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Porsha lewis joined the group Venues & Services 5 years ago
Porsha lewis joined the group Cake 5 years ago
Valerie Breun posted an update in the group Food Safety 5 years, 1 month ago
Hello all! As a CFO in FL, I am struggling understanding shelf-stability in particular items -why certain ingredients/baked goods would need refrigeration, while others do not. For instance- in this recipe for Red Velvet Cookies (https://sallysbakingaddiction.com/cream-cheese-stuffed…/) – its ok to leave them at room temperature even though they…[Read more]
Valerie Breun joined the group Food Safety 5 years, 1 month ago
Parikh joined the group Business 5 years, 1 month ago
Cottage Oven replied to the topic Startup Expense CATEGORIES in the forum Business 5 years, 2 months ago
I tried asking this (as a sample chart of accounts) a couple of years ago, but never got any real responses. Since then, I have started using Wave Accounting and it has been VERY easy to use.
Here are my expense categories from Wave. Much of this is from the default categories initially provided by Wave, but some are categories I have added to…[Read more]
David Crabill replied to the topic Startup Expense CATEGORIES in the forum Business 5 years, 2 months ago
If you use a free accounting software like Wave Accounting, you can just use the default categories they have. But in general, I wouldn’t worry about it too much. When you add expenses, you can add new categories at that point if your existing categories don’t fit.
Brittney started the topic Startup Expense CATEGORIES in the forum Business 5 years, 2 months ago
Is anyone willing to share their startup and ongoing expense CATEGORIES? I am building a budgeting sheet and am trying to account for as much as possible. Thanks!
Brittney joined the group Business 5 years, 2 months ago
rike joined the group Cake 5 years, 2 months ago
Jonathan posted an update in the group Food Safety 5 years, 3 months ago
I have just begun making shrubs – the fruit syrup and vinegar mixture. I am trying to find information about what I need to do to safely bottle and store this for sale.
Jonathan joined the group Food Safety 5 years, 3 months ago
Cottage Oven replied to the topic Cheap Packaging Ideas in the forum Packaging & Labeling 5 years, 3 months ago
Bags would certainly be less expensive than bottles.
The thing to compare would be bulk prices on small zipper-closure bags versus some kind of bag where you would use a heat (“impulse”) sealer. For my baked goods, I use plastic food bags and a heat sealer ($30 – $50 on Amazon). Of course, you could use something like a Foodsaver or…[Read more]
Cottage Oven started the topic What is the best canopy/tent without breaking the bank>? in the forum Business 5 years, 3 months ago
After having two tents in five years and not being very happy with their durability, I am looking for a new tent. Some of what I see on Amazon look and sound good, but I’m wondering what you Forrager members have found to be the sturdiest, most durable, and least problematic tents without having to spend a small fortune.
One market I attend uses…[Read more]
Alexey joined the group Forrager 5 years, 3 months ago
Steve Kramer joined the group Business 5 years, 4 months ago
Daniel Graves joined the group Business 5 years, 4 months ago
Daniel Graves joined the group Cookies 5 years, 4 months ago
Daniel Graves joined the group Bread 5 years, 4 months ago
Daniel Graves started the topic How To Cool/prepare Cake Layers Correctly in the forum Pies & Pastries 5 years, 4 months ago
This site is so helpful! How do you cool your cakes? Do you just let them naturally cool and then crumb coat them…or put them in the fridge first and then crumb coat? I usually put it in the fridge After I crumb coat. I worry about the cooling off and then warming up to room temp if that causes air pockets and then the cake shifts. What’s the…[Read more]
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Because it’s not always apparent when things are shelf-stable and when they are not, FL does not allow anything with cream cheese or butter (though butter in something thoroughly baked is allowed).
Regarding the science of it, there are a lot of variables at play. In general, sugar is a stabilizer that will make something more shelf-stable.…[Read more]
Thanks David. What about fudge? Is that allowed in FL?
Yes fudge should be allowed. https://forrager.com/law/florida/#food