Kitchen tool design

riley gilham said:
I am going to change it to a rhombus for less waste
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That was what I was suggesting when I said parallelogram.

I'm sure if you work out the percentage of unused dough it will be much lower with an offset 2×2 set of 4 circles. I hope that makes sense. Is there a way of clipping the 4 together that would allow then to be used separately as well, because there will be areas of dough not big enough for 4 circles where you'll only want 1 or even 2 circles, not all 4.
 
Rather than dipping the cookie cutter into the bag, why not just put some flour on a (flat) plate and dip the cutter in that?
I like the idea of 6 circles together, and probably a good reason to set them in a square, or rectangular frame would be to protect them from wear and tear. I'm just thinking where I'd keep something like that in my kitchen, and it'd probably be in a drawer, where it might get bashed around a bit with other utensils.
Good idea, however!
 
My cutter are different as these can not detach and cut individually and I’m assuming without the handle they are not very strong and are extremely hard to clean . Aswell as having small square cutters which are not as useful as my product
 
riley gilham said:
Yes but mine are better 👍
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Well maybe! Its worth you reading the customer feedback on those that already exist to get ideas about what people find a problem or not. In terms of your student project, that could be a useful addition to the research.

In terms of finding out how many might buy this, our forum is not necessarily the best testing ground because we don't have a large enough number of members who might respond to be of significance in terms of sales.

Do your teachers/ lecturers give you any advice about how to gather such information?
 
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