How-to guides

4 articles tagged How-to guides

Paired ingredient swaps arranged as neat couples — butter and oil, cream and plant milk.

Ingredient Substitution in Confectionery: Match Function, Preview the Recipe

Match water, fat, sugar and emulsion function before you swap an ingredient, then preview what the change does to water activity and shelf life before you commit.

Substitution Ingredients Allergen free

Finished confections arranged in neat batch rows with a blank lot tag and twine.

Reference Guide • 7 min read

Lot Numbers and Traceability for Small Confectionery Producers

Set up lot numbers and one-step-back, one-step-forward traceability for a small confectionery kitchen: what counts as a lot, what each batch record needs, how to mark the pack under EU rules, and how to rehearse a recall.

Lot numbers Traceability Batch records

An organized grid of small bowls holding different confectionery ingredients.

Reference Guide • 8 min read

Managing Your Ingredient Database: Custom Ingredients and Your Own Prices

Learn how to manage the Formul.io ingredient database, add custom ingredients with composition data and allergen flags, make them easy to find, and keep your own purchase prices current for recipe costing.

Ingredients Database Custom

A tiny test bowl of ganache beside a large mixing bowl of the same ganache.

Reference Guide • 10 min read

Scaling Recipes for Production: From Lab Batch to Commercial Run

A practical guide to scaling confectionery recipes from 500 g test batches to 50 kg production runs. Covers what scales linearly, what does not, equipment planning, and process parameter adjustment.

Scaling Production Batch

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