Guides

Straight answers to the questions people ask before they buy a branding stamp. Written to be useful whether you buy from us or not.

• Is your branding stamp safe to touch food?Why we machine food stamps from aluminium and never from brass, which European rules apply, and what paperwork ships with your order.Read the guide
• How to brand burger buns with your logoThe practical method: which buns take a mark, how hot the stamp needs to be, how long to press, and the mistakes that produce a smudge instead of a logo.Read the guide
• Brass or aluminium: which branding stamp do you need?A short comparison of the two metals on lead content, heat behaviour, detail and weight, and why the answer is decided by what you are stamping, not by preference.Read the guide
• Buying a custom branding iron for a restaurant: what to checkWhat the European market actually charges, the difference between a heated iron and a bare head, and the five questions worth asking any supplier before you pay.Read the guide
• How to stamp sourdough bread with your logoTwo ways to put a logo on a loaf: a cold press into the dough that opens as the bread rises, or a hot brand on the baked crust. Plus the flour trick that makes the mark read, how deep to press, when to do it, and why a simple design wins.Read the guide