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Breads, Muffins & Rolls
Wednesday, August 19, 2009
Creating Pas Yisroel
The Mishna in Avoda Zara (35b) tells us that Chazal forbade pas akum. The Gemara (36b) explains that this was done as a geder to avoid intermarriage. However Tosfos1 bring a Yerushalmi that says that a later Bes Din removed this issur. The exact extent of this retraction is a disagreement between the Mechaber and the Rama. While all agree that bread baked by an akum for personal use is still forbidden, there are differing opinions as to how careful one must be to avoid eating pas palter, bread baked by an akum for the purpose of selling.The Rama (Toras Chatas 75:1) says that the general custom is to permit pas palter even if pas Yisroel is readily available, except during Asseres Yimay Teshuva when one should try to be as strict as possible2. In Darchei Moshe (O.C. 242) the Rama extends this to Shabbos and Yom Tov as well. The minhag of Ashkenazim is to follow the opinion of Rama.
However, the Mechaber (Y.D. 112:2) says that one may only be lenient to purchase pas palter if pas Yisroel is unavailable or of inferior quality. The minhag of Sefardim is to follow the opinion of the Mechaber.
How does one create pas Yisrael? If a Jew has some involvement in the baking of the bread then this bread can be considered pas Yisroel. Therefore it is considered pas Yisroel:
• If a Jew places the bread into the oven (אפיה)
• If a Jew turns on the oven (שגירת התנור)
• If a Jew raises the temperature of the oven causing more gas to flow3, even if he subsequently lowers it. (השלחת קיסם)
Rav Belsky has said that if a Jew turned on the fire or raised the temperature, even if the oven is subsequently turned off and turned back on by a non-Jew, the bread baked in the oven can still be considered pas Yisroel, so long as the oven did not cool down to below 176 F (80 C). This is the approximate lowest temperature at which foods will still cook. Since the dough will eventually cook in this oven even without the akum turning back on the fire, it is considered pas Yisroel. The OU does not accept the use of a light bulb or glow plug in maintaining pas Yisroel, since this will not cause the oven to maintain 176 F. If a heating rod can be installed that will permanently heat the entire oven to 176 F then this is acceptable.
When installing a heating rod in a tunnel oven, how much of the oven must be continuously heated to 176 F? Recently a bakery was interested in producing pas Yisroel in a tunnel oven. Rabbi Belsky ruled that only the section of the oven in which krimas hapas takes place must always be heated to 176 F. Krimas hapas is the point when the dough no longer remains stringy but begins to harden like bread. Although this particular oven was 60 feet long, only the few feet of oven in which krimas hapas took place needed to have a heating rod installed.
The pas palter leniency only applies to breads or pas haba b’kisnin (cakes, cookies, etc…). Pastries that are cooked or fried, even though they are Mezonos, may be subject to the halachos of bishul akum. Therefore, one must make sure that there is no issue of bishul akum before certifying blintzes and cannolis.
Although the Taz (Y.D. 112:7) says that the leniency of pas palter does not apply to Jewish owned bakeries in which an akum bakes the breads without involvement of a Jew, Igeros Moshe (Y.D. I:45) explains that this is only applicable to small bakeries in which the bread could have been baked by the Jew without the need for hiring employees. In an industrial bakery that has many employees this rule does not apply.
Summary of halachos:
• There is a machlokes Mechaber and Rama as to whether one may eat pas palter when pas Yisroel is available.
• It is proper to only eat pas Yisroel on Shabbos Yom Tov and Asseres Yimay Teshuva
• It is pas Yisroel if the Jew puts the dough in the oven
• If the Jew turns on or adds fuel to the fire, bread baked in the oven will be considered pas Yisroel so long as the temperature doesn’t drop below 176 F
• Light bulbs and glow plugs do not maintain an oven temperature of 176 F, so they cannot be used to create pas Yisroel
• Only the section of a tunnel oven where krimas hapas takes place needs to maintain 176 F
• Fried or cooked dough is not considered pas and is therefore subject to the laws of bishul akum
• A Jewish owned bakery is eligible for the leniency of pas palter provided it requires many workers to operate.
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1. Tosafos A.Z. 35b s.v. Michlal
2. Many cereals may be eaten during Asseres Yimay Teshuva because they lack tzuras hapas (for example shredded wheat and flakes). Rav Belsky and Rav Schachter also maintain that Cheerios is not considered pas, because of its small size and the way it is dried.
3. Although one may argue that turning up the thermostat and allowing more gas to flow is simply a gramma and should not be considered a full involvement of a Yisroel, still Rav Belsky explained that since this is the ordinary way in which people bake, for the purpose of pas Yisroel it is adequate.
