Success is here. Your artisanal product, born from unique expertise and premium ingredients, is winning over a growing customer base. Demand is booming, and the question of scaling up becomes inevitable. But this transition—often seen as the entrepreneurial holy grail—brings a legitimate concern: how can you move to industrial production without betraying the soul of your recipe, without sacrificing the quality that makes it so valuable?
The loss of quality is not inevitable—it’s simply the result of a poorly managed transition. Successfully industrialising an artisanal recipe is a balancing act that requires method, rigour, and a clear vision. This article offers a guide to help you navigate this crucial phase, combining efficiency with excellence.
Table of Contents:
A clash of worlds: understanding the differences between artisanal and industrial production
Before attempting to unite them, it’s essential to understand the logic behind these two production models. By mapping out their fundamental differences, you’ll identify potential friction points and levers for action.
| Criteria | Artisanal Production | Industrial Production |
| Philosophy | Gesture, expertise, uniqueness | Efficiency, repeatability, volume |
| Variability | Natural and accepted, sign of authenticity | Minimised, seen as a process flaw |
| Ingredients | Local sourcing, niche, flexible | Standardised sourcing, secured, high volume |
| Process | Manual, sensory, adaptable | Automated, controlled by precise parameters |
| Tools | Small, multipurpose equipment | Dedicated, automated production lines |
| Control | Visual, taste-based, by the creator | Sensors, lab analyses, strict protocols |
| Preservation | Limited, often natural | Optimised through additives or processes (UHT, etc.) |
This opposition is not a barrier, but the starting point for your strategy. The goal is not to make artisanal products with industrial tools, but to use industrial power to replicate, protect and guarantee artisanal quality at scale.
The methodological guide: standardising your recipe in 5 key steps
Standardisation is the cornerstone of success. It’s not about weakening the recipe, but about making it reliable and repeatable. Here’s a proven method:
Step 1: Define the product’s DNA (Qualitative Objectives)
First, formalise what makes your product unique. Is it a specific texture? A subtle flavour balance? A natural colour? List these non-negotiable quality markers. This document will be your compass throughout the project.
Step 2: The technical data sheet
Translate your know-how into objective data. The technical sheet must be comprehensive:
- Exact proportions of ingredients (in percentages to ease volume scaling).
- Raw material specifications: origin, variety, size, moisture content, etc.
- Detailed process: order of incorporation, mixing times, speeds.
- Critical parameters: temperatures (cooking, cooling), time, pH, etc.
- Quality control points at each stage.
Step 3: Scale-up experimentation
Never jump straight from your kitchen to a factory. Increase volumes gradually:
- Lab or pilot tests (small volumes) to validate the technical sheet.
- Pre-industrial production on larger equipment.
At each stage, organise blind comparative tastings between the original product and the new batch. Adjust the technical sheet until the result is indistinguishable.
Step 4: Real-life validation
Launch a production on the final industrial line. This is the moment of truth to test the robustness of your process. Involve your production teams—their field feedback is invaluable for spotting difficulties and fine-tuning. Also collect feedback from a panel of loyal customers.
To go further: The transition to industrial production often requires a complete overhaul of the workspace. If you plan to adapt or build a new lab, don’t miss our dedicated article: The cost of a pastry lab: what budget should you plan?
Step 5: Continuous optimisation
Standardisation is not static. Raw materials fluctuate, equipment wears down. Establish a culture of continuous improvement, with regular checks and documented adjustments to maintain quality.
The toolbox to preserve the soul of your product
Standardisation doesn’t mean losing your identity. Several levers help retain the authenticity of your creation:
- Strict sourcing: If possible, keep your original suppliers by securing volumes. If not, define a highly detailed specification sheet for new suppliers to ensure consistent ingredient quality.
- The “clean label” mindset: Industry often relies on additives for stability and shelf-life. Choose natural alternatives (fibres, fruit/vegetable concentrates, ferments) to preserve authenticity and meet consumer expectations. The best solution is to optimise the process (e.g. vacuum cooking at low temperature) to reduce additive use.
- People at the heart of the process: Automation doesn’t replace expertise. Train your production teams thoroughly. They’re no longer artisans, but line operators responsible for quality. Implement quality controls at each stage, involving each operator.
- Sensorial analysis as final judge: Create systematic tasting protocols for every batch. A trained panel validates compliance (taste, texture, smell, appearance) against a reference sample. This is your best safeguard against quality drift.
Common pitfalls: risks and watchpoints
The path to industrialisation is full of challenges. Here are the main ones:
- Loss of authenticity: The most obvious risk. A change in texture from too much pumping, a weakened flavour due to poor cooking… Every detail matters.
- The “untranslatable” gesture: Some manual skills (gentle folding, delicate incorporation) are hard to mechanise. You may need to rethink parts of the recipe to suit industrial tools without compromising results.
- Brand image dilution: If long-time customers perceive a drop in quality, your brand—built on authenticity and excellence—can suffer. Your promise must stay the same.
Concrete example: the case of an artisanal biscuit company
A biscuit maker known for its fresh butter shortbread wanted to scale up. The first trial with an industrial mixer “burnt” the dough by overheating it, spoiling the butter flavour. The solution? Investing in a double-jacketed refrigerated mixer—an industrial tool mimicking the gentle temperature-controlled kneading of manual work. The investment was heavier, but quality was preserved.
The value of bespoke: adapting solutions to your unique recipe
Every artisanal recipe carries a signature—a story, a texture, a specific gesture that no standard process can fully replicate. To industrialise without compromise, tailor-made solutions often become essential.
Choosing customised equipment, bespoke moulds, or specific technical adjustments allows you to combine productivity with respect for your product’s identity. This is where industrial expertise makes all the difference: designing tools to fit the recipe—not the other way around.
At Maé Innovation, we support food artisans and manufacturers through this delicate transition by offering tailor-made technical solutions, tested and validated in real conditions. Whether you need moulds adapted to a specific texture, more flexible unmoulding, or cooking optimisation, our expertise helps you scale up without betraying the soul of your creation. Don’t hesitate to reach out to us for your custom project needs.
Conclusion: balancing reason and passion
Shifting from artisanal to industrial is not a compromise—it’s a strategic transformation. The success of this transition lies in your ability to translate the artisan’s passion and intuition into a language of process, discipline, and control.
The key is not choosing between quality and quantity, but harnessing the power of industry to preserve quality. By clearly defining your product’s DNA, following a rigorous standardisation process, and placing quality control at the heart of your approach, you can meet market demand while ensuring that your exceptional product continues to shine at scale.
