Daily plan

Generate a day

Picks one high-protein, one fat-free, one low-carb and three balanced from the pool of fifteen. Picks are weighted by how each recipe has actually sold — anything left unsold or poorly rated comes up less often, anything that sells out comes up more, and a recipe used in the last couple of days is held back so the shelf keeps changing.

How each recipe is performing

Built from the feedback you record below. “Weight” is how likely a recipe is to be picked — 2.0 is the ceiling, 0.15 the floor. Nothing is ever excluded outright, so a recipe that had one bad week can still come back.

What each stockist gets

Six pots per stockist, five stockists. The three balanced flavours give the shelf some variety without adding a fourth mix.

Method — one night, six mixes

Total hands-on time is roughly 70–80 minutes. The order below is deliberate: the fat-free pot goes last because psyllium sets in under a minute.

1. Sanitise and set up. All bowls, whisks, scales, spatulas and pots. Line up six labelled bowls. Record the fridge temperature.
2. Make the master base. Whisk 2.64 kg fat-free Greek yoghurt with 1.76 kg quark for 2 minutes until completely smooth. This is the only bulk dairy mixing you do — everything else is a portion of this.
3. Weigh the base out. Into six bowls: HP 0.70 kg · LF 0.88 kg · LC 0.75 kg · B1 0.69 kg · B2 0.69 kg · B3 0.69 kg. Start the clock — everything should be sealed and chilled within 45 minutes.
4. Finish the four chia mixes (HP, LC, B1, B2, B3 — all but the fat-free one). Whisk the flavours into each, then rain in the chia, oat bran, flax and psyllium and stir hard for 2 minutes. Fruit goes in the bottom of the pots, not the bowl, for the balanced three.
5. Ten-minute hydration rest. Cover all five bowls and leave them. Use this window to weigh the fruit into the pots and lay out the labels.
6. Second stir, then portion. One minute of hard stirring per bowl to break up seed clusters, then scale into pots on top of the fruit.
7. Now do the fat-free pot. Whisk the inulin, lemon and vanilla into its base, fold in the strawberries, then add the psyllium and whisk for 30 seconds only. Psyllium gels within a minute — portion all five pots immediately, without pausing.
8. Seal, code and label. Batch code and use-by on every pot before it leaves the bench. The use-by runs from tonight, not from tomorrow's delivery.
9. Chill overnight at 1–4 °C. Spaced out on the shelf for the first hour so they cool rather than insulate each other. Log the time and the temperature.
10. Complete the batch sheet before you go to bed. Input batch numbers, quantities, times, temperature, who made it.

Nightly shopping list

Everything for 30 pots. Buy the dairy fresh; the dry goods keep, so order those weekly.

The morning round

Five stops inside a 5-mile radius is realistically a 12–18 mile loop once you join them up. Budget about 75 minutes door to door.

What the round actually leaves you

That is before insurance, utilities, phone, packaging waste, lab testing, label print, accountancy, or a penny for your own time. Across roughly 2.5 hours a day it works out near £14 an hour — real, but not yet a wage. Five stockists is a pilot that proves the product and the round; the economics only start working around 10–15 stockists, where the same drive time carries two to three times the pots.

The pool — fifteen recipes

Every recipe the generator can draw from. Three of each named position and six balanced gives 540 possible days. All are on the master base and all are sweetened with fruit, cinnamon, vanilla or cocoa — nothing here needs “with sweetener” on the pack.