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Wednesday, August 05, 2009
At Premier Bakers, They Are Passionate About their OU Certified English Muffins
At Premier Bakers Inc., we are passionate about English muffins, and not just your ordinary plain English muffin. At Premier Bakers we make fifteen different types of English muffins (and growing). It all began in February of 2005 when Premier Bakers was acquired by Fresh Start Bakeries, a California company and a global supplier of top quality
baked products.
Quietly tucked away in the sand covered deserts of southern Arizona, Premier Bakers is surrounded by thousands of acres of cotton fields. The bakery is actually located about halfway between Phoenix and Tucson, right near the junction of Interstate 10 and Interstate 8.
We are passionate about what we do so that we can be the best producer of English muffins. Our customers expect quality and we work very hard to exceed their expectations. Premier Bakers also produces crumpets and bagel/snack bars, all of which proudly carry the OU symbol.
We wanted our products to be readily available to all markets, and sought after the most respected kosher certification. Orthodox Union certification enables our products to be in a larger market, customers we couldn’t serve without this certification.
The kosher segment of today’s market place represents a loyal and strong customer; our OU certification shows customers that the goods we produce are safe and reputable. Consumers are looking more and more for items in the market they can trust. The OU symbol that is displayed on our products gives concerned shoppers that assurance.
“Today’s consumer is more health conscious and moving quickly towards healthier options,” says General Manager and V.P., Eric Robinson. “It was an easy decision to go OU since it is the most recognized kosher certification globally and well-known by our customers.”
Additionally, eliminating dairy products from the entire production line allows even better market penetration. All of the English muffins produced at Premier Bakers are OU-pareve, which makes the bread product even more versatile to the consumer.
Our 35,000 sq. ft. manufacturing facility uses state of the art equipment to consistently create quality products. Once each month Rabbi Aharon Shapiro and plant manager Blair Gibbs walk out among the smiling faces of employees, inspecting and observing production. All formulas, ingredients and packaging are checked against a schedule to ensure only approved ingredients are used. “It’s a matter of mutual trust and respect,” says Blair. “Our customers trust and respect the OU symbol we display on our baked goods, and likewise our rabbinical field representative trusts and respects the job we perform under the Union Symbol.”
Much of Premier’s success can be attributed to a proud, stable and loyal work force led by Eric Robinson, vice president /general manager, and Blair Gibbs, plant manager, who combined have over 75 years in the baking industry. Albert Flores, production superintendent; Manuel Lujan, plant sanitarian; Jeff Rees, distribution manager; and William Facio, chief engineer are all totally committed to produce and distribute the best English muffin. They genuinely reflect our commitment to produce the finest baked goods for our customers throughout the world.
And like we said we produce it all, “Under the Union Symbol.”
Rabbi Yisroel Bendelstein serves as Orthodox Union rabbinic coordinator for Premier Bakers Inc.
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Monday, August 01, 2005
The Case of the Baffling Bialy
The question had haunted him for years. If there was one sore point in an otherwise legendary career, it was Mac’s inability to find a problem with the OU.
GAZING AT HIS REFLECTION in the gritty office window, Milton “Mac” Donald, Kosher Private I, was impressed at the new dimension seven days without shaving gave his appearance. “Not bad,” he mused to himself. “At least I look the part.” A wisp of confectionary sugar escaped from the bubble gum cigarette dangling from the corner of his mouth as Mac leaned back in his creaking, rusty chair and pondered yet again his 30 years of solving kosher mysteries. Absorbed in his thoughts, his gaze fell upon a dogeared copy of the latest Behind the Union Symbol that lay open on his desk. “Sure, sure, sure, yada, yada, yada, same old, same old,” he muttered under his breath.“660,000 certified products, 5,100 facilities, 81 countries and growing. Those OU rabbis are just too good at what they do. How come OU always seems to get it right?”
Sure, there had been stellar moments. Like the time he uncovered the Low Carb K symbol accidentally placed on sugar coated pasta fried in lard. Or when his determined investigation found that the Fishy K allowed a company to produce “certified” octopus hearts. But, despite a long and glorious career of finding mistakes of kosher producers and certifiers, Mac had never discovered a reason to fault the OU. “Those rabbis are just too good,” he muttered again to himself. “What I wouldn’t give to catch them making a mistake, at least once.” It was the prize he craved more than anything in life. It had become his obsession.
