Candy scale-up
Scaling a candy recipe from kitchen to production
A recipe that works on the stove doesn’t always work in a big kettle. I help you set up the formula and process so your candy comes out right at scale.
- Free 30-minute call
- $149/hour
- Replies within 2 business days
Candy scale-up
What I help with
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Recipe to formula
Turn a kitchen recipe into percentages, targets and specs.
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Cooks and moisture
Set cook temperatures, solids and moisture for bigger batches.
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Choosing a process
Depositing, slab and cut, pulling or aerating: what fits your product.
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First production runs
Plan the first runs and decide what to measure.
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Shelf life
Design a study so you know how long it lasts.
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Training
Teach the people who will make it every day.
How it works
Four steps, starting with a free call
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Step 1: Send the form
Your name, email, company and what you make.
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Step 2: I reply within 2 business days
With a few questions and some times to talk.
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Step 3: A free 30-minute call
What you’re making and where it’s stuck.
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Step 4: An hours estimate, then the work
Once we agree on terms, we sign an NDA before you share formulas.
Background
Relevant experience
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Procter & Gamble
Led the installation and commissioning of a starchless jelly production line, from development to commercial manufacturing.
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Conagra Brands
Brought up a new product line with a co-manufacturer and launched 10 new products.
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Kerry
Worked with brands to develop lab-scale formulas, then with their co-manufacturer or plant to scale them up.
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Lindt & Sprüngli
Adjusted process parameters to mimic the gold standard.
Questions
What does candy scale-up involve?
Moving a recipe from small batches to production equipment. Cook times, mixing, moisture loss and cooling all change with batch size, so the formula and process usually need adjusting to get the same candy every time.
Can you help with candy scale-up before I buy equipment?
Yes. Knowing your process early helps you choose equipment that fits the recipe, rather than changing the recipe to fit the equipment.
Do you visit in person?
Yes. I can work on-site at your kitchen or plant. Travel time is $75/hour, portal to portal, plus expenses at cost. A lot of the work can also happen by video.
Do you have your own lab or kitchen?
No. I work with your kitchen or plant, either on-site or by video while your team runs the batches.
