Turn an underused input into a product that carries your name.
A white-label broth project connects your approved bones, a defined recipe, a practical package, and a customer channel. The builder makes those decisions visible before production begins.
Start with the customer, not the jar.
Decide where the product belongs: alongside meat shares, at a farm store, in a CSA, or at a regional market. That choice shapes the package and realistic first run.
Build around the material you actually have.
Available bone weight and species establish fit. The selected concentration sets an exact bone-to-water ratio against a fixed starting-water batch. The builder counts complete batches and holds any remainder for later, while mirepoix and salt choices shape the product profile.
Separate estimate from approval.
A live estimate is useful for planning, but production begins only after source, formula, packaging, pricing, timing, and label responsibilities have been reviewed and accepted.
Protect the farm story with clean records.
The accepted configuration is frozen so the production ticket, label proof, packaged recovery, and invoice all refer to the same order and revision.
Light, balanced, full—or something between?
Use a starting profile, then adjust the body, vegetables, or seasoning that should be distinct for your customers.