Okay so you’ve baked some biscotti and you intend to give them away, or sell them. Maybe you don’t like storing them in jars, so plastic bags are your best bet. I came across cellophane bags this festive season, and they can be sealed easily at home, for airtight storage and a crisp, professional look. Many like cellophane because the material is thin, light and completely transparent — a great way to display the contents.
My cellophane bag dimensions were 75 mm x 60 mm (base) x 210 mm (height), and held about 200 g biscotti (~10 slices) each. The bags were made from OPP material. This material is non-biodegradable, unfortunately, but it seals very well. I hear cellophane was originally made from cellulose and biodegrades in 2-6 months! Too bad I couldn’t find them then!
You will need:
Cellophane bag (pre-filled with candies, cookies etc.)
A sheet of baking paper
A thick book (about half as thick as the filled bag lying on its side)
Read captions for instructions.
The book props up the top edge of the bag, so the cellophane can be evenly aligned and ironed. The iron would melt and seal the cellophane layers together. If you would like to tie a ribbon around your bag like mine, you might want to press out some air and seal as much of the top edge as possible.
The ironing took only 4 seconds. Ironing too long or keeping it stationary in one spot would overheat the cellophane, and melt it into an ugly wrinkle. If properly executed, it can be look crisp and pro!
It took me no time at all to seal all 50 bags for the Christmas markets. Filling the bags and decorating them with ribbons took longer! 😉