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Post by cacaosublime on Sept 9, 2020 5:40:49 GMT -5
Hi all,
Currently I'm using aluminium foil and a paper wrapper around my bars, however, I am interested in packaging that completely seals the product, and was therefore drawn to cold seal packaging. I have found a potential supplier for the packaging, but I'm curious to learn if any others are using cold seal packaging, and if so, what equipment, if any, do you use to apply the pressure in order to seal it?
With kind regards,
Eric
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Post by Ben on Sept 9, 2020 8:13:05 GMT -5
I'd never heard of cold seal packaging. What benefits does it bring over heat sealing?
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Post by cacaosublime on Sept 9, 2020 8:48:05 GMT -5
What I have been told is that this is more suitable for chocolate packaging, as the heat might interfere with the temper of the chocolate. But from your response I guess that is not the case? Do you fully seal your chocolate, and if so, how do you do it?
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Post by Ben on Sept 10, 2020 8:03:13 GMT -5
I've never had a problem with heat sealing and know of many other makers who also heat seal. I currently use biodegradable heat-sealable flat kraft pouches and have used heat-sealable cellophane bags in the past. I used to use an impulse sealer, but now use a continuous sealer I bought on ebay.
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Post by cacaosublime on Sept 10, 2020 12:02:51 GMT -5
OK, thanks for sharing the experience from yourself and others. I will orient myself on heat sealing as well.
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Post by Ben on Sept 10, 2020 12:36:16 GMT -5
You're welcome! I hope it helps.
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