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BAKED in Science EP98: Scaling Up in the Bakery  BAKED in Science EP98: Scaling Up in the Bakery

Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling is one of the major challenges these operations may face. Fortunately, there are experts who can help guide you through the process of scaling your bakery business.

In this episode of BAKED in Science, host Mark Floerke is joined by Jacinta Kemboi, Senior Food Scientist and Director of Product Development and Innovation at Cama Research & Development Consulting. Cama Research aims to support small health food businesses to navigate growth with ease. They offer the support and strategy necessary to allow health food businesses thrive in a landscape that demands clarity and confidence.

Maximizing Growth and Scaling Bakery Businesses

Some topics covered include:

  • The pitfalls of scaling a food business
  • Shelf-life considerations
  • Putting together relevant documentation
  • The importance of costing
  • Leaning on your network and resources
  • Gaining support through consultants

 

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