Backwoods Food MFG. INC  



Food manufacturing at its finest!

Tips for Creating your Recipe:

1. Keep it simple and standard if possible. Obviously a recipe with 25 ingredients will be more costly to produce than a recipe with 10.

2. Avoid building a recipe around a name brand product. Try the recipe with the more cost-effective generic ingredients if possible. Some of these name brand products will require a licensing agreement for use in your recipe.

3. Avoid using pre-packaged seasoning blends such as seasoned salt or quacamole mix as these are very costly to purchase and are usually not available in bulk. Be creative and develop your own flavor profile by using your own blend of single ingredients such as garlic powder, black pepper, salt, ground celery, cumin, and more.

4. Avoid using blended canned products such as Mexican Style Stewed Tomatoes or Rotel.

5. Be accurate in your measurements.

a. If you are using a #10 can of ketchup, please state that in your recipe.
b. If you are using raw vegetables, please give the total weight of the vegetables used rather than a count of the items. (example: 336 grams of green bell pepper instead of 1 green bell pepper)

c. If you are measuring out dry ingredients instead of weighing them, please convert those measurements to weight. If this is not possible, then please clarify your measurements by using the terms such as level teaspoon, rounded teaspoon or heaping teaspoon. Please convert measurements such as a ‘pinch’ or ‘dash’ into weights as the meaning of this type of measurement has eroded over the years to mean many things to many people.