Dry blending
Combine qualifying dry ingredients
A reviewed formula is scaled into an agreed production batch using appropriate mixing equipment and documented project instructions.
Dry-product production
Dry Blending and Dry-Fill Co-Packing
Small Batch Co-Pack provides dry blending and dry filling for qualifying seasonings, dry mixes, and related products. Typical projects begin at approximately 60 pounds, with compatible packaging from approximately 1-ounce formats through 25-pound bag-in-box configurations.
≈ 60 poundsTypical starting quantity
1 oz–25 lbApproximate package range
Fort Wayne, INProduction location
NationwideU.S. service area
Two related capabilities
Dry blending and dry filling are not the same step
A project may need both capabilities or only one. The Fit Review establishes whether ingredients arrive pre-blended, whether a blending step is required, how the target batch should be handled, and which package and finishing operations apply.
Dry filling
Place product into the approved package
A qualifying blend or finished dry product is filled into a compatible bottle, bag, pouch, or bag-in-box format and completed according to the quote.
Baking-mix example
A real baking-mix brand: Rolling Pin Bakehouse
Rolling Pin Bakehouse sells dry pie-filling mixes, including Sugar Cream and Chocolate Cream. The brand’s product directions call for the consumer to add water and whipping cream when preparing the pie. The product supplied to the shopper is a dry mix; the prepared dessert is a different stage of use.
Natalie Warner’s supplied testimonial describes Small Batch Co-Pack’s help with ingredient pricing, sourcing information, and responsive answers. The customer-project photograph shows labeled cases arranged on a pallet. Together, these give a concrete example of the product context, planning support, and finished-case presentation.
Finished customer goods
Rolling Pin Bakehouse cases
Existing customer cases labeled and arranged on a pallet. Individual formulas, run quantities, and production records remain customer-specific.
Plan your dry mix
What to bring for a similar project
Share the dry ingredients and allergens, blend status, intended net weight, package dimensions, sealing needs, and case quantity. Confirm preparation instructions separately from the manufactured mix.
Read the customer storyProduct details: Rolling Pin Bakehouse product range
Dry-run quantity planning
Turn a batch weight into a useful first-order estimate
For a seasoning or baking mix, start with the target net weight per package. A 60-pound batch contains 960 ounces by weight. The examples below assume no losses and are planning illustrations, not approved package specifications or guaranteed yields.
A jar’s fluid-ounce capacity does not tell you how many ounces of seasoning it will hold. Bulk density, ingredient shape, settling, and fill clearance all matter. A package sample and the actual blend help establish fit.
| Target net weight | Theoretical units | Example format to review |
|---|---|---|
| 4 oz | 240 | Seasoning bottle or pouch |
| 8 oz | 120 | Seasoning or baking-mix package |
| 16 oz / 1 lb | 60 | Larger dry-mix bag |
Important: Allow for production losses, retained samples, and fill tolerances. Ingredient, packaging, and equipment requirements may raise the practical minimum.
Equipment and material fit
Match the blend to the filling and finishing equipment
Available capabilities include dry mixing, dry filling, machine-applied labeling, bag sealing, and lot coding. Equipment selection depends on the ingredients and the approved package, so the quote needs more than a product name.
Mixing
Ingredient behavior
Explain whether the blend contains fine powders, coarse spices, or larger inclusions, and whether it arrives pre-blended. The review establishes the required blending and handling steps.
Filling
Weight and package geometry
Provide the desired net weight and container opening or bag dimensions. Product flow and bulk density affect which filling setup is suitable.
Finishing
A complete package specification
Agree on the seal, closure, label dimensions and unwind direction, lot-code location, case pack, and pallet or fulfillment destination.
Packaging options
From small retail formats to larger foodservice packs
Dry-fill formats may range from approximately 1 ounce through 25 pounds. Product flow, bulk density, ingredient characteristics, package material, seal, label, target fill, and equipment compatibility all affect the final option.
Rigid
Bottles and compatible containers
Useful for qualifying seasonings and dry mixes where the selected opening, closure, fill weight, and label work with the product and equipment.
