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Ditto on @JCakes advice to take a few classes (especially some sort of food safety class that provides you with a certificate).

Not all recipes will have good outcomes after just multiplying the ingredients (and the larger the batch the further off track you can end up).

A book on baking ratios would be a huge help when trying to figure things out.


Took a quick peek at your FB and web site and noticed how much cream cheese you are using.

The Texas cottage food law forbids the use of ingredients that spoil easily.

Have you read the Georgia law?

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