date:Jul 16, 2012
of reviewing the organic plan.
Ms. Sanders said, Determining commercial availability is left to the certifying agent, who must consider issues of functionality and quality when determining whether organic yeast is commercially available. That is, a baker should not be required to use dried organic yeast in place of fresh conventional yeast where the end product will be compromised by such a substitution.
The National List of Allowed and Prohibited Substances spells out the non-synthetic, non-agr