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EP98: Scaling Up in the Bakery

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Manage episode 485621967 series 2091296
Content provided by BAKED In Science. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BAKED In Science or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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 (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) 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 (https://camaresearch.com) 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
  continue reading

98 episodes

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EP98: Scaling Up in the Bakery

BAKED in Science

23 subscribers

published

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Manage episode 485621967 series 2091296
Content provided by BAKED In Science. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BAKED In Science or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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 (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) 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 (https://camaresearch.com) 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
  continue reading

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