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Scaling Homemade Cookies For Professional Scale

post #1 of 2
Thread Starter 
Hello everyone, I'm new to this forum but am currently active on several others. Just wanted to say hi and greetings from Mexico City before getting into it!

I'm a small business owner who has manufactured and distributed "homemade" (small factory) baked goods for the past 4 years. Cookies and cupcakes mainly. I was contacted by a large company who will be opening Mrs Fields type retail locations inside a national department store called Liverpool (this is for Mexico). Liverpool is the country's largest department store with 120 stores nation wide, so it's a pretty hefty project.

Here's the pickle: one of my current business's biggest attributes is that all cookie dough is made in small batches to ensure a "grandma cookie" quality. But, considering the volume of cookie dough needed this is absolutely impossible for the new business. I need help scaling my recipes into commercial formulas, for 60 quart mixers. I've read about using baker's percentage and other formulas (which i understand perfectly having been developing NY style pizza for the past year) but I only have 3 weeks left until the first store opens and will only have about ten days access to the 60 qt mixers before launch (the kitchen still isn't ready and the machines haven't been delivered yet). I was only just contacted by the company 5 days ago, in case anyone was wondering why I'm in such a hurry hehe.

Any help would be EXTREMELY appreciated, and if I can help anyone else with something baked goods/pizza related I'd be more than happy. Thanks!
post #2 of 2

curiously no replies.....

 

but indeed - looking at the time line - you are indeed in a major big time pickle.

 

scaling it up is simple.  to go from 2 qts to 60 qts - just multiple everything by 30.

 

no, it is very likely to not work perfectly "right out of the box" - which means experimentation.

 

which, with less than ten days to experiment, means:

 

24x7 make/bake/rate/rank/improve/re-try

or

have a Plan B on tap - couple dozen hand mixers making small batches , , , etc.

 

putting out a huge volume of untested and potentially untasty goods - not the best approach......
 

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