Mac’s reverie was interrupted by a voice informing him,“You have voicemail.”“ Thanks, Edith” Mac responded mindlessly to his secretary, who stood by his desk pointing at the flashing message light. Picking up the phone, Mac listened to the first words of the message and then sat bolt upright. “Sufferin’ schedule A!” he gasped, as his bubblegum cigarette dropped to the floor, “It’s the kosher mystery of the millennium!” “What is it Mac?” the secretary asked breathlessly. His face ghost white, Mac stopped to compose himself before answering. “The OU on Grandma Bailey’s Butter Bialys is missing!”
Edith’s scream and the sight of her fainting on the floor could not prevent the thought from entering his mind in the excitement of the moment. His face flushed as he stopped short to revel in it. “This might be it!,” Mac gloated inwardly.“ Thirty years and I finally will get the OU!” Stepping over Edith, he ran toward the door, smashing the candy cigarette on his way out and feeling like a gumshoe for the first time in years.Mac Donald, Kosher Private I, rushed like a madman to the scene. Grandma Bailey’s Bialys was on the far side of town, deep in the dark recesses of a fading industrial park that had clearly seen better days. Mac flung open the car door and raced into the facility, rushing down the hall to the production area. He had barely gotten his hair and beard covers on when he collided with the plant manager, a heavyset man named Ron DePlant. Hair disheveled, eyes open wider than jumbo bagels boiled in bitter batter, the man responsible for the operations of the facility was clearly a man in crisis.
“Calm yourself,” Mac urged DePlant, sitting him down on a barrel marked “rework” that was full of recently returned product. “Get a grip, Man! Now, tell me how this happened from the beginning, and don’t you dare leave anything out.”THE PROBLEM
“Well,” DePlant responded, trying hard to focus, “as I’m sure you’ve heard, Grandma Bailey’s finally received OU approval to begin selling our bialys in packages with the OU symbol. All our cake products have been OU D for years, but the OU never certified our trademark bialys because they contained butter, and OU cannot certify bread if it is dairy. As the kosher market boomed, public outcry for our bialys to become OU was so overwhelming that it couldn’t be ignored. 10,000 people picketed our headquarters.We had to do something. Marketing forced R&D to reformulate the product using an artificial butter flavor, the rabbi kosherized the equipment, and we started getting orders for OU bialys like they were going out of style.”
DePlant pulled an old label from the rework barrel he was sitting on and took a new one from the shelf in front of him. “Just look at the labels yourself and you can see the difference.” Sure enough, Mac observed, the one without the symbol says butter in the ingredients, but the one with the OU says artificial butter flavor.That OU sure makes the label more attractive and appealing to the consumer. Just kind of jumps right off of the label at you. Definitely a brilliant marketing move.Very interesting, Mac thought, but not very helpful. “Thanks for the history lesson, DePlant, but what’s all that got to do with the price of poppy seeds in Poughkeepsie?” Mac drummed his fingers impatiently. “But that’s the whole problem!” yelled DePlant, who had begun to lose his composure yet again. “The rabbi arrived here an hour ago and went through his normal inspection with Ken Yukleenit, one of our maintenance guys. When he finished, he looked around and got this concerned look on his face. He went upstairs to the main offices and then, five minutes later, old Grandma Bailey herself came vaulting down to the plant floor and told them to quarantine the OU film immediately and to keep packing the bialys in the old film. I was on my extended plant manager executive lunch break when the rabbi was here and, by the time I returned, he had rushed off to an emergency. We sat down and analyzed our production from beginning to end. We haven’t changed a thing since we got the OU approval for the bialys. There’s not a reason in the world that our product doesn’t meet OU standards. I tried to ask old Grandma Bailey but she had already left for her pole vaulting practice. That’s when we called you. Only the famous Mac Donald, world’s most renowned kosher Private I, could figure this one out.” Mac shook off the compliment with his trademark humility. “You’re right about that,” he acknowledged. He paused to gather his thoughts. Years of kosher investigation had taught him to retain his laser focus, but the excitement was pulsating within him.There was no other explanation for the course of events other than a mistake on the part of the OU. His life’s dream was within his grasp. He just had to remember to think clearly.“We must carefully retrace the rabbi’s steps,” he told the sweating DePlant.“Only then will we know what he might have seen.” The plant manager summoned the maintenance person who had escorted the rabbi through the facility. He appeared seconds later.
“Show us exactly where the rabbi went, what he said and what he did,” Mac barked at the nervous KenYukleenit. “Don’t leave out even one detail, no matter how small!”
The three men walked the route the rabbi had taken, speaking to every employee on the way. Yukleenit stated that the rabbi had first gone to receiving. Mac almost came to blows with Justin Thyme, the warehouse foreman, over Mac’s insinuation that receiving personnel had been using an out-of-date schedule A discovered laying in the receiving office. A violent confrontation was avoided when the current schedule A the department regularly used was found in the hands of a Q.A. person checking raw material inventory.
