What the course will cover
From recipe to formula by weight
Turn cups and spoonfuls into percentages of batch weight that scale to any kettle.
Ingredient specifications
Name the brand, grade and form of each ingredient, and the substitutes you approve.
The process, written in numbers
Order of addition, target temperatures, hold times and the check at each step.
Quality targets
Set ranges for pH, Brix, viscosity, water activity and fill weight that a plant can test against.
Scaling up and the pilot batch
Why a multiplied recipe drifts in a large kettle, and how a pilot run proves the formula.
The package plants ask for
A product specification sheet, the formula, a process flowchart and volume projections, ready before you reach out.
Who it is for
- Founders selling from a home or commercial kitchen who want a co-packer to make the product
- Brands whose quote request stalled because the plant asked for a formula
- Anyone about to pay for bench samples or a pilot run
Start now with the free guides
These guides cover parts of this course today, with their sources cited.
- Is your recipe ready for a co-packer?The ten things plants ask about before they quote, and how to get each one ready.7 min read
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.3 min read
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.2 min read
Further reading from Molly Mills Creative
Molly Mills Creative, a sister company of Co-Packer Match, builds production-ready formulas for sauces, condiments, dressings, soups, dips and salsas. These articles from its blog cover parts of this course.
This course is in development. The outline shows what it is planned to cover and may change before it opens.