New Guide to Chodosh is available

[Y. Herman]

*CHODOSH BULLETIN-4 FEB 09*

*From the Guide to Chodosh-Y. Herman*

*Chodosh telephone Hot Line 718-305-5133, email **yherman at earthlink.net* 
<mailto:yherman at earthlink.net>**

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    The third and final issue of the Guide to Chodosh has been sent to
    the printer. The local distributors and individual subscribers
    should receive this around Wednesday, Feb 11 ’09. Meanwhile you can
    request the new Guide by email from the two usual sources, by
    sending a blank email to either chodosh at sefer.org
    <mailto:chodosh at sefer.org> or chodosh at moruda.com
    <mailto:chodosh at moruda.com>.

The following are all the changes and additions to the new Guide. Many 
of these you have seen in the earlier Bulletins that were sent out. Some 
are new items.


    ADDITIONS AND CORRECTIONS TO THE SECOND ISSUE OF THE GUIDE

*WARNING: POSSIBLE PROBLEM WITH BAGELS*

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The following notice concerns bagels that were produced at Main Street 
Bagels in Kew Gardens Hills, but it may apply elsewhere as well. This 
bagel bakery was making regular bagels from Yoshon flour and whole wheat 
bagels from Chodosh flour. Bagels have to be cooked before baking. The 
Rav of one of the shuls in Queens noticed that the bakery used the same 
cooker to cook both the Yoshon bagels and the Chodosh bagels, sometimes 
even both kinds the same time! He alerted the mashgiach from the Vaad 
Harabonim of Queens which certifies the Yoshon status of this store. The 
hashgocho notified the Guide and we sent out the initial warning on Dec 
28. Regarding Main Street Bagels, the problem was rectified as of Jan 
1, ’09. The store discontinued the use of Chodosh flour. From Jan 1 
onward, the whole wheat bagels, as well as everything else in the store 
are made only from Yoshon flour. We wish to thank the Vaad Harabonim of 
Queens, the proprietor of Main Street Bagels and the local Rav for the 
quick and forthright manner that this problem was discovered, rectified 
and publicized. However, there is no guarantee that such problems were 
unique to this bakery alone. Mashgichim and consumers who deal with 
bagel bakeries making both Yoshon and Chodosh bagels must make sure that 
the same cooker is not used for both.

* *

*? Ave P Appetizer*, 466 Ave P, Brooklyn, 646-302-6372. All products may 
be Chodosh. For questions, contact Kehilah Kashrus at (718) 951-0481. 
(Warning: this hashgocho does not check the Yoshon status of malt which 
may be a problem after Oct 15. For a discussion of malt, see Sections 
3.1, 3.2 and 10.1.)

*Audolized yeast* is Yoshon.

*? **Bagel Mentch**,* 176 Middle Neck Rd., Great Neck, Queens. 
Everything may be Chodosh as of Jan 29 09. Under the hashgocho of the 
Vaad Harabonim of Queens.

*? Bob’s Red Mills* cereals. Cereals containing oats have a Chodosh date 
of Jan 26 10 (1 ½ years after packing.) All other cereals have a code of 
Aug 1 10 (2 years after packing.)

*? Brill’s Bakery* in Spring Valley, NY (This was misspelled in the 
Guide as “Brulles Bakery”). All baked items are Yoshon including whole 
wheat bread. The only exceptions are 6-grain and 9-grain breads which 
may be Chodosh. Under the hashgocho of the Beis Din of New Square.

*? Columbia *egg noodles have a Chodosh code of Aug 16 09 (1 year after 
packing). The macaroni, spaghetti and other pasta have a code of Aug 16 
10 (2 years after packing.)

?* Coors* Beer, The corrected code is FEB 4 09 (Feb 4 is 112 days after 
packing,.

*? Empire Bagel Shop* in Cleveland is now called “Bagel Shoppe” and has 
moved to 1982 Warrensville Center Road, South Euclid, OH. The phone 
number is the same. It is still Yoshon under the hashgocho of Cleveland 
Kosher.

*? Fiber1 *Crunchy snack bars have a date that is 248 days after 
packing. If they contain oats, they may be Chodosh starting with a code 
of March 31 09. If they contain wheat but not oats, then the Chodosh 
date would be Apr 6 09.

/?/* Garden of Eat-In* 1416 Ave J. (718)252-5289. The following are 
Yoshon: zucchini muffins, breads, rolls (excluding hamburger rolls, and 
hamburger buns), blintzes, and bialys. /_Yoshon pasta available on 
request_/_. _All products breaded in the store are also Yoshon. _The 
following are NOT Yoshon_: baguettes, English muffins, white bread, 
bagels, barley, most of the pastas, hamburger rolls and buns, and 
anything fried. Low-fat or fat-free muffins are probably NOT Yoshon 
please contact the Kehila Kashrus office at the telephone numbers 
718-951-0481 or 646-739-2465. Under the hashgocho of Kehila Kashrus of 
Brooklyn. (Warning: this hashgocho does not check the Yoshon status of 
malt which may be a problem after Oct 15. For a discussion of malt, see 
Sections 3.1, 3.2 and 10.1.)

*? Glick’s *home baking flour, regular or whole wheat, are both Yoshon 
under the hashgocho of the O-U, including the malt. Glick’s noodles and 
pasta products, only those with a Yoshon label are Yoshon under the 
hashgocho of Rabb Benyamin Arye Glick of the CRC. Glick’s Fine Egg 
Noodles have no Yoshon label and are not Yoshon.

