I have 10-15 products, all different shapes and sizes. I supply my sandwiches, cakes etc to shops and i wrap all these on a L sealer. It takes a long time and the seal is not air tight? Is there a small step up from a l sealing? There are flow wrappers but they are a big step up. I found one machine called a flexwrap from www.fda-packaging.com which can handle all my products but its still a type of flow wrapper and its to big for me at this time. Help me please! Any proffesional bakers know of any cheap flexible machines out there??
I have been lurking on here for months and so appreciate all of the fabulous information you talented folks are so willing to share.
I am new to the world of Artisan breads but I think I am becoming pretty good at it.
I have recently started selling at 2 local Farmers Markets and have done the obligatory Facebook business page and website.
Im looking for some new ways to package my organic bread. We are currently using modified atmosphere packaging in a boring and unappealing looking plastic, sealed bag. I was wondering if anyone knew of some new ideas of technology to keep our bread fresh, but look better on the shelf without preservatives. Thanks