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USING SMALL HEAT SEALERS TO PACKAGE INDIVIDUAL COOKIES

post #1 of 11
Thread Starter 
I'M FAIRLY NEW TO BAKING. AND I WAS JUST WONDERING IF ANYONE HAS EVER USED A SMALL HEAT SEALER TO SEAL THE PLASTIC BAGS USED TO PACKAGE INDIVIDUAL COOKIES? IF SO, WAS THE SEALER WORTH THE MONEY? IT SEEMS LIKE IT WOULD SAVE ME SOME TIME WHEN PACKAGING MY COOKIES - INSTEAD OF HAVING TO WRAP THE LITTLE TWIST TIE AROUND THE TOP.

WILL YOU TELL ME THE MAKER OF THE HEAT SEALER AND THE COST? THANKS

BAKER FROM MS
post #2 of 11
Yes! I use two different ones. For this one:
http://www.uline.com/ProductDetail.asp?model=H-1069&desc=Polypropylene+Bag+Sealers

I was leery of the cost, but I use it all the time. I also do chocolates and sealing with this makes both cookies and chocolates look very professional. It seals with a ridge, just like the pros do it. (works better on cello bags rather than poly bags). It takes about 15 minutes to warm up and then you are good to go. You can probably find better pricing elsewhere or maybe ebay.

This one: http://www.uline.com/Browse_Listing_2253.asp?desc=Poly+Bag+Sealer+%2D+Impulse

works well with either poly or cello. It is impluse which means it is not hot to the touch and you don't have to wait for it to warm up. It seals with a single line seal (not ridged), but you get a good seal.

I bought the impulse sealer first, but I thought the ridged look would look more professional. They were both good purchases IMO.


-Rezzy
post #3 of 11
very interesting... thanks for the links, Rezzy!
post #4 of 11
I use an impulse sealer all of the time - for cello & poly. I recommend starting out w/the one with the built-in cutter - a little more expensive, but it saves you a step.
post #5 of 11
You can also use a clothes iron on a low setting to seal the cello bags. Check out this article:

http://www.cellobags.com/html/cello_bags_tutor.html
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #6 of 11
Quote:
Originally Posted by Tscookies

I use an impulse sealer all of the time - for cello & poly. I recommend starting out w/the one with the built-in cutter - a little more expensive, but it saves you a step.



What is the difference btw the cello and poly?
post #7 of 11
poly is closer to the plastic in zip lock bags. Cello is crisper and shinier

There are some impulse heat sealers that can be used for both bags.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #8 of 11
Thanks for all the info. Considering a shrink wrap system and doing additional research this morning.
post #9 of 11
I use the crimper(the first link posted by Rezzy) all of the time. I find it to be a real time saver, and it does give the package a more professional look.
post #10 of 11
I use the impulse sealer with cutter - best thing I ever bought.

Also like polyethylene bags best 1.5 ml- also at uline.com
post #11 of 11
I was wondering... can you use the sealer from the food saver machine as well??
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