The same scenario was played out throughout the factory. Bill Melater, head of raw material procurement, had shown the rabbi his file of current letters of certification for all raw materials, his current schedule A and the kosher requirements listed on the purchase orders he issued. The two R&D technicians, Ben Dare and Don Dat, had shown him that all formulae tested in plant line trials had contained only approved ingredients. The company’s chief of engineering, Taylor Weal, had reviewed temperature and CIP charts to the rabbi’s satisfaction. Macon Doe, shift supervisor, described how the rabbi had audited batch records, formulae and had confirmed the complete separation of dairy and pareve production processes, lines and equipment. Erin Caushun confirmed that the rabbi had reviewed the final graphics approval she gave to the new pareve labels.
It took nine hours for the three men to methodically retrace the rabbi’s steps and meticulously analyze every question, comment and observation he had made to the plant staff. There was nothing out of order. Exhausted, they returned to where they had begun their tour. An exhilarated Mac Donald sat down on the rework barrel that was now his throne, as he savored his long-coveted victory.“Gentlemen,” he announced to DePlant and Yukleenit,“we have just reviewed this plant from top to bottom, and there is not a single item amiss in the kosher program.There is only one conclusion; that the vaunted OU rabbi has made a tragically mistaken determination regarding your product.”
“Sorry to disappoint you Mac,” came a confident voice from behind. There stood the OU rabbi, flanked by old Grandma Bailey and her 26 foot vaulting pole.“I know you’ve waited 30 years to catch us slipping up, but you’re just going to have to wait longer.” “Darn tootin’,” echoed old Grandma Bailey, shaking her pole menacingly at Mac. “This rabbi is 100% on the mark. He knows exactly what he’s doing!”“Oh, come off of it, rabbi,” Mac sputtered.“We both know that I, the world’s greatest living kosher Private I, after a thorough, comprehensive and extensive review, didn’t see anything amiss here. Admit it, Rabbi.The OU blew it this time – and you know it!”
The rabbi looked sympathetically at Mac before responding, for what he said next would convince Mac that pursuit of his dream would be forever futile. “You see, Mac, it’s all a question of the way a person looks at things. From my position, the issue is obvious. However, from where you’re sitting, I don’t expect you could ever notice it…..”
What was the issue that the OU rabbi found?
“…..because,” the rabbi said, pointing directly at Mac, “the problem is right there!”
“Now, hold on a minute Rabbi!” Mac yelled, jumping up and clenching his fists, “there’s no reason to get personal. Don’t go blaming me for your mistake!”
The rabbi looked stunned. “I’m sorry, Mac,” he answered in his professional and courteous manner, “You clearly misunderstood me. I wasn’t accusing you. In fact, I wasn’t even pointing at you at all. I was pointing at the barrel you’re sitting on.”
Mac looked down at the rework barrel. Then, as the truth slowly dawned on him, he began to turn red as a tomato in a tumbler.
“That barrel,” the rabbi continued, “contains rework from returned products. Companies often use returned product, or product that doesn’t meet spec, as ingredients in future batches. They literally “rework” it into new product. As the labels state, the bialys in that barrel were made with butter. That rework was used in today’s production, thereby making today’s bialys product dairy. Allowing that dairy bread product to bear the OU pareve symbol would betray the trust the public has in both Grandma Bailey’s and OU. As soon as old product ceases to come in for rework, we will kosherize again and then Grandma Bailey’s Butter Flavored Bialys may be packaged with the OU pareve symbol.”
Mac Donald, world’s foremost kosher Private Investigator, held a piece of the shiny bialy wrapper in his hands as he slinked toward the door. Leaving the facility, he could be seen staring at the film and muttering over and over, “Curses! Foiled again!”
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Wednesday, January 19, 2005
Dawn Food Products: Where Bakery Success Starts
Since out beginning in 1920 as a thriving bakery in Jackson, Michigan, we have grown to become one of the world’s largest full-service, family-owned bakery industry suppliers. Dawn is a single source supplier to the bakery and foodservice industry providing a complete
range of mixes, bases, icings, fillings, frozen and ready-to-bake
products, ready-to-sell products and equipment, plus commodities, packaging, ingredients – literally everything one needs to run a profitable bakery. We know “Bakery” – it’s all we do, and we do it with 14 manufacturing facilities and 19 distribution centers in North America. We are American-owned and operated to provide friendly local service to our customers through 46 manufacturing and distribution locations worldwide. Visit our website at http://www.dawnfoods.com to contact one of our 2,600 employees near you.