Flexible
Flat bags and stand-up zipper pouches
Flexible packages are reviewed for product compatibility, dimensions, sealing requirements, label or printed-film plan, and case configuration.
Larger format
Bag-in-box up to about 25 pounds
Larger dry formats may support foodservice, internal production, or bulk use when the material and package are compatible.
Production controls
Blend, fill, finish, and trace the approved project
Available work may include dry mixing, filling, machine-applied labeling, bag sealing, lot coding, case packing, documented checks, batch records, and retention samples. The exact controls depend on the agreed product and process.
Allergen disclosure
A facility that handles declared allergens
As of September 2026, the facility handles tree nuts, peanuts, wheat, soy, and sesame. It is not allergen-free, and its documented controls are intended to manage—not guarantee elimination of—cross-contact.
Flexible sourcing
Ingredients and packaging from either side
Small Batch Co-Pack may source ingredients and packaging, the customer may supply them, or responsibilities may be divided. Supplier minimums can increase the practical production quantity.
Label support
Practical help before production
The team can suggest label printers, advise on unwind direction, coordinate applicable Nutrition Facts data through a local lab, assist with ingredient-statement preparation, and provide general barcode guidance.
Customer perspective
Ingredient sourcing and responsive support
Natalie Warner of baking-mix brand Rolling Pin Bakehouse describes help with ingredient pricing and sourcing information, along with quick answers from the Small Batch Co-Pack team. Read her supplied testimonial and see the existing customer-project photograph.
A controlled path
What happens before a dry production run?
The workflow resolves product fit, formula, sourcing, packaging, allergen, and production questions before scheduling.
- 01
Describe the product and package
Share the product type, recipe status, desired fill weight and package, expected quantity, and sourcing preference.
- 02
Review ingredients and facility fit
Ingredient properties, allergens, supplier requirements, storage, package, and equipment compatibility are reviewed.
- 03
Prepare and approve a sample
A production sample is required for customer approval. A pilot run is optional and may be recommended.
- 04
Confirm quote and sourcing
The signed quote defines the approved scope, quantity, sourcing responsibility, pricing, and schedule.
- 05
Blend, fill, and finish
The project is produced, filled, sealed, labeled, lot coded, and case packed as applicable to the quote.
- 06
Choose the next logistics step
Finished goods can be palletized for pickup or freight or transferred into Small Batch 3PL when eligible.
Buyer questions
Dry blending and filling questions
These answers describe typical fit and workflow. Your recipe, package, sourcing requirements, and production plan are reviewed before acceptance.
Ask about your projectDo you blend dry ingredients as well as fill them?
Yes. A qualifying project may include dry blending, dry filling, or both. The formula, ingredient properties, allergen fit, package, target quantity, and equipment compatibility are reviewed before the scope is confirmed.
What is the typical starting quantity for dry production?
Typical dry-fill projects start at approximately 60 pounds. Ingredient or packaging supplier minimums, product requirements, package dimensions, and equipment compatibility may require a larger quantity.
Which dry-product packaging formats can you handle?
Options may include bottles, flat bags, stand-up zipper pouches, and bag-in-box formats from approximately 1 ounce through 25 pounds. Every package must pass a product, material, fill, seal, label, and equipment review.
Can I supply ingredients or packaging for a dry project?
Yes. The customer may supply them, Small Batch Co-Pack may source them, or the project may use a combination. The quote identifies responsibilities, and all supplied materials remain subject to documentation, storage, quantity, and compatibility review.
Which allergens are currently handled in the facility?
As of September 2026, the facility handles tree nuts, peanuts, wheat, soy, and sesame. It is not allergen-free. Documented controls are intended to manage cross-contact but cannot guarantee complete elimination.
Can you apply labels, seals, and lot codes?
Yes, for compatible approved projects. Available finishing includes machine-applied labeling, bag sealing, lot coding, and case packing. The exact equipment and material fit is confirmed during project review.
Start with fit
Planning a seasoning or dry-mix run?
Share the product, formula status, desired package and fill weight, estimated quantity, allergens, and sourcing preference so the team can evaluate fit.