【50代からのお菓子屋さん】第2の人生でお菓子販売をしたい人へ、量産で失敗しない考え方

◾️If you haven't subscribed to our channel yet, please do so!    / @ていねいスイーツlabo   ◾️Official LINE account here: https://lin.ee/rqWKdHD *We offer free individual consultations. ◾️Essential knowledge for confectioners: We sell a "Confectionery Theory Video" course. Details and application here: https://sora-okamoto.my.canva.site/bbca "I used the same recipe, but when I doubled the amount, it failed..." Have you ever had that experience? Even just increasing the quantity of ingredients in confectionery changes: ・Dough temperature ・Air content ・Hydration balance ・Gluten state These changes, and the dough itself becomes something completely different. This video explains, from a confectionery theory perspective, the following: ✔ Why do doubling recipes often lead to failure ✔ Why are commercially produced sweets consistently good? ✔ What do professionals manage rather than rely on "intuition"? This is crucial information for anyone who wants to turn their hobby of baking into a career. Please watch until the end. ━━━━━━━━━━━ 【Contents of this video】 ・What are the failures that occur when doubling recipes? ・Why does the dough temperature change? ・Changes in specific gravity and air content ・Hydration balance and gluten issues ・What kind of "management" do professionals use? ━━━━━━━━━━━ ▼Free individual consultations are available here. We accept inquiries via our official LINE account. https://lin.ee/rqWKdHD ━━━━━━━━━━━ This channel is for women in their second career generation, and focuses on how to become a "successful confectionery shop without a physical store" by sharing information on: ・Product creation ・Confectionery theory ・Sales strategies ・Brand building Please subscribe to the channel! ========Self-Introduction======== Hello! I'm Okamoto Yumi! This channel provides methods not only for "making" sweets, but also for "selling" them. To transform your hobby of baking into a "sellable product," you need the right mindset and design. ✔ How many should I make? ✔ How can I get customers to choose my products? ✔ How can I start small and expand? I will answer these real-world questions based on my experience achieving results in the field. My goal is to increase the number of people who can operate their own independent sweets brand, chosen by customers. Let's not let it end as just a hobby. Let's work together to transform it into a "marketable product"! I would be happy to support your challenge as you work hard. #SweetsSales #BakedGoods #ConfectioneryTheory #Baking #ConfectioneryShop #PersonalBrand #FemaleEntrepreneurship #SecondCareer #ConfectioneryShopWithoutAStorefront #MassProduction