number2of7 Posted February 16, 2008 Share Posted February 16, 2008 There's obviously no way to avoid the wax smears on the inside of the cello bags that you package tarts in unless you individually wrap them before putting them inside, so I was wondering.....Do your customers even notice or is this just something that bothers us?Just curious if anyone has had a customer comment or complain about it... Quote Link to comment Share on other sites More sharing options...
bugtussle Posted February 16, 2008 Share Posted February 16, 2008 Bothers me too but my customers don't seem to mind. Carole Quote Link to comment Share on other sites More sharing options...
SliverOfWax Posted February 16, 2008 Share Posted February 16, 2008 Ditto. Quote Link to comment Share on other sites More sharing options...
Brenda (OH) Posted February 16, 2008 Share Posted February 16, 2008 It bugs the crap out me too . . .but customers haven't complained just so long as they smell good. For wholesale orders or craft shows I pour into the foil liners to help with the appearance after all the handling. Even though nobody has commented it makes me feel better Quote Link to comment Share on other sites More sharing options...
NattyCat Posted February 16, 2008 Share Posted February 16, 2008 Bugs me, and my customers don't like it either and WON'T buy the ones that are worst affected. So I box mine in floater boxes from Sunshine. Quote Link to comment Share on other sites More sharing options...
heirloomoriginals Posted February 17, 2008 Share Posted February 17, 2008 I just bought some of the foil cupcake liners to minimize this, hopefully!Steph Quote Link to comment Share on other sites More sharing options...
Vicky_CO Posted February 17, 2008 Share Posted February 17, 2008 I do not like the smears so I shrink wrap mine and then box or bag them for shows or sitting in my shop. I know it is a little extra work but they look a 100 times better. Now for orders I do not bother mainly because it takes a bit for the smears to be a problem. Quote Link to comment Share on other sites More sharing options...
MarsBars Posted February 21, 2008 Share Posted February 21, 2008 I used to make my tarts in foil liners and then used shrink wrap tubing, a heat sealer and heat gun....WAY too much work. I now just portion cups and they work wonderfuly! I love them and it has cut down my production time by over 1/2. Quote Link to comment Share on other sites More sharing options...
Tereasa Posted February 21, 2008 Share Posted February 21, 2008 two words...clamshellsI couldn't get any tart to package well. Of course, I'm a ditz with shrink wrap. I guess I could have tried the portion cups. Do ya'll think that clamshells aren't as useful? Quote Link to comment Share on other sites More sharing options...
grama Posted February 21, 2008 Share Posted February 21, 2008 I have the clam shells and sell some of them but most buy the individual tarts. To me you spend more money for the clams and get less tarts:smiley2: Quote Link to comment Share on other sites More sharing options...
gerrie Posted February 21, 2008 Share Posted February 21, 2008 I'm with grama on this one. Quote Link to comment Share on other sites More sharing options...
Sharon in PA Posted February 22, 2008 Share Posted February 22, 2008 My folks were so used to my individual tarts they were kinda put off by the clam shells when I tried them briefly, and honestly, I could SMELL the plastic after I poured them, never knew if it was me and my nose or what, but they just didn't fly for me...When I poured straight par tarts, they didn't smear at all in the cello bags, it was great, those suckers were strong and held up nicely! But I am using KY's 50/50 blend now, and you're right, you do have to be much more carefull handling them once they're bagged... The upside is no re-pour!!! Quote Link to comment Share on other sites More sharing options...
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