Freshness For Nfsc

Baking By SPCC Updated 10 Mar 2010 , 2:26am by TracyLH

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SPCC Posted 8 Mar 2010 , 11:56pm
post #1 of 15

how long will the NFSC recipe stay fresh. I have to make 60 vanilla and 60 chocolate ones and mail them to NY for my sister in laws baby shower at the end of the month and I was wondering how long the cookie would stay fresh. TIA[/code]

14 replies
bennett5 Cake Central Cake Decorator Profile
bennett5 Posted 9 Mar 2010 , 12:07am
post #2 of 15

Great question ! Ive wanted to know this myself...

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TracyLH Posted 9 Mar 2010 , 12:49am
post #3 of 15

I know this does not answer the freshness part as I am sure others will answer that, but one thing that I always do is heat seal mine in cello bags. Just wanted to add that as I find that it helps a great deal.

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SPCC Posted 9 Mar 2010 , 1:12am
post #4 of 15

I found the answer. they last about 5-14 dys depending on who is eating them. Haha icon_biggrin.gif

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globalgatherings Posted 9 Mar 2010 , 3:50am
post #5 of 15

quality= seven days; after that they're still edible but tend to get a little hard.

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nesweetcake Posted 9 Mar 2010 , 4:17am
post #6 of 15

Heat seal, with a commercial baging maching???? Interesting. Where do you get such a thing? Sure sounds like that would really help.

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Ursula40 Posted 9 Mar 2010 , 5:02am
post #7 of 15

If you buy cookies in a store, they keep a long, long time. Cookies used to be baked up to 4 weeks before christmas and eaten well into January in Europe. They are durable, as long as they are packaged and kept in a tin. As soon as Royal Icing hardens, that too is durable, for months, so why not the combination NFSC and Royal Icing?

TracyLH Cake Central Cake Decorator Profile
TracyLH Posted 9 Mar 2010 , 11:32am
post #8 of 15

An impulse sealer would be ideal on down the line, but for how I use a hair straightener. icon_lol.gif (Obviously dedicated for this use only. icon_smile.gif )

Not to say this one is the one to use, but it shows the concept of an impulse sealer:

http://www.officezone.com/traco-tish-bag-sealers.htm

Bluehue Cake Central Cake Decorator Profile
Bluehue Posted 9 Mar 2010 , 12:50pm
post #9 of 15

For anyone wanting to heat seal thier cookies in Australia - i picked this little fantastic beauty of a sealer up at Chriristmas for $129.00...in Kmart (was the last one left and i heard it calling out to me - icon_lol.gificon_wink.gif )
Not only have i cryopacked all my meats and fish/seafoods - i works a treat on the little food safe cellophane bags....

http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pid=1569

Bluehue

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nesweetcake Posted 9 Mar 2010 , 1:48pm
post #10 of 15

Thanks gals! Very interesting. I have a vacuum sealer in the closet. But thinking the cello bags are nicer for cookies. Great idea on the hair straightener, I would have never thought of it.

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Bluehue Posted 9 Mar 2010 , 3:15pm
post #11 of 15
Quote:
Originally Posted by nesweetcake

Thanks gals! Very interesting. I have a vacuum sealer in the closet. But thinking the cello bags are nicer for cookies.

icon_redface.gif perhaps i wasn't clear with what i typed above - i use my vacuum sealer to seal the little cellophane bags once i put my cookies in them - i don't use the speacial vac bags that you gt with the machine - sorry if thats what you thought i meant.
Great for doing two at a time when you have a large order thumbs_up.gif
Bluehue


Great idea on the hair straightener, I would have never thought of it.


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nesweetcake Posted 9 Mar 2010 , 8:23pm
post #12 of 15

Thanks for the clairfication!!!!! I must try, and love that you could do two at one time!~!!!! Thanks again, everyone is so willing to share. That is how we all get better and smarter!!!!!

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cindy531 Posted 9 Mar 2010 , 8:36pm
post #13 of 15

I use food grade shrink wrap for my cookies. Got them from Nashville Wraps. 500 bags for about $10 - $15 can't remember. They have 2 sizes. I love it. Keeps the cookie fresh longer and the bouquets/packaging look nice.

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bonniebakes Posted 9 Mar 2010 , 9:24pm
post #14 of 15

Personally, I have a "5-day rule" that I like to use - 5 days from making the dough to delivering. I try to encourage them to be eaten within a week after baking. I do know that people keep them longer and say they are fine, but I don't encourage it.

Here is the link to a previous thread on freshness, and some links to threads about freezing (you can do that successfully before or after icing with Royal).

freshness
http://www.cakecentral.com/cake-decorating-ftopict-660400-fresh.html

freezing cookies
http://www.cakecentral.com/cake-decorating-ftopict-633905.html

freezing & using RI
http://www.cakecentral.com/cake-decorating-ftopict-632656.html



hope these help!

TracyLH Cake Central Cake Decorator Profile
TracyLH Posted 10 Mar 2010 , 2:26am
post #15 of 15

Thanks, Bonnie, for putting that together! I have always wondered about freezing, but have never tried. Might be worth an experiment sometime to see for when there are just too many to do at one time. Thanks!

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