Preservatives for homemade cookies.

Discussion in 'Professional Pastry Chefs' started by madeleine, Jun 9, 2011.

  1. madeleine

    madeleine

    Messages:
    1
    Likes Received:
    10
    Exp:
    Home Chef
    I am going to begin to bake my Madeleine Cooke's and sell them at my local farmers markets.  They are very moist more like a little cake.  I heat seal them in a heavy plastic bag and then put them in my box.  They taste great after 3 weeks but are not moist any more and that is very important to the cookie. Is there a natural or "not bad" preservative that I can purchase to keep them fresh and moist? Please help, these cookies are fabulous and I know they can be a wonderful addition to cookies!  
     
  2. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Sounds like a staleness problem. General bet is to increase emulsifiers. Harder to tell without a formula to examine.

    Aren't additives/preservatives antithetical to the farmer's market ethos?