I have a baked good recipe that I want to commercialize. I need to: Stabilize flavor Stabilize shelf life Scale the recipe for co-packer I have someone I want to work with that is a trained baker and is knowledgeable She says she works with a F.S. for what she’s not able to answer. Should I primarily be working with someone whose a food scientist? Thoughts?
I know this sounds over simplified, but I would work with both (assuming your budget allows this) as each has their own expertise. I would start with the food scientist, and then have the baker play around with the ingredients and cooking methods to check taste, texture and quality.
I can connect you with a good food scientist if you like. The fee for this will be a 'thank you' and a smile (you have to do both, otherwise no deal) :-)
Answered 5 years ago
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