How To Make Money Baking Cookies – Cookie lovers everywhere rejoice when they discover a new home baker, selling fresh, homemade slices of deliciousness. If you’re planning to bake cookies at home, you may already know that there’s more to it than just perfecting a few recipes. To make some financial dough out of your sweet, buttery dough, you’ll need to understand how to price each cookie individually and by the dozen.
Create a cookie price list by calculating the cost of ingredients and equipment, the money you spent to meet food production standards, and the cost of any permits and licenses.
How To Make Money Baking Cookies
It would be wrong to assume that anyone can legally sell cookies, anywhere. While many states allow home-based food manufacturers to sell certain edibles, such as cookies, some do not allow any type of food-related home-based business activity. Check with your Department of Health and the U.S. Food and Drug Administration for more information on restrictions and the current cost of registration and permits in your area. Also confirm zoning regulations for running a business from your home, if you haven’t already. Don’t spend a penny setting up a cookie baking business until you know that it is legal to set up such a location in your state.
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If it’s legal in your state and neighborhood to sell homemade cookies, the cost of setting up a store can vary depending on your projected income, to begin with. For example, if you believe you will make more than $5,000 but less than $18,000 per year, you may have to pay a $50 fee when you register your business starting in 2018. In general, small-scale cottage food producers who typically sell their produce at farmers’ markets, charity events, or from home do not have to pay a hefty registration fee.
On the other hand, if you expect to earn more than $18,000 or plan to ship your goods abroad, you may need to register your home-based business as a food service provider. In such cases, you could end up spending hundreds or even thousands of dollars on kitchen updates and equipment to meet food safety requirements. While you probably wouldn’t benefit from a much higher price for your homemade cookies than the competition, you should factor some of the costs associated with setting up your home bakery into every cookie.
Figuring out how to price your homemade cookies, which is called recipe cost, isn’t as hard as you may think, but it’s a little tedious. Basically, it’s best to start with your recipe in front of you, along with the prices or receipts for each major item on it: a stick of butter, a carton of eggs, a bag of flour, a bag of sugar, and a box of chocolate chips, for example . You may need to convert some measurements of your recipe from cups, tablespoons, and teaspoons to pounds, grams, and ounces – a conversion app would come in handy. Ultimately, you want the units of measure of your ingredients to match the weight of the product on the package or vice versa, making it easy to calculate the cost per cookie. For example, flour is usually sold by the pound, so the amount of flour for your recipe should also be converted to pounds or ounces.
As a relatively simple example, imagine calculating the cost of a recipe that makes 24 cookies. If a dozen eggs cost $3 and the recipe calls for 2 eggs, the cost of the eggs per batch of cookies is 50 cents or just over 2 cents per cookie or 24 cents per dozen cookies. As for the sugar, if a 10 pound bag costs $5 and the recipe calls for 1 pound (or 2 cups) of sugar, the cost of sugar per batch of cookies is 50 cents or just over 2 cents per cookie or 24 cents per dozen cookies. After breaking down the cost of each ingredient per cookie, add them together to get the total cost per cookie.
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Again, for simplicity, imagine that all the main ingredients to make 1 cookie total 27 cents. To account for any extras, such as salt, baking soda, and vanilla extract, it’s wise to add a few cents, meaning each cookie will probably cost more than 30 cents to make. Catalog the cost of each recipe, then periodically check for ingredient price increases so you can make changes to your homemade cookie prices if necessary.
What about your profit now? Well, maybe you plan to count your time at $20 an hour. If you can make 4 batches or 96 cookies in an hour, that’s $5 per batch or about 21 cents per cookie. In our scenario, this means that each cookie now costs 51 cents to make. But what about overheads, including the utility bill, a helper’s wages, your initial cost to set up your home bakery, and any losses from burnt or failed batches? To recoup some of these costs, you’ll need to charge a little more. You may need to round each cookie to at least 60 cents or about $7 a dozen to not only avoid losing money but make a nice profit.Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat : The Salt A cookie in the oven almost looks like a monster coming to life. It bulges out, triples in size, and then stiffens into a crispy cookie. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you too can unleash your inner mad scientist in the kitchen.
In a time-lapse video, a baked cookie almost looks like a creature coming to life as it spreads out and then rises up. Credit: BWF/Vimeo.com
Baking cookies is almost magical. You put balls of wet, white dough in the oven and brown, crispy, tasty cookies come out.
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“In a time-lapse video, it looks like a monster comes to life,” the TEDed team says in a new animation that – just in time for the holidays – explains the science behind great cookie making. “For a moment it [the raw dough] sits there harmlessly…then it bulges out…it triples in volume. The color darkens ominously. And the surface hardens into an otherworldly topography of peaks and craters.…The kitchen timer rings: your cookies are ready.”
Chemistry has never tasted so good. The TEDED team explains how the oven turns raw, wet dough into a crunchy, flavorful cookie.
What’s going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so good?
“Don’t let that apron fool you. Bakers are mad scientists,” says the animation’s narrator. “When you put the raw cookie dough in the oven, you start a series of chemical reactions.”
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Of course, a cookie cannot be expanded forever. So what makes it stop? That’s the egg’s job.
Proteins in the egg are sensitive to temperature. As they heat up, they all get entangled together, forming a tight, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and prevent it from deflating in the oven.
By playing with the ingredients in your favorite recipe, you can adjust these reactions and create your ideal cookie. For example, you can make it tougher, airier or thinner.
We’ll get to that part in a minute, but first let’s take a look at the three main steps of the cookie baking process:
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Making the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Morgan Walker/hide caption
Making the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough.
All of this baking chemistry provides the building blocks for refining the cookie’s architecture, says molecular biologist Liz Roth-Johnson, who runs the Science and Food blog at the University of California, Los Angeles.
“Say I have a cookie recipe, and it’s not quite what I want,” she says. “You can take these basic concepts and use them to make the perfect cookie.”
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Take, for example, the diameter of the biscuit. The size depends on how quickly the dough spreads when the butter melts in the oven.
“If you start with melted butter in the raw dough—rather than cold butter chunks—the dough is immediately wetter and will spread faster,” Roth-Johnson tells The Salt. The result is a flatter, wider cookie.
But the temperature of the butter also affects the texture of the cookie. It changes the air bubbles left behind when the water in the butter turns into gas, explains Roth-Johnson.
“On the other hand, if you incorporate chunks of cold butter into the dough, you’ll end up with bigger bubbles and a fluffier, cakier cookie,” she explains.
Christmas Monster Cookies.
You can also replace the baking soda with baking powder for a fluffier treat.
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