The second edition of "Kosher Food Production" explores the intricate relationship between modern food production and related Kosher application. Chapters include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are Kosher application in the candy and confections industries and the snack foods industry.A This book serves as an indispensable outline of the issues confronting the application of Kosher law to...