|By Sweetsbysonya (Sweetsbysonya) on Tuesday, May 13, 2003 - 08:50 pm: Edit|
I need some advice as well as help. I am in development of starting a business, if would consist of gourmet cookies, chocolates, and gift baskets. What I need help on now is the cookie business. I have a receipe that everytone loves, but my cookies after a while get crunchy, I would like help on making a soft cookie. the three cookies that I would be preparing are the traditional 3 Chocolate chip, oatmeal raisin and butter. They all are suppose to be soft. Secondly, I don't know exactly what kind of equipment that I would need as far as ovens, and whatever next I would need. I'm writing oout my business plan, and I need help fast. I tried the home based business, growth as gotten the upper hand, but now is the time to more forward and be legal. What type of insurance would I need, etc...
sweets in philly
|By Chefspike (Chefspike) on Tuesday, May 13, 2003 - 11:12 pm: Edit|
more fat in the cookies, or an extra white.(egg)
and a convection oven. simple. easy to clean. comes with a great warrenty. any of the top brands are good. there is one kind I saw in Ok. City, OK. it did not require a vent hood which saves thousands of dollars in stainless steele, and labor.
don't know about insurance, ask George or Manny, or cater great(?)
|By Mbw (Mbw) on Friday, May 16, 2003 - 02:19 pm: Edit|
Most people like them that way. I like more of a chewy one myself and have invested a small amount of time playing around with ingreds.
I found that using 50% 50% butter shortening made the cookie much more.. well? powdery. Reminded me of the pepperidge farm style.
For me reducing the flour, or increasing the butter did just fine. A darker brown sugar will also help because of the extra molasses.
SPIKE: thanks for the egg white comment I always added whole eggs and ended up with cake.
The times I went too far adding butter and more sugar just turned into twilles (sp?) (t-weel) How is this spelled?
Buying used can be a great value!
I bought a convection oven at an auction for $300. After $300 in installation it ran like a champ for years util the door chain broke. That wasonly $150 to fix.
|By Steve9389 (Steve9389) on Saturday, May 17, 2003 - 01:20 am: Edit|
It's spelled tuile. Those darn French.
|By Pastrycrew (Pastrycrew) on Saturday, May 17, 2003 - 03:29 am: Edit|
Have you tried adding a little glucose or corn syrup to your cookies? I think that should help with your problem.
|By Chefspike (Chefspike) on Wednesday, May 21, 2003 - 01:08 pm: Edit|
won't the extra sugar just crystilize?(sp)
just a thought.............