ChocolateRegards
:Who do you use and why for your films? I have zero experience in this area and am looking to start checking out options, thanks.
The kind of film you use depends a lot on what you're wrapping. Chocolate bars require different barrier properties than baked goods to. If you are buying you flow wrapper from a reputable source then they should be able to advise - or put you in touch with a manufacturer who can discuss your needs and recommend options.
Here is a link to a page discussing some common film types.
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clay - http://www.thechocolatelife.com/clay/
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