Polypropylene or Polyethylene bag for cookies?

Discussion in 'Professional Pastry Chefs' started by Qwertyuiop, Jan 8, 2018.

  1. Qwertyuiop

    Qwertyuiop

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    I like Polypropylene because it clear to see the cookies but it rip easily, the material apparently preserve better than polyethylene. On the other hand, I like polyethylene for durability that they don't rip easily but got a bit of a cloudy look to the bag.

    My current bags is polypropylene 1.2m thickness which I heat sealed them as well. I noticed once customers open the bags it can be a bit difficult to maintain the bag's integrity and hard to prevent the bag falling apart.

    what should I do?
     
  2. WB616

    WB616

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    Professional Baker