Commercial Kitchen Rental in NJ For Daily And Monthly Use

Commercial Kitchen Rental In NJ For Daily And Monthly Use

Commercial Kitchen Rental In NJ For Daily And Monthly Use

If you’re just starting out on your journey into the food and beverage industry you will eventually run into the dilemma of where are you going to produce your products.  Find the right working space to produce your product is a very important cornerstone of your product development and growth. Finding the right commercial kitchen rental that has the right amount of space and the right equipment is another aspect that can affect your product production. 

Even if you’re doing great producing your product at your mom’s basement, at some point you will have to think about upgrading to a commercial kitchen. Because as your products get more popular and sales pick up, so will the demand for more of your product to be produced. More space can mean more employees and equipment you can use to help increase the production of your products. Don’t limit your product development growth with unnecessary constraints. 

There is a new food economy emerging today it isn’t just about the products we consume or produce. It’s more about the culture and community we are creating.  We welcome mindful food and drink entrepreneurs to come to the Organic Food Incubator to bring your dream to life.  Our commercial kitchen rental in NJ has everything you need to get you started. Join forces with other entrepreneurs that are working to change the way our food system works.

For more details about our commercial kitchens by visiting our Kitchen Details and Pricing Page

Filing A Scheduled Process

Filing A Scheduled Process

Filing A Scheduled Process

For most shelf-stable fluid products, it is necessary to obtain a scheduled process prior to producing the product.

A scheduled process is your recipe and procedure, which has been reviewed and edited by a recognized process authority. With very few exceptions, if you are making a product that is fluid and shelf-stable, you will be required to have a scheduled process.

The FDA regulates the production of food and requires that the scheduled process be registered with the FDA.

The links below will take you to some recognized process authorities:

Food Science New England – – Fred Jewett – fred.fsne@gmail.com

NorthEast Labs 

Cornell University

University of Maine

North Carolina State University   or NCSU Filing Page 

To obtain a scheduled process, you must submit:

  1. Your recipe. Each ingredient must be measured by weight (pounds, ounces, grams, kilograms). Choose one unit of measure and stick with it
  2. Your method. These are the production steps.

The scheduled process is a formal document which must be followed exactly, by you or by your co-packer.

You may do this yourself, or we can do it for you. The advantage of using our services is that we have filed many processes and understand the pitfalls that slow acceptance. We are normally able to have the process approved faster with less difficulty than if you attempted to file the process yourself. We review your process and offer suggestions to help speed you on your way to production.

It is to your advantage to streamline the process and allow for as many variables as possible.  For example, if you only make 5 fl oz bottles, but you think in the future you may want to make half gallons, ask the process authority to write it for “4 fl oz up to 128 fl oz”

You may also ask them to write statements such as “Water may be added to thin the product to the correct consistency” or “Vinegar may be added to adjust pH”. If it is not on the document, you are prohibited from making adjustments without permission from the processing authorities.

It is also important for you to know how many gallons of product (this is a unit of volume) or unit of product produced by this quantity.

The process authority will make adjustments to your recipe and procedure to ensure that it can be safely stored at room temperature. This may include the addition of acid, salt, sugar, or other additives to create the correct pH or water activity.

Do not be afraid to question the additions if you think that it will change the flavor or texture of the product. There may be other options.

Once you have your scheduled process, you are ready to go into production and can safely make a shelf-stable product.

We at Organic Food Incubator would love to assist you in obtaining your scheduled process. Click here to get started: Get Started Now!

Visit from Children’s Village

The Children’s Village mission is to work in partnership with families to help society’s most vulnerable children so that they become educationally proficient, economically productive, and socially responsible members of their communities.

We hosted a small group last night. They took a tour of the OFI facility and met with some of the community members. Everyone was very interested and had great questions. Each person had the opportunity to ‘work’ in the BAO kitchen and pack  and label a jar of Raw Slaw to take home.

Thanks to Karen from Free Bread, Jim from the OFI and Giuseppe from Alchemy Creamery for taking time to speak with the group. Thanks also to Chloe’s Soft Serve Fruit Co. for providing samples.

 

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