The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Workflow questions for large scale production

TinGull's picture
TinGull

Workflow questions for large scale production

Hey all!

So, my business is growing fairly quickly and I'm needing to do more than I am doing now.  I'm trying to find some good workflow solutions for the task of weighing out my ingredients.  Specifically, what kind of bulk storage containers to use and scales.  This is how I'd like to do things:

 

Have overhead bins for ingredients, like those you'd see at health food stores (gravity fed bulk bins) only a little larger.  What I envision is having a roller platform with the scale on it, and the bowl sitting on top of the scale.  I'd like to have the bins all in a row so I could just open the gate, have the ingredients pour out from the respective bins into the mixer bowl that's sitting on the scale, and tare the scale after each, move to the next, dump.  Tare, move, dump.  And then just fit the bowl to the mixer. 

Now, one concern would be the size of the mixer.  Trying to figure out if I want to use an enormous mixer, as in a 220q or so, or do multiple rounds with an 80q (because Univex doesn't make anything bigger... grrrr I love my Univex). 

Is this unreasonable to do, and, where would one buy the kinds of things I'm going after?

Thanks for the help!

Chris
Barkwheats

TinGull's picture
TinGull

Thanks for the insight!  I don't have a staff to watch, unfortunately, as it's just me right now.  Just know that I need to straighten up the line a bit.  Thanks again :)