i have a small cookie business and i would like to start selling packaged cookies, hopefully lasting longer than a week.
however, cookies prepared with fresh ingredients only last for 5 days. after 3 days they dont taste that good anyway...
i have heard of special ovens making them last for months, have heard of specials packagings, or some preservatives but dont have any info on any.
or do i have to change my recipe completely and use powdered eggs, whey powder etc
thanks
When we make cookies at my house for the holidays for our family and extended family it is all from scratch and they last weeks in a sealed container... They taste great and have regular grocery store eggs, flour, etc...
I am not sure of your recipe but have you just tried sealing them in an air-tight packaging and seeing?
You can also freeze the biscuits in an airtight container wrapped in gladwrap. If you find that they are not perfect when you defrost them just re bake them for a short time.
Personally as a customer I would not want to buy biscuits from a small shop to find that they add preservatives to them and baked them months before hand. That is what supermarket biscuits are for.
If you are having trouble with making too many for the amount you are selling why don't you make them in smaller batches or make the same size batches but freeze the dough in portions that you would be using over a few days/week.
I often make dough in the amounts that the recipe calls for and then freeze half.
What @bubs1stbirthday said. The nice thing about a small independent bakery (to me) is scratch baking without preservatives. I would be turned off by that as a customer.
even when sealed by using fresh ingredients the formation of fungus is inevitable. most people online say "soft and chewy" cookies last max a week.
@bubs1stbirthday , @hippiecac
we already offer freshly baked cookies. however we would like to extend our business and more than a week of shelf life is needed when supplying to small markets : )
I understand that you can get fungus and other molds on any prepared food...
That doesn't mean that it happens quickly in all cookies...
I have no problem with soft and chewy cookies in storage at my house...
I don't sell them... just bake at home... but they still last...
You can try what BUBS said and freeze the dough and only bake what you need...
I wouldn't necessarily want extra preservatives in my cookies if I was told they were from scratch...
In terms of packaging to lengthen shelf life: the less air that reaches your product the longer it will last. I worked in R&D for a snack cake company and they used to joke about "packaging made by NASA." Pepperidge Farm cookies are an excellent example of long shelf life cookies made without preservatives. If you are not familiar with their products, buy a couple different kinds.
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