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Table Of Contents

A.1 Agricultural Facts
B. Additional Copies of the Guide
B.1 Additional copies by US mail
C.1 The Telephone Hot Line
C.2 Faxes
C.3 Internet and E-mail
C.4 Pager Service
D. This Guide is incomplete!
E. Acknowledgements
F. Other Literature Available
F.2 The Chometz Report
G. Words of Caution to Mashgichim
PRACTICAL GUIDE TO CHODOSH
1. An Introduction to Chodosh
1.1 The definition of Chodosh
1.3 Basics of the Yoshon Kitchen
2. OTHER IMPORTANT INFORMATION
2.2 Yoshon categories used in this Guide
2.4 The local bakery problem
2.5 Food produced in Israel
3. How to tell if a food is Yoshon?
3.1 Packaged foods
3.1.1 Brief overview
3.1.3 Policy regarding malt
3.2.1 Policy regarding spicy fries
4. Baked Products
4.1 Cakes, cookies and crackers
4.2 Pretzels and Potato Chips
4.3 Rice cakes
4.4 Melba Toast
4.5 Ice Cream Cones
4.6 Matzos
4.7 Spelt baked products
5. Noodles and other pasta
5.2 Chow mein noodles
5.3 Spelt pasta
6. Home baking products
6.1 All purpose white flour
6.2 Whole wheat flour
6.3 High gluten or bread flour
6.4 Spelt flour
6.5 Cake and other mixes
6.6 Baking sprays
6.7 Yeast and other food ingredients
7. Home cooking
7.1 Barley
7.3 Soy, teriyaki and other sauces
8. Cereals and other grain products
8.1 Breakfast cereals
9.1 Frozen and other packaged foods
9.3 Soups and soup mixes
9.4 Other mixes
9.5 Beverages
9.5.1 Beer
9.5.2 Other alcoholic beverages
9.5.3 Non-alcoholic beverages
9.6 Baby foods
9.7 Candies
10. Food ingredients
10.1 Malt, barley malt
10.2 Vital wheat gluten
10.4 Vitamins
ESTABLISHMENTS AND SERVICES
12. Metropolitan New York City Area
12.1.1 Catering and takeout
12.1.2 Wholesale bakeries
12.1.3 Retail bakeries
12.1.4 Restaurants and pizza shops
12.1.6 Five Towns, Long Island
12.2 Monsey
12.3 Upstate New York-Catskills
12.4 New Jersey
13. Other USA Cities
13.1 Baltimore
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Guide to Chodosh - September 2011

Guide to Chodosh - September 2011

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Published by: davidshabtai on Apr 16, 2012
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