What are the 3 main scales of biscuit production?

There are not exactly "3 main scales" of biscuit production, but rather a spectrum of scales that can be broadly categorized into three main areas:

1. Home Baking: This is the smallest scale, where biscuits are made in small batches for personal consumption or sharing with friends and family. This is often done using simple equipment like mixing bowls, rolling pins, and baking sheets.

2. Small-Scale/Artisan: This involves production in small batches, usually using specialized equipment like mixers, sheeters, and ovens. These businesses may sell their biscuits directly to consumers at farmers markets, local stores, or online. They often focus on unique flavor combinations and high-quality ingredients.

3. Industrial/Large-Scale: This involves mass production of biscuits using highly automated machinery and sophisticated production lines. These facilities produce biscuits for national or global distribution through supermarkets and other retailers. They prioritize efficiency, cost-effectiveness, and consistent quality.

It's important to note that these categories are not strictly defined, and there can be overlap between them. For example, a small bakery might use some industrial equipment while still maintaining an artisanal focus.