Recipes made at home in a single batch format are typically captured in volume measurements, but when commercializing a recipe, ingredients need to be measured by weight. Additionally, ingredients used for manufacturing are often not the same as ingredients used for smaller home-cooked or restaurant-prepared finished dishes. For example, when creating a BBQ sauce, many use processed prepared ketchup, which can be costly when batching up a large amount of sauce. Therefore this ingredient becomes tomato paste, vinegar, salt, pepper, and sugar, for example. Another example is preparing an item to survive freeze-thaw. The thawing of water that tends to crystalize needs to be managed with emulsifiers or thickeners that aren’t common in the traditional kitchen, like specialty industrial starches and hydrocolloids (Gums).
Our culinary technologists are skilled and ready to work with you to take your dish from a gold standard stovetop recipe to a commercialized plant-ready formula ready for manufacturing.