All our North American production facilities are certified kosher, the majority by our OU partnership that began in 1985. We have never had a customer’s rabbi reject OU certification. Many consumers
don’t realize that our industry is inspected by organizations such as the
American Institute of Baking and the Food and Drug Administration. But they do see the OU and they realize that an outside agency is certifying our facilities and look upon it as a seal of approval.
Strict vegetarians and some Islamic communities seek OU certification
as well. In 1991 we began pareve production of many fillings and
icings at our plant in Louisville, KY, and can now serve bakeries that produce only pareve products. Lactose intolerant consumers know that OU pareve means that there are virtually no traces of dairy allergens in the product. Rabbi Yisroel Bendelstein in New York and Rabbi Yosef Levy in Louisville assist me in maintaining the OU’s high standards.
Dawn became so famous for our donuts in 1920 that our competitors
would ask for our prepared mix. Demand for our mixes became so large that we closed the bakery and opened the nation’s first mix company. Dedicated employees, outstanding products and valued customers have made our name synonymous with excellence for
over 80 years. Dawn Donut Company was incorporated in 1925 to become Dawn Food Products and we expanded our product line to a complete range of food products for the baking industry.
In 1966 we moved to our new mix plant in Jackson, MI. In 1982 the acquisition of Besco Inc. (Dawn Louisville) was completed and we began producing and distributing quality fillings, icings, and glazes to the baking industry. The first addition to Louisville was a dry mix production line fashioned from the state-of-the-art technology used by Dawn to provide mixes and bases to the Southeastern United States. With great support from the OU, Louisville became kosher-certified in 1986. Customer demand increased and in 1994 we completed an
expansion that doubled our Louisville capacity of both wet and dry products. Of the original 32 Besco employees, 17 of us are still serving Dawn and our customers today. Dawn’s Louisville family has grown to over 170 and our sales have increased more than ten-fold.
With the Eastern United States being serviced properly, it was time in 1985 to move west, which we did with the purchase of Baker Boy in Denver, CO, our first OU certified company. Dawn Denver provided both wet and dry products and was our first distribution center in the
west. 1987 brought us our first frozen plant in Crown Point, IN, producing mainly puff pastry, danish and muffins certified OU-D. Dawn initiated international expansion in 1989 with the purchase of a facility in England producing both dry and frozen products. In 1997 we acquired Knaubs cake plant in York, PA, giving Dawn the capability to produce decorated finished cakes certified OU-D; we also acquired Mixco Internacional SA de CV in Mexico.
Construction of our newest automated Decorated Cake Manufacturing Facility (OU-D) was completed in 2001 adjacent to Dawn Atlanta Distribution. We greatly expanded our presence in the Canadian market with the purchase of CSP Foods in 2002, adding production operations in Saskatoon, Saskatchewan and Etobicoke, Ontario (OU-D). We also gained sales and distribution centers throughout Canada. 2002 additionally brought us a new manufacturing location in St. Peter, IL (OU-D). 2003 added additional OU-D production in Fort Wayne, Avon and Ossian, IN as well as Taylor, PA.
Our largest acquisition came at the end of 2003 with the purchase
of the bakery business of Bunge Foods, which now continues to focus on its edible oil business. Bunge’s bakery mix-related assets in Seattle, WA, Bradley, IL, and Modesto, CA were included in the
sale, as were its frozen bakeries in Mexico, MO and Tustin and
Modesto CA. The syrups and toppings plant in Seattle, and research
and development facilities in Seattle and St. Louis, were also included.
Our second manufacturing facility in Holland was added in 2004 to
increase our European capacity.
Over the years Dawn has invested in strategically located sales
and distribution facilities to ensure on-time deliveries, backed by outstanding technical support and attentive customer service.
Our mission statement says, “Dawn is…an innovative, ethical, international organization with outstanding, dedicated people…the
most cost-effective buyer, producer and distributor of quality food products to our customers.” This is accomplished through our “Circle of
Excellence”: good people with outstanding work ethics, making excellent products, taking great care of our customers. At Dawn, we do the right thing, the right way, just because it is the right thing to do.
I’ve personally known the family that owns Dawn for over 20 years
and they live and breathe this philosophy. Ethical questions are broken down to simple right or wrong answers and the family’s high standards have rewarded them with a reputation of honesty, integrity, and trustworthiness that all employees have a responsibility to protect, preserve and enhance.
Part of my personal responsibility to the Jewish community and to
our other customers is to maintain the high standards of the OU to
keep our products kosher. As Ron Jones, CEO of Dawn, says to our customers, “We’re here to serve you and God and to be a blessing to each other along the way.”
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