From Bench to Batch

Moving a recipe from a 1 kg bench batch to a 112.5 kg kettle batch changes the physics more than the arithmetic, and moving that batch into a factory adds gates that must be passed in order. This handbook carries one demonstration recipe through both steps on one set of numbers. Part A derives the scale factor, heating surface, evaporation, blanching temperature, cooling time and cost per portion step by step. Part B applies five commercialisation gates, a hazard analysis and HACCP plan, and the shelf-life rules that decide which heat process a sauce needs.

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