With ingredients that make up the large proportion of a formulation, process is relatively simple. For items like sugar, starch, fat, and protein, it is often possible to batch these components by simply pouring the required number of standardized packages of the bulk ingredient into the production vessel. There even can be a little “wiggle room.”
For example, in making a batch apple pie filling, a recipe that calls for 50lbs of apples and 100g of ground cinnamon is unlikely to be negatively impacted by the addition or absence of a single apple or a teaspoon of cinnamon.