LOL I meant to do more than copy over the emails oops. I was able to get a sample (well not yet but in the mail). Not as large as everyone elses but whatever. I think the business tone of the email helped a bit, I also attached all my biz info so they would know I was for real.
Thanks for the information ladies. I contacted my rep and he is sending me a 50lb bag of Yellow Mix. 
Can't wait to try it. Has anyone tried and mastered the smaller batch? Please let me know what measurements you used.
LOL I meant to do more than copy over the emails oops. I was able to get a sample (well not yet but in the mail). Not as large as everyone elses but whatever. I think the business tone of the email helped a bit, I also attached all my biz info so they would know I was for real.
Although your email was very professional, I really think it has more to do with each individual rep.
Don't get discouraged if you are not a "real bisuness." I do not have a cake business....yet. (16 more days until the Cottage Food law kick in!!!) I was very honest about this when requesting my samples. I told my rep that I currently bake at home for family and friends and had plans of opening my own business in the near future. I let her know that as of now, I was saving money to open a shop, but in the meantime, I wanted to test recipes, come up with a menu, and select vendors to use.
So, even if you do not have your own business, your rep may be receptive. Just be honest and see where it takes you
Well, I never heard from the NH rep I emailed twice, so I decided to "jump the state line" and contact the MA rep instead! SUCCESS! And he told me he now handles NH and was sorry that there was incorrect info on the site. I plan to call him tomorrow... Huzzah!
I tried this with my state's rep and basically got a too bad so sad email....sigh, shrug.
I wasn't sure exactly what the recipe meant by "scaling" either. I did add the water in different stages, making sure to mix the appropriate time in between and scrape down the bowl. I also added the water in while the mixer was going if that makes any difference?
Greg Labens was my rep too. he sent me a 50lb bake of the white and a 5lb bag of red velvet. I see on here that he is getting alot requests thats why he started only sending a 5lb bag. Funny how this got started, they are probably scratching their heads asking why did all of this hit at once! LOL
Greg Labens was my rep too. he sent me a 50lb bake of the white and a 5lb bag of red velvet. I see on here that he is getting alot requests thats why he started only sending a 5lb bag. Funny how this got started, they are probably scratching their heads asking why did all of this hit at once! LOL
LOL I thought it was a bit odd everyone got offered so much more, no wonder! I still haven't got my sample though.
I wasn't sure exactly what the recipe meant by "scaling" either. I did add the water in different stages, making sure to mix the appropriate time in between and scrape down the bowl. I also added the water in while the mixer was going if that makes any difference?
tmgarcia, it means to weigh the product. It is important to weigh the mix to get a correct blend of it, water and oil to produce a nice product. Hope this helps you.
evelyn/cakegrandma
Does anyone have a small batch list for the Danish Mix? I got the 50 pound bag of it but I want to experiment with a smaller batch for a couple of products. If you have one like that was posted for the white cake mix (don't remember who posted it right this minute). Thanks in advance for the help.
evelyn/cakegrandma
I wasn't sure exactly what the recipe meant by "scaling" either. I did add the water in different stages, making sure to mix the appropriate time in between and scrape down the bowl. I also added the water in while the mixer was going if that makes any difference?
tmgarcia, it means to weigh the product. It is important to weigh the mix to get a correct blend of it, water and oil to produce a nice product. Hope this helps you.
evelyn/cakegrandma
Thanks Evelyn! I did weigh everything, I just didn't know that "scaling" was the term for it......makes perfect sense, now
Someone, not sure who it was, stated they did not have a scale and would have to get one. I suggest you go to Bed, Bath and Beyond and get a Salton brand scale, I think they are under 25.00. This will be the best investment you can ever make. If I set a bowl or something to put my ingredient in I hit the on button a second time and it will show zero for the weight. I weigh most everything and have had it for years.
evelyn
Someone, not sure who it was, stated they did not have a scale and would have to get one. I suggest you go to Bed, Bath and Beyond and get a Salton brand scale, I think they are under 25.00. This will be the best investment you can ever make. If I set a bowl or something to put my ingredient in I hit the on button a second time and it will show zero for the weight. I weigh most everything and have had it for years.
evelyn
Got my 50 lb bag yesterday! I'm soooo excited. I have never in my life seen this much cake mix. Now I have to figure out how to store it all. ~
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