Does anyone here use a a co packer with fermented sauces? Several questions:
1. Do make the mash there or do you have to make it in another liscensed kitchen?
2. If they do make it there, do they have to store it there?
3. If they don't have to store it there is there any regulation on where it must be stored while fermentation is happening?
4. If they allow you to store it yourself, is there anything that is required when you bring it back for mixing/bottling?
Thanks guys!
Guillaume aka Hot Stuff
1. Do make the mash there or do you have to make it in another liscensed kitchen?
2. If they do make it there, do they have to store it there?
3. If they don't have to store it there is there any regulation on where it must be stored while fermentation is happening?
4. If they allow you to store it yourself, is there anything that is required when you bring it back for mixing/bottling?
Thanks guys!
Guillaume aka Hot Stuff