I need to know if you use preservatives in your baked items? I never have, but have just gotten the opportunity to sale in larger quantities and now I'm wondering if it is standard practice or not? I remember when I was a little girl and my 4-H cookies went to the state fair. Along with my ribbon and instructions on how to submit, was a package of preservative and instructions on how to add it to the cookies to send to the fair.
Can you let me know what you think about this?
IMO, the whole point of home (or bakery) baking is the knowledge that you are eating fresh, unadulterated food. The preservative for the 4H thing was so the judges could decide a winner without the danger of getting sick. The entries would have the advantage of a longer shelf life as food judging can take days.