The first option is to bring us your production ready formula. In a production ready formula, all ingredients need to be measured by weight – there can be no volumetric measurements like cups, teaspoons (or pinches!).
You can develop the recipe in your kitchen, or work with a chef or food scientist. The advantages of this option are that you own the formula and it may be lower cost.
If you choose this option, we can complete a 12 bar hand-made bench test for $300 to ensure that the ingredients are compatible and meet your taste preferences.
The 12-bar test is not always indicative of the final texture of your bar when we move on to large-scale production.
The Institute of Food Technologists has a good list of formulators available at http://servicesdirectory.ift.org/cms/?pid=3001&categoryId=1