From the kitchen to... the lab?

Hello to the Cottage Food Operation (CFO) community (and everyone else), I am currently awaiting for test results on some buttercream samples I sent to a food safety lab, why should you care? I'll tell you.

The Department of Consumer Protection (DCP) added this buttercream disclaimer, so I figured my only (reasonable) option was to send samples to test. The tests DCP requires for buttercream, filling and/or icing are for water activity and pH level. These two factors help determine how shelf stable the product is and if it is subject to Time/Temperature Control.

A quick food science lesson: (we should stop separating those concepts too)

-pH level: in general terms, a lower pH value enhances shelf life; measured on a scale from 0 to 14 which determines how acidic or alkaline a food is, seven being neutral. Ingredients like lemon juice, raw vinegar, cream of tartar and even cultured butter (its sour, not the sweet kind) can help increase acidity, translating to a lower value on the pH scale.

-water activity: or the lack of it, inhibits bacterial growth. Ingredients like salt, sugar and vinegar can achieve this, using shelf stable shortening will help too.

Anyway, I called labs around the state of Connecticut to understand pricing, how to prepare the samples, the minimum amount of buttercream needed and process to submit them. To put it simply, it was pricey (for my budget, at least) and an uninvited extra expense. Either way, I went ahead and sent four samples, trying to up my chances of one passing the tests (lol).

Ultimately, my goal is to publish these "safety" approved recipes while simultaneously receiving the DCP's official blessing for other CFO's to use them without having to go through the expense (and trouble) of submitting samples. It might be too wishful, but I can still try!

Post will be updated once I receive results... and pitch this to the DCP, of course.

***UPDATE***

All four buttercream samples I sent in were in the allowed parameters of pH level and water activity, which means they are low risk foods for Time and Temperature Control Safety, YAY! I have not received an answer from the DCP as of yet, but will publish the buttercream recipes I tested very soon. IMPORTANT, this does not mean you do not have the obligation to send samples to test in a Food Safety Lab, my goal continues to be the same: create a state approved and free recipe booklet of tested and approved frostings and fillings.

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ohhhh, that?... Just a Caramel drip banana pudding and almond butter yellow cake for my lovie's 30th birthday :)