[flipflopgirl]

I am wondering what sort of degree is required in order to obtain insurance for a recipe development company?

mimi

 

[flipflopgirl]

I have a client in my recipe development business who is looking for an expert opinion on a mold issue that he is having with his cookies

Maybe I have gotten it backwards but when I have a business and a client I always get paid.

mimi

 

[flipflopgirl]

Here is my free answer.....
All of my baked items are made from fresh wholesome ingredients such as cream and butter and fruits that are in season ( you get my drift) .
My customers understand that these treats are meant to be consumed fairly quickly in order to enjoy to the fullest.
If this is not possible I advise to wrap tightly and freeze for a short time.

An aside..... there is a brand of sprout bread I cannot live without....makes the best toast.
This bread is located in the organic freezer section where I shop.
I store it in my home freezer as well.

The point is ....tell him to freeze these cookies.
No added ingredients or chemicals necessary to retain max freshness.
No shame in that... in fact I would consider it a great marketing strategy.
No added preservatives.

mimi

 

[flipflopgirl]

He literally needs to hear that from someone before we continue.

Take this question to a food chemist as I seriously doubt you are going to get an expert answer that you can bank on from someone on a public forum.

Like @foodpump alluded to in his first post if anyone on Chef Talk has the type of cred needed to analyze the recipe and provide a solution (and stand behind the answer in a court of law) they will PM you to discuss a contract and financials.

mimi