Scaling up food production means that you’re increasing the size of your food production. Scaling up can be relatively small: from making one 12 cookie recipe to a batch of 100 cookies, etc.
If operations are running smoothly and you’re confident in your product, you need to know if you’re in the right place and time to scale up your business. Choosing the right time is a crucial point between a successful – or unsuccessful – scaling up process.
One of the best ways to determine if you’re ready to scale up operations is if you’re running at a profit, you're exceeding your business goals consistently, and if you have steady sales, to the point you’re having to turn away new business due to high demand.
Since you’re making larger quantities of your product, you may run into some challenges. You may need to adjust your equipment, use different ingredients, move to a new manufacturing location, change the process steps, and more.
It might interest you: 5 things you need to know to bring your food product to market
Here are 3 critical elements you need to consider when scaling up a recipe
1. Attention to detail
Every aspect of your cooking process will change when you go from a home kitchen to a production plant, co-packer or simply using bigger equipment. So be ready to document every step of the process
• Temperatures
• Ingredient weight
• Processing times
• Organoleptic parameters: taste, color, texture
• Viscosity (if applicable)
2. Yields
This may sound complicated, but it really isn’t hard to know the yield of a recipe after processing. The key is to weigh out all the ingredients used in the formula before processing and then weigh the finished product after processing (Baking, Mixing, Cooking, etc.)
When you scale up properly, you don’t just increase the amount of product you’re making. You’re also changing all of your processes in such a way that they are more efficient on a larger scale. Even though yields will most likely vary once the recipe is scaled up and processed in large-scale equipment, this will help document everything that is needed in order to scale up your recipe.
3. Set a “QUALITY GOLD STANDARD” for your product.
You are the best judge when it comes to your own product. The organoleptic characteristics of your product (Flavor, Texture, Color, Smell, Appearance) that make your recipe YOURS should be protected and can be easily replicated to ensure consistency if you just pay attention and have proper documentation
in place from the get-go.
At Roybal Food Consultants we’re experts in the technological side of scaling up. From how to change your recipe, to the right equipment selection you’ll need, improving your processes, and more.
Once you’ve decided you are ready, give us a call and start growing your food business. We’re here to help!
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