Making Sense of the Kosher Bakery Scent

The common wisdom is that baked goods are so simple: flour and water, and maybe yeast and salt. Listen to Rabbi Yisroel Bendelstein, a Rabbinic Coordinator with OU Kashruth with special expertise in baked goods, and find out that the common wisdom is dead wrong. Is shortening always kosher? What about preservatives? Can bread be dairy? How could insect parts get into a sandwich? This thorough and engaging discussion provides a rare peek behind-the-scenes.

This seminar was recorded live at the Beth Israel Synagogue in Edmonton, Canada, on December 25, 2007, as part of the “Yeshiva for a Day” program, sponsored with Edmonton Jewish General Education.

Click here to read a review article (with pictures) about the OU’s presentations in Edmonton.

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