I am in the process of changing my packaging for my baking business. I currently use disposable aluminum loaf pans and clear dome lids for loaf breads, but I’m looking to get away from the aluminum.
Does anyone know what the best bags are for packaging would be for sweet breads and pound cakes? Like banana, pumpkin, etc. there are so many choices and I want the best for quality and preserving while the breads are on the shelf for sale. Cello or poly? From my research, I think cello, but there are so many styles and thicknesses. I don’t know what would be best. Bottom or side gusset? I’m so confused
Also, paper loaf liners, I can’t seem to find many choices in sizes. Anyone have input there? I make a 6” loaf and an 8 1/2” or 9”. I can only find ones that are around 7ish. Anyone know how or where to get different sizes? I’ve looked online with no luck
i don't know about all that -- but if i was doing loaves -- i would get these and bake in them -- save a lot of time -- no dishes to wash -- just cool and wrap-- and i would use rafia to tie it up -- you could wrap it with plastic wrap or do a heat shrink then the rafia
https://www.surlatable.com/search/search.jsp?N=4294967064&Ntt=paper+loaf+molds
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