Sweet-Talk: Inside the Kosher Bakery

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By: Rabbi Yisroel Bendelstein

Getting Equipped
The kosher status of a product depends on the equipment as well as the ingredients used. The OU doesn’t use the DE (dairy equipment) designation, and therefore all products made on dairy equipment (even pareve ones) are considered dairy and must be labeled D. OU bakeries must inform the OU when purchasing new or used equipment. The rabbinic coordinator (RC) who manages the kosher program for that bakery will review the information on the equipment, devise a procedure to kasher it and direct the kashering with the RFR on a visit to the plant.

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