*? Grandpa Ohl Southern *cakes may be Chodosh if purchased after Jan 5 09.

*? Greenspun Bagels *Beginning Monday, January /5, /2009, will *_no 
longer_* be producing Yoshon bagels. Any product that states “Yoshon” on 
the label was manufactured prior to this date and *is *Yoshon. Under the 
hashgocho of the Star K.

*? Kemach* minestrone soup Chodosh code is 3170 (317=day of the year, 0=year+2). Vegetable soup code is 3030. Under the hashgocho of Rabbi Nussen Horowitz.

*? Kitov* breadsticks and flatbreads are Yoshon under the hashgocho of 
Rabbi Shlomo Gissinger, even without a Yoshon label and even without the 
name of Rabbi Gissinger on the label. Other Kitov products may be Chodosh.

*? Korn Bakery**, * 1378 Queen Anne Road, Teaneck, NJ. All products 
except 6-grain bread are Yoshon under the hashgocho of Rabbi Binyomin 
Taub of the Rabbinical Council of Bergen County (RCBC). (Warning: this 
hashgocho does not check the Yoshon status of malt which may be a 
problem after Oct 15.

*? Liebers* cookies, crackers, snackers are all Yoshon with the 
following exceptions: (1) All items with oats are Chodosh. (2) All items 
that contain malt in the ingredients may be Chodosh as of a purchase 
date of Jan 15. (3) All wafers made in the USA and all bagel chips are 
Chodosh as of a purchase date of Jan 7 09. (4)All crackers produced in 
Brazil, may be Chodosh starting with a purchase date of Jan 1. Under the 
hashgocho of Rabbi Weissmandl.

*Maltodextrin* when used as an ingredient in foods produced in the USA 
does not have any Chodosh problems according to the O-U. However when 
used in foods produced in Europe, it may be made from wheat which could 
be Chodosh. It is not clear whether wheat must be listed in the 
ingredients in that case.

*? Mezonos Maven* baked products sold in groceries in the New York area 
are all Yoshon under the hashgocho of the O-U.

*? Mishpacha *flours, regular and high gluten. We are awaiting an answer 
from the mashgiach regarding the Yoshon status of the malt in these 
flours. Those who choose to be machmir on malt in baking flour may want 
to check with the Hot Line for possible updates.

*? Ostrovsky Heimishe Bakery*, 1201 Ave J, Brooklyn. All items Yoshon 
under the hashgocho of Rabbi Yechezkel Shraga Kahana of the CRC. The 
malt in the flour that is used is Yoshon. However, some bakeries use 
flavorings and additives that may contain malt. We are waiting for 
further information about the possibility of such malt being used.

*? Quaker *oats cereal The table has been corrected for start of Chodosh 
oats in Canada on Sept 15.

*Rabbinical Council of California (RCC)* the current policy is that all 
facilities certified by the RCC as being Yoshon also are checked to make 
sure that they use Yoshon malt, unless stated otherwise. Therefore, the 
following establishments in Section 13.3 of the Guide that are under RCC 
hashgocho should be changed from category ? to category ?: Classic 
Bakery, Schwartz Bakeries-both locations.

*? Ronzoni Smart Taste* pasta Chodosh code is Aug 16 2010 (2 years after 
packing.)

*? Sabra* pretzels and humus are always Yoshon, under the hashgocho of 
Rabbi Weissmandl.

* *

*? Shibolim, *a new line of products made in Israel are all Yoshon with 
the hashgocho, the Badatz of Yerushalaim, printed on the package . The 
products include crisp bread, crackers, soup croutons, matzo ball mix, 
pasta.

*? Taam Eden Bakery* in New Square. All baked items are Yoshon including 
whole wheat bread. The only exceptions are 6-grain and 9-grain breads 
which may be Chodosh. Under the hashgocho of the Beis Din of New Square.

*? Taanug *corn flake crumbs, Chodosh code is 2898 (289=day of year, 
8=year). The code could also be 8289 (8=year, 289=day of year.)

*? Ungers* pizza crust (regular, not whole wheat) has the Chodosh code 
of Feb. 26 2009. The Strudel leaves have a Chodosh code of 08303 
(08=year, 303=day of year.) If there is no code printed on the package, 
then it is not recommended as Yoshon due to lack of information. Under 
the hashgocho of the Beis Din of New Square.

*? Victory Market-Bakery Dept*, 4811 South State Rd #7, Davie, FL 
954-584-7790. All items baked locally at the bakery are Yoshon under the 
hashgocho of the Orthodox Rabbinical Board of Broward & Palm Beach 
Counties (ORB).

*? Weetabix* (this cereal is misspelled in the Guide as “Wheatabix”) the 
wheat in all cereals is winter wheat and is Yoshon. The malt in all 
organic cereals is Yoshon until pesach. For non-organic cereals, the 
malt may be Chodosh with a package code of Jan 15 10 (1 year after packing.)


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I encourage you to download the complete PDF version of the new Guide by 
sending a blank email message to ONE of the following:

chodosh at sefer.org

chodosh at moruda.com <mailto:chodosh at moruda.com>

To receive the introductory part of the Guide, the part that has not 
changed from the first issue, send a blank email to chodosh-intro at sefer.org

The Guide is also available, as usual, from our BBS.

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