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Excellent points, thank you.

Thank you, hopefully it helps a little. More machines and ideas to come 😃

Liquids suffer the same issues with harmful bacteria and spoiling bacteria, but it depends on the storage conditions required and the ingredients. A lab test is always the best for harmful bacteria plus tasting for spoiling. In the FSA guide, it’s in the HACCP preparatory stages: myhaccp.food.gov.uk/help/guidance/preparatory-stage-e-describe-product

@@BakeandBag ah okay thank you po

You're welcome 😊

Sounds great, any questions just ask. I have a Facebook group too, “Home Bakery Shop Owners.”

Hi, that sounds great. You can email me at admin@bakeandbag.com :D

@@BakeandBag perfect!!!

Hi, I have a video on shelf life here: ua-cam.com/video/ijbAMiuZ07o/v-deo.htmlsi=F4AJsuSlIX2rpXvE which will hopefully help. Some cookies are 3 days, others months, it depends on the type of cookie and packaging.

That’s brilliant, I can’t wait to see what you make. Tag me when you have products ready and I’ll give them a shout out 😃

Sounds good. Markets and small retailers are a great way into the market, or sell online if it suits your product. I still use markets to test products for immediate feedback, then small retailers, then the bigger ones.

@@BakeandBag thank you for responding thank you for the tips I loved the video

Thank you very much! Almost 500 subscribers thanks to bakers like you :D I have a video on how to do shelf life testing here: ua-cam.com/video/oxLKZGJFGHc/v-deo.html The good news is, it's very easy and you get to eat a lot of cookies. As for preservatives, there are a range on the market, but I would always look at natural preservatives first, e.g. honey, ascorbic acid etc. and ways to improve your packaging, to keep them fresh before adding ingredients. Maybe foil lined, a better heat seal, thicker packaging material, it depends on your product, but it's really trial and error. If packaging or natural ingredients don't work or affect the flavour or consistency too much, then look at chemical preservatives. Different chemicals affect different issues, for example, mould versus bacteria, so you'll need to choose the right one.

That’s a pretty hefty restriction on a low risk food. Have you spoken to an EHO? I watched a video on the Victoria code about the dual kitchen fittings and it says “may require separate” sink etc. Could be worth checking as cookies are one of the safest foods to make. Also look at white labelling, sell someone else’s cookies with your own brand on it, until you can afford your own setup. I sell a mix of both, my homemade are my expensive range and my bought in are cheaper.

Thank you! White labelling is a great way to start or expand sales.

Don’t worry, according to my kids I’m old and boring and now I’m a packaging nerd too. But at least there’s biscuits. And money from biscuits is even better.

It’s true, I do try to slow down but I’ll keep working on it 😅 In the UK there’s only one permit, unless you want to export or supply bigger buyers who want certification, or want to make a higher risk product like meat and dairy processing. Which country are you in?

Buyers will pay more for handmade, custom items. To scale you need pricing that covers more staff and/or add scaleable lines of product that complement what you do, like balloons, gift cards etc. anything that’s less manual but increases profit. Interflora aren’t an artisan company but they’re still handmade. It’s their deliverability that scales their sales.

@@BakeandBag Thanks so much for the feedback. I'm seriously considering adding homemade brownies with lavender or rose to our deliveries. The summer heat here in Australia is just too much to go out and harvest flowers (I grow my own), so working in an air conditioned kitchen sounds dreamy! lol. PS, Interflora take over thirty percent of each floral order, getting local florists to do all the hard work. If you buy someone flowers, order directly through a florist near your loved one, and you'll get much better value! :-)

@@lilacDaisy111 sounds delicious but a similar scaleability problem? Can you buy good brownies wholesale and decorate them with edible flowers - to keep them connected to your brand - or package them nicely to increase sales without a pile of extra work? Just some options to consider 😃

@@BakeandBag I really love that idea! Thank you! I just heard a very popular baker, who mails out 1000s of cookies, say that they believe their fun, bold packaging has a lot to do with their popularity. With an actual baker making brownies for us, that we top-off, we could package them prettily and post heaps more than if we made them all ourselves. Brilliant! :D

Unsold newspapers go back to the newspaper or printer to calculate commission on the papers sold, so if you want them in bulk you might be able to get them cheap from a printer/newspaper.

Love a bit of weird and random, like me 😅

😅 a game you can’t play without wanting a cookie 😋

Hi, there’s a few ways to extend shelf life. First thing is to test them, see how long they naturally last when packed the way you want them. Less air inside the sealed bag is good. Foil wrapped with a heat seal is best, but you can’t see through the foil. You can also use additives in your recipe, but personally I like to try those last or avoid them at all. Supermarkets have a high turnover of products so a shelf life in months should be ok. Airports or other occasional shops might want a year or even longer. This might help too, another follower had a wet biscuit problem, which reduced shelf life: ua-cam.com/video/ijbAMiuZ07o/v-deo.htmlsi=PwBVOiyuxFG8RoWB

@@BakeandBag Thank you so much

Hi Dorothy, there are lots of things which can make packaging "the best," such as design, size, shape etc. The design has to appeal to customers but also retail buyers, if you want to sell in shops. Ideally, sell to consumers first, then bring your consumers to the shop and the buyer will love it. For shelf life, the best packaging is tight fitting, airtight and easy to open for the consumer. Flow wrappers are the industry standard machine for this type of packaging, but cost thousands and take up a huge amount of space. They're also built for packaging thousands of packets per minute. For smaller production volumes; L-Sealers and Jaw Sealers are the machines to use. I have a list of packaging here: bakeandbag.com/learn/the-beginners-guide-to-individually-wrapping-cookies/ Preservatives aren't always needed, but in my shortbread I use salted butter for a longer shelf life. In my cookies I use an Emulsifier: "Mono- and diglycerides of fatty acids" which is a fancy term for a derivative of Palm Oil, formally known by it's E number: E471. Different preservatives have different effects on the food, so it's trial and error to get the best one for your product. If you use one like Palm Oil, always ensure it's from a sustainable source.

Hi, I just happened to release a video on this last week. In the UK, Polybags are a great supplier for food grade bags: ua-cam.com/video/ygFtxBFgCqQ/v-deo.html You can get food bags on Amazon, eBay and from bakery shops too, but if you're going to sell commercially, you'll need a supplier who can give you a certificate to say their bags are food grade.

Thank you! I have a new packaging machine coming out next year, no more manual sealing!

@@BakeandBag me too wanted to start my cookie project and I'm a bit scared Any ways i wish you all the best

I know what that was like. Worst case scenario, I had a load of cookies left over to eat while I cried 😅 If they're good cookies, they'll always sell, but it's scary every time I bring out a new one! @@khadijabelmouden2973

All the flavours in the world and you choose choc chip? 🤦‍♂️😅

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Thank you for the question. I don't personally but I make shortbread, which is traditionally 3 ingredients. There are options though. I've made a video here with some ideas: ua-cam.com/video/ijbAMiuZ07o/v-deo.html

@@BiscuitMike-BakeandBag Thanks, will do! Much appreciated 🙏

Thank you, hopefully your bakes are doing great too!

Thank you! Lots more info to come soon, but anything specific, just ask and I'll do my best to reply.

I'm glad it helped! What sort of cookies do you make?

@@BakeandBag I am still in the planning stages, not quite cookies is all I'm saying now. Am testing recipes, and longevity, etc.

People like them individually wrapped for longer shelf life, but sadly it’s more plastic. If they’re for hospitality, where people only get one or two cookies, then individual wrapping is ideal, otherwise multiples in a pack is the standard.

@@BakeandBag thanks 😊