard","hentry","category-product-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Book review: Kosher Food Production 2nd Edition - Food Engineering &amp; Ingredients<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fei-online.com\/book-review-kosher-food-production-2nd-edition\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Book review: Kosher Food Production 2nd Edition - Food Engineering &amp; Ingredients\" \/>\n<meta property=\"og:description\" content=\"Book review Zushe YosefBlechPub. by Wiley-Blackwell 2008 e142.90The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. 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