Question
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?
Answer
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) :-)
