MyBaking Journal

Practical articles on bakery production, equipment, costing, food safety, workflow and commercial bread operations.

• How to Cost a Recipe Properly for Wholesale Bakeries: A practical wholesale bakery recipe costing guide for Australia, with clear cost buckets, margin rules of thumb, and a repeatable monthly review cadence.
• Bakery Proofer Setup: Temperature and Humidity Guide: Set bakery proofer temperature and humidity properly for more reliable dough proofing in Australian conditions. Practical settings, checks, and fixes.
• Transitioning from Retail to Wholesale Bakery Supply in Australia: A practical wholesale rollout playbook for Australian bakeries covering pricing, production capacity, delivery, QA, and account control.
• Choosing the Right Deck Oven for Your Bakery: Capacity, Energy Cost, and Product Fit: A practical deck oven decision guide for Australian bakeries covering throughput, gas vs electric operating cost, product fit, and service risk.
• Peak Season Bakery Operations: Capacity Planning, Rosters, and Margin Protection: Run peak bakery seasons with practical controls for demand planning, labour coverage, dispatch timing, and margin protection under Australian conditions.
• Building a Bakery Brand That Outlasts You: Systems, Succession, and Transferable Value: Build a bakery brand that survives founder exit by locking standards, reducing owner dependence, and strengthening transferable commercial value.
• Flour Selection for Australian Baking Conditions: Practical Protein and Hydration Control: Choose flour with a practical Australian decision model covering protein ranges, hydration adjustments, seasonal behaviour, and supplier variance controls.
• Bakery Food Safety Compliance in Australia: Practical Audit-Ready Operations Guide: A practical bakery compliance guide covering FSANZ controls, HACCP routines, allergen management, and audit-ready documentation under Australian conditions.
• The Production Clock: Why Timing Beats Everything: From mixer to rack, the critical hours that define your bread. How to build a production workflow that doesn't break when you scale.
• The "3am Factor": Achieving Sourdough Consistency at Scale: Why your starter behaves differently when you move from 10kg to 100kg batches, and how to engineer your workflow for predictability.
• Investment Guide: Spiral vs. Hydra: Don't spend $30k on the wrong steel. Using Sancassiano as an example, we break down the two different mixing options and why the Hydra beats the Spiral every time.