Conn. Agencies Regs. § 21a-156-4
Current through November 7, 2024
For the purpose of sections 21a-156-5 to 21a-156-7, inclusive, a cream or custard mix or cream or custard filler is defined as a material consisting principally of sugar, eggs and milk, either with or without a thickening agent, heated, cooled and applied to pastry without subsequent heating to a temperature of 180°F. or higher.
Conn. Agencies Regs. § 21